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: Pickled Red Onions

Posted on October 1, 2020 by Burnt My Fingers

Pickled red onions are easy, delicious and oh so instagrammable. They also have a short refrigerator life, turning bitter after a few days, so no reason not to make them often. Unlike most, our recipe contains no sugar, getting its … Continue reading →

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Recipe: Thai Chili Vinegar

Posted on May 26, 2020 by Burnt My Fingers

Thai Chili Vinegar is the white liquid with chili slices floating that’s on the table in every Thai restaurant. It’s a simpler, quicker cousin of our Nam Pla Prik Manao Kratiem (Thai Crack Sauce). Makes half a cup, enough for … Continue reading →

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Comfort Classics: Texas-Style Barbecue Sauce

Posted on April 2, 2020 by Burnt My Fingers

Comfort Classics is a new feature for our challenging times. We’ll revisit some recipes that have appeared on Burnt My Fingers for easy, reassuring dishes, sides and sauces you can make at home without stress and with ingredients you are … Continue reading →

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Recipe: Schug Yemenite Green Sauce

Posted on September 17, 2019 by Burnt My Fingers

Try our schug recipe on your next falafel pita: a dollop of yoghurt sauce or Halal Guys White sauce, a schmear of schug and you’re in heaven. We concocted our schug recipe based on a version from Adeena Sussman, then … Continue reading →

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Recipe: Niter Kibbeh (Ethiopian clarified butter)

Posted on September 10, 2019 by Burnt My Fingers

Niter Kibbeh is the cooking medium for many Ethiopian dishes, providing a flavorful undertone to more aggressive spices. It should be fragrant, herbaceous in taste but without the heat of berbere or other red pepper. The recipe is very flexible … Continue reading →

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Recipe: Seafood Cocktail Sauce

Posted on August 22, 2019 by Burnt My Fingers

Why pay for an expensive bottle of seafood cocktail sauce that takes up room in your refrigerator, when you can make your own as needed with ingredients you already have on hand? Inspired by this recipe from Kitchn. Makes ¾ … Continue reading →

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How to present a pickle plate

Posted on May 7, 2019 by Burnt My Fingers

It irks me that places are charging $4 or so for a “pickle plate” the size of a saucer with 3 or 4 choices. I would rather go to Tommy’s Joynt in San Francisco, where there is a pickle jar … Continue reading →

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Recipe: No-Sugar Cocktail Sauce

Posted on March 7, 2019 by Burnt My Fingers

Commercial seafood cocktail sauce contains both refined sugar and corn syrup. Who needs it? This no-sugar cocktail sauce gets all its sweetness from the concentrated umami of the tomato paste. As a bonus, you can stop before adding the last … Continue reading →

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Recipe: Sichuan Pickled Vegetables

Posted on October 25, 2018 by Burnt My Fingers

Here is a taste of the treats which await in Fuchsia Dunlop’s Land of Plenty. My only modification was to use wine instead of vodka, since I feared too much alcohol might slow the fermentation. (It got just a little … Continue reading →

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Recipe: Maple Apple Butter

Posted on September 11, 2018 by Burnt My Fingers

When windfall apples are all over your yard and you have a gallon of maple syrup in the pantry, you make Maple Apple Butter. The long caramelization plus the mystery spice (it’s cardamon) produce a grown-up cousin to applesauce. Spread … Continue reading →

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