Sauces, Salsa, and Chutney

How Condiments Help Food Go from Ordinary to Extraordinary

Table of Contents

Introduction ................................................................... 4

SAUCES .......................................................................... 6 Marinara Sauce .................................................................. 7 Vodka Penne Sauce ............................................................ 9 Red Wine Sauce ................................................................ 11 Pan Mushroom Sauce with Wine ....................................... 13 White Cheese Sauce .......................................................... 15 Chimichurri ....................................................................... 17 Curry Sauce ....................................................................... 19 White Sauce for Fish .......................................................... 21 Perfect Aioli ...................................................................... 23 Teriyaki Sauce ................................................................... 25 Hollandaise Sauce ............................................................. 27 Béarnaise Sauce ................................................................ 29 Pesto Sauce ....................................................................... 31 Alfredo Sauce .................................................................... 33 Horseradish Sauce ............................................................. 35 Tartar Sauce ...................................................................... 37 Steak Sauce ....................................................................... 39 Mustard Sauce .................................................................. 41 Thai Peanut Sauce ............................................................. 43 Green Peppercorn Sauce ................................................... 45 Duck Sauce ........................................................................ 47 Caramel Sauce ................................................................... 49 Raspberry Sauce ................................................................ 51 Rum Raisin Sauce .............................................................. 53 Zabaglione ........................................................................ 55

BBQ SAUCES ................................................................. 57 Easy BBQ Sauce ................................................................. 58 Bold Barbecue Sauce ......................................................... 60 Maple Syrup Barbecue Sauce ............................................ 62 Korean BBQ Sauce ............................................................. 64 Sweet and Tangy Barbecue Sauce ...................................... 66 Barbecue Sauce with Honey .............................................. 68 Thick Tomato-y BBQ Sauce ................................................ 70 Cola BBQ Sauce ................................................................. 72

SALSA ........................................................................... 74 Basic Tomato Salsa ............................................................ 75 Honeydew Salsa ................................................................ 77 Mediterranean Salsa with Feta Cheese .............................. 79 Watermelon Salsa ............................................................. 81 Avocado Salsa ................................................................... 83 Corn and Bean Salsa .......................................................... 85 Cheese and Bean Salsa ...................................................... 87 Orange Salsa with Poblano Peppers .................................. 89 Seafood Avocado Salsa ...................................................... 91 Salsa with Zucchini ............................................................ 93 Caramelized Onion Chutney .............................................. 95 Mango Chutney ................................................................. 97 Apple Chutney ................................................................... 99 Cranberry Chutney .......................................................... 101 Cucumber Chutney .......................................................... 103 Onion Chile Chutney ........................................................ 105 Peach Chutney ................................................................ 107 Bacon Chutney ................................................................ 109

Introduction

Why are sauces, salsa, and chutney so important? Because they elevate any dish from average to great. Sauces automatically enhance meats, vegetables, and desserts to a whole new level. Why settle for ordinary food when you can have extraordinary food? That’s the job of condiments, and homemade condiments are the best.

Think of how utterly bland your pasta would be without sauce. Or a cookout without BBQ sauce. What’s a chip without salsa? To shine at its best, food needs that something extra. That’s where sauces, salsas, and chutney come into play. If food were Christmas, sauces would be little, helpful elves, eager the brighten the big day.

Sauces complete your meal. They add the necessary texture to make food sing. Chips with salsa? Pow! Seared meat with pan sauce? Yes!

And don’t forget to liven up dessert with a special sauce over ice cream or cake.
Sauces also improve the appearance of a dish. A plain pork chop is nice, but when it’s paired with a piquant chimichurri sauce, it becomes a masterpiece. Take your cooking from nice to lustrous with sauces, salsa, and chutneys.

Don’t confuse salsa and chutney. They are not the same. Salsa is primarily a dip for chips, although it can be delicious as a topping for grilled foods. Chutney is specifically made to accompany food to bring out the best flavors. It is prepared with fresh fruits and something acidic. It goes perfectly with curried dishes and makes a great appetizer with cheese. You can buy these condiments at any store, but store-bought just cannot compare to homemade.

SAUCES

Marinara Sauce

Your freezer should never be without marinara sauce. Not only is it delicious over pasta, it’s the perfect way to braise chicken and eggs. With a few simple additions, it makes a scrumptious Vodka Penne sauce which you will see in the next recipe.

Servings: 4 cups

Cooking Time: 30 minutes

Ingredients:

• 2 Tbsp. olive oil
• 30 oz. crushed tomatoes
• ¼ cup red wine
• ¼ cup chicken stock
• ¼ cup chopped onions
• 1 can tomato paste
• 3 Tbsp. chopped parsley
• 1 Tbsp. sugar
• 1 Tbsp. diced garlic
• 1 tsp. oregano
• 1 bay leaf

Directions:

1.Sauté the onions and garlic in the olive oil for 2 – 3 minutes.

2.Add the onions and garlic to a large pot and stir in the remaining ingredients.

3.Let the sauce simmer for about 30 minutes. Stir a few times.

Vodka Penne Sauce

You can call this a drunken marinara sauce. It’s made with vodka, but don’t worry; the alcohol evaporates during cooking. This sauce is rich with the addition of whipping cream and butter. You can use half-and-half if you prefer.

Servings: 6 cups

Cooking Time: 15 minutes

Ingredients:

• 4 cups marinara sauce
• ¾ cup vodka
• ½ cup whipping cream
• 2 tsp. chopped parsley
• 1/8 tsp. oregano
• Dash of salt
• 2 Tbsp. butter

Directions:

1.In a pot, stir together the sauce and vodka.

2.Stir in the seasoning and cover the pot partially with a lid.

3.Simmer for 30 minutes. Sample the sauce occasionally to make sure the vodka flavor has been cooked out.

4.Add the cream and butter and stir. Simmer for 2 -3 minutes.

5.Serve with penne pasta and top with Parmesan cheese.

Red Wine Sauce

The next time your neighbor spots you with a bottle of wine in the kitchen, smile and explain you’re making a red wine sauce. Spoon this over steak and you’ll never use A-1 again.

Servings: 4

Cooking Time: 15 minutes

Ingredients:

• 1 Tbsp. olive oil
• 1 diced shallot
• 1 cup Cabernet Sauvignon
• 1 cup beef broth
• 2 Tbsp. red wine vinegar
• 1 Tbsp. sugar
• 1 Tbsp. butter
• 1 Tbsp. thyme

Directions:

1.Sauté the shallots in the olive oil for 5 minutes.

2.On low heat, add the wine while stirring. Reduce the liquid by about half.

3.Add the broth. Let simmer for 5 minutes. The liquid should be reduced again.

4.Stir in the butter and thyme. 5.Cook for another 3 minutes. If desired, season with salt.

Pan Mushroom Sauce with Wine

White wine and mushrooms add up to an elegant sauce over a good piece of sirloin or chicken. It’s also great on mashed potatoes.

Servings: 3 cups

Cooking Time: 35 minutes

Ingredients:

• 2 Tbsp. butter
• 3 minced garlic cloves
• 1 chopped onion
• 8 oz. sliced mushrooms – fresh, not canned
• 1 cup dry white wine
• 1 cup chicken broth
• ¼ cup heavy cream
• 2 Tbsp. cornstarch
• 1/8 tsp. salt

Directions:

1.Sauté the garlic in the butter until fragrant. This should be about 7 minutes.

2.Add the mushrooms and stir. Let cook for 5 minutes.

3.Stir in the cream. Cook on low for 8 – 10 minutes

4.Pour in the wine and cook for 10 minutes.

5.Pour in the broth and cook for 5 minutes.

6.Mix the cornstarch with a quarter cup of water and stir into the sauce.

7. Season with salt. 8.Let simmer and stir frequently for about 10 minutes.

White Cheese Sauce

Ever thought the kids would be begging for vegetables? Serve broccoli or cauliflower with this cheese sauce, and they won’t stop eating their vegetables.

Servings: 4 cups

Cooking Time: 8 minutes

Ingredients:

• 4 Tbsp. butter
• 4 Tbsp. white flour
• 2 cup whole milk
• 3 cups shredded Sharp Cheddar cheese
• 1 tsp. Worcestershire sauce

Directions:

1.Melt the butter in a skillet or pan.

2.As the butter melts, vigorously stir in the flour and combine well.

3.Add the milk and stir well.

4.Cook on low heat until the milk is hot.

5.Add the Worcestershire sauce.

6.Stir in the shredded cheese and keep stirring until the cheese is integrated.

Chimichurri

Chimichurri sauce is a staple in Argentina where it is served with grilled meat. It’s tangy and zesty. Chill it for a day to allow the flavors to come together.

Servings: 6

Cooking Time: 15 minutes

Ingredients:

• 1 cup chopped parsley
• 2 Tbsp. smashed garlic cloves
• 4 Tbsp. oregano
• 4 Tbsp. red wine vinegar
• Dash of red pepper flakes
• Salt and pepper to taste
• ½ cup olive oil

Directions:

1.Place all ingredients except for the oil in a food processor.

2.Pulse the ingredients to a fine grind.

3.While still pulsing, slowing add the oil.

4.Pulse to combine. 5.Refrigerate for 2 hours or an entire day.

Curry Sauce

This is a savory sauce to serve over fish, seafood, or chicken. Adjust the curry powder to your desired spiciness for some awesome deliciousness.

Servings: 2 cups

Cooking Time: 10 minutes

Ingredients:

• 2 Tbsp. curry powder
• 2 Tbsp. white flour
• 2 Tbsp. butter
• 2 cups coconut milk
• ½ tsp. ground ginger
• ½ tsp. saffron

Directions:

1.Melt the butter in a skillet and stir in the flour.

2.Add the curry powder and stir.

3.Pour in the coconut milk and spices.

4.Stir until the sauce is smooth.

5.Check if you want to add some salt. It’s not necessary, but some people prefer it.

White Sauce for Fish

A beautiful and flavorful sauce for fish, especially cod.

Servings: 1 cup

Cooking Time: 30 minutes

Ingredients:

• 1 Tbsp. butter
• 1 cup grated Parmesan cheese
• ½ cup soften butter
• ¼ cup chopped scallions
• 3 Tbsp. plain Greek yogurt
• 3 Tbsp. sour cream
• 3 Tbsp. lemon juice
• ¼ tsp. garlic powder
• Salt and pepper to taste

Optional: a bit of hot sauce

Directions:

1.Combine all ingredients in a bowl and stir thoroughly.

2.Heat the sauce when ready to use. 3.Serve hot on top of broiled fish.

Perfect Aioli

Technically, aioli is a spicy French mayonnaise. It’s wonderful over asparagus and poached fish. The secret to making aioli is in the wrist action – you need to keep whisking.

Servings: ½ cup

Cooking Time: 5 minutes

Ingredients:

• 1 egg yolk
• 1 minced garlic clove
• ¼ tsp. salt
• 4 Tbsp. canola oil
• 4 Tbsp. olive oil
• 2 Tbsp. lemon juice
• ¼ tsp. pepper

Optional: ¼ tsp. red pepper flakes

Directions:

1.Use a double boiler, if you have it.

2.If not, bring water to boil in a small pan.

3.Place a metal bowl on top of the pan and whisk together the yolk, salt, and 2 tsp. of water. Whisk vigorously as you slowly drizzle in the canola oil.

4.Continue whisking in the olive oil.

5.Add the lemon juice, salt, and pepper. Add the red pepper flakes, if you are using.

6.PS: As an alternative method, you can place all ingredients in a blender.

Teriyaki Sauce

Teriyaki sauce provides a very specific type of flavor and glaze to meats and fish. It’s especially wonderful for grilling seafood. It’s also great when added to the final stages of frying meat. It is a product of Japan and was brought to Hawaii by immigrants. It can be used in a marinade, for basting, or as a dipping sauce.

Servings: 2 cups

Cooking Time: 10 minutes

Ingredients:

• 1 cup soy sauce
• 4 Tbsp. rice wine or Saki
• ½ cup granulated sugar
• 3 Tbsp. brown sugar
• 3 tsp. grated ginger
• ½ cup sugar
• 4 minced garlic cloves

Directions:

1.Combine all the ingredients in a small pan and stir in half a cup of water.

2.Cook on a low-medium heat to dissolve the sugar. 3.Let the sauce simmer, so it can thicken.

Hollandaise Sauce

Hollandaise sauce is used over eggs and seafood. It is also great as a sauce for broccoli and asparagus. It’s much richer and complex than a cheese sauce. It does take practice because, if you’re not careful, the eggs can curdle. However, it’s definitely worth the effort.

Ingredients:

• 2 cups melted butter
• 6 egg yolks
• 3 Tbsp. lemon juice
• Salt to taste

Directions:

1.You’ll need either a double boiler or a bowl to put on a saucepan.

2.Whisk together the yolks and lemon juice in a bowl.

3.Bring a few inches of water to boil in the saucepan, then let simmer.

4.Place the bowl on top of the simmering water.

5.Don’t stop whisking as you slowly add the melted butter to the egg yolks.

6.When the sauce is nice and thick, remove the bowl and add the salt. (Some people like to add a dash of cayenne pepper).

Béarnaise Sauce

Béarnaise sauce is very similar to Hollandaise sauce. However, the addition of herbs, shallots, wine, and vinegar make it the perfect sophisticated sauce for meat, especially steak. The method used in this recipe makes it easier than the Hollandaise.

Servings: 2 cups

Cooking Time: 15 minutes

Ingredients:

• ¼ cup white wine
• 4 Tbsp. balsamic vinegar
• ½ tsp. tarragon
• 1 minced shallot
• Salt and pepper to taste
• 3 egg yolks
• 2 cups butter

Directions:

1.Stir together the wine, balsamic vinegar, tarragon, and shallots in a bowl.

2.Let the liquid simmer for 15 minutes. It should be reduced to about 2 tablespoons.

3.Strain the liquid and discard the solids.

4.Stir together the egg yolks, wine mixture, salt, and pepper in a small bowl or cup.

5.Melt the butter and pour into a cup.

6.Position an immersion blender into the bowl with the egg yolks.

7.While the blender is running, keep drizzling in the melted butter.

8.You should have a creamy sauce.

9.Serve the Béarnaise sauce immediately as it will not reheat.

Pesto Sauce

When you’re not in the mood for a red sauce with your pasta, change the color. Green pesto sauce is so easy to make and delicious.

Servings: 5 cups

Cooking Time: 15 minutes

Ingredients:

• 3 cups whole basil leaves
• 1 cup pine nuts
• 3 peeled garlic cloves
• 1/3 cup grated Romano cheese
• 1 cup olive oil
• Salt and pepper taste

Directions:

1.Place the basil, pine nuts, Romano cheese and garlic in a food processor.

2.Very slowly, drizzle in the olive oil while processing the ingredients to a paste.

3.Season with salt and pepper as desired.

Alfredo Sauce

OK, it’s time to change the color of the pasta sauce again. This time, it’s a creamy white alfredo sauce. The cheese really makes this sauce, and while you can use a shredded Gruyere, getting a block of cheese and grating it yourself will elevate this sauce to a dream. Some people like their alfredo sauce very mild. In that case, just omit the diced garlic.

Servings: 2 ¼ cups

Cooking Time: 10 minutes

Ingredients:

• ¼ cup unsalted butter
• ¼ cup cream cheese
• 1 cup half and half
• 1 minced garlic clove
• 1 ¾ cups grated Gruyere cheese
• 3 Tbsp. chopped parsley

Directions:

1.Melt the butter and stir in cream cheese and the half and half.

2.Let simmer for 5 minutes until the mixture is smooth.

3.Stir in the Gruyere cheese and garlic and keep stirring until the cheese has integrated.

4.Add the parsley.

Horseradish Sauce

If you want something zippier with your roast beef or prime rib than the Béarnaise sauce, then try this horseradish sauce. It really enhances the flavor of the meat.

Servings: 2 cups

Cooking Time: 5 minutes

Ingredients:

• 1 cup store-bought horseradish that’s been drained of its liquid
• ¼ cup mayonnaise
• ¾ cup sour cream
• 2 tbsp. cider vinegar
• 1 tbsp. lemon juice
• 1 tbsp. Dijon mustard
• Salt and pepper to taste

Optional: Dash of Tabasco sauce

Directions:

1.Thoroughly blend the ingredients in a bowl. 2.Chill until ready to serve.

Tartar Sauce

You can buy tartar sauce at the store, but it won’t be nearly as good as homemade. If you’re going to buy expensive fish, then you should give it the best possible condiment. This tartar sauce will taste better if you chill it a few hours before using.

Servings: 1 cup

Cooking Time: 5 minutes

Ingredients:

• 1 cup mayonnaise
• 2 ½ tbsp. dill relish
• 1 Tbsp. diced onion
• 1 tsp. pickle juice
• Salt and pepper to taste

Directions:

1.Combine the mayonnaise, onions, and dill relish in a bowl.

2.Add the pickle juice and blend thoroughly.

3.Season with salt and pepper. 4.Refrigerate before using.

Steak Sauce

Nothing against A-1 sauce, but why not give your juicy steak a real treat? This homemade sauce is a wonderful blend of savoriness with just a touch of sweetness.

Servings: ½ cup

Cooking Time: 15 minutes

Ingredients:

• 1 Tbsp. boysenberry jam or preserves
• 1 Tbsp. brown sugar
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. tomato paste
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. habanero hot sauce
• 4 drops hot sauce
• Salt and pepper to taste

Directions:

1.Combine the ingredients in a pan and stir.

2.Bring to a boil and simmer for 10 to 15 minutes, until the sauce has thickened.

Mustard Sauce

This is so much better with ham than just plain mustard.

Servings: ¾ cup

Cooking Time: 3 - 5 minutes

Ingredients:

• 1 beaten egg
• ½ cup sugar
• ¼ cup lemon juice
• 8 tsp. yellow mustard

Directions:

1.Whip the eggs and sugar in a pan over low heat.

2.Combine the lemon juice and mustard in a bowl.

3.Stir the lemon/mustard into the egg/sugar. 4.Stir the mixture until it is heated.

Thai Peanut Sauce

This peanut sauce can be used as a dipping sauce for meats or over pasta. Use it for your next satay.

Servings: 2 cups

Cooking Time: 5 minutes

Ingredients:

• ¾ cup smooth peanut butter
• 1 cup coconut milk
• 3 Tbsp. water
• 3 Tbsp. rice vinegar
• 3 Tbsp. soy sauce
• 1 Tbsp. fish sauce
• 1 Tbsp. tabasco sauce
• 1 Tbsp. grated ginger
• 1 Tbsp. sugar
• 1 Tbsp. minced garlic
• ¼ cup chopped cilantro

Directions:

1.Combine all ingredients except the cilantro in a bowl. 2.Stir in the chopped cilantro just before you serve the sauce.

Green Peppercorn Sauce

This sauce is spectacular over pork chops and other meats, as well.

Servings: 8

Cooking Time: 12 minutes

Ingredients:

• 3 Tbsp. unsalted butter
• 2 sliced shallots
• 2 diced garlic cloves
• ½ cup cognac
• 1 cup beef stock
• ½ cup heavy cream
• 4 Tbsp. crushed green peppercorns
• 1 tsp. Dijon mustard

Directions:

1.After removing the meat you have prepared, add the butter to the pan.

2.Stir in the garlic and shallots and sauté for 2 minutes.

3.Add the cognac and scrape up any brown bits left by the meat.

4.Add the remaining ingredients and stir well. 5.Let simmer for 10 minutes.

Duck Sauce

This is the same duck sauce they give you in those small packages with Chinese food. This homemade version is so much better. Why have an expensive Chinese meal delivered and use some sauce that doesn’t enhance the food? Use this homemade sauce with grilled meats, as well. It’s especially good with duck (that’s why they call it duck sauce).

Servings: 6

Cooking Time: 5 minutes

Ingredients:

• 1 cup apricot jam
• 3 Tbsp. plum jam
• 4 Tbsp. rice vinegar
• 1 Tbsp. minced garlic
• ¾ tsp. soy sauce
• 1 tsp. grated ginger
• ½ tsp. chili powder

Directions:

1.Vigorously whisk the ingredients together in a bowl. 2.Refrigerate for at least 2 hours before using.

Caramel Sauce

Use caramel sauce on ice cream, tarts, pies, or in shakes. Absolutely yummy, so why would you buy store-bought, anyway?

Servings: 1 cup

Cooking Time: 10 minutes

Ingredients:

• 2 cups sugar
• 1 ½ cup whipping cream
• ½ tsp. vanilla

1.Heat ½ cup of water and dissolve the sugar by stirring.

2.Bring the water to a boil for 5 minutes, giving it an occasional stir.

3.The sugar will turn brown, but make sure that it doesn’t burn.

4.Stir in the whipping cream and the vanilla.

5.Let simmer for 2 minutes. The mixture should be thick. 6.Serve the caramel sauce warm.

Raspberry Sauce

This raspberry sauce is wonderful over everything – cheesecake, pound cake, ice cream.

Servings: 8

Cooking Time: 5 minutes

Ingredients:

• 2 cups raspberries – fresh is best, but you can use frozen
• 1/3 cup sugar
• 1 Tbsp. lemon juice
• 2 Tbsp. cornstarch
1.Combine the raspberries, lemon juice, and sugar in a small pan.

2.Stir the cornstarch into a cup of water and add to the raspberries.

3.Simmer the sauce for 5 minutes while stirring. The sauce will thicken.

4.Place the sauce in a food processor and blend to a smooth consistency.

5.Refrigerate the sauce until you use it. It can be served either cold or warm.

Rum Raisin Sauce

Serve this sauce over ice cream or a simple slice of pound cake.

Servings: 8

Cooking Time: 45 minutes

Ingredients:

• ½ cup raisins
• ¼ cup dark rum
• ¼ cup butter
• ½ cup brown sugar
• ½ tsp. vanilla
• ½ tsp. cinnamon

Directions:

1.Place the raisins in a bowl and top it with the rum.

2.Let sit for 30 minutes, until the raisins are plump.

3.Combine the butter and brown sugar in a pan and stir until the sugar dissolves and the mix is smooth.

4.Stir in the raisins, vanilla, and cinnamon and bring the mixture to a boil.

5.Stir well and let cool.

Zabaglione

This classic Italian sauce is served over berries. It can be served warm or chilled as a custard.

Servings: 8

Cooking Time: 5 minutes

Ingredients:

• 5 large egg yolks
• ¾ cup sugar
• ½ cup sweet wine, such as Sauterne or Marsala

Directions:

1.Whisk together the sugar and egg yolks with a hand mixer.

2.Whisk in the sweet wine.

3.Boil an inch water in a pan.

4.Place the egg mixture in a bowl.

5.Place the bowl on top of the boiling water.

6.Still using the hand mixer, keep whisking until the sauce is frothy.

7.Serve warm with berries and chill in the refrigerator.

BBQ SAUCES

Easy BBQ Sauce

This recipe uses tomato sauce instead of ketchup because there’s already plenty of sugar and vinegar in the recipe. If you want to use ketchup, then be sure to decrease the sugar and vinegar in the recipe.

Servings: 2 cups

Cooking Time: 25 minutes

Ingredients:

• 1 Tbsp. vegetable oil
• 2 minced garlic cloves
• 1/2 onion, diced
• 1 cup tomato sauce
• ¾ cup brown sugar
• 4 Tbsp. chopped chipotle peppers
• 5 Tbsp. cider vinegar
• 1 tsp. liquid smoke
• 1 Tbsp. Worcestershire sauce
• 1/8 tsp. salt

Directions:

1.Heat the vegetable oil and sauté the garlic and onions for 5 minutes in a pan. Stir frequently.

2.Add the tomato sauce, brown sugar, chipotle peppers, vinegar, liquid smoke, and Worcestershire sauce.

3.Stir the ingredients. Add salt and adjust any other seasoning.

4.Simmer the sauce for 20 minutes. 5.Adjust seasoning again.

Bold Barbecue Sauce

This sauce has everything. It goes with all meats and is especially delicious with pulled pork.

Servings: 4 cups

Cooking Time: 35 minutes

Ingredients:

• 2 cups ketchup
• 2 cups tomato sauce
• 4 Tbsp. chipotle peppers in adobo sauce
• 1/3 cup red wine vinegar
• ¼ white vinegar
• ¾ tsp. onion powder
• 1 Tbsp. spicy mustard
• ¾ tsp. paprika
• ¾ tsp. coriander
• Salt and pepper to taste
• ½ cup brown sugar
• ½ cup bourbon
• 1 Tbsp. liquid smoke

Directions:

1.Combine all ingredients in a pot.

2.Bring to a boil while stirring.

3.Cook on medium heat for 15 minutes.

4.Reduce the heat to a simmer and then cook for another 20 minutes.

5.Refrigerate until you use the sauce.

Maple Syrup Barbecue Sauce

Make this sauce after you’ve had bacon for breakfast and save the drippings. Save the bourbon for the BBQ and serve this wonderful sauce with chicken.

Servings: 1 ½ cups

Cooking Time: 25 minutes

Ingredients:

• 3 tsp. bacon fat
• 1 chopped onion
• ¼ cup ketchup
• ¼ cup maple syrup
• 2 Tbsp. cider vinegar
• 1 Tbsp. spicy mustard
• ½ cup bourbon
• 1 tsp. Worcestershire sauce

Directions:

1.Sauté the onions in the bacon fat for 5 minutes

2.Add the remaining ingredients with a ¼ cup of water.

3.Bring everything to a boil, then reduce the heat to simmer. 4.Simmer the sauce for 20 minutes.

Korean BBQ Sauce

This sauce is fantastic on ribs but also goes with any other grilled meat.

Servings: 1 ½ cup

Cooking Time: 10 minutes

Ingredients:

• 1 cup soy sauce
• ½ cup molasses
• 4 Tbsp. sugar
• 2 Tbsp. diced garlic
• 1 Tbsp. white wine vinegar
• ½ tsp. hot sauce
• 1 tsp. grated ginger
• 2 tsp. sweet chili sauce
• 1 tsp. sesame oil
• 1 tsp. pepper
• 1 Tbsp. cornstarch

Directions:

1.Add all the ingredients except for the cornstarch in a pan and stir well.

2.Let the liquid boil.

3.Mix the cornstarch and a tablespoon of water and stir into the boiling sauce.

4.Reduce the heat and cook on low for 8 – 10 minutes. 5.The sauce should be thick.

Sweet and Tangy Barbecue Sauce

This sauce goes on chicken and ribs. It also works with beans.

Servings: 2 ½ cups

Cooking Time: 30 minutes

• 2 Tbsp. butter
• 1 cup diced onions
• 2 tsp. minced garlic
• 2 cups ketchup
• ¾ cup molasses
• ¼ cup cider vinegar
• 1 Tbsp. garlic powder
• ½ tsp. pepper
• Optional: dash of cayenne pepper

Directions:

1.Sauté the onions in the butter for 5 minutes.

2.Stir in the garlic and cook for another minute.

3.Add the rest of the ingredients and stir well.

4.Bring the mixture to a boil.

5.Reduce heat to a simmer and let cook for half an hour.

6.Stir the sauce several times while it is cooking.

7.Place the BBQ sauce into a blender and puree to a creamy smooth consistency.

8.Let cool and refrigerate.

Barbecue Sauce with Honey

The ginger in this sauce makes it a bit unusual and interesting. It’s sweet and can be used for meats, shrimp, fish, and vegetables.

Servings: 1 cup

Cooking Time: 30 minutes

Ingredients:

• 1 cup cider vinegar
• ½ cup ketchup
• ½ cup honey
• Dash of hot sauce – or omit
• 3 minced garlic cloves
• 2 Tbsp. shredded pineapple
• 3 Tbsp. grated ginger
• 1 tsp. salt

Directions:

1.Combine the ingredients in a small pan.

2.Let simmer for 30 minutes or until the sauce is reduced to about a cup.

3.Keep stirring while it simmers and thickens. 4.Refrigerate the sauce.

Thick Tomato-y BBQ Sauce

This sauce is easy to prepare. It hits all points – sweet, tart, and zesty. Have it ready for your next BBQ.

Servings: 2 ½ cups

Cooking Time: 25 minutes

Ingredients:

• 2 Tbsp. butter
• 1 minced onion
• 1 tsp. minced garlic
• 2 cups tomato sauce
• ½ cup cider vinegar
• ½ tsp. lemon juice
• ½ cup molasses
• 2 Tbsp. soy sauce
• Dash cayenne pepper
• 2 tsp. mild mustard

Directions:

1.Sauté the onions in the butter for 5 minutes. They should be soft.

2.Stir in the garlic and sauté for another minute.

3.Add the remaining ingredients and stir thoroughly.

4.Bring the ingredients to a boil, then simmer for 20 minutes.

5.Stir frequently while the sauce is simmering.

6.Place the sauce in a blender and process until it is smooth. 7.Let cool and refrigerate.

Cola BBQ Sauce

The sauce is made with carbonated cola and goes great with any meat.

Servings: 2 cups

Cooking Time: 15 minutes

Ingredients:

• 1 can of Coke
• 1 cup ketchup
• 1/3 cup diced onions
• 1 tsp. diced garlic
• ½ tsp. tabasco sauce
• ½ tsp. liquid smoke

Directions:

1.Combine the ingredients in a pan and stir well.

2.Cook on low-medium heat until the sauce is reduced to 2/3 of the original.

SALSA

Basic Tomato Salsa

The big game’s on? Check. You’ve got enough salsa and chips? Check. Everyone loves a good salsa, but don’t limit it to your favorite chips. Salsa is great in casseroles, with eggs, or as a topping for baked potatoes. It can also serve as a topping for pasta or shrimp.

Just use your imagination. Salsa goes with everything.

Servings: 12

Cooking Time: 15 minutes

Ingredients:

• 2 banana peppers with seeds removed
• 1 cup cherry tomatoes
• 1 sliced onion
• 1 cup chopped cilantro
• 1 Tbsp. olive oil
• 2 cans crushed tomatoes with juices
• 4 garlic cloves
• 1 Tbsp. lime juice
• ½ tsp. cumin
• Salt and pepper to taste

Directions:

1.Preheat the oven to 400 °F.

2.Cut the cherry tomatoes in half.

3.Coat a baking sheet with the olive oil and top with the tomatoes and banana peppers.

4.Roast for about 15 minutes. They will look burned, but roasting brings out the flavors.

5.Let the tomatoes and peppers cool.

6.Place the crushed tomatoes, garlic, spices, lime juices, roasted tomatoes, and peppers in a food processor. Pulse to blend the ingredients until you get a chunky consistency.

7.Serve with tortilla chips.

Honeydew Salsa

Serve this salsa with any grilled meat or add to a salad. If you go easy on the jalapenos, then you’ve got yourself a tasty fruit cup.

Servings: 3 cups

Cooking Time: 5 minutes

Ingredients:

• 3 cups diced honeydew melon
• 2 Tbsp. lime juice
• 2 Tbsp. diced mint
• 1 Tbsp. diced jalapeno pepper
• ½ tsp. grated ginger

Directions: Mix together the ingredients and serve as soon as possible.

Mediterranean Salsa with Feta Cheese

This refreshing salsa is basically a chopped-up Greek salad. It’s a hit when served with crackers and chips.

Servings: 25

Cooking Time: 10 minutes

Ingredients:

• 2 minced garlic cloves
• 1 tsp. basil
• 1 tsp. sugar
• 2 cups finely chopped tomatoes
• 2 cups diced cucumbers
• ½ cup chopped black olives
• ½ cup olive oil
• ½ cup chopped onion
• ¼ cup cider vinegar
• ½ cup olive oil
• 1 cup feta cheese

Directions:

1.Mix with cider vinegar, garlic, sugar, basil, and olive oil in a bowl.

2.In another, larger, bowl, combine the tomatoes, onions, cucumbers, and feta cheese.

3.Add the dressing and toss.

Watermelon Salsa

If you use a small baby watermelon to make this salsa, then you can use the green rind as a bowl for an impressive presentation. If there’s any salsa left over, then it goes great with grilled fish.

Servings: 10

Cooking Time: 45 minutes

Ingredients:

• 8 lbs. diced watermelon without seeds (Don’t cut up the rind if using as a serving bowl.)
• 1 peeled and diced mango
• 1 diced small onion
• 1 diced and seeded Poblano pepper
• 3 Tbsp. lime juice
• Dash of salt

Directions:

1.Scoop or slice out the watermelon flesh.

2.Cut the watermelon into small pieces.

3.Mix the mango, watermelon, pepper, onion, lime juice, cilantro, and salt in a bowl.

4.If using the rind, transfer the watermelon salsa to the rind. 5.Refrigerate for 30 minutes.

Avocado Salsa

You love guacamole and you love salsa. That’s a heavy dilemma, until now. Simply combine the two for a wonderfully smooth salsa. Problem solved.

Servings: 6

Cooking Time: 30 minutes

Ingredients:

• 5 diced tomatoes with seeds removed
• 1 chopped Walla Walla onion
• 1 chopped serrano chili without the seeds
• 3 peeled and diced avocados
• 4 Tbsp. olive oil
• 4 Tbsp. lime juice
• 1 minced garlic clove
• Salt and pepper to taste
• 4 Tbsp. chopped cilantro

Directions:

1.Combine the avocados, tomatoes, onions, and peppers in a bowl.

2.In another bowl, prepare the dressing by mixing together the oil, garlic, and lime juice.

3.Season the dressing with salt and pepper, then toss with the avocado mixture.

4.Top with the cilantro.

Corn and Bean Salsa

This has great Tex-Mex flavors. When serving this at a picnic or cookout, try some over chicken. It’s really tasty.

Servings: 2 cups

Cooking Time: 30 minutes

Ingredients:

• 1 ½ lbs. finely diced tomatoes
• 1 can corn
• 1 can black or kidney beans
• 3 Tbsp. diced red onion
• 2 Tbsp. lime juice
• 1 Tbsp. olive oil
• 1 tsp. diced Sonora pepper
• Dash of salt

Directions:

1.Combine the ingredients in a bowl and toss. 2.Chill for an hour and serve.

Cheese and Bean Salsa

This is a bean salsa that’s baked for a spectacular dip.

Servings: 4

Cooking Time: 20 minutes

Ingredients:

• 1 package cream cheese
• 1/3 can of navy beans
• 8 oz. mild salsa
• 8 oz. shredded Colby Jack and/or cheddar cheese

Directions:

1.Preheat the oven to 350 °F.

2.Fill the bottom of a baking dish with the cream cheese

3.Layer it with the beans, then the salsa.

4.Top with the shredded cheese. 5.Bake for 20 minutes.

Orange Salsa with Poblano Peppers

This salsa works with all meats. Add a dash of chili powder if you want more heat.

Servings: 1 ¼ cup

Cooking Time: 10 minutes

Ingredients:

• 1 Poblano pepper
• 3 oranges
• 1 sliced Walla Walla onion
• 1 Tbsp. lemon juice
• 1 Tbsp. olive oil
• Salt and pepper to taste

Directions:

1.Heat the oven to 350 °F.

2.Roast the Poblano pepper on both sides for 10 minutes.

3.Let the pepper cool and remove the seeds.

4.Cut into strips.

5.Peel and cut the oranges into half-inch pieces and remove the white membrane.

6.Place the orange pieces in a bowl and toss with the pepper strips.

7.Mix the olive oil and lemon juice in a bowl.

8.Pour the oil over the oranges. 9.Salt and pepper to taste.

Seafood Avocado Salsa

Adding shrimp really gives this salsa some heft. It’s great as is, but if you want more heat, just add a drop of hot sauce. (Here’s a secret: this makes a quick and delicious salad, as well.)

Servings: 6 servings

Cooking Time: 30 minutes

Ingredients:

• ½ lb. of cooked shrimp
• 1 diced avocado
• ¼ cup diced cucumber
• 1 diced tomato
• 4 Tbsp. diced onion
• 3 Tbsp. chopped cilantro
• 1 tsp. lemon juice
• Dash of salt

Directions:

1.Mince the shrimp into fine pieces.

2.Place the shrimp in a bowl and toss with the lemon juice.

3.Add the diced cucumbers, tomatoes, onions, and avocados. 4.Toss with the salt and cilantro to mix well.

Salsa with Zucchini

Substituting zucchini for avocado cuts down considerably on calories. And what a sneaky way to get the kids to eat zucchini! This salsa tastes wonderful, and they’ll never know. They’re great with chips, but they also work beautifully with hot dogs.

Servings: 25

Cooking Time: 45 minutes

Ingredients:

• 4 cups shredded zucchini
• 4 cups diced tomatoes
• 1 cup tomato sauce
• 1 cup chopped onions
• 2 chopped bell peppers – any color
• ¾ cup brown sugar
• 2 chopped and seeded jalapeno peppers
• 1 cup white vinegar
• 2 minced garlic cloves
• 2 tsp. mustard
• Salt and pepper to taste
• ½ tsp. cumin
• ½ tsp. red pepper flakes

Directions:

1.Mix all ingredients in a large pot.

2.Bring the ingredients to a boil.

3.Reduce the heat to a simmer and cook for 40 minutes. Stir the ingredients while they simmer and soften.

4.Let the salsa cool, then refrigerate.

Caramelized Onion Chutney

The sweet onion taste makes this chutney perfect for meat, sandwiches, and pasta. You can also try it on a cheese platter. Why not fill a few jars and give them to friends and relatives at Christmas? They’ll love it. It’s truly spectacular and has so many uses. Be sure to use Walla Walla or Vidalia onions and no other. That’s important. It’s also crucial to sauté them for a long time to bring out all of the sweetness.

Servings: 6 cups

Cooking Time: 55 minutes

Ingredients:

• 8 chopped sweet onions
• 1 Tbsp. deseeded and chopped serrano chili
• ¼ cup olive oil
• 1 cup brown sugar
• ¾ cup balsamic vinegar
• 3 tsp. dry mustard

Directions:

1.Sauté the onions and diced peppers in the olive oil for 25 minutes.

2.The onions should be very brown and smell very good.

3.Add the other ingredients and stir well.

4.Let simmer for 30 minutes. Keep stirring occasionally.

5.Place the chutney in a jar and refrigerate. 6.Remember to make enough to give as gifts.

Mango Chutney

Mango chutney goes well with sandwiches but works especially great with curry dishes. Add as a side to a curry Indian-style dish or use on a curried chicken, tuna, or egg salad sandwich. Also, try it with grilled fish. This version is fairly mild, so feel free to add extra heat, if that’s what you want.

Servings: 4 cups

Cooking Time: 35 minutes

Ingredients:

• 3 peeled mangos
• 1 cup pineapple chunks
• 3 Tbsp. olive oil
• ½ tsp. red pepper flakes
• 2 diced red onions
• 4 Tbsp. grated ginger
• ¼ cup pineapple juice
• 4 Tbsp. cider vinegar
• 1 Tbsp. lemon juice
• 1/2 cup brown sugar
• 2 Tbsp. curry powder
• Salt and pepper to taste

Directions:

1.Chop the mango meat and place in a bowl.

2.Heat the olive oil in a pan and stir in the red pepper flakes.

3.Add the onions and sauté for 5 minutes.

4.Stir in the grated ginger, mango, and pineapple and cook for another minute.

5.In a bowl, stir together the vinegar, lemon juice, sugar, curry powder, and pineapple juice.

6.Add the mixture to the fruits in the skillet and stir.

7.Let the chutney simmer for 30 minutes. 8.Keep the chutney refrigerated.

Apple Chutney

Like applesauce, apple chutney is perfect with pork. Also, serve it on cheese and crackers for an exciting appetizer. The next time you stuff your Thanksgiving turkey, add some apple chutney to your stuffing. Just yummy.

Servings: 4 cups

Cooking Time: 30 minutes

Ingredients:

• 10 sliced and diced Granny Smith apples
• ½ cup sliced onion
• 2 Tbsp. grated ginger
• ½ cup cider vinegar
• ½ cup orange juice
• ½ cup brown sugar
• ½ tsp. cinnamon

Directions:

1.Combine the ingredients in a pan and bring the liquid to a boil.

2.Reduce heat to a simmer and let cook for 30 minutes while frequently stirring.

3.The apples should be soft. 4.Keep the chutney refrigerated.

Cranberry Chutney

With this chutney, your turkey is just bidding time until the holidays. It’s less sweet than traditional cranberry sauce, and it’s perfect with left-over turkey sandwiches.

Servings: 6 cups

Cooking Time: 15 minutes

Ingredients:

• 4 cups fresh cranberries
• ¾ cup sugar
• 1 tsp. cinnamon
• 1 tsp. grated ginger
• ½ tsp. allspice
• 1/4 tsp. cloves
• ½ cup diced onion
• 1 cup chopped apples

Directions:

1.Mix a cup of water with the cranberries, sugar, ginger, cinnamon, and cloves.

2.Bring to boil in a small pan.

3.Lower the heat for about 5 minutes. The cranberries should be popping.

4.Stir in the apples and onions.

5.Stir a few times and cook for 10 minutes. The sauce should thicken.

6.Place the cranberry chutney in a container and refrigerate.

Cucumber Chutney

This goes well with pork or chicken. Be sure to remove all seeds and veins from the pepper if you don’t want too much heat.

Servings: 1 cup

Cooking Time: 30 minutes

• 1 grated cucumber (use a seedless cucumber, if possible)
• 1 tsp. lemon juice
• 2 tsp. chopped cilantro
• 1 diced banana pepper
• Salt and pepper to taste
• 1 chopped garlic clove

Directions:

1.Strain the grated cucumber to eliminate as much liquid as possible.

2.In a bowl, mix the diced banana pepper, garlic, lemon juice, cilantro, salt, and pepper.

3.Place the grated cucumber in a bowl and toss with the dressing.

4.Refrigerate at least 3 hours to allow the flavors to meld.

Onion Chile Chutney

Unlike a lot of chutney, this one is definitely spicy. Serve it with Indian dishes or on naan bread. You can, of course, adjust the heat to your taste.

Servings: 3 cups

Cooking Time: 55 minutes

Ingredients:

• 1 Tbsp. olive oil
• 6 diced tomatoes
• 1 cup diced sweet onions
• 1 chopped Sonora pepper. If you keep the seeds, it will be much hotter.
• ½ cup chopped bell pepper
• 1/8 tsp. paprika
• 2 Tbsp. white vinegar
• Ground pepper to taste

Directions:

1.Sauté the onions in the olive oil for 5 minutes.

2.Stir in all other ingredients.

3.Lower the heat to a simmer and cook for 55 minutes. 4.Keep the chutney refrigerated in jars.

Peach Chutney

This peach chutney elevates all curry dishes. It’s also scrumptious on crackers.

Servings: 3 cups

Cooking Time: 2 ½ hours

Ingredients:

• 2 lbs. fresh peeled and sliced peaches
• ½ cup raisins
• 1 tsp. minced garlic
• ½ cup diced onions
• 2 tsp. grated ginger
• Dash cayenne pepper
• 1 tsp. mustard seed
• ½ tsp. curry powder
• ½ tsp. allspice
• ¼ cinnamon stick
• 3 Tbsp. chopped jalapenos
• 1 ½ cups brown sugar
• 2 cups cider vinegar

Directions:

1.Place the ingredients in a bowl and refrigerate 10 hours. This will intensify the flavors.

2.Transfer the ingredients to a large pan and stir well.

3.Bring the pan to a boil, then cook on low heat for about 2

– 2 ½ hours.

4.The peaches should be soft. Remember to stir occasionally.

5.Toss the cinnamon stick.

6.Place the peach chutney in jars and place in a water bath with simmering water for 15 minutes.

7.Refrigerate the chutney.

Bacon Chutney

This is for bacon lovers! Serve it with steaks, toast, or crackers. Or just dive right in with a fork.

Servings: 1 cup

Cooking Time: 45 minutes

Ingredients:

• 1 lb. bacon
• 1 Tbsp. butter
• 2 chopped onions
• 2 chopped garlic cloves
• ¼ cup cognac
• ¼ cup bourbon

Directions:

1.Fry the bacon in a skillet until it is done but not overly crispy.

2.Drain the bacon on a paper towel and chop into small pieces

3.Clean the skillet and melt the butter.

4.Sautee the onions and garlic for 15 – 20 minutes.

5.Add the bacon.

6.Pour the alcohol over the ingredients.

7.Simmer for 15 minutes. The liquid should be evaporated.