A Spicy Mississippi Story: Comeback Sauce & Fried Green Tomatoes

Comeback sauce

It has been almost fifteen years ago since my spicy story began. At least three days a week, I went to different restaurants in the Jackson, Mississippi metro area in search of the best fried green tomatoes AND the best Comeback sauce. While I do not have access to a formal story on the history of Comeback sauce, my assumption has always been it was aptly named because we Southerners tend to say, “Y’all come back for more,” which is exactly what I want to do when I have some really good Comeback.

Comeback is a condiment. I have used it as a salad dressing or as a dip for French fries and vegetables. There are as many variations of Comeback sauce as the preparer. Personally, I believe that the secret to great Comeback is the use of chili sauce. It is the secret ingredient. Now the cat is out of the bag.

While the primary ingredient is mayonnaise, the other ingredients are important, too. A little minced onion, tabasco, lemon juice, Worcestershire, paprika, and/or finely minced garlic, are all good but not all are necessary. However, one cannot forget the chili sauce. It is the make or break ingredient.

As I write, I am getting more and more of a craving for my all-time favorite food, fried green tomatoes, which are a delicacy in their own right.

For incredible fried green tomatoes, the tomatoes must be freshly picked. The best ones come right out of the garden. After they are washed, I cut them into ¼” slices, dip them in a little egg wash or milk, coat them with seasoned fish fry, then drop them one by one in very hot vegetable oil. Turn them over once. When they are golden brown, remove them from the grease and let them drain on a paper towel.

Don’t let them sit on that paper towel for very long. You should have already scooped a couple of spoonsful of cold Comeback into a small bowl. Dip your green tomato in the spicy Comeback and allow your tastebuds to do the talking.

And that, my friends, is the best eating on the planet. If you don’t believe me, try some for yourself.

Sarah’s Comeback Sauce:

2 cups mayo

¾ cup chili sauce

2 Tbs Worcestershire

½ cup sweet pickle relish

¼ cup catsup

½ tsp cayenne

½ tsp ground mustard

½ tsp garlic powder

½ cup finely chopped onion

1 tsp salt

½ tsp pepper

1 tsp Tony Cachere’s

1 Tbs honey

Whisk all together. Refrigerate overnight. Enjoy with your favorite food!

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Written by Sarah Beaugez

During my early years, the Ocean Springs harbor was my backyard and the Biloxi Bay my playground. Walter Anderson was not just a name but a real person whose work I encountered on a daily basis. And, while neither of my parents were artists, they taught me to see beauty in the world which surrounded me. I grew up in an artist’s haven but didn’t consider myself an artist. I left the Coast to get an education and find my own way.
Since that time, I have traveled all over Texas, Louisiana, Alabama, Georgia, and Mississippi, taking thousands of pictures that could easily be taken for granted.  However, my place of solace has always been the warm waters of the Gulf of Mexico. 
 
Home is now, again, Ocean Springs. I live a stone’s throw from the beaches and the harbor and from Shearwater pottery. I have two cameras that sit on the passenger seat of my car, ready to seize any given moment, which, at the end of the day, are the ones that make life worth living.

What do you think?

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