Home made Horseradish - only 365 days to make

365 days to delicious - some things are
worth waiting for.

Guest Posting by Jar Head

Homemade horseradish is extremely easy to put together and once you've tried it you'll never go back to store bought.

I grew a plant this past year I purchased at the end of last season. It was planted and promptly forgot about until this October. I dug the gnarly root out and left a small chunk behind to hopefully propagate for next year.

If you don't grow your own horseradish root, then store bought roots will do just fine, check for it at farmers markets and finer grocery stores locally.

Peel the outside hard skin off and grate the horseradish - I found a microplane works best. Be careful, it can be more potent than onions on the eyes.

Once grated, heat up a mixture of vinegar (apple cider is best, but white will work just fine), salt and sugar. Use about 1/2 to 1 tsp of salt and sugar for 1/4 cup of vinegar or to taste.

Pour the vinegar mixture over the horseradish and mix. This will keep 3-4 weeks in your fridge, if it lasts that long, as it tastes great on everything.

eat and be merry

Salad dressing for adults: Warning mature content

Fondue Voodoo enjoys adults content, in my salad dressing. Strong intense flavours can take a side dish from a wimpy pale nerd to a sophisticated man of mystery. Patum Peperium Gentleman's Relish is the key here, it's an anchovy based paste deep in umami flavour and not for the faith of heart. If you loose all self control and start rolling around your dinning room floor licking your plate, please, take photos and send them to Fondue Voodoo.

Warning: Adult Content

1 tsp Patum Peperium Gentleman's Relish
2 tsp lemon juice
2 tsp dill vinegar
    any herb vinegar or white wine vinegar
1 tsp garlic granules
1/2 tsp drilled dill
1/2 tsp dried parsley

1/2 cup Olive Oil

Whisk Patum Peperium Gentleman's Relish in the lemon and dill vinegar. 

Add the herbs and garlic

While whisking, slowly drizzle in the oliver oil - don't slow down, you don't want to have it break apart.
Dress salad lightly and garnish with good olives, tomatoes, and grate parma cheese on top. 

Salsa Roja - Red Hot Sauce

Guest post from Jar Head:

This past spring I posted Fondue Voodoo's take on Picante Verde. Today we reach out to the red devil with Salsa Roja.


It's a bonafied certified herbal tonic, proven to expectorate, exonerate and pontificate. It works on fleas, bees, peas, on your scabby knees and your sure to be pleased.

What you will need:

• 6 red peppers - we used thai red chilli's and cayenne that we grew
• 4-6 dryed mild fruitier peppers (we used gaujillo, pasilla and mulato) re-hydrated in hot water
• 2-3 cloves garlic
• 2-4 tsp salt
• 1/8 to 1/4 cup sugar
• 1.5 cups vinegar (used 50-50 mixture of white and rice)

Take all of the above ingredients and place in a blender and blend on high until you get a good smooth consistency. Depending on the heat level you may need to thin with more vinegar. Once satisfied with the result pour into bottles.  Dash on eggs, potatoes, on grilled cheese sammies, or between your toes to kill off any unwanted foot fungus. (note one of these statements may not be true.)