Tag Archives: condiment

Concorde Grape Salsa

When I was a child we lived in a house on the outskirts of the city. My father was from farm country and we always had fruits and vegetables growing throughout the summer and fall months. He loved concord grapes and had planted a hearty vine that entwined its way around our back porch. The plant seemed to like it there as we had baskets of the grapes every year and we made jam, jelly, grape juice and wine.

Concorde Grape Salsa

Concord grape salsa uses the sweetness of grapes and the heat of peppers or chilies to create a unique and tasty condiment.

Concord grape salsa is great in tacos with mushrooms, onions and vegetable protein. It’s also tasty with tortilla chips or on a vegan steak.

If concord grapes are out of season and you can’t find them at your local supermarket substitute the purple grape for seedless green ones. The grape taste is less prominent but is just as delicious.

Chilies are very spicy. If you don’t like spice omit the chili from the mixture and just use the red bell pepper. If you are using chilies be careful when cutting them. Don’t touch your eyes or other sensitive parts of your body before you wash your hands thoroughly with soap and water.

Fresh Concorde grape salsa can be stored in the refrigerator for 3 days. So make a big batch a couple of days before a dinner party and serve with your favourite vegan entry.


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Cinnamon Salsa

Salsa is a great alternative to ketchup or chili sauce.  For a twist this recipe uses cinnamon in the preparation.  Combined with the zesty chilies the spice adds a unique flavor.


2 1/2 cups chopped ripe tomatoes

Cinnamon Salsa3 shallots chopped

1 red or green pepper diced

1 clove of garlic minced

1/4 cup white vinegar

1 tsp dried crushed chilies

1 1/2 tsp salt

1/4 cup brown sugar

1 1/2 tsp paprika

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Infused Vinegars

Flavoured vinegars are great in salad dressings but can be pricey to buy.  Fortunately they are easy to make but takes some preparation.  Below I have listed recipes for Raspberry/Blueberry Vinegar, Sage Red Wine Vinegar and Thyme Basil Vinegar

Raspberry/Blueberry Vinegar

Simple Infused Vinegars1/2 cup mashed raspberries

1/2 cup mashed blueberries

White vinegar to fill a jar

Add  fruit to jar and fill with vinegar.  Cork and let stand for at least 1 week.   Strain and use on salads or as a marinade.  Can be sweetened by adding stevia to the finished vinegar. Continue reading Infused Vinegars

Tomato Jam

I always love the summer/fall season.  All kinds of fresh produce can be found in the stores and farmer’s markets.  Every year I scour the markets for sweet and juicy tomatoes.  I like to use them in salsas, salads, sandwiches and this tomato jam.  Sweet with a bit of a tang this jam is great served on bread or with cheese.



2 cups cherry tomatoesTomato Jam

2 cups Roma tomatoes

1/4 cup vinegar

1/4 cup water

1 tsp balsamic vinegar

1/4 cup sugar

1 tbsp molasses

1 tsp pepper

1 tsp salt

1 tsp ground basil


Place all ingredients in a saucepan.  Bring to a boil.  Lower heat and simmer for 1 1/2 hours to 2 hours until mixture thickens.

Can with your favourite canning method.

Good on Bread Machine Rosemary Bread.


Rhubarb Pineapple Salsa

Rhubarb Pineapple Salsa is an unusual salsa that is good on ice cream.  Reduce the ginger if you don’t like spicy sauces.


4 cups rhubarb, cut into piecesRhubarb Pineapple Salsa

3 cups chopped strawberries

1 1/2 cups crushed pineapple

1 1/2 cups white sugar

3/4 cup cider vinegar

1 tbsp powdered ginger

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