Condiment Recipes

Tomato, Guajilo, and Ancho Chile Salsa

Tomato, Guajilo, and Ancho Chile Salsa

By SAVEUR EDITORS
Enmoladas with Oaxacan Black Mole Sauce (Mole Negro)

Oaxacan Black Mole Sauce and Enmoladas

By BRICIA LOPEZ
Apricot Salsa with Mint

The Smooth, Chunky, Sweet, and Spicy Salsas We Can’t Get Enough Of

By SAVEUR EDITORS
Palm Sugar Simple Syrup and Thai Tamarind Water

Palm Sugar Simple Syrup

By ANDY RICKER
Palm Sugar Simple Syrup and Thai Tamarind Water

Thai Tamarind Water

By ANDY RICKER
Toasted Thai Chile Powder

Toasted Thai Chile Powder

By ANDY RICKER
Calabrian chiles and chile paste produce a fiery, brick-red oil that is spooned over delicate steamed fish, crunchy spring vegetables, and fregola, a Sardinian pasta similar to Israeli couscous.

Feel The Burn With Our Spiciest Recipes

By SAVEUR EDITORS
Amy Thielen's Improved Roast Chicken

Upgrade Tonight’s Dinner with 3 Quick Sauces

By SAVEUR EDITORS
Shrimp Remoulade

Shrimp Remoulade

By SAVEUR EDITORS
Praline Sauce

Praline Sauce

By SAVEUR EDITORS
Cooked Dried Hominy

Cooked Dried Hominy

By SAVEUR EDITORS
Za'atar Barbecue Sauce

Za’atar Barbecue Sauce

By SAVEUR EDITORS
Green Tomato and Watermelon Rind Achaar

Green Tomato and Watermelon Rind Achaar

By CHEETIE KUMAR
Roasted Branzino with Broccoli-Stem Vinaigrette

Broccoli-Stem Vinaigrette Is the Zero-Waste Condiment You Need on a Weeknight

By KAT CRADDOCK
Tempura Dipping Broth (Tentsuyu)

Tempura Dipping Broth (Tentsuyu)

By SAVEUR EDITORS
Indian Five-Spice Blend (Panch Phoron)

Panch Phoron (Indian Five Spice)

By ROMY GILL

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