10 Impressive Condiments to Make at Home

Yes, you can make your own sriracha—and it's not that hard.

  • Fresh Sriracha. Warning: Once you make this version of sriracha, you may never be able to go back to the commercial rooster stuff again. The vibrant color and piquancy of the fresh fresno peppers, combined with plenty of garlic and a boost of vinegar, make for a zippy, versatile condiment.
  • Mint Pistachio Pesto. Give basil and pine nuts the night off. This pesto's slightly rough texture allows the individual flavors of mint and pistachios to shine through while adding them all up into something even greater.
  • Quick Cucumber and Shiso Pickles. Shiso and pickles should hang out more often. The aromatic green leaves give these slightly sweet pickles a fresh, herbaceous lift, and are reminiscent of cinnamon, cloves and ginger all at once. Because the pickling liquid is left cold, the coins of Japanese cucumber retain a satisfying bite, even after several hours in the fridge.
  • Romesco Sauce. This sauce is like our favorite black t-shirt: it goes with everything. And the very best part? You probably have all of the ingredients lurking in your pantry already.
  • Salsa Verde. Salsa verde doesn’t have the heft of pesto, thanks to the acidity of vinegar and lemon, but it has plenty of kick from anchovy, garlic and red pepper flakes.
  • Jean Anderson's Sweet Red Pepper Paste. Slow-roasting lends its magic to a traditional Portuguese preserved red pepper sauce in this genius recipe. Use it to marinate chicken or pork, sauce grilled fish and vegetables, and top pizzas and sandwiches.
  • Dead Guy Sauce. This recipe may have an unusual name, but this sauce speaks for itself: it's tangy and bright with layers of flavor, without the cloying sweetness of so many other barbecue sauces.
  • Sara's Green Harissa. This sauce is anything but one-note, and its texture is perfect for drizzling on anything from abstemious steamed tilapia to an indulgent rack of lamb.
  • Old Bay Aioli. If there is one sauce that can help you sail through spring and summer patio meals, it's aioli. If you've never made it, you'll be relieved by how easy it is—get out your whisk and you're already halfway there.
  • Miso Caramel. The genius of this recipe is in its versatility—yes, you can spoon it over ice cream (or eat it from a spoon), but why not use it to glaze roasted pork or fish? All options are fair game.

You use condiments way more than you may realize. Between a dash of hot sauce on morning eggs, a squeeze of ketchup at dinner, and everything in between, you may just be using them at every meal. When you’ve gone through the trouble of carefully preparing homemade food, wouldn’t it make sense to finish those dishes with toppings prepared with the same consideration? Here, we’re sharing the secrets to make everything from sriracha to aioli. It’s time to take your meals to a whole ‘nother level.

Click through the gallery above to get all of the recipes.

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  • wickets

    you have the worst web site on the http://www……when are you going to fix it…….nither chrome/firefox or IE lets you use interactive features?…..on mobile device the content is brilliant

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