Peach pico de gallo
For the past couple of weeks, I’ve been obsessed with making sausages. It’s my final lesson to learn in my Goldee’s barbecue education, and while I’m not a stranger to…
Condiments
Satsuma marmalade
Over the past few months, I’ve met more people who prefer marmalade than I’ve ever encountered in my life. For instance, I’d be visiting and would make a batch of…
Dewberry jam
Dewberry jam is a quick and easy sweet spread made from wild blackberries, lemon juice, and sugar. No pectin required and a delicious taste of Texas spring!
Brisket jam
A couple of years ago, I started seeing mentions about a new condiment: brisket jam. While there wasn’t too much information available about this curiously named concoction, as it was…
South Texas mole
One fall day, I was making enchiladas at my uncle’s house. As I prepared a tomato-based chile gravy, he suggested that I stir in some cocoa powder. “If you do…
Salsa tatemada, South Texas roasted red salsa
The salsas you encounter at Tex-Mex restaurants across the state vary by region. For instance, in Dallas, the main salsa is a bright and lively tomato-based condiment, seasoned with cumin,…
Homemade chili powder
Homemade chile powder, the foundation of Tex-Mex that’s so rich, red and flavorful, is an ingredient I cannot live without. I use it with so many things, including salsa, eggs,…
Apple jalapeño jam
Apple jalapeño jam—what could be better in the fall? Though I have to admit that this jar of spreadable apples made warm and lively with cinnamon and jalapeños only came…
Peach jalapeño jam
Texans love their peaches. I’d say that this love ranks right up there along with bluebonnets, barbecue, cheese enchiladas and football. And for good reason, as Texan peaches are the…
Spicy red onion jam
Have ever bought an ingredient just because it’s so darn pretty? That happened to me at the farmers market this week—I saw a basket of red onions and was dazzled…