Roasted Garlic

How to roast whole heads of garlic in the oven so you can eat warm, toasty cloves right out of the garlic head.

How To Roast Garlic 1
How To Roast Garlic 1

Roasting garlic changes the chemical makeup of the garlic so that it’s easier to digest. You can eat a lot more garlic if it is completely cooked, with fewer side effects than you would get from eating raw garlic. (If you’re into chemistry, you can read more about this process in the Wikipedia.)

Eat the caramelized roasted cloves directly out of the heads, or add them to pasta dishes, mash them up and spread them over toast, or mix them with sour cream for a dip.

If you are sensitive to raw garlic, you may find that you can much more easily eat roasted garlic.


How to Roast Garlic

Roasted Garlic Recipe

  • Prep time: 5 minutes
  • Cook time: 35 minutes


  • One or more whole heads of garlic
  • Extra virgin olive oil


1 Preheat your oven to 400°F (205° C). (A toaster oven works great for this.)

2 Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic.


3 Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.

roasted-garlic-method 2
roasted-garlic-method 2

4 Put garlic in baking pan or muffin tin: Place the garlic heads in a baking pan, cut side up. (A muffin pan works great for this, as it keeps the garlic bulbs from rolling around.)

5 Drizzle with olive oil: Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves.


6 Cover the bulb with aluminum foil.


7 Bake at 400°F (205°C) for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed.

8 Cool and remove roasted garlic cloves from their skins: Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.


Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

Salsa Verde

This is an authentic Mexican salsa verde which is easy to make in the blender or food processor.

salsa verde 1
salsa verde 1

Are you more of a red or green salsa sort of person?close

Salasa verde is very popular in different parts of the world because of its taste and is very good for health.Especially in the hotels and restaurants of Mexico it is served with many Mexican foods and it is very much liked by Mexican people.

Who’s ready for some salsa???

fresh tomatilos
fresh tomatilos

The good news about making salsa verde from scratch is that it’s incredibly easy to make.  Just pick up a batch of fresh tomatillos.  

Pro tip: look for the ones that are firm and vibrant green and not shriveled up.)

Mexican-Tomatillo 2
Mexican-Tomatillo 2

Roast them up along with some serranos until they’re slightly charred.  (Or if you want to speed up that process, you can pop them under the broiler!)


Then add them to a blender or food processor with lots of fresh cilantro, onion, garlic, cumin, and lots of fresh lime juice.  Puree until combined…

fresh salsa
fresh salsa

…and then a vibrant, delicious, warm batch of fresh salsa will be yours to enjoy.  Serve it up with chips (my standard), or whatever Mexican recipe happens to sound good to you that day.  Or this salsa will keep in the refrigerator in a sealed container for up to 5 days.  Easy peasy…and muy delicioso.

Salsa Verde

  • prep time: 5 MINUTES
  • cook time: 5 MINUTES
  • total time: 10 MINUTES
  • yield: 16 OZ OF TOMATILLO SALSA 1X


Learn how to make delicious, authentic, and irresistible Mexican tomatillo salsa verde recipe with this easy recipe!


  • 1 pound fresh tomatillos, husks removed
  • 1 serrano pepper (or 2 jalapeño peppers), stem removed
  • 2 cloves garlic, peeled
  • 1/2 cup fresh cilantro leaves
  • 1/3 cup diced white onion
  • 1 tablespoon lime juice
  • 1 teaspoon Kosher salt, or more to taste
  • 1/4 teaspoon ground cumin (optional)


  1. Preheat oven to 425°F.
  2. Rinse and dry the tomatillos.  Then spread the tomatillos out evenly on a baking sheet (I recommend lining it with foil for easy cleanup), along with the serrano pepper.  Roast in the oven for 15 minutes, or until the tomatillos start to brown on top and are cooked through.
  3. Remove from the oven, and transfer the tomatillos and serrano pepper to a blender or food processor.  Add the garlic, cilantro, onion, lime juice, salt, and cumin (if using) to the blender or food processor, and pulse the mixture until it reaches your desired consistency.  (Always be careful when blending hot mixtures, as they expand while blending.)  Taste and season with extra salt and/or cilantro if needed.
  4. Serve immediately, or refrigerate in a sealed container for up to 5 days.


*To make this salsa more spicy, I recommend adding in an extra serrano pepper or two.  Or to make it less spicy, omit the serranos entirely (or use a jalapeño, which has slightly less heat).  You can also always core chile peppers (remove the seeds) to reduce the heat.

*If the salsa is too thick, feel free to add in 1/4 to 1/3 cup of water (or chicken/vegetable stock).

Tomato Relish

Introduction Of Tomato Relish 

Tomato relish is very uncommon condiment among people and has many uses.It can take many forms according to different recipes.It is like pickle and can have sweet to savory flavor that depends upon the ingredients and the methods used to prepare this condiment.It is like an American form of salsa and its flavor and texture is like that of ketchup. It is chunky and you can have a better experience and taste if you use it in place of ketchup.

Use of tomato relish is given below this recipe

Tomato Relish
Tomato Relish


Prep time

15 minutes

Total time

1 hour and 10 minutes


4 cups

1.5 kg tomatoes,roughly chopped

3 large onions chopped

2 cups soft brown sugar

2 cups tarragon vinegar

2 cloves garlic crushed

2 teaspoons dried basil

1 tablespoon dried mustard

1 tablespoon curry powder

1 teaspoon ground allspice


1.Combine all the ingredients in a large pan.Bring the mixture slowly to the boil,stirring constantly until the sugar dissolves.

2 .Reduce the heat and simmer for 1 hour ,stirring occasionally,until the mixture is thick.Spoon into warm sterilized jars, and seal while the mixture is still hot.Store in a cool dark place.

Uses Of Tomato Relish

(1) Tomato relish can replace the ketchup as you can use this condiment in place of ketchup for better taste.You can use it to spread on the top of the meat loaf before baking as it gives a rich tangy topping.For instance mix 1/2 cup in meatloaf,meatballs and hamburger patties before shaping and cooking for best taste.

(2) Use tomato relish between the slices of bread,cheese slices etc in place of ketchup as it will give a better taste than the ketchup.Use 1 -2 tablespoons of this condiment in your slices for the best taste. You can use it as a substitute of tomatoes when tomatoes are out of season or not available

(3) Spread tomato relish on the pizza dough in place of tomato sauce and it will give your pizza a better taste

Mango Chutney

Introduction To Mango Chutney

Mango chutney is delicious condiment and its origin is from India so its an Indian condiment.Its combination goes well with curries,chicken,pork or lamb.This chutney is the most traditional of all the chutneys.It has a tart flavor because of mangoes and vinegar.It is delicious and easy to make and lasts for days even for weeks if kept in a jar.Its a tasty condiment and a perfect dip accompaniment to lamb, chicken and pork.One of the favorite way to make use of mango chutney is to eat it with roasted or baked chicken served with Spanish rice with some mango chutney.Mango chutney is the best way to use mangoes when they are easily available in the market and are plentiful.

Mango Chutney
Mango Chutney

Uses Of Mango Chutney

1 .With roast chicken  thin it with water to glaze chicken or duck

2 .Serve it with brie or with cream cheese.

3 .You can spread it in a chicken sandwiches of any kind.This recipe will provide you the easy and quick ways to make this delicious chutney .

This Chutney Is Low In Calories

People by seeing that it is a chutney and if it is low in calories so for the knowledge of our readers I would like to tell you that the chutney made from this recipe will definitely be low in calories because all these recipes are made by professionals and it is our first priority to make recipes which will make tasty and healthy dishes.


Prep time

15 minutes

Total time

1 hour and 10 minutes

2 cups

3 large mangoes

1 teaspoon salt

1 cup white vinegar

2 small red chilies,seeded and chopped

5 cm fresh ginger grated

½ cup dates finely chopped


1.  Peel the mangoes,remove stones and chop flesh;sprinkle with salt.

2.  Place sugar and vinegar in large pan and bring to a boil.Reduce heat and simmer for 5 minutes.

3.   Add the mango ,chilies,ginger and dates.Simmer for 1 hour or until the mango is tender.Pour into warm and sterilized jars and seal.Store in a cool ,dark place.

Serve with curries,ham sandwiches, sausages or on cold meats.

Fruit Chutney

A fruit chutney is a delicious and a most misunderstood condiment and has a variety of its usages in many different dishes like roast meats,salads,chaats and many fried dishes like chicken rolls,vegetable rolls etc and its different uses are given below this recipe.

Fruit Chutney
Fruit Chutney

Ingredients To Make Fruit Chutney

Preparation time

15 minutes

Total time

1 hour & 15 minutes

5 cups

500 g green apples

500 g pears

2 onions chopped

1/2 cup sultanas

1/4 cup currants

1 cup soft brown sugar

2 cloves garlic chopped

3 cups cider vinegar

1 teaspoon five spice powder

1 teaspoon mixed spice

1/4 cup tomato paste


1 . Peel core and dice the apples and pears.Combine apples,pears.,

onions,sultanas,currants, sugar,garlic,vinegar,spices and tomato

paste in large heavy based pan.

2. Bring the mixture to the boil over medium heat.Reduce the heat and simmer gently for 1 hour.stirring occasionally,until the fruit is tender.

3. Spoon into warmed and sterilized jars and seal while still hot.Store in a cool dark place.

Fruit Chutney And Its Uses

Fruit chutney is the worlds very delicious condiment and it is very misunderstood.The people who tried it say that their kitchens will never be without it and the people who didn’t try it are scratching their heads that what this fuss is all about.Fruit chutney because of its ease to prepare,its great flavor and vast variety of option to use this chutney with many dishes.A list of some of the uses of fruit chutney are as under.

  1. You can use it in your chicken salad and also use it in your sandwiches for better taste.
  2. Mix it with tour ground beef or pork and use it for sausage roll filling or use for meatloaf.
  3. When making a meat pie serve it on the side of a meat pie.
  4. Have it with any kind of cooked pork dish for instance pork chops,tenderloin,ham ,etc.
  5. It can be served with grilled sausages
  6. Serve it with roasted turkey or chicken.
  7. With pate it can be served for a great taste.
  8. Pour chutney over warm goat cheese and serve for a great taste.
  9. For a tasty dip mix it with green yogurt
  10. Use it as a dipping sauce for all your fried items like samosas,chicken,beef vegetable rolls,etc.
  11. With grilled cheese sandwich it can be served for great taste.
  12. Serve it on the side of Indian dishes like curry
  13. With cheese,veggie or any sort of burger it can be served for a refreshing taste.

Chili Jam

Introduction To Chili Jam

Chili jam is a delicious condiment which is made especially to enhance the taste of many dishes and can be used in many ways.Ways to use the chili jam are given below this recipe.

Chilli Jam
Chili Jam

Ingredients,Quantities And Methods To Prepare Chili Jam

Preparation time

25 minutes

Total cooking time

30 minutes


1 cup

12 red jalapeno chilies

12 red jalapeno chilies

2 medium ripe tomatoes

1 small onion, finely chopped

1 green apple, finely grated

1/2 cup red wine vinegar (its non alcoholic)

1/2 cup sugar


1 . Cut the chilies in half lengthwise then remove and discard seeds.Lay cut side down on an oven tray and place under a hot grill until the skin is black.Cover with foil and leave to cool.

2.. Cut a small cross in the base (opposite stem end) of the tomatoes ,cover with boiling water and leave for 2 minutes.Drain and cool.Peel the skin and from the chilies and tomatoes and chop the flesh finely.

3. Combine the onion, apple,vinegar and sugar with the tomato and chill in a medium pan.Stir until the sugar has dissolved and bring to the boil.Reduce heat and simmer for 30 minutes.Keep covered in the refrigerator for up to a month

Uses Of Chili Jam

1 .Chili jam gives a great taste if used with different pastas and pasta sauces like stir it with spaghetti sauce it will give a great taste.

2. In summer pasta sauces you can use it to make summer sauces spicy and warm.

3. It can be brushed over a roast pork to make sweet and spicy glaze and it should be brushed over the roasted lamb,pork etc for the last 30 minutes before it is done.

4. It gives a great flavor if mixed in chocolate cake mix before it is cooked.

5. For the purpose of chicken marinade mix it in mango chutney to give a great taste.

6. Can be mixed in salads to enhance the taste of salads,chaats e.t.c.

7. It gives a great taste to fish dishes when mixed with mash.

8. For a hot winter warmer add a teaspoon of chili jam in warm chocolate.

9. Stir in to stir fries like chicken stir fry ,veggie stir fry for a great taste.

NOTE Use sparingly as a relish with cheese or cold meat or add to soups and stews for extra heat.

Condiments Recipes

Uses Of Spicy Corn Relish

Spicy Corn relish is one of those condiments which is spicy and have a very good flavor when used as a topping of some burgers patty especially meat burger like beef burger etc.It can also be served with meat dishes.

Basically people use eggs and other sauces as their burger patty toppings to make the taste of their burger good but try this condiment as your burger patty topping and you will have a tasty and spicy and tasty burger experience.

spicy corn relish
spicy corn relish

Spicy Corn Relish (very best among corn condiments)

corn relish
corn relish


Preparation time: 5 minutes

total cooking time: 25 minutes

Makes: 2 cups


1 cup white vinegar

1/4 cup caster sugar

2 teaspoon dry mustard

1 small onion finely chopped

425 grams can corn kernels

1/4 cup finely chopped red capsicum

1 teaspoon finely chopped red chili

1/2 teaspoon turmeric

1/2 teaspoon salt

2 teaspoons cornflour

1 tablespoon water


1. Place vinegar,sugar and mustard in medium pan.Bring to boil stirring until sugar dissolves.Reduce heat;simmer 5 minutes.Add onion , corn,capsicum,chili,turmeric and salt.

2. Mix cornflour with water; add to mixture ,stirring constantly.Cook 5 minutes to thicken.Spoon into warmed,sterilized jars seal while hot and store in a cool ,dark place

SERVE with cold meats or on jacket potatoes

Eggplant Relish

Eggplant relish is among those condiments which are served with barbecued,grilled or roast meats such as lamb, beef or kangaroo.

eggplant relish condiments
eggplant relish condiments


Preparation time: 15 minutes plus standing time

Total cooking time: 15 minutes

Makes about: 1 ½  cups


300g baby egg plant,cut into 5 mm slices

salt 2 tablespoons

olive oil

1 medium red onion,finely chopped

1-2 cloves garlic, crushed

1 tablespoon soft brown sugar

2 tablespoons balsamic vinegar

1 tablespoon olive oil extra

1/4 cup chopped fresh parsley


1 .Place the eggplant in a colander and sprinkle with salt.Set aside for 20 minutes.

2. Meanwhile heat 1 tablespoon of the oil in the medium frying pan.Cook the onion and garlic over medium heat,stirring frequently,for 8 minutes or until the onion is softened.Remove with the slotted spoon and place in a glass or a ceramic bowl.

3. Wash the eggplant,drain and pat dry with paper towels.Heat the remaining oil in a pan; add the eggplant and cook,stirring over medium high heat for 2 minutes.Reduce the heat and cook,stirring frequently for 5 minutes or until the eggplant is softened and cooked.Do not allow to burn.

4. Add the eggplant to the onion mixture and stir in the sugar, vinegar, extra oil and parsley.Cover with plastic wrap and set aside at room temperature for 30 minutes.Will keep for 4 days,covered and refrigerated,but is best served at room temperature

SERVE with barbecued,grilled or roast meats such as lamb, beef or kangaroo.Use as a bruschetta topping, with meat as a focaccia filling or as a side dish with cold meats.

Horserdarish Cream

Horseradish cream is among those condiments which are served with vegetables,crudites,salads,smoked fish or over savory foods such as fish cakes

horseradish cream condiments
horseradish cream condiments


Preparation time: 5 minutes

Total cooking time: nil

Makes 2/3 cups


1/3 cup bottled horseradish

1/4 cup sour cream

1 tablespoon snipped fresh chives

Salt and pepper


1 . Combine the horseradish and sour cream in a small bowl,beating until well mixed.

2. Season to taste with salt and pepper

SERVE with vegetables crudites,salads,smoked fish or over savory foods such as fish cakes