Hold the salt and try these yummy home-made sauces, spices and sprinkles instead! They make great sodium-free condiments for all your favourite foods.
DIJON VINAIGRETTE
MAKES 1 cup // COOKING TIME 5 min
INGREDIENTS
¼ cup red-wine vinegar
¼ cup olive oil
2 tbsp Dijon mustard
1 tsp honey
1 shallot, peeled and chopped
1 tsp dried origanum
METHOD
1. Whisk together the wet ingredients until combined.
2. Stir in shallot and origanum.
3. Store in the fridge for up to 3 months.
POPCORN SPICE
MAKES 2 servings // COOKING TIME 10 min
INGREDIENTS
6 tbsp garlic powder
2 tsp smoked paprika
METHOD
1. Toast garlic powder and paprika in a dry pan until fragrant.
2. Store in an airtight container for up to for 3 months.
GREEN TAHINI SAUCE
MAKES 1 cup // COOKING TIME 10 min
INGREDIENTS
¼ cup olive oil
2 garlic cloves, peeled and grated
60 g parsley
½ cup tahini
¼ cup water
Zest and juice of 1 lemon
METHOD
1. Heat 2 tbsp oil and fry the garlic until golden.
2. Blend all the ingredients until smooth.
3. Store in the fridge for up to 3 months.
ROAST GARLIC AND ORIGANUM MARINADE
MAKES ½ cup // COOKING TIME 20 min
INGREDIENTS
3 garlic cloves
¼ cup olive oil
20 g fresh origanum
2 tbsp dried origanum
½ tsp pepper
METHOD
1. Preheat oven to 180°C.
2. Place garlic cloves in tin foil, drizzle with 2 tbsp oil and wrap. Roast for 15 minutes.
3. Peel the roast garlic. Chop it with the fresh origanum.
4. Mix all the ingredients.
5. Store in the fridge for up to 3 months.
TOMATO-CHILLI JAM
MAKES 2 cups // COOKING TIME 1 hour 30 min
INGREDIENTS
800 g baby tomatoes, halved
½ cup brown sugar
3 tbsp olive oil
1 onion, peeled and chopped
1 tsp tomato paste
3 red chillies, finely chopped
½ tsp chilli flakes
Zest and juice of 1 lemon
METHOD
1. Mix the tomatoes and sugar. Leave for 1 hour.
2. Heat the oil and fry the onion until golden. Add the tomatoes and their juices to the pot. Cook over low heat for 5 minutes.
3. Add tomato paste, chillies and chilli flakes. Cook for 15 minutes, stirring continuously.
4. Add lemon zest and juice. Cook for 5 minutes, until it reaches a jammy consistency.
5. Store in the fridge for up to 6 weeks.
CHERMOULA MARINADE
MAKES 1 cup // COOKING TIME 35 min
INGREDIENTS
1 red pepper, halved and seeded
⅓ cup olive oil
2 garlic cloves, peeled
1 tsp cumin
½ tsp chilli flakes
20 g coriander
1 cup full-cream yoghurt
3 tbsp red wine vinegar
Zest and juice of 1 lemon
½ tsp pepper
METHOD
1. Preheat the oven to 200°C.
2. Roast pepper for 20 minutes, until charred. Place in a sealed ziplock bag for 10 minutes to cool, then peel.
3. Heat 2 tbsp oil and fry garlic until golden. Add the cumin and chilli and fry for 5 minutes.
4. Blend all the ingredients until mixed but still chunky.
5. Store in the freezer for up to 3 months.
ALL-PURPOSE SPICE MIX
MAKES ¼ cup // COOKING TIME 5 min
INGREDIENTS
6 tbsp dried origanum
6 tbsp sesame seeds, toasted
2 tsp sumac
1 tsp chilli flakes
1 tsp pepper
METHOD
1. Mix all the ingredients.
2. Store in an airtight container for up to 3 months.
Recipes & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za
So what can you enjoy these sodium-free condiments with, you ask? How about this Mexican dinner party?
