Category Archives: Condiments

We love a good relish or sauce here at Burnt My Fingers… truth to tell, sometimes the condiments are more important than the underlying meal.

Recipe: Best Tomato Jam

Posted on August 27, 2024 by Burnt My Fingers

Use this tomato jam recipe instead of the one we published previously; it’s got a better flavor balance and more pectin so it doesn’t mold as easily when you store in the fridge. A version of this has been published … Continue reading →

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Recipe: Tomato Jam

Posted on May 4, 2024 by Burnt My Fingers

Tomato jam would make a nice accompaniment to our onion jam if you’re putting together a fancy sandwich. It also goes great on a cracker with a smear of brie. No need to peel or seed the tomatoes; everything will … Continue reading →

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Recipe: Marinated Artichokes and Hearts of Palm

Posted on April 18, 2024 by Burnt My Fingers

Stores sell marinated artichokes, so why not marinated artichokes and hearts of palm? They’re both mild vegetables that contribute more texture than taste, and they absorb the flavor of a marinade beautifully. You do need firm hearts of palm which … Continue reading →

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Recipe: Chicago-Style Giardiniera

Posted on September 1, 2023 by Burnt My Fingers

We have some Chicago-style Italian beef sandwiches in our future for which Chicago-Style Giardiniera is a key component. Compared to our standard giardiniera it’s spicier, and contains oil. I long resisted the oil but am happy with the result. It … Continue reading →

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Recipe: Onion Jam

Posted on August 9, 2023 by Burnt My Fingers

I wanted to reproduce the Divina Onion Jam I bought at Rainbow Grocery in San Francisco and was mostly successful. This stuff is intense; use it sparingly on a sandwich or serve on a charcuterie plate with a nice runny brie. … Continue reading →

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Recipe: Avjar Red Pepper Spread

Posted on June 9, 2023 by Burnt My Fingers

Avjar is a condiment used through the Balkans made with ground red peppers plus some eggplant to stretch the recipe. Serious Eats did an exhaustive experiment to find the best avjar recipe and we followed their method. The result was … Continue reading →

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Variations on a pickled onion

Posted on May 30, 2023 by Burnt My Fingers

We grilled cevapcici (an Adriatic sausage) to serve with avjar (a red pepper topping) on Memorial Day. What else do you need? Onion, of course. There are already three pickled onion recipes on Burnt My Fingers, but we went a … Continue reading →

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My grape jelly secret

Posted on March 16, 2023 by Burnt My Fingers

Actually I have two grape jelly secrets. The first is that it is a surprising ingredient in our Mystery Mayo, the doenjang dressing in Koreatown A Cookbook and in this collection which aptly describes it as “bright, lightly colored and … Continue reading →

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Recipe: TikTok Cabbage Pickle

Posted on March 5, 2023 by Burnt My Fingers

TikTok Cabbage Pickle is pretty, versatile and easy to make. (I transcribe the recipe in a few minutes and regret I did not capture the name of the original poster.) It’s a cross between sauerkraut and the curtido served with … Continue reading →

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Recipe: Cheese Board Green Hot Sauce

Posted on January 5, 2023 by Burnt My Fingers

My friend Steve introduced me to the Cheese Board Green Hot Sauce on my recent trip to SF, which is a problem because now I’m gone and I must have more. It’s akin to our schug (aka zhoug) but with … Continue reading →

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