Contemporary Sauces

I really enjoyed todays lesson. Our class was split up into 3 three groups and each group had to make five recipes to be presented at the end of the class. The contemporary sauces were also fun because they had fresh flavors that seem more applicable to the present food culture. We made Roasted Tomato Coulis, Corn and Red Pepper Relish, Rosemary and Basil Infused Oil, Mango Chutney, and Tomatillo Salsa. The last two were my favorite so I'm going to share the recipes with you.

Mango Chutney

-Makes 1 pint

10 oz sugar

4 fl oz white wine vinegar

1 tsp garlic, minced

1 tbs peeled ginger, minced

1 tsp dry mustard

1 tsp brown mustard seeds

1/4 tsp ground cloves

1/4 tsp ground cinnamon

1/4 tsp cayenne pepper

3 mangoes, peeled and diced into 1" cubes

2 oz dark raisins

3 oz slivered almonds

• Combine the first set of ingredients in a medium saucepan
• Bring the mixture to a boil and let simmer, stirring often to prevent burning
• Add the mango pieces and cook until the mango is translucent and the syrup is thick
• Remove the chutney from the heat
• Add the raisins and slivered almonds
• Cool before serving

The chutney is really sweet so either plan to eat it with something spicy (such as spicy black beans and rice) or add less sugar to the syrup.

Tomatillo Salsa

-Makes 1 pint

1 lb tomatillos

2 jalapeños

3 oz yellow onion in large pieces

3 tbs cilantro, minced

1 tbs cider vinegar

2 tbs EVOO

1/2 tsp sugar

Salt and pepper, to taste

• Roast tomatillos, jalapeños, and onions on a grill or in the oven
• Peel and chop tomatillos, jalapeños, and onions (alternatively you could just combine everything in the food processor)
• Mix with cilantro, cider vinegar, EVOO, and sugar
• Adjust seasoning