Living life between the barrel staves in Bourbon Country

Recipes – Salsa’s and Seasonings

House Barbecue Rub

This rub is good on chicken, pork or just about anything else.

  • ¼ cup dark brown sugar
  • ¼ cup paprika
  • 3 tablespoons fresh ground black pepper
  • 3 tablespoons Kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons ground mustard
  • 2 teaspoons ground ginger
  • 1 teaspoon cayenne pepper (or more for a hotter rub)
  • 1 teaspoon celery salt
  • 1 teaspoon hickory smoked salt (or 1 teaspoon Kosher salt)

Combine all the ingredients in a bowl and mix well. Store in an airtight container.

House Blackening Seasoning

This is great on fish, shrimp or scallops. This recipe is from New Orleans Chef Andrew Jaeger. I’m including it because you need it for my Voodoo Blackened Shrimp recipe.

  • 5 tablespoons paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon fresh ground black pepper
  • 1 tablespoon white pepper
  • 1 tablespoon Cayenne pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 teaspoon Kosher salt
  • 1 teaspoon chile powder
  • 1 teaspoon onion powder

Combine all the ingredients in a bowl and mix well. Store in an airtight container.

House Lamb Rub

This works good on pork, but shows its best on lamb.

  • 6 T brown sugar
  • 3 t ground ginger
  • 3 t tarragon
  • 3 t fresh ground black pepper
  • 1-1/2 t cinnamon
  • 1-1/2 t Chinese Five Spice
  • 3/4 t salt

Rub pork or lamb thoroughly.  Allow to rest in refrigerator for 1 to 3 hours before grilling.

Chez Honaker Garden Salsa

If you use a food processor to chop the ingredients, do it in batches rather than altogether. If you throw everything in at the same time the tomatoes will be pureed and the onions and peppers barely chopped. Of course, you can always cut the ingredients by hand into a ¼” dice.

  • 8 to 10 Roma tomatoes, quartered
  • 1 red onion, quartered
  • 1 red bell pepper, quartered
  • 1 English cucumber (also called a seedless cucumber), quartered
  • 1 jalapeno pepper, quartered
  • 1 cayenne, quartered
  • 1 habanero, quartered
  • Small bunch of cilantro (2-3 tablespoons when chopped)
  • Juice of 1 to 2 limes
  • Splash of red wine vinegar
  • Kosher Salt
  • Fresh ground black pepper

See note above on handling chile peppers.

Quarter the tomatoes and place into a large food processor. Pulse several times until the tomatoes having been roughly chopped (don’t over process or they will turn to mush). Place a strainer into a large bowl and pour the chopped tomatoes into the strainer. Allow the excess water to drain out of the tomatoes for at least one hour (water in salsa in NOT tasty.). Quarter the onion and pulse until roughly chopped, then pour onion in a second large bowl. Repeat with the peppers. Dice the cucumber by hand (the food processor will just turn it to mush). Chop the cilantro by hand also (or pulse in the food processor with heavy pinch of salt – the salt acts as a abrasive and helps to chop up the herbs) and add to the bowl with the onions, peppers and cucumbers. Stir in the drained tomatoes. Add the juice of 1 lime and 2 to 3 splashes of red wine vinegar. Season with salt and pepper. Stir and taste, if the salsa seems a little flat, it needs more acidity – add the juice of 1 more lime or several additional splashes of red wine vinegar. This is why it’s important to drain the tomatoes, you want any liquid in the salsa to carry flavor and not dilute the taste, which is what all that tomato water would do. Let the finished salsa stand, covered with plastic wrap, in the refrigerator for at least 1 to 2 hours so the flavors can blend. Taste when ready to serve and add more peppers for a hotter salsa or a little more salt and pepper if needed. Serve with chips and enjoy.

“Last Mango In Paris” Salsa

This from one of our infamous tailgate parties at Cincinnati’s Riverbend parking lot prior to the Jimmy Buffett show, and named after his 1983 song.

  • 3-4 Roma tomatoes
  • 4 large mangos, peeled and diced (you can use jarred mangos if you must)
  • 1 red onion, diced
  • 2 red bell peppers, diced
  • 2 red jalapenos or red cayenne peppers (jalapenos turn red when completely ripe, you can however use green jalapenos – using cayenne’s results in a hotter salsa)
  • 2 tablespoons chunky hot pepper sauce (optional, but highly recommended)
  • 1 tablespoon minced ginger
  • Juice of 3 limes
  • Kosher salt
  • Fresh ground black pepper

Cut the tomatoes, mangos, onion, red bell peppers and jalapenos (or cayenne’s) into a ¼ inch dice or chop in a food processor (follow instructions in salsa recipe above for working in batches so as not to over process ingredients). Toss chopped ingredients in a bowl, stir in the hot pepper sauce, lime juice, salt and pepper. Adjust seasoning as required or add more lime juice for additional acidity. Serve with chips. The salsa is also great over grilled or blackened fish (such as tilapia).

Pineapple Chipotle Salsa

This works best when used a condiment over grilled pork, fish or shrimp or in Tiki Taco’s.

  • 2 to 3 Roma Tomatoes
  • 1 Pineapple, peeled and cored, preferably fresh (you can use canned if necessary)
  • 1 chipotle pepper in adobo, plus 1 tablespoon adobo sauce
  • 1 red bell pepper
  • 2 tablespoons orange juice
  • 1 tablespoon cilantro, chopped
  • Juice of 1 lime
  • Kosher salt

Chop the tomatoes, pineapple, chipotle pepper and red bell pepper into a ¼ inch or chop in a food processor (follow instructions in salsa recipe above for working in batches so as not to over process ingredients). Toss chopped ingredients in a bowl with the abodo sauce, orange and lime juices and cilantro. Season to taste with Kosher salt.

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