The definition of a condiment has something to do with enhancing flavor and enjoyment. I would have to agree with that. In the condiment category there are so many options to choose from.
You start out as a youngster with ketchup. A mystery combination of ingredients suspended in a tomato base. My children choked down so many meals with the plate swimming in a sea of ketchup. It was so disappointing to see the real flavour of their food being drowned out by the ketchup. But they matured and got over that habit. Thankfully.
Then there is the world of mustard. That is not overstating the different choices in the mustard category. There is something to suit any taste. I usually have 2 or 3 different kinds on the go. Right now we have a basic hot dog mustard, a spicy hot and dijon. We just finished a jar of turmeric mustard.
It would take a very long post to go through all the other condiments in my kitchen. And the rotation at any given time is temporary. We are often trying out new ones. And I’ve taken to making condiments fresh. The difference of a fresh version to a store-bought is really night and day. With my strong preference being toward the fresh options. I like the taste better and I can feel in my bones, how much better it is for my health.
I’ve been experimenting lately with salsa verde. It seems like the taste can be quite similar to chimichurri. It also depends on where the salsa verde recipe derives from. Mine is from an Italian version, rather than Mexico, Spain or Germany. Back to the Italians, again.
I think salsa verde can be used with anything and everything. Top corn on the cob, instead of using butter. Use as a dip for vegetables or chips. Add to anything coming off the grill. Or even use as a marinade before going on the grill. When I taste salsa verde I am taken back to warm summer days. Even in the dead of winter. It is so easy to make up large batches and freeze in flat “sheets” in plastic bags. Then re-constitute with olive oil.
Classic Italian Salsa Verde
- 2 tablespoons capers
- 2 tablespoons shallots, (or onion)
- 3 anchovy fillets, (or anchovy paste)
- 1 garlic clove
- 3/4 cup flat leaf parsley
- 3/4 cup cilantro, (or basil, mint, or combinations)
- 1 teaspoon mustard, (whatever is on hand)
- juice and zest from 1/2 lemon, (could use vinegar)
- 1 teaspoon pepper
- 1/3 cup olive oil, (could use another type of oil)
I put everything in the Magic Bullet and shake it as it blends. You get a sauce this way. It is super quick and easy. Alternatively, the vegetables and herbs can be finely chopped. The result is thicker and not as creamy.
I would say that this sauce enhances enjoyment of whatever is on the menu. I like it with eggs too!