So you are enticed by that exotic bottle of hot sauce or jar of jam. You open it and ... yuck.
Does it sit in the fridge until you move or it grows enough mold to walk out on its own?
Or do you recycle it?
I'm pretty good with fruit-based things like syrups or jellies. Usually they can be mixed into yogurt or oatmeal and used up. Occasionaly I'll throw them into cake batter or alcohol. Sparkling wine can assist almost any syrup. I might add a little syrup to coffee to see if that works.
I'm not so good on savory until I just discovered the miracle of mayo.
I had an unloved ... make that despised ... bottle of banana catsup that I was griping about ... and btw, it did the impossible ... got worse. At the bottom of the bottle were stringy banana plant fibers.
But in looking up info about banana catsup, I stumbled across the fact that some people mix it with mayo. Voila ... great chip / veggie dip. Not so great that I'd buy that brand again. However, good enough that I'd try another brand. If it doesn't work out ... there's dip.
So I looked at all the other bottles in the fridge. The piri-piri sauce also made good dip. It was even better added to a bland leftover cream-based sauce. It gave the sauce a pleasant pink tint and a little tang. Both the mayo and cream sauce toned down the piri-ness of the sauce.
The overly acidic bottle of pricy farmers market basil-parmesian-lemon salad vinagrette ... mixed in mayo ... made a great tartar-like sauce that was excellent with fish.
I am seeing shelf space in the fridge. I fondly bid farewell to empty bottles of condiments that I've been living with a few years.
So, any other ideas on how you have recyled condiments?
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