My Crazy Condiment

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My Crazy Condiment

It shouldn’t surprise you to learn that I dream about food. One of my favorite parts of this obsession is devising and revising recipes to suit my taste buds.  I love hot sauce, sriracha, mustards and the like, but the other day I was roasting a chicken and the condiments in my refrigerator just weren’t fitting the bill. So, I concocted a sauce that I knew would work for chicken and fish as well. 

Crazy Condiment Ingredients

I basically used every fruit, vegetable, and seed that needed a home so I wouldn’t need to throw them out and waste food. I had lemons (I always have lemons), a quarter of a purple Bermuda onion, lots of fresh dill, good olive oil (always on hand), apples galore and a few toasted pumpkin seeds. I took out my Ninja bullet and pulsed all of these random items and was thrilled with the result:  a slightly sweet, slightly textured, bright sauce that was everything I dreamed of. A bonus is that because of the lemon, the color doesn’t turn brown over time, so you can make this earlier in the day and even store it in the refrigerator for a couple of days. 

My Crazy Condiment

Makes approximately one cup



  • ¼ lemon, cut into 1-inch pieces (remove the seeds but leave on the peel)
  • ¼ purple onion, peel and cut into ½ inch pieces
  • ¼ red-skinned apple, unpeeled but seeded and cut into ½ inch pieces
  • ⅓ cup dill weed, cut into 1 inch long pieces (the stems don’t need to be removed)
  • 2 Tbsp toasted pumpkin seeds
  • Salt and pepper to taste
  • 2 Tbsp extra virgin olive oil

Put everything except the olive oil into a Nutribullet and pulse to coarsely chop, stopping and moving the ingredients around so everything gets chopped but don’t puree too much. Remove everything to a small bowl and add the olive oil to the chopped mixture.  Stir together, season with salt and pepper (or even a little hot sauce) to taste.

Enjoy with fish, chicken, even rice and beans. 

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