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Sauces & Condiments

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Chef Jose Enrique makes this wonderful hot sauce by confiting chiles, peppers and tomatoes, then pureeing them until ...

Grating fresh tomatoes on the large holes of a box grater is the easiest no-peel, no-strain way to puree them. Here, ...

Atlanta chef Linton Hopkins spikes this simple green sauce with the toasted pecans Southerners adore. It’s lovely wit...

These tangy pickled peaches from Atlanta chef Linton Hopkins are wonderful with all kinds of rich meat dishes. Slide...

The trick with roasting tomatoes is to start them at high heat, then lower the oven temperature and slow-roast them t...

Sweet roasted winter squash makes a fantastic base for a healthy dip. Here, F&W’s Kay Chun gives it an Indian spi...

Like many chefs, Eli Sussman enjoys making his own hot sauce. This jalapeño-cilantro version can run from mild t...

Mark Overbay mixes his coarse, flavor-packed peanut butter into this fragrant Burmese-inspired dip. Slideshow: Recip...

Fresh pine or spruce needles are the key to this fragrant syrup from herbalist Shae Whitney. The syrup is wonderful i...

This jammy, mustard-seed-spiked condiment from chef and butcher Chris Eley is terrific served alongside everything fr...

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