“We start with vine ripened tomatoes, then we fire roast them to a subtle smokiness before adding organic green chiles… They’re ready to use in salsas, sauces, soups and stews….”
Ingredients: Organic fire roasted tomatoes, organic tomato juice, organic green chili peppers, organic vinegar, sea salt, citric acid, calcium chloride”
These excellent organic diced tomatoes are a great pantry item, and in fact I always keep a few cans in mine as they are such a useful ingredient. They are indeed “fire roasted”, you can even see little bits of char and smell a little smokiness. You can use this as-is on tacos and quesadillas as a simple salsa, or make a slightly improved one quickly in seconds just by just adding a few things (ie, chopped onions, garlic, cilantro). Use this as an ingredient in sauces, stews or soup as you would any canned tomatoes, but these will be tastier than plain ones. These make the base of terrific rices dishes, say cooking some Mexican rice or what have you, mixed in for some of the stock or water. And its great for lots of other cuisines too… I made a delicious Italian Ariabiatta / Puttanesca style pasta with a can of this, olive oil, a spoon of tomato paste, lots of garlic, capers, olives, a spoon of Bomba and some grated Pecorino over the finished pasta (or try this with Gnocchi). It only took about 5 minutes to come together and the finished pasta dish with Gnocchi was delicious. We devoured it.
$1.69 for a 14.5 oz can. There is a plain only tomato version too for $1.49 if you don’t want any green chiles.
Since it first appeared, Trader Joe’s Italian “Bomba” Hot Pepper Sauce blew up all over the internet as one of Trader Joe’s best new offerings. In this case, any hype you’ve heard about how good TJ’s “BOMBA” is, is 100% justified. This stuff is incredible. Sorry I won’t be saying “it’s the bomb” (even though it is). However I will tell you that we just freaking LOVE this stuff, and put it on many, many things. Since first trying this its become a condiment that we have to have in the fridge at all times. Here’s why.
BOMBA is a condiment made from crushed up fresh Calabrian red chile peppers that get fermented. By now I’m sure you’re well aware about how fermentation adds complex flavor elements to foods. When you taste this paste you will notice a little bit of funkiness. That is it’s fermentation and it adds a magical addition of, you guessed it, UMAMI. Giving this stuff more complexity than just a “hot sauce”. Now Bomba sauce is a bit spicy but it’s not really spicy. It’s nowhere near a knock-your-head-off hot sauce, skulls on the label, kind of spicy. This has a tolerable level of spicy PLUS flavor! As a spiciness test, I just put a small spoon of Bomba in my mouth. While I got “yes this is spicy”, it didn’t want to make me want to drink a glass of milk or anything. I got something beyond just “spicy”, there that funkiness, even a bit of sweetness. So depending on the amount you use, you can adjust the level of spicy to your taste and palate, and if you add even just a tiny bit to dishes – I’m talking a quarter of a teaspoon – it will add wonderful flavors that may surprise you.
How to use Bomba ? Of course this is going to be great added to tomato sauces, say on pasta or pizza or what have you. But what about other pasta dishes? A spoonful mixed into your Spaghetti Aglio e Olio? For sure! A little bit in your Carbonara? Controversial perhaps but I do it, and it is terrific. What about all those Gnocchi you love from Trader Joe’s? Regular, cauliflower, kale, shelf stable or what have you… OMG folks, a dollop of this Bomba with garlic and good olive oil will make your gnocchi soar. Still, Bomba is more than “just for Italian” food. I put a little bit into my scrambled eggs. It’s divine with eggs of any kind. A drop of it onto of my buttered, toasted baguette is great. A little bit mixed into avocado toast or guacamole. Add a little bit of Bomba to your marinade for meat or chicken. Dips and sauces? Perfect. You can mix this up with some Greek yogurt (or mayonnaise for that matter) for an instant wonderful sauce, to top some cooked Chicken Breasts, Shrimp, or Tofu as well. Or try that mix as a dip for some chips. Drizzle some with olive oil and garlic on your roasted veggies. Add a spoon of this to your soup or most any sauce to give it some jazz. I even love it on cottage cheese on toast (no, seriously that’s really good). On my sardines on toast. I suggest adding some fresh garlic when using Bomba. Of course these two go very well together. Asian food?! OMG yes, yes, yes! Honestly the list of things and types of food Bomba can improve and go with is endless and I promise, you will discover uses on your own (please share some with us in the COMMENTS below). TJ’s Bomba is truly a premium gourmet offering. Amazingly Trader Joe’s sells this for $2.99 a jar, which is honestly incredible for such a product. Oh and it’s really Italian, it is a “Product Of Italy”. I have found it sold out on occasion as its a big hit. So if you like it, next time grab an extra jar to keep in the pantry like I do (but just one, leave some for me, and the next guy!) Ingredients are: Chilies, Sunflower Oil, Olive Oil, Basil, Salt, Ascorbic Acid, Citric Acid. Honestly even if you are not really the “hot sauce type” I suggest you get a jar of this to try. Calabrian chili’s are not super hot; they are in the “medium” spice level. People can pop them in their mouths easily. Personally I can’t live without having a jar of Bomba in the fridge now and if you try this, you may feel exactly the same.
TIP: I add a bit of Extra Virgin Olive Oil after I open the jar to “seal the top” off from air and keep it freshest for longer. Keep the jar in the fridge. Take it out 15 minutes before using if its congealed.
If you tried BOMBA and have any Comments feel free to share them.
This is one of those Trader Joe’s products that I basically like to have in my fridge at all times. Why? It’s so useful. I use it all the time, for one thing to make all kinds of tasty sauces in about a minute. You can use it as a substitute for Sour Cream but with less calories (not zero but lower)! Greek yogurt is thick, as it is strained yogurt containing less liquid than regular yogurt. You might say it can be though of as similar to and can be substituted for Sour Cream, or crema in Mexican cooking, or to creme fraiche in French cooking. You could use this anywhere Sour Cream would be used, or mayonnaise perhaps but this is lower in fat and calories. So I use greek yogurt to make creamy sauces or dressing by mixing it with another ingredient. It can be as simple as mixing greek yogurt with a few teaspoons of fresh lemon juice, a pinch of salt and grind of pepper. Boom you have a creamy lemony yogurt sauce. Very Greek! This not only makes for a nice salad dressing but is also a nice sauce that would go with grilled chicken or shrimp. Add something else to it and you get even more mileage. Certainly fresh crushed garlic, will make it yet more Greek still. Or mix in some Green Dragon Sauce. Or some Yemeni Zhough. Or Sriracha, as the milkiness of the yogurt tames all of these spicy sauces and makes them smoother and creamy. Along with garlic, chopped parsley, or arugula, or spinach makes a nice green dressing…. your only limits to find things to use this with will be your imagination. For dessert or with fruits, you can mix the yogurt with a pinch of sugar or maple syrup for a lovely sweet, creamy addition. Of course I can put this on my breakfast cereal, but it is richer than regular yogurt, so I keep the amount smaller.
as a spread on crackers or bread (try mixing with some ingredients…)
as an addition to a pasta sauce instead of cream for extra creaminess
Trader Joe’s Whole Milk Plain Greek Yogurt. 16 oz. tub $2.50. A container lasts in my fridge for about a month, depending on how much I use it. So great stuff, try it.
TRADER GIOTTO’S (TRADER JOE’S) PESTO ALLA GENOVESE
Mentioned in an earlier post, Trader Joe’s Pesto (basil pesto) in the glass jar makes an extremely convenient item to always have in your pantry. Whenever you get the mood for a Pasta and Pesto dish simply open a jar of this and add it to pasta (with a little pasta water) and bingo, you made dinner or a side dish to put on your table in under 15 minutes with almost no effort and for very little dough ($3-4)! Add some fresh grated Parmigiano and EVOO and improve it. If you have a little fresh basil to sprinkle on top, even better.
Now if you have ever made pesto yourself, you know it takes a bunch of expensive ingredients (especially the pine nuts) and some effort but the end product is truly amazing as the smell when you open up your blender and that pungent aroma of basil, cheese and garlic hits you and permeates the kitchen. The smell is so heavenly it may knock you off your feet. So having said that I won’t tell you this jar of pesto is as good as if you made your own, let’s be honest, however this jar of TJ’s Pesto is still quite tasty and the convenience of having it in your pantry makes up for a lot and you can (and should) Level Up this stuff with a few easy additions.
Value-wise this is a good deal for $2.49. Yes though you can tell by the fact that is says Sunflower Oil as the first ingredient and not extra virgin olive oil they skimped there to keep it cheap. So fix it up with your own EVOO. This Pesto Genovese is quite decent fixed up, and believe it or not, I kind of preferred this jarred version to a “fresh” one TJ sells in the refrigerated section which costs more. In fact I was pretty surprised that I tried both and compared them and liked this one. You can, in fact you should absolutely tweak this with good ingredients! Drizzle a nice glug of your favorite EVOO plus a nice sprinkle of extra freshly grated Parmigiano and / or Pecorino cheese plus freshly ground black pepper on top of your finished dish. If you have a few sprigs of fresh basil you can tear over it, all the better. For $2.50, this is good value and really worth keeping a jar or two in your pantry as a go-to item to always have on hand. I certainly do, its made us a quick tasty pasta dish a few times when I “had nothing to eat” in the house. Pairs with pasta of course and it’s great with GNOCCHI (frozen or dried).
Apparently this is one of Trader Joe’s most popular products, and not without reason. I know it’s one of my favorite TJ products, on my “gotta always have in fridge” list. As the name says, this is a delicious sweet chili sauce that is pretty much the same traditional Asian sweet and spicy chili sauce you will find at any Asian grocery. It’s both sweet and spicy but not crazy spicy, with a perfect balance of the two tastes plus garlic of course. This sauce is typically served with chicken in many Asian cuisines. I had been buying Chinese brands of this stuff for years whenever I went to a special Asian grocery or supermarket but now Trader Joe’s make a version of it so even more convenient, as we put this sauce on many things though its terrific with most any chicken. If you bought a store cooked rotisserie chicken for dinner, serving with this sauce will that roast chicken 10x as tasty. What else can you use it for. Really anything… Chicken sausages? Yes. Fish? Yes (in fact you can put some on top of almost finished broiled salmon and put it back for a minute for a sweet spicy glaze). Grilled pork. Sure! Eggs? Yes. Get it? Seriously I think there is little this would not be good on, except may ice cream.
Easy dipping sauce for dumplings: a 2 tablespoons of this sweet chili sauce, a tablespoon of soy sauce, a little rice vinegar. Fresh grated ginger if you have it. Easy. Some extra garlic wouldn’t hurt either. Now you have a sauce for all those pot sticker dumplings in the freezer. Dinner in 10 minutes.
A bottle used to sell for only $1.29. Last time I checked it went up to $1.49, not bad. I can’t live without this stuff.
Trader Joe’s ZHOUG SAUCE is a very delicious, traditional Yemeni green hot sauce. It is taking the internet by storm. Warning, when it says “very spicy” here, Trader Joe’s is not kidding. It is SPICY! But it is delicious, not just “spicy”, it’s so flavorful if you try this, you may fall in love with it too, as I have. This sauce is a must have for me in the fridge always. For me, this is a Top 10 Trader Joe’s product.
Trader Joe’s ZHOUG (sometimes written ZHUG) is a thick green, herbal sauce originating from Yemen, made from cilantro, jalapenos and chile flakes, wonderfully seasoned with garlic, cumin and cardamon. It’s popular in the middle east. TJ’s ZHOUG is simply one of the the most bloody wonderfully unique condiments you may ever taste. I’ve tried it on just about everything you can think of…chicken, tofu, eggs, fritattas, pasta, fish…. you name it. It makes almost any food better. You can’t go wrong with this on just about anything you put it on, it will make you smack your lips, yum. I suspect it would be good on shoe leather. You can use just a little bit and get a lot of flavor, and you will probably use this in small amounts, just a few dashes as its so spicy. A little goes a long way. Also you can “tame” it easily by mixing it with some yogurt, or mayo. Frankly this was even a bit too spicy even for me, kind of a rare statement. So unless you are a total chile-head, capsaicin obsessed, death-head sauce freak, you might want to “tame” this sauce a tiny bit, as I tried and did easily. I just added some olive oil and lemon juice to cut down the heat ever so slightly by dilution. It was still excellent this way. I have also use it mixed into Greek yogurt (or regular yogurt) with great success. In fact, Yogurt and Zhoug are an excellent combo and make a wonderful, easy creamy variation. Adjust the ratio of yogurt to zhoug till its perfect for your personal taste. I actually like the Zhoug tamed a wee bit. As is out of the container just a few small dollops is enough to make your mouth on fire. Again if you’re a chile-head you will love that, so pour it on. How long does it last in the fridge? I’ve found it lasts for quite some time, maybe a month. I also have found if I cover it with olive oil, the oil will help it last even longer, maybe up to 2 months.
You will find TJ’s ZHOUG SAUCE in the refrigerated section in an 8 oz container which is $2.99. Frankly this is a steal (but don’t tell TJ’s lest they raise the price) update: They did raise it a bit!
Seriously you should try this. IMHO this is a Top-10.
“Zhoug likely originated in Yemen, and is now popular throughout the Middle East. It’s a cilantro-based sauce/condiment that’s been likened to “Middle Eastern pesto,” but we think that description shortchanges the originality of this spicy, fragrant, fabulously flavorful culinary creation. It’s a sauce that’s taking the internet by storm – from food blogs to social media feeds, Zhoug is having its moment in the digital sun. This really is the ideal time to introduce Zhoug to our stores.
Trader Joe’s Zhoug Sauce comes to us from a California vendor well-versed in the art and science of Middle Eastern foods. Here, they’ve put together a very straightforward collection of ingredients – cilantro, canola oil, jalapeño peppers, chile flakes, garlic, cardamom, sea salt, and cumin seeds – to create a sauce/dip/spread/ condiment that bursts with vibrant flavor and color. We call it “very spicy” on our label, and some will find it “very spicy.” Those more into spicy foods may find it only moderately spicy. Everyone who tries it will be impressed by how the flavor of every ingredient comes through, even as the flavors blend beautifully into the finished product.”
BALLPARK: PERI PERI & Suzie’s MAYO mixed up in whatever “hot” ratio you can take or like is a workaround I am trying. It’s not exactly the same but pretty tasty!
This is one of those “only at Trader Joe’s” products, or at least I’ve never seen another type of product like this one.
I’ll start by saying one could say I am a little bit of a “Sriracha freak”. I mean I love the stuff, and in general I love “the Spicy” but in no way would I deem myself to be one of those chile-head types who go for sauces with “Death Head” logos on the label. No thanks.
Me, I want a balance of heat AND flavor. Therefore I love – and I mean LOVE – the original Huy Fong Foods SRIRACHA sauce, which is one of the greatest food products on the planet. Its a product who’s fan’s are legion. I will put it on lots of different things. Still I never tried it on SALAD. So guess what? Sriracha Salad Dressing is actually a terrific idea! And Trader Joe’s Organic Sriracha Ranch Dressing is a terrifically marvelous unique product.
Its a ranch-style salad dressing, which is very spicy. How spicy? Well in its original version, which Trader Joe’s has changed and toned down since I first tasted it, I would have to use this stuff sparingly, as mere dollops. It was actually far, far spicier than actual Sriracha or most hot sauces for that matter. I used to mix it with some yogurt or mayo to tone it down a wee bit, but that is no longer the case. I’m talking about when it originally came out – a year ago? Can others please confirm this change to tone down the heat? I have a feeling people complained it was just too spicy, and they reformulated it with much less of a heat level. Anyway I just bought a bottle and it doesn’t seem nearly as spicy as it used to be, though it is still spicy, and still very good! Not only is this ranch dressing good on salad or greens of course but it has many, many more uses on all kinds of foods. You can put a little on the side as a sauce for most anything, for instance grilled chicken, or shrimp, or fish, or grilled tofu, or what have you.
In fact you can use this as an ingredient to cook with it. For instance, try brushing this stuff on chicken which you would bake, broil, or grill. Its awesome on hamburgers, mixed with some ketchup for some homemade spicy “special sauce”. Try a little on some asian style noodles… with some chunky organic peanut butter on top? In fact try this on just about anything you think might be better with some spice to it. You will come up with some interesting tests.
So congratulations on a fantastic product, Trader Joe’s. Some chile-heads might be disappointed that you toned down the heat a bit for mere mortals. (But folks, you can mix some Sriracha sauce with this, if you want it spicier still, or add some cayenne pepper and it will be like it used to be). It sells for $2.99 (16 oz. bottle) which is not bad since most TJ salad dressings are 8 oz bottles?
So try this, its one of those love it or hate it type TJ products! Do I love it? Yes, yes, yes! I’m giving this product a:
RAVE
By the way, the story of HUY FONG FOODS SRIRACHA and it’s founder Vietnamese refugee David Tran, is one of the best American immigrant success stories there is!
Every year this post becomes the most popular post around Thanksgiving, ENJOY~
FRESH VS. CANNED CRANBERRY SAUCE
To me the greatest sin one can make for Thanksgiving is not making the cranberry sauce from scratch and just opening up a can.
There is simply no comparison to MAKING YOUR OWN CRANBERRY SAUCE fresh, and no reason not to. It’s literally the EASIEST thing in the world to make. If you do it this year, I promise you everyone will say how wonderful the cranberry sauce is. Seriously it could not be easier to make. Recipe follows….
If you’ve never made your own cranberry sauce and are used to opening a can of that jiggly jelly stuff (ugh!) you owe it to your family to make it this year. The “work” involved may take you about 1 minute, plus maybe 15 minutes just letting it do its own thing cooking. TIP: Make it at least an hour ahead of eating so it can be served at room temp (hint, even better do it one or two days before to get it out of the way). It will set up beautifully in the fridge. Take it out of the fridge an hour or so before eating.
EASY “RECIPE” : Open bag. Dump berries in a pot. Add one cup water* and one cup of sugar. Bring to a boil. Basically that’s it. When it boils, just lower the heat down to a simmer and let it alone until the cranberries “pop” in about 15 to 20 minutes. When the berries have popped, they’re done so just turn off the fire. DONE! Let it cool for 30 minutes or so. As it cools it will thicken up (cranberry skin contains a great deal of pectin, a natural thickener).
If this easy recipe seems “too easy” for you and you want to get a tiny bit fancier and more creative, here are things you try… * Instead of water, you can use orange juice. A bit fancier? Grate in a little orange zest. Even more creative? This year I added a tiny bit of cayenne pepper and a pinch of fennel seeds and some lime juice. Ginger can be nice in a cranberry sauce.
Once you try this you will be shocked at how easy it is to make and how infinitely better this fresh sauce is over the canned stuff. At the time of this writing a 12 oz. bag cost $1.99, a decent price. (UPDATE: 2018, a bag was $3.49 at TJ’s) Update 2: 2022, a bag was back down to now $2.29. UPDATE 2023: Organic ones are $3 a bag so buy those!
You can even buy an extra bag of berries and throw it as is in the freezer where it can keep for a few months if you want it outside of just Thanksgiving. It goes great with grilled chicken breasts.
Once you make your own, you will realize how easy it was to make and and like me, will never buy the sauce in a can again, or even TJ’s pre-made stuff.
Now go, and sin no more…
#DIY #CranberrySauce
RECIPE VARIATION: Indian Cranberry Chutney. In a saute pan, melt a tablespoon butter, and add some chopped garlic, a quarter chopped onion and saute stirring for 3 minutes. Add a teaspoon of TJ’s curry powder (or more to taste) and cook one minute. Add the zest of one orange and its juice with 1/4 cup of water and 1/4-1/2 cup of brown sugar or Palm Sugar (or more or less to taste). Add the package of cranberries and simmer 25-30 minutes stirring frequently. If you want heat add a few dashes of Cayenne or your favorite Hot Sauce (PeriPeri, Green Dragon.…) to taste.
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