good-and-cheap

Spice Oilm a k e s o n e c u p$ 3.50 t o t a l$ 3.50 / c u p$2 .25 t o t a l$ 0.75 / c u pUse this spice oil on salads, in cold noodledishes, or on roasted or sautéed vegetables. Ifyou have trouble finding the spices, you can getall of them at most Asian grocery stores.1 clove garlic1 cup olive or vegetable oil2 tbsp chili flakes or dried red chilies1 tsp Sichuan or regular peppercorns1 star anise½ tsp cumin seeds¼ tsp saltSalsam a k e s th r e e c u p sf l a v o r162Use the side of a knife to crush the garlic cloveuntil it cracks open. Add all of the ingredients toa small pot.Warm the mixture over low heat for about 10minutes, until it starts to bubble gently and youcan hear a bit of a sizzle, then turn off the heat.You want to heat it just enough to let the spicesinfuse into the oil, without getting so hot thatthe spices start to cook or fry.Remove the pot from the stovetop and put it inthe fridge with a lid. Let the spices infuse for4 to 8 hours.Taste the oil. If it isn’t strongly spicy, let itinfuse for a few more hours. Once it’s ready,strain through a sieve to remove the spices.Store in a jar in the fridge for up to a week.Summertime salsas combinea load of fresh tomatoes withsmaller amounts of choicevegetables and fruit. In thewinter, cook canned tomatoesfor a few minutes first.2 cups tomatoes, chopped½ medium onion, finely diced1 jalapeño pepper, finely diced1 lime, juiced¼ cup fresh cilantro, finely choppedsalt and peppera d d i t i o n smango, peach, plum, or pineapplebeanscorngarlicApart from its usual use on tortilla chips and tacos, this salsais a wonderful topping for fish or chicken, as a sauce for coldnoodles, or as a finishing touch on a savory breakfast.If you like raw onion, go right ahead. Otherwise, take the edgeoff by sautéing the onion with a bit of water in a pan overmedium heat. The onion is ready once the water has boiled off.If you aren’t a fan of cilantro, substitute another herb: mint,savory, or lemon balm work well.Mix the onion, tomato, and the rest of the ingredients in a bowl.Be sure to add enough salt and pepper!Taste the salsa. You’re looking for a balance of spicy from thepeppers, sweet from the tomatoes, and bright and fresh fromthe herbs and lime juice. If something’s out of balance, add theappropriate ingredient to bring it back into balance.Store in an air-tight container in the fridge. Fresh salsa won’tlast as long as store-bought salsa because it doesn’t have anypreservatives, but it’s so tasty that I’m sure you’ll finish it fast!f l a v o r163