Ketchup

Ketchup is one of the most popular condiments in the world. Use it to top burgers, dunk french fries, or jazz up scrambled eggs. This recipe makes a large batch of ketchup. Sealed properly, this ketchup will keep for months.

Ingredients

• 24 ripe tomatoes, peeled, cored, and chopped
• 1 large yellow onion, chopped
• 1 large red bell pepper, cored, seeded, and chopped
• 1 teaspoon celery seed
• 1 teaspoon mustard seed
• 1 teaspoon whole allspice
• 1 stick cinnamon
• 1 cup brown sugar
• 1 tablespoon salt
• 1 1/2 cups cider vinegar
• 1 tablespoon paprika

Preparation

1. Combine the tomatoes, onion, and red bell pepper in a large saucepan, and cook until ingredients are soft.
2. Puree the vegetables in a food processor and return to the pan.
3. Over high heat, cook the vegetable puree rapidly until it is thick and the volume reduces by about 50%. This should take about 1 hour.
4. Place the celery seed, mustard seed, allspice, and cinnamon stick in the center of a strip of cheesecloth, gather up the corners to form a bag, and secure with kitchen string.
5. Add the bag to the tomato mixture and stir occasionally, heating for about 20 minutes.
6. Stir in the cider vinegar and paprika.
7. Continue to cook, stirring often, until the mixture becomes thick.
8. Spoon ketchup into 3 hot, sterilized pint jars, leaving a 1/8-inch space between the top of the ketchup and the rim of the jar.
9. Cover and process for 10 minutes in boiling water.

Mayo

Mayo adds flavor to sandwiches, casseroles, and even desserts. Whip up a batch of creamy, tangy mayo in a jiffy when you follow this simple recipe.

Ingredients

• 4 egg yolks
• 2 tablespoons water
• 1 tablespoon white wine vinegar
• 1 1/2 cups olive oil
• Pinch ground white pepper

Preparation

1. Combine egg yolks, water, and vinegar in a food processor or blender and pulse slowly.
2. Drizzle in olive oil, taking care not to add too much at once.
3. Transfer mixture to a double boiler and heat until the temperature reaches 160 degrees Fahrenheit.

Mustard

Mustard gas was once used as a war weapon, but we promise this homemade mustard recipe doesn’t require any protective gear.

Ingredients

• 1/3 cup mustard seed
• 3 tablespoons dry mustard
• 1/2 cup cider vinegar
• 1/2 cup dark beer
• 2 garlic cloves, minced
• 1/4 cup firmly packed light brown sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice

Preparation

1. Combine mustard seed, dry mustard, and cider vinegar.
2. Cover with plastic wrap and let sit for 3 hours.
3. Combine the dark beer, garlic, brown sugar, salt, ginger, and allspice in a saucepan, then stir in the mustard mixture.
4. Bring to a gentle boil, then reduce to a simmer for 5 minutes.
5. Store in a clean canning jar. Refrigerate after opening.

Ranch

Cool, creamy ranch dressing is the perfect accompaniment to chef salads, french fries, and chicken sandwiches.

Ingredients

• 1 clove garlic
• 1/4 teaspoon kosher salt
• 1 cup real mayonnaise
• 1/2 cup sour cream
• 1/4 cup Italian flat-leaf parsley leaves, minced
• 2 tablespoons fresh dill, minced
• 1 tablespoon minced fresh chives
• 1 teaspoon Worcestershire sauce
• 1 teaspoon ground black pepper
• 1/2 teaspoon white vinegar
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• Dash of hot sauce
• 1/4 cup buttermilk

Preparation

Combine ingredients in a bowl and mix well. Refrigerate until use.

Cocktail Sauce

Pair homemade cocktail sauce with a seafood platter filled with crab cakes and fried shrimp.

Ingredients

• 1 cup ketchup or bottled chili sauce
• 1 tablespoon prepared horseradish
• 1 tablespoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon hot red pepper sauce

Preparation

Combine all ingredients and blend well. Refrigerate until needed.

Barbecue Sauce

Barbecue sauce is a staple in many American homes. Use this homemade barbecue sauce on burgers, brats, and chicken wings.

Ingredients

• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cider vinegar
• 1 dash hot pepper sauce
• 1 teaspoon garlic powder
• 1/4 teaspoon mustard powder
• 1/4 teaspoon salt

Preparation

Bring all ingredients to a simmer in a saucepan. Let cool before serving.

Salsa

Enhance the flavor of tacos, burritos, and enchiladas with a batch of homemade salsa. This one uses a blender for easy prep.

Ingredients

• 28-ounce can tomatoes, including juice
• 1 small yellow onion, peeled and roughly chopped
• 2 jalapeno peppers, chopped
• 3 cloves garlic, chopped
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon granulated sugar
• 1 cup cilantro leaves
• 3 tablespoons lime juice
• about 3/4 cup corn
• about 3/4 cup canned black beans, drained

Preparation

1. Add all ingredients except corn and beans to a blender and pulse gently.
2. Mix in beans and corn by hand.
3. Serve with tortilla chips or sliced veggies.

Tartar Sauce

No fish dinner is complete without a creamy side of tartar sauce.

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup reduced-fat sour cream
• 6 scallions, minced
• 1/4 cup chopped pickles
• 2 tablespoons lemon juice
• 1 tablespoon capers, drained
• 1 tablespoon minced parsley
• 1 tablespoon Dijon mustard

Preparation

In a medium bowl, combine ingredients and mix well. Refrigerate for several hours before use.

Marinara Sauce

Mozzarella sticks and toasted ravioli taste amazing when you dunk them in this homemade marinara sauce.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/4 medium onion, diced
• 4 cloves garlic, sliced
• 3 cans whole, peeled, tomatoes, roughly chopped
• 3 sprigs fresh thyme
• 1 small bunch fresh basil, leaves chopped
• 2 teaspoons salt
• Freshly ground black pepper

Preparation

1. Saute onions and garlic until soft.
2. Add remaining ingredients, saving herbs for last.
3. Remove herb sprigs before serving.

Relish

Got a bunch of cucumbers left from your summer gardening? Turn them into tangy relish.

Ingredients

• 4 cups cucumbers, deseeded and chopped
• 2 cups onions, chopped
• 1 cup green bell pepper, chopped
• 1 cup red bell pepper, chopped
• 1⁄4 cup kosher salt
• 3 1⁄2 cups sugar
• 2 cups cider vinegar
• 1 tablespoon celery seed
• 1 tablespoon mustard seeds

Preparation

1. Combine vegetables in a large bowl and sprinkle with salt.
2. Cover with cold water for 2 hours, then drain vegetables.
3. Combine sugar, vinegar and seeds, then bring to a boil.
4. Add vegetables and return to a boil. Simmer for 10 minutes.
5. Pour into canning jars with a slotted spoon and follow your usual canning process.