Ask anyone who knows me and they’ll tell you that I cook and eat with good health in mind.  The trick for me is to keep a good variety of ingredients or staples in your pantry and refrigerator. During the past 3-4 years I’ve collected a few tried and true condiment recipes that are easy to make and add new life to your standard fare. Because I make these 4 additions so often I thought it would be a great idea to collect them in one place. With that in mind, I’ll update this entry when I find new recipes. These recipes should add a kick to you dishes.

Pickled Onions (adapted from Smitten Kitchen)

Some of my friends may wince at this delectable topping but to me pickled onions are the bomb!  I love them on everything especially on fish, vegetable frittata’s and baked potato’s.  They add zest to anything and they are so easy to make.


1 red or white onion, spring onions will work to
Juice of 1-2 limes (depend on juiciness)
1 TSP. salt

-Roughly chop onions. Add to a small container, add lime juice and salt.
-Stir to dissolve salt. Let rest for 20 minutes minimum before using.  These last for a month, as long as you refrigerate. They “age” nicely.

Quick-Pickled Jalapeños Rings (adapted from allrecipes.com)

I love these on eggs, lettuce wraps, salads or anything else that needs some added spice. If you don’t have white vinegar than use rice vinegar, it adds a slightly different flavor profile to this staple.  This condiment will keep in the fridge for sometime, unless you power through them like we do. While nothing will ever replace cheese this certainly helps add a new flavor and texture to your meals.


3/4 C. water 3/4 cup distilled white vinegar
3 TBSP. white sugar (optional)
1 TBSP. Kosher salt
1 TBSP. Black Peppercorns
1 TBSP. Cumin seeds
1 clove garlic, crushed
1/2 TSP. oregano
1/2 of red onion, diced
10 large jalapeños  peppers slices

-Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat.

-Bring mixture to a boil, stir in jalapeños peppers and remove from heat. Let mixture cool for 10 minutes.

Charred Tomatillo Salsa
(adapted from The Whole 30 Cookbook:150 Delicious
Compliant Recipes)

Hands down this is my go to homemade salsa recipe. I generally add more dried red pepper flakes for the kick.  This doesn’t last long in our house as my husband powers through it in one sitting.


3 clove garlic, unpeeled
4 tomatillos, husked, rinsed and dried
1 med. poblano chile, stemmed, seeded and quartered
1/2 small onion, cut into thin wedges
2 TBSP. snipped fresh cilantro or Italian parsley (for those who don’t like Cilantro)
1 TBSP. fresh lime juice
1/2 TSP. coarse salt
1/4 TSP ground cumin
1/4 TSP ground coriander (I know it’s cilantro!)

-Preheat the broiler.
-Wrap the garlic in aluminum foil.
-Place packet on a rack in the lower third of the oven.
-Adjust the top oven rack to 4 or 5 inches from broiler.
-Line a baking pan with foil and combine the tomatillos, poblano and onion on the pan. Place the pan on the top oven rack and broil for 8-10 minutes, turning tomatillos once or twice, until the tomatillos and poblano skins are charred.
-Place the pan on a wire rack. Bring the foil up and around vegetables to fully enclose them. Let stand until cool.
-Change the oven setting to 400 degrees F.
-Roast garlic for 10 minutes more, then set on a wire rack to cool.
-Using a sharp knife, peel the skin off the cooled poblano quarters.
-Peel the cooled garlic.
-In a food processor, combine the poblano, tomatillos, onion and garlic. Pulse until  finally chopped.
-Transfer to a container add cilantro or parsley, lime juice, salt, cumin and coriander. Store in fridge for weeks, unless your husband devours it in two 2 days.

Roasted Garlic Dressing

When I need a quick homemade dressing I turn to this combination.  It’s spicy and thick, I love it on raw kale as it softens the leaves without making them soggy.  You can make it one day and know that it ages well.

5-8 clove garlic, leave peel on
2-3 green onions, chopped
1 TBSP red chile flakes
1 1/2 TSP red chile powder
1 TSP sea salt
3/4 C. olive oil
1/4 C. rice vinegar

-Heat griddle or saute pan on medium heat.  Once pan is to temperature place garlic on dry pan an roast, turning every 2-3 minutes, until cloves are soft, the outside sheath should look browned or black.  Take off heat when done and let cool.

-To the same pan add a splash of olive and green onions and cook until onions are soft. Transfer to a small bowl

-Add chile flakes, chile powder, salt, oil and vinegar to the onions.  Peel and cut/smash the garlic cloves and add to oil mixture.  Let the dressing sit for at least 15 minutes before dressing your salad. This is can be made ahead as it the flavor is fabulous the next day.

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