I know I’ve been pretty half-assed about recipes on here lately. I don’t promise that I’ll always get a recipe typed up (although I did manage it today) — part of what I love doing here on Island Vittles is inspiring others to put something tasty together on the fly.
When you use instinct, you don’t always need a recipe to cook dinner. Sometimes, it’s enough to start with some quality ingredients and an idea of where you’re headed.
That kind of cooking is even easier when you’ve got some good basics in the fridge, like quick pickled red onions and/or peanut salsa. Those 2 quick-to-make condiments elevated these already delicious beef and poblano enchiladas into taste orbit.
The peanut salsa is just as versatile. I’ve used it on eggrolls, tacos, grilled veggies, chicken satay, hamburgers, and on and on and on. We don’t always have it in the fridge, but when it’s there, it never lasts long.
It’s easy to make — so easy, you don’t really need a recipe after the first time — but scroll down to the find one that will get you started on your first batch.
THESE RECIPEs HAVE BEEN REMOVED FROM ISLANDVITTLES.COM, AS THEY ARE PUBLISHED IN MY SLOW EATS, FAST – CONDIMENT COOKBOOKLET AVAILABLE AMAZON.