What's your go-to NON-SAUCY condiment?
 

That latest hot-sauce thread got me thinking.

What's your favorite condiment that's not a saucy thing?

Jalapenos, Gardiniera, Peppers, pickles, olives, pickled okra, etc?


Here's mine:

Impossible to find on the interwebs or outside of Chicago.

I get it at the Alpine in Elmwood Park, IL. I used to play in a band with the owner.

Amazing on sausage sandwiches, italian subs, pizza, crackers, eggs, etc.

It's like SUPER hot gardiniera chopped into a manageable spread.

Cheers

http://forums.pelicanparts.com/uploa...1482216641.JPG

I've never tried this stuff... or even seen a jar... but once experienced, I'm certain it would be an instant favorite for any sane person with a discriminating palate.

http://forums.pelicanparts.com/uploa...1482218045.jpg

Black Pepper

Course ground black pepper. I use it on everything.

When we get fast food items I add it to those, too.

I've got to go with black pepper as well. My taste buds just don't care for anything with vinegar involved - hence I don't do pickles, relish - or any other type of "pickled" vegetables or peppers.

:DMesquite seasons, BBQ rubs, Texas chili fixins', Onions, etc.....http://forums.pelicanparts.com/uploa...1482248925.jpg

banana peppers for the sandwich, the Italian relish looks good Gogar.

Fresh ground black pepper.

Hard to go wrong.

Mine is beer...while I'm waiting for the food, cooking the food, eating the food:)

mine is this. i make it myself.

it is served typically with "BAAT CHEET GUY" that white skinned water braised chicken you find at dim sum Chinese joints. (means literally - white cut chicken)

it is green onions, ginger, oil and salt...lots of salt. i also added some crushed garlic. i made some friends with some salty grizzled crab fishermen..and this condiment is awesome with a steamed fresh crab.

http://forums.pelicanparts.com/uploa...1482252808.jpg
http://forums.pelicanparts.com/uploa...1482252808.jpg

Pickled Jalapenos - "nacho slices" - on hot dogs, tacos, burgers, breakfast...
red pepper flakes - on eggs, pizza, Italian sauces, chicken, anything
basil (dried, chopped, in a spice shaker)
cheese - is that a condiment, or food group?

Mrs Renfros Tomato Relish..

Mrs renfros jalapeño salsa is pretty good too!

Ah Jeremy, know the place well. I live "just down the street" in OP. Great place, Alpine Bakery. Killer sandwiches. However, I prefer my wife's home made gardiniera instead of store bought. She uses olive oil which stays clear giving the product a more colorful look in the jar. However, it develops a thin "crust" on the top when in the fridge. Consumers probably would not like that so all shelf stable gardiniera uses canola oil I believe. Doesn't develop that crust when refrigerated, but doesn't look as nice in jar. I'll have to get a jar of theirs to try. I love all gardiniera.

Sorry, TMI...

Would have to be salt and pepper.

If you like pickled stuff, then all of the new types of stuffed olives would be interesting.

There is a city in Japan that is known for their variety of pickled vegetables. In fact, "Sukimono" is synonymous with pickled vegetables.

I've been looking at jams and jellies lately. Probably will take some time between Christmas and New Years to do some looking around.

Yep, and I do like black pepper on most foods.

I almost never ever salt food. Most food has plenty of salt. Most restaurant food is too salty already. I wish there was a un-salt that would eliminate the excess salt in most foods.

Does ketchup count as a non-sauce?
I make ketchup from my grandmother's recipe. It doesn't taste anything like the red pablum that comes in plastic bottles.
If ketchup doesn't count, I'm in for fresh ground black pepper.

http://forums.pelicanparts.com/uploa...1482268425.jpg

Did you say jam?
Here is my stash of jams for the coming winter. I've got blueberry, seedless blackberry, strawberry, gooseberry, and some raspberry that is a little crunchy because the berries were so dry this year. All made out of my garden, organic and pesticide free.
I use no sugar pectin to jell them, so I can cut the sugar level down and really bring out the fruit taste. Traditional jams and jellies need a lot of sugar (like 50%) just to jell. Commercial jams and jellies use a lot of sugar and then water down the fruit. I use less than 25% sugar, so the jam is a little tart, but have a very rich fruit flavor.
PM me if you'd like a sample.
http://forums.pelicanparts.com/uploa...1482269308.jpg

I love the drawer, lol! Those look great!

Here's a picture of what I'm looking at currently. This one is made by some Indian group in Montana.

Another type of jam is one that I just heard about from a fruit stand a few towns over, that I want to go see. The owner came by our pumpkin patch and introduced himself. Says he sells a few thousand jars of jam during the holidays.

My idea is to find unique items like chocolate truffles or pasta that people in our area will come back for. I want to increase repeat visits with this type of stuff. We built up a pumpkin patch that sells almost 9 loads of pumpkins by creating service, selection, and atmosphere.

http://forums.pelicanparts.com/uploa...1482270857.jpg

wait..is Kimchee a condiment?