Same old dogs? Too-familiar sausages? Not with Fire-roasted Jalapeño Ketchup, Cilantro Aioli, and Pineapple Salsa from Jackie Hughes and Keith Lampkin of Supermancooks. Their big flavors will push you across the grilling goal line! Check out more summer goodness from @supermancooks with these recipes from TABLE’s summer issue: Four-Meat Burger, as well as Ambrosia Salad, Hillbilly Potato Salad, and Corn Relish.

 

 

Cilantro Aioli 

Ingredients

1 garlic clove, chopped

2 tbsp. fresh limejuice

2 tsp. salt

1 tsp. white pepper

1 cup fresh cilantro

1 ½ cup mayonnaise

 

Instructions

Chop garlic and add to a small bowl. Add limejuice, salt and pepper and set aside while preparing cilantro. Clean the cilantro by removing all stems (you want to use only the leaves). Add mayonnaise in a blender or NutriBullet. Add lime and garlic mixture and pulse. Add cilantro, about a third at a time, pulsing until well combined. Continue until thoroughly mixed (about 5 minutes, you want this to be a smooth consistency). Refrigerate up to a week. The flavors intensify as it sits.

 

Pineapple Salsa

Ingredients

1 garlic glove, chopped

1 cup fresh pineapple, cut into ¼-inch pieces

¼ cup chopped Roma tomato, seeded

1 tbsp. chopped onion

¼ cup chopped bell pepper, green or red

Juice from 1 lime

1 tsp. kosher salt

½ cup chopped fresh cilantro

 

Instructions

Chop garlic and add to a medium-sized bowl. Add pineapple, tomatoes, onions, and pepper and toss. Add limejuice, salt. When ready to serve, toss with cilantro. Store in fridge for up to five days.

 

 

 

 

 

Fire-Roasted Jalapeño Ketchup

Ingredients

2 small jalapeño peppers

2 cups ketchup

1 tbsp. vegetable oil

2 tsp. brown sugar

1 tbsp. smoked paprika

1 tsp. kosher salt

 

Instructions

Prepare jalapeños by placing pepper directly into flame either on the top of a gas stove or on a very hot char-grill. You want the peppers to “burn” until the skin is black, rotating as needed. When pepper is 85% charred, remove from flame and place in a bowl of cold water. As soon as you put them in water, rub the skin of the pepper until most of it falls off (it is okay to leave on some charred skin).

 

Pour ketchup into a small saucepan and heat over medium-low heat. While the ketchup is heating up, slice peppers in half, remove stems and seeds and dice into small pieces. Add to ketchup. Add remaining ingredients and combine. Reduce heat to low and cook for an additional 5 minutes.

Remove and store in airtight container for up to two weeks in the fridge.

 

 

 

 

Photography and styling by Jackie Hughes // Recipe by Keith Lampkin

@supermancooks

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