Super-Low PointsPlus® Value Condiments, Relishes and Salsa
Easy accompaniments that punch up everything from burgers to fish to a simple green salad.
Article By: Ronne Freedman
Best of all each one boasts a low PointsPlus value. Scout’s honor!
In addition to making the most of seasonal ingredients at the peak of their flavor, these low PointsPlus value condiments, relishes and salsas are easy to whip up last minute or to keep on hand in the fridge. They’re perfect for a summer night when you want to put dinner on the table, quickly and with minimal effort.
Feel free to swap in your favorite fruits, herbs and spices if we haven’t included them here, but do keep in mind it could affect the PointsPlus values.
About the Plum Sauce
Have we mentioned this sauce has a PointsPlus value of 1? We think you might forget once you taste this wonderfully delicious recipe.
Use it on anything grilled. It goes particularly well with lamb or pork and is a great alternative to cranberry sauce for roast chicken or turkey. If you want to add a bit of spice, include a chopped jalapeño chili or a teaspoon of chipotle chili powder when cooking.
Plum Sauce
Makes 16 servings
PointsPlus value | 1 per serving
Ingredients
- 1 lb plums, pitted and chopped (about 4 medium)
- 1 cup chopped sweet onions
- 1 or 2 Tbsp balsamic vinegar or lemon juice
- 2 Tbsp powdered sugar
Instructions
- To cook on the stove top, mix all ingredients in a medium saucepan. Cover and set pan over low heat. Cook, stirring once or twice, until thickened, about 1 hour; puree, if desired. Yields about 2 tablespoons per serving.
- To cook in the oven, preheat oven to 300ºF. Mix all ingredients in an oven-proof pot. Cover and cook until thickened, about 1 hour; puree, if desired.
- To cook in a slow cooker, mix all ingredients in a slow cooker. Cover and cook on low for about 2 hours; puree, if desired.
- Yields about 2 tablespoons per serving.
About the Ginger Dipping Sauce
This goes with just about anything on the planet. Use it as a dipping sauce, marinade or barbecue sauce for raw or grilled vegetables, fish, seafood, poultry, beef, etc. If you like things spicy, add chopped jalapeño, Thai chilies or garlic. Great with chopped cilantro, too.
Ginger Dipping Sauce
Makes 12 servings
PointsPlus value | 0 per serving
Ingredients
- ¼ cup fresh minced gingerroot
- ½ cup low-sodium soy sauce
- ¼ cup rice wine vinegar (Mirin)
- ¼ cup rice vinegar, seasoned preferred
- 1 Tbsp honey
- ¼ cup minced scallions (optional)
Instructions
- In a small mixing bowl, combine all ingredients until well blended.
- Yields about 2 tablespoons per serving.
About the Marinated Cucumber and Melon
Serve as a salad on its own, on top of greens, as a condiment for meat or fish or on a sliced chicken sandwich. Lovely chilled on a hot summer’s day and absolutely gorgeous for company.
Marinated Cucumber and Melon
Makes 8 servings
PointsPlus value | 1 per serving
Ingredients
- 1 medium English cucumber, thinly sliced
- 1 ½ cup radishes, thinly sliced
- ¼ medium honeydew melon, cut into thin slices (same thickness as cucumber)
- ½ cup fresh mint, cut into thin ribbons
- ¼ cup fresh lemon juice
- 1 Tbsp sugar
Instructions
- Combine all ingredients in a medium mixing bowl; chill for at least 2 hours.
- Yields about 1/2 cup per serving.
About the Pickled Mushrooms
This simple pickling method lets you change the flavor of the pickle by simply changing the spices: Use a combination of herbs for a savory flavor or caraway seeds for a more earthy taste. Whatever you choose, you’ll love these mushrooms with salads, burgers and grilled meats.
Pickled Mushrooms
Makes 4 servings
PointsPlus value | 3 per serving
Ingredients
- 1 ½ pounds portabella mushrooms, trimmed and quartered (or whole baby bellas)
- ½ cup white wine vinegar
- ¼ cup sugar
- 2 cups cold water
- 1 Tbsp caraway seeds or herbes de Provence
- 2 medium garlic cloves, smashed
- 1 sprig thyme (optional)
Instructions
- In a medium saucepan, steam or parboil mushrooms, about 2 minutes, drain and cool.
- Meanwhile, in same saucepan, combine vinegar, sugar and water; stir to dissolve. Bring to a boil over medium-high heat and then simmer for 5 minutes. Remove from heat and add seeds or spices, garlic and thyme; let stand for 5 minutes.
- Add mushrooms to saucepan and bring to simmer; cook for 30 minutes. Remove pan from heat, cover and cool.
- Yields about 1/3 cup per serving.
About the Cantaloupe Relish
Not only does this relish deliver on taste, it looks terrific next to a piece of grilled chicken or fish. You can even use it to dress a green salad.
Cantaloupe Relish
Makes 12 servings
PointsPlus value | 1 per serving
Ingredients
- ½ large cantaloupe, cut into ½-inch cubes
- ¼ cup fresh minced parsley
- ½ cup fresh minced cilantro
- ½ cup minced red onion
- 1 Tbsp fresh lemon juice
- 2 tsp olive oil
- ¼ cup non-fat plain Greek yogurt
Instructions
- In a medium mixing bowl, combine cantaloupe, parsley, cilantro and onion; toss with lemon juice, oil and yogurt. Let chill for at least 2 hours before serving.
- Yields about 1/4 cup per serving.
Spicy Nectarine Salsa
We love this as a side to meats and chicken or simply on its own as a spicy fruit salad. This salsa can be made with yellow or white peaches, nectarines or plums. If you love spice, pile on the hot pepper—the sweetness of the fruit will balance it.
Spicy Nectarine Salsa
Makes 12 servings
PointsPlus value | 1 per serving
Ingredients
- 1 cup fresh raspberries
- 5 medium nectarines, cut into 1-inch cubes (about 1 ¼ lbs)
- 2 Tbsp minced jalapeño pepper
- 1 cup sliced scallions
- 1 medium red bell pepper, cut into 1-inch cubes
- 2 Tbsp balsamic vinegar
- 2 tsp maple syrup
Instructions
- Toss all ingredients in a medium mixing bowl; chill before serving.
- Yields about 1/2 cup per serving.