Category Archives: dips

Honey Sriracha

10 Tuesday Jun 2014

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DSCN3853Food:

Honey Sriracha– makes about 2 ½ c.

Inspired and Adapted from bon appétit

1 lb Fresno chile (red jalapeno)

3 garlic cloves

1 T. real salt

1/4c. apple cider vinegar

1/4c. fresh lime juice

2 tsp. local honey

Plus 1/2c. local honey

Directions:

1. Pulse chilies, garlic, and salt in the food processor to a fine paste. Transfer to a half pint mason jar, cover with cheesecloth and secure with a rubber band. Let sit at room temperature at least 2 days (I think mine sat out for 3 or 4!)

2. Transfer chile mixture to the blender, add fresh lime juice, apple cider vinegar and 2 tsp. local honey, blend until smooth. Transfer to a clean pint Mason jar and cover with cheesecloth again, let sit at room temp for 1-2 more days. After those two days, add remaining 1/2c. local honey. Mix well and store the fridge for at least a day. Eat!

DSCN3827DSCN3832DSCN3837DSCN3840Nutrition:

Usually during the summer time I take a break from this section of my blog, mainly so I can spend more time with friends in the sunshine. I hope you are doing the same.

Love:

I’ve been struggling between two areas of my life lately, my work life and my home life. Last year I worked my toosh off and my sweet house, my sweet husband and my well-being got no love. So this year I vowed to work a little less and spend a little more time on my personal space, but as you know things don’t always go as planned. The first part of this year was a mixed bag of stuff, some good -10 year anniversary trip, having friends in town, exciting work projects, some not so good- very sick (expensive) kitty and losing my wonderful grandpa (still can’t fully grasp this). I know we all have stuff, but February, March and April kicked my butt and here we are half way through the year!

I needed a break. So needless to say I took no extra jobs or worked on my blog last month but that doesn’t mean I wasn’t still playing in the kitchen (and around the house!).

I’m a sucker for spicy food and the balance of sweet and spicy in this Honey Sriracha is out of this world! There is nothing like homemade hot sauce, the flavor is so fresh and this recipe is ridiculously easy. I have served it on eggs, over rice and veggies and like pictured above on apples/cheese and crackers, holy yum!

In order to self preserve and spend more time with my sweetie working on our love shack my post might be a little farther in between, they might. I’m planning on only attending the farmers market every other week (trust me this will be hard for me) this season and investing in a CSA with BUG Farms. Some times taking a step back and slowing down can be a good thing. ENJOY!

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Ginger Tofu Miso Ranch- Turmeric Mint Lime Vinaigrette

31 Monday Mar 2014

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DSCN3759Food:

Ginger Tofu Miso Ranch

inspired by Bon Appetit

4oz silken tofu (I have made this with sprouted firm tofu, sprouted is better for you but it makes the dressing gritty. I like the silken better.) If you don’t eat any soy sub with 4oz of hemp seeds

3 T. miso (I change-up my miso all the time, for this recipe I used Cold Mountain organic unpasteurized red miso)

1 lemon, juice and zest

1 inch ginger, peeled and grated

2 tsp. apple cider vinegar or Honey Wine Vinegar (local)

1/2 c. Drake Family Farm Goat Yogurt

1 T. cilantro, chopped

2 T. chives, chopped

1 T. heaping homemade dry ranch mix (2T. dried parsley, 1t. dried dill, 1t. garlic powder, 1t. onion powder, 1/2t. dried basil, 1/2t. pepper, make a double batch and store in a glass container with a tight fitting lid)

salt and pepper to taste

DSCN3752Directions:

1. Place the tofu, miso, ginger, vinegar, lemon juice, zest and dry ranch into the food processor and mix well. Drizzle in the goat yogurt while the motor is running. Stop the machine and scrape down the sides, add in the chives and cilantro and pulse just to incorporate. Taste for salt and pepper and adjust seasoning.

2. Store in a glass container with a tight fitting lid and place in the fridge and let the flavors meld together for at least an hour. Eat!

We will be enjoying this dressing on my Spinach, Beet Quinoa Salad for dinners this week!

DSCN3754Turmeric Mint Lime Vinaigrette

inspired by Food Matters

1/4 c. olive oil

1/3 c. fresh lime juice (this was 4 limes for me)

zest from 2 limes

1/4 c. water

2 T. almond butter

1/4 c. tamari (organic gluten-free soy sauce)

2 tsp. dry kelp seasoning

2 small garlic cloves, chopped

1 tsp. grated fresh ginger

1 tsp. grated fresh turmeric

2 T. fresh mint

DSCN3747Directions:

1. All of the ingredients go into the food processor except the olive oil and mint, mix well. Next drizzle in the olive oil with the motor running. Stop the machine, scrape down the sides and add the mint, pulse just to combine.

2. Store in a glass container with a tight-fitting lid and place in the fridge for the flavors to meld together for at least an hour. Eat!

I think this dressing would be killer on my “SLO” Salad.

DSCN3757Nutrition:

Tofu- In my opinion soy gets a bad wrap, maybe because we are using soy in everything and all soy isn’t created equal. I suggest you stick to sprouted tofu (sprouted anything is always better and easier to digest), tempeh, miso (which are fermented and fermented means good gut bacteria and better digestion), and edamame. Always look for Non-GMO! Silken tofu if a great veggie/plant based protein to add to your smoothies.

Miso- Miso is full of good bacteria, best when eaten raw like in this dressing to maximize all it has to offer. Can be added to soup, just remember to add it to the soup after it has been taken off the heat so you don’t kill the living bacteria. I LOVE MISO!

Turmeric- The list a benefits for turmeric is a mile long, most notable is that it is a big cancer fighter and a anti-inflammatory. I dare say that this will be the year of turmeric. Spicy like ginger, add it to soups, dressing, stir-fry’s and even juice it or add it to smoothies!

Kelp- One of the benefits for kelp is that its abundance of vitamins and minerals that promote healthy hair and skin. Kelp is mostly taken for its naturally high iodine content, which helps the functioning of the thyroid gland. Iodine is essential for the formation of thyroid hormones, which regulate the body’s energy production, promote growth and development, and help burn excess fat. It also adds a nice salty taste without actually adding salt, great sprinkled on eggs, veggies and grains.

Love:

These two wonderful tasty dressings have been on my “to-do” list for about a month! My friend Kim who runs the Downtown SLC Farmers Market asked me to come up with some fun dressings that would get you all excited for spring greens that will be popping up at future farmers market. Well, finally I am ready to share these dressings, I have made them a few different ways, photographed them twice and they are getting checked off my list today!

I am very picky about salad dressings, probably because I grew up eating my salads with vinegar and oil just like my grandpa. We loved vinegar and oil so much that when we were done with our salads if any dressing remained we slurped it up! That’s right we drank our leftover vinegar and oil! My grandpa and I also shared a love of mashed potatoes and gravy and though I didn’t share his passion for root beer floats I was always in charge of making them for him at family get togethers. Sadly my grandpa passed away two weeks ago, this is one of the reason’s I have been MIA on my blog. I am doing my best to keep up with life and it’s demands but when someone who has been a constant figure in your life passes away everything else seems to stand still, at least for me. I miss him terribly and I am trying to find peace in knowing (trusting) that him and my grandma are together and all is right in their world, whatever that may be. Sometimes the “to-do” list can wait, it is important to me that what I share with you is the best it can possibly be and from time to time that may take me just a little longer.

I love these two new dressings and I think you will to, they are very different and should get you excited about a new season of bounty headed our way. ENJOY!

 

 

 

 

 

EASY End of Summer Salsa

11 Wednesday Sep 2013

Posted by in appetizer, dips, DIY, gluten-free, seasonal, Side dish, Snack, vegan

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DSCN3262

Food:

Easy Summer Salsa

(measurements are adjustable and not exact, trust yourself!)

1 large pint of your favorite local cherry tomatoes (I used purple cherry tomatoes from Kenyon Organics)

1/2 large onion (Farmers Market)

1 small green pepper, you could also use a jalapeno or your favorite chile (Farmers Market)

garlic (Farmers Market)

handful of cilantro (Farmers Market)

lime

Celtic salt

DSCN3254Directions:

1. You will need your food processor or blender. Cut the onion in half, peel it and chop into large pieces, add to the processor. Save the other half of the onion for another recipe. Cut the pepper or chile in half, remove seeds and cut into pieces, add to the processor. Smash and peel the garlic and add it to the processor with a large pinch of gray/Celtic salt. Pulse to break down the pieces.

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2. Next cut the cherry tomatoes in half and add then to the food processor, add the cilantro and squeeze in the lime juice. Pulse everything together until you get the desired consistency. I like mine chopped pretty fine but not completely liquid. Use your judgement and no need to worry about messing this recipe up. Taste it, does it need more salt? lime? you decide. If it is to spicy add a teaspoon of honey. Feel free to add any spices you may like.

3. You can spoon the salsa into your favorite class container and refrigerate or grab a bag of chips and start ENJOYING!

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Love:

If you give me a choice between a cookie or chips and salsa, guess which one wins? CHIPS and SALSA of course! I love salty spicy treats.

This salsa has saved my behind more than once when I have been invited to a last-minute get together and all I have to do is walk out to the garden or use what is hanging around from the farmers market. It is ridiculously easy to throw together!

I hate to call this “End of Summer Salsa” but it’s been so hot here in Salt Lake that the tomatoes are just about done in my garden. This change of season is so bitter-sweet, we suffered through an outrageously snowy winter, a short spring and a sweltering hot summer. I will miss the long nights, backyard hangouts, rained out summer weddings, early mornings at the farmers market and swinging in my hammock. Most of all I will miss the fresh local produce overflowing on my kitchen counter. I am doing everything I can to soak up the last of those summer flavors before I move on to new ones, this salsa is pure summer in a jar. Oh I’ll make salsa in the winter with my canned tomatoes but it just isn’t the same, so hurry up and whip a batch of this “End of Summer Salsa” and don’t forget the close your eyes and play back all your summer adventures with each bite. Long live summer.

DIY-Almond/Walnut Butter… Happy B-Day Kimmy!

14 Saturday Apr 2012

Posted by in dips, DIY, vegan

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Food:

Almond Butter- DIY

1 c. raw almonds

1 c. raw walnuts

(I decided to do a combo butta’, but you can just use almonds, or just walnuts or any combination you like.)

Directions:

1. Preheat the oven to 300 degrees. Line a baking sheet with parchment paper and spread the almonds/walnuts across the baking sheet. Place the nuts in the oven and bake for 25-30 minutes. (Until the center of the almond is golden)

2. Take the nuts out of the oven and cool completely. When the nuts are cool transfer them to the food processor. Turn it on, let it grind the nuts for about 2 minutes. Scrape down the side and process again until the nuts turn to butta’. (Be patient this takes a minute, you may need to scrape down the sides a few times.) Transfer to a clean jar with a lid and store in the pantry or the refrigerator.

Nutrition:

DIY- DO IT YOURSELF- what a concept! I love when I can take something that usually goes on my shopping list, off. I know exactly what is going in to a recipe and I know exactly how it was prepared. Nut butters are expensive and some of them have sugar, salt or added oils, all of which we can all do without. Homemade almond/walnut butter is a new staple in my house!

Love:

This recipe is dedicated to my TBC (Tall Bitches Club) girl Kimmy. My girl Kim, her husband Don and their baby daughter (not really a baby anymore) Martine are fulfilling their dream of living in France, and even though I miss her (them) like crazy I love and support their journey. Here are a few reason I am dedicating this post to Kim…

1. She is a great friend, she showed me what it means to be a friend. She let me join the TBC and introduced to me our other lovely TBC’S Alisa and Sadie.

2. She would always pick me up a jar of Almond Butter @Costco- no more of that!

3. She is one of Cosmo Hippie Chef’s biggest fans. When I started this blog I wanted to inspire those around me to get in the kitchen and cook, well that is exactly what my girl Kimmy did. I am so proud of her. (I can’t wait to see her in a few months and give her some new recipes to take back to France to share with her new friends, see that’s the thing about Kim- she makes friends where ever she goes.)

Minty Pea Dip & Pistachio Stuffed Dates- Spa Recovery Week

08 Thursday Mar 2012

Posted by in appetizer, dessert, dips, Snack, vegan

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Food:

Minty Pea Dip- Makes about 2 cups

3c. frozen green peas, boil in salted water until tender 1-2 min, drain and toss into an ice bath, drain again

1/4c mint leaves, and parsley leaves

1 lemon, zest and juice

1 garlic clove, chopped

2 T. olive oil

1 T. tahini

salt and pepper to taste

Directions:

1. All the ingredients go into the food processor and pulse until desired consistency. Refrigerate and serve with carrots or asparagus spears. Taste for salt and pepper.

Nutrition:

Peas- Peas might be lower in calcium and phosphorus than beans but provide similar levels of protein, carbohydrates, and fat. They are a good source of vitamin B and a variety of minerals. Green peas are a good source of vitamin C, K and carotenes.

Food:

Pistachio Stuffed Dates- Makes 16-22

16-22 dates (I buy the big ones w/the seed and de seed them myself. Just make a slit down one side of the date, open it up a bit and pull out seed-easy!)

1/2c. shelled pistachios

1/2 tsp. cinnamon

pinch of course salt

1/4-1/3c. toasted coconut (to toast: place coconut in a dry pan, turn heat to medium and toss a few times until toasted. KEEP AN EYE ON IT!)

Directions:

1. Place the shelled pistachios, cinnamon and salt in the food processor and process until a thick paste forms. About 5 min.

2. I use a 1/2tsp. measuring soon to spoon mixture out and fill each date.

3. Top the toasted coconut. Serve!

Nutrition:

Dates- Dates are a good source of fiber, an excellent source of easily digested carbohydrates. Dates are among the most alkaline of foods, and contain a special type of soluble fiber called beta-D- glucan which has been shown to decrease the body’s absorption of cholesterol and slow or delay absorption of glucose in the small intestine, thus helping to keep blood sugar levels even.

Love:

Let’s start with the minty pea dip, this is so easy so fresh and a super healthy snack. Love it! This would be great on bread with a sprinkling of cheese, or over pasta. Enjoy!

Now, the dates. I love dates, Billy not so much. When I first made these I had to tell him to close his eyes and open his mouth because I knew if he saw it or knew what it was he would be weird (that’s just how my sweetie is about a few things). Well guess what? HE LOVES THEM! He would like them to be a staple snack in our house. Funny man, but he’s right they are very delicious. I kinda think they would be awesome  wrapped with bacon and baked! Enjoy!

Both of these recipes came from Whole Living’s 28 Day Challenge (I changed just a few things)

Hummus Dressing

18 Saturday Feb 2012

Posted by in dips, DIY, dressing, salad, vegan

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Food:

Hummus Dressing- makes 1 1/4c.

2 scallions (green onions), chopped white and greens

1 garlic clove, chopped

1 lemon, zest and juice

1/4c. parsley, chopped

1/4c. tahini (I use Artisana Raw Tahini)

1/2c. canola oil or olive oil (I used a combo of both)

1 tsp. cumin

1/8 tsp. cayenne pepper

1/4 tsp. salt

1/4 tsp. garlic salt

1/4 tsp. onion powder

1/4c. water

Directions:

1. Place the scallions, garlic, parsley, lemon juice and zest in the food processor, pulse to combine. Next add tahini, cumin, cayenne, salt, garlic salt and onion powder to the pulsed mixture and pulse again to combine.

2. With the motor running add the oil until combined. Turn off, scrape down sides. With the motor running again add the water. If you think you need more, add it until you get the desired consistency.

3. Taste for seasoning and then store in a container and refrigerate.

Nutrition:

Tahini- Tahini is a ground sesame seed paste, similar to peanut butter. It is a creamy, oily, and smooth nut butter rich in calcium and iron.

Lemon- Lemons are a good source of vitamin C, B6, potassium, folic acid, flavonoids and the important  phytochemical limonene.

Parsley- Extremely rich in a number of nutrients including chlorophyll and carotenes. Parsley is a good source of vitamin C, folic acid and iron. It is also a good source of minerals including magnesium, calcium, potassium and zinc.

Olive oil- Healthy oils are important in the prevention and treatment of asthma, arthritis and cancer. Healthy oils are important for lowering systemic inflammation. Research has shown that women who regularly ingest olive oil have a smaller risk of breast cancer.

Love:

Lately I have been getting request from friends like, “can you develop an app for my phone of your blog, so that I can just click on it and it tell me what to make for dinner.” Maybe someday! Or “hey can you break down the nutrition stats for each recipe, example fats, carbs, protein, etc?” I wish! That takes more time than you think. But the other day I got a request that I thought was doable, my client Cindy is in love with this ‘hummus dressing’ from Trader Joe’s. Well, we don’t have a Trader Joe’s so she asked me if I could work on a recipe for her craving. I did just that, VOILA! Hummus Dressing. I think this will work just fine, just before I got started on the recipe I sent my friend Sadie in California a text that read “if you go to Trader Joe’s today can you look for ‘hummus dressing’ and take a picture of the ingredient label for me? Thanks.” My under cover mission worked and guess what? My version was much healthier and I was happy to finally meet one of these request.

Spinach Artichoke Cottage Cheese Dip w/Crispy Pancetta

06 Monday Feb 2012

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Food:

Spinach Artichoke Cottage Cheese Dip w/Crispy Pancetta

1 16oz container low-fat cottage cheese (I like Nancy’s Organic low-fat because it’s cultured like yogurt)

1 box frozen spinach, defrosted and excess water squeezed out (frozen spinach is the best bang for your buck when using in dips)

1 can artichokes, drained and chopped

1 leek, sliced and sautéed just until soft

1/4c. pecorino cheese, grated (you could also use parmesan)

1/2 lb. pancetta, diced and sautéed until crispy (this ends up being about 1/2c. of crispy bits)

1 lemon, zest and juice

Salt and pepper to taste

Directions:

1. Start by scooping the cottage cheese into the food processor, next add the grated cheese, zest and juice of lemon and a pinch of salt and pepper. Pulse just a few times to smooth out.

2. Next add the spinach, artichokes, and leek. Process again until mixed well. Taste for salt and pepper and add more if needed.

3. Scoop the dip into a bowl and fold in the crispy pancetta. If you make this dip ahead of time add the crispy pancetta just before serving. I served mine with fresh carrot sticks. YUM!!!

Nutrition:

Low fat Cottage Cheese- Low fat cottage cheese is a great alternative when making dips. It is low in fat, and good great source of calcium as well as HIGH in protein. There are cultured kinds as well which is an added benefit.

Spinach: Spinach tops the list along with other green leafy vegetables as a food most eaten by people who don’t get cancer. Great source of antioxidants and cancer antagonists, containing about four times more beta-carotene and three times more lutein than broccoli. Rich in fiber, helps lower blood cholesterol.

Artichokes: High in fiber, calcium and iron. Excellent for the digestive tract, the heart, blood pressure and blood sugar levels. They are good to eat for reduction of weight.

Lemon: This fruit ranks high in its medicinal value. It is a good blood and body purifier and a mild diuretic. The juice also aids in the removal of old drug poisons from the body.

Crispy Pancetta: Just because it tastes good and is fun from time to time.

Love:

I made this scrumpcious dip for the Super Bowl, the thing that I love about this dip is that its healthy enough for the ladies with the low-fat cottage cheese, spinach and artichokes but makes the men happy due do the crispy pancetta. Everyone is happy! If you are lucky enough to have leftovers, top a baked potato or sweet potato for a quick dinner. Enjoy!

Roasted Garlic White Bean Dip

04 Saturday Feb 2012

Posted by in appetizer, beans, dips, Snack

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Food:

Roasted Garlic White Bean Dip

2 c. cooked navy beans

2 heads of roasted garlic (To roast: Cut just very top of a whole garlic clove to expose the raw garlic, drizzle with a little olive oil and a sprinkling of salt. Wrap the bulbs in tin foil and roast 45 min @375 degrees. When the garlic has cooled squeeze out the roasted cloves and store in an airtight container in the fridge until ready to use.)

1/2c. olive oil

1/2c. fresh parsley leaves

1 organic lemon, zested and juiced

salt and pepper to taste

Directions:

1. Place the beans, garlic, lemon zest and juice, parsley and salt and pepper in the food processor. Pulse until blended.

2. Drizzle in the olive oil. Stop, scrape down sides and blend again until smooth. Taste for salt and pepper and adjust if needed.

3. Refrigerate for a least an hour before serving. Serve with raw veggies.

Nutrition:

Beans:– Legumes, Beans – Basic Cooking Instructions* 1 c. dried beans of choice (yields 2 1/4c. cooked beans) water Thumb-size piece kombu (Sea vegetable that is used to infuse foods with highly alkalizing minerals, iodine and iron. Also known for its ability to tenderize legumes and reduce their gaseous properties.) Pinch of salt

1. Sort through dry legumes and remove any dirt chunks and pebbles. 2. Place legumes in pot with 3 c. water and soak overnight. 3. Drain, rinse, and return to pot with 3 c. fresh water. 4. Cover pot, bring to boil, skim off foam and reduce heat and simmer. Add kombu and salt. 5. Cover and cook until beans are tender (anywhere from 50 min- just over an hour). Test by removing a bean and squeeze between fingers. 6. Drain remaining liquid and store cooked legumes in an airtight container in the refrigerator or freezer.

* Canned beans are just fine when you are in a pinch, but making your own is so easy and better for you, and essential for an eating for health lifestyle. Check out this past post about the benefits of beans.

Parsley: High concentration of antioxidants, a blood builder and purifier. It makes a wonderful tea and helps to release retained water from the body.

Garlic: Lowers blood pressure and blood cholesterol, discourages dangerous blood clotting. A good cold medication, it acts as a decongestant, expectorant and anti-inflammatory agent. Boosts immune responses.

Love:

I love beans, they are a huge of my diet and I am always looking for ways to work them into my daily menu. I accidentally bought navy beans when I thought I was buying great northern white beans. Oh well! Find something to do with them!- that’s how this recipe came to be. This dip is so easy, super big on flavor and goes great with carrot sticks. I served it as an afternoon snack with our lunches this week but I would totally take this dip to a party. Enjoy!

Check out this other great dip- Parmesan, Arugula Cottage Cheese Dip

Bruschetta- Summer Fave

20 Wednesday Jul 2011

Posted by in appetizer, dips, vegan

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This wonderful, easy recipe is actually my creation, but I have to say that it is a hybrid of a recipe from the cookbook ‘Small Plates, Appetizers as Meals’ by Marguerite Marceau Henderson (who is actually a SL local). No matter who I make this recipe for they always end up loving it. I have made it with roasted peppers in place of the tomatoes and I’ve also tried it with fresh and roasted tomatoes, just this last July 4 I added artichokes to the mix. So whatever your preference I’m sure it will be amazing. Enjoy!

-Bruschetta- (measurements are exact but pretty close)

2-4 cloves of garlic, minced
2 shallots or a small onion, diced
1-2 T. capers, liquid drained
1/2 olives, chopped (I think I used a kalamata olive mix)
1/2 c. basil, chopped
8 Roma tomatoes, chopped (I have roasted the tomatoes to add more flavor, in the above pic I used roasted tomatoes in olive oil from Tony Caputo’s)
8 oz artichokes in olive oil, chopped (I got my at Caputo’s but you can totally used canned)
1 t. salt (I like Celtic gray salt)
1/4 tsp. fresh ground pepper
1/3 c. balsamic vinegar
1/3 c. olive oil

1. Place the first 7 ingredients in a bowl.
2. Mix the balsamic vinegar, olive oil, salt and pepper in a bowl. (A little trick I do is put pour the balsamic in first and then slowly whisk in the olive oil. I think it mixes better that way.)
3. Pour the wet mixture over all the other ingredients and mix well.
4. Marinate in the fridge for at least an hour. Serve.

Can be served with:

Sliced baguette (I love Crumb Brothers, or Volkers)
Over grilled fish or chicken
Or made into a sandwich w/ fresh sliced Mozzarella (when I do this I use the roasted bell peppers in place of the tomatoes)

Fish Taco Sauce

02 Saturday Apr 2011

Posted by in dips, dressing, Fish, vegan

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Who doesn’t like the yummy white sauce that comes on fish tacos? Well I wanted to come up with a healthier version, so mine is mostly made with avocado. This sauce rocks! It’s even good as a chip dip, our friends Don and Kim eat it that way all the time. Make it for you fish tacos and I promise they will be a hit. Enjoy!

-Fish Taco Sauce-

1 whole and 1/2 avocado, cut in half and remove the seed
1 jalapeno, seeded and diced
1/2 green bell pepper, seeded and diced
1/2 purple onion, diced
1 lemon, juiced and zest
1 lime, juiced and zest
1/2 c. veganaise (this is a dairy free mayonnaise, I know that sounds weird but I swear it good!)
salt and pepper

1. Place the avocado, onion, bell pepper, jalapeno, lemon and lime juice and zest into the food processor. Pulse a few times to combine.
2. Next add the veganaise and mix well in the food processor until smooth. Add salt and pepper to taste.
3. Let sit the the fridge for a least 2 hours to develop the flavor.