well, RT had a good point, while I’ve been WAITING for those good-lookin’ tomatoes to start turning red, I could be eating at least a couple as green tomatoes. I was reluctant to harvest them they looked so great but, well, might as well give the plant a break I guess. I plucked 2 gorgeous green beauties, looked up the recipe for Jackson, Mississippi’s signature Comeback Sauce and, well, the rest is history. My sauce was as good as it is at Walker’s or the Mayflower and N was a fan (anything with mayo).
So, screw these summer showers that are messing with our gardens, my fried green tomatoes came out the best ever. Probably because after making the ingredient-heavy comeback sauce I had established a temporary patience for ingredients and recipes and actually dipped the tomato slices in an egg-yogurt (we had no milk) batter and then seasoned cornmeal so that the crust stuck to the fried green tomatoes just as it should. We had simmered black beans, bacon, and leftover corn salad on the side.
Now it’s only 11 am, but I’ve already gobbled up my lunch of leftover beans and lettuce topped with Comeback Sauce. No kidding, it goes with anything.
Below is the recipe I used, which I halved, made a few substitutions according to availability in the cabinet, and put it just a tad less mayo and plenty more black pepper. My recommendation is to feel free to do the same!
MISSISSIPPI COMEBACK SAUCE
recipe from Deep South Dish but found here
1/4 cup olive oil
1/4 cup chili sauce — bottled
1/4 cup ketchup
1 teaspoon spicy mustard — (Creole mustard)
1 cup mayonnaise
8+ turns of the pepper mill, or more if desired
2 dashes hot sauce
1/4 teaspoon Cajun seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons fresh lemon juice — (or more if desired)
1. Combine all ingredients in blender and process until smooth.
2. Pour into a refrigerator jar or lidded container and store in refrigerator.