Culinology - September 2019 - 18

the fresher
Fresh ingredients provide both flavorful and functional benefits

by Donna Berry
editor@sosland.com
hen Clevelanders Danny Soza and Jessie Green competed in - and won - the local chef Salsa
Smackdown in Peninsula, Ohio, in the summer of 2013, the two never thought they would start a salsa
business. Six years later and they are busy growing Sidekicks Salsa, a company founded on the principles of
farm-fresh ingredients and technique.
Nothing compares to using whole fruits and vegetables, according to Ms. Green. They provide a range of
textures, colors and aromas, as well as whole food nutrition and very few calories and fat. To make the salsas,
which are less about being a tortilla chip dip and more about functioning as a cooking sauce and condiment,
the company starts with raw tomatoes, onions, cilantro and lime.
"To this classic base, we introduce the subtle unique elements of grapefruit, orange, scallion and pure
honey, all of which keep our salsas low in sodium," she said. "Our citrus fruits are gently simmered with
our delicious produce, concentrating their bright flavors. This creates a vibrant reduction we add to freshly
chopped vegetables."
Ms. Green said the citrus is the brand's not-so secret ingredient. It functions as a natural shelf life extender
and flavor enhancer, and is especially powerful with bringing out the taste of the tomatoes and tomatillos.

Bringing fresh home
Fred Haberman, founder, Freak Flag Foods, Minneapolis, agrees that citrus is a critical ingredient when
working with farm-fresh produce.
"We hot fill all of our condiments and keep our pH low with the addition of citrus juices and apple cider
vinegar," he said. "These acidic ingredients aren't there just to make the food safe; they are also a big part of
the well-balanced flavors from the very beginning of development. Because bright greens turn drab easily and
beets can turn brown with too much cooking, we've done a lot of work to keep our green products green and
our purple products purple. We are very mindful of using the minimum amount of heat and agitation to preserve the color and texture of our ingredients."
In addition to many culinary professionals attesting to the superior sensory attributes of fresh produce,
identifiable pieces of fruits and vegetables appeal to consumers who seek minimally processed whole food
nutrition.
"Produce-packed condiments can provide anywhere from the equivalent of a half to two servings of fruits
and vegetables, and they are packed with vitamins, fiber and antioxidants," said Chef Jill Houk, corporate research and development chef, Olam Spices, Fresno, Calif.
The use of whole fruits and vegetables plays into the trend of kimchi and other fermented produce being
used as condiments and cooking sauces. Think pickled beets and kraut blends.
The US Highbush Blueberry Council, Folsom, Calif., suggests pickling whole blueberries and using them as
a topping on roasted meat. Blueberries may also be used in place of tomatoes in ketchup and barbecue sauces. Whole blueberries combined with chili paste and Asian seasonings make a bibimbab sauce.
"Great condiments are the easiest way to take a plain protein, vegetable or starch to the next culinary level,"
Mr. Haberman said.

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Culinology | SEPTEMBER 2019

Culinology - September 2019

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