Seth Godin says the reason there are millions of hot sauces on the market but few mustards is that there’s no “mustard otaku.” He’s right: there is no elite class of mustard nerds that I know of. And it’s a crying shame.
Because today at Husky Deli I sampled (and then bought) a truly inspired condiment concocted by @MustardandCo. Their curry honey blend, which contains olive oil and balsamic as well as (duh) mustard. I couldn’t stop adding more and more onto my sandwich. And I’m not the only one—the sample bottles were almost all empty! If you’re curious what a high-end mustard with refined ingredients tastes like, check this one out. Unless you hate curry. Because you can really taste the curry. Seattle-folk, apparently the owners might even hand deliver it to your house! Now that’s local.
P.S. While at Husky I also picked up a tube of Chipotle Paste. Haven’t tried it yet so I can’t give a review… but it sure sounds like a sensible idea. I look forward to using it in an enchilada sauce soon.
Ok, so my strawberries are not drunken.(Yet anyway. A heavenly dessert I know involves dipping each strawb in the boozahol of your choice, then rolling it in dark brown sugar and adding a dollop of sour cream to it… but I digress. This is after all Less Sugar Mo’ Spice.)
Fact is, I have too many strawberries. I also have some jalepenos. So, I’m going to attempt this recipe.
Though, I confess, the thought of buying pectin and jelly jars makes me feel like I should star in this Portlandia clip… Wish me luck!
Robert’s Mango Salsa Recipe:
2 large mangos, diced
1 small red onion, diced
2 red fresno peppers, roasted, peeled and diced*
~5 cloves roasted garlic, minced
handful chopped cilantro
dash of kosher salt
dash of red pepper flakes
~2 Tablespoons olive oil
~1 Tablesppon rice wine vinegar
juice of one small lime
Mix ‘em all up and let sit for at least a half hour. Super tasty on salmon.
* To roast the peppers and garlic, line a heavy baking sheet with foil, and toss them under the broiler — peppers by themselves, garlic split into cloves, but not peeled. Flip everything over after a few minutes, when the pepper skin is blackening, and get the other side to blacken as well. Peel the garlic then, but stick the peppers in a plastic bag for 10-15 minutes, and the skin will just come right off.
You can also roast a lot more garlic while you do this, for use in marinades and other tasty foodstuffs.”