Mexican Salsas and Pickled Onions
Mexican condiments feel right at home in Canada—set out on summer patios beside grilled corn and fresh greenhouse tomatoes, bright bowls that turn a meal into a gathering. This collection features Classic Mexican Salsa, Pico de Gallo (with avocado, cumin, chilli), Guacamole, Pickled Red Onions, and Peach (or Mango) & Avocado Salsa —simple, fresh recipes that bring colour, crunch, and sunny, zesty flavour to tacos, grilled fish, and weeknight spreads.
English Style Piccalilli
Golden, tangy, and a little fiery, piccalilli is a true English classic that’s found a second life in Canadian kitchens. Made from cauliflower, beans, cucumbers, and carrots (or whatever the garden gives), it’s preserved in a mustardy, spiced sauce that gets better with time. For me, it’s tied to Ontario summers, when garden zucchini overflow and jars are shared with neighbours — a chutney that feels as at home on a pub ploughman’s plate as it does at a family cottage table.
Homemade Tomato Sauce
Golden, crisp on the outside and molten inside, arancini are the ultimate comfort bite. Born in Sicily as a thrifty way to use leftover risotto, they’ve travelled the world — and in Canada, they’ve found a home at kitchens and gatherings where thrift meets indulgence. Stuffed with gooey mozzarella (or even smoky cheddar for a Canadian twist), they’re the kind of dish that turns “leftovers” into something worth celebrating.