Half Moon Bay Trading Company Caribbean Condiment

What a silly name - condiment. But what a great idea for those who love condiments and use a lot of 'em. This "Big Boy" is made in Costa Rica from a list of vegetables and spices you'd think have nothing in common. "Condiment", as we call it at my house, adds zip and je ne sais quoi to soups, chili, bean dishes, grilled meats and seafood, huevos rancheros, and anything you deem "blah". It isn't spicy-hot, just savory and unforgettable, adding that dash of acidity and spice that seems to balance all other flavors.

Every year our community recreation department sponsors a Chili Cook-Off fund-raiser, and most of the time we enter it. It's a lot of fun, and the competition is fierce, with local restaurants and individuals vying for the top three spots. One year I made a white chili, with chicken and white beans (my slogan was "Won't stain when you dribble!"), and my secret ingredient was Caribbean Condiment. Wow, was it good!! We didn't win (only traditional chilis have a chance), but people were knocked out by the flavor.

Use "condiment" as a marinade on its own, or add at the table to whatever is on your plate. No need to refrigerate; just leave it next to the salt and pepper on the dining room table. What's great about the Big Boy version of CC is that you will use it—often—so it makes great sense to go BIG! "Go Big or go home!!" as we like to say.

Size: 25.7oz

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Caribbean Frittata

12 free ranging eggs
One head of organic broccoli-florets only
1/2 package of organic white mushrooms-chopped or sliced
Several sprigs of thyme

In a saute pan, under medium to high heat, sauté onion first until

soft with plenty of olive oil. Then add mushrooms, broccoli, tomato

and any other veggies till they soften (about 10 minutes) while

adding several tablespoons of Caribbean Condiment. Add salt to...

See Full Recipe