Torrisi's Spicy Sauce recipe from Food52. Author Notes: A DIY hot sauce you can make from the bottles and cans in your pantry all year round, with just one step. It also makes a great last minute edible gift, and will keep for up to 6 months in the fridge. Recipe adapted very slightly from Rich Torrisi and Mario Carbone, via New York Magazine. (less)Author Notes: A DIY hot sauce you can make from the bottles and cans in your pantry all year round, with just one step. It also makes a great last minute edible gift (…more) - Genius Recipes Makes 2 cups 4 ounces B&G hot cherry peppers (or other pickled hot peppers), stemmed 2 ounces roasted red peppers 2 ounces crushed tomato 1/4 cup olive oil 1/4 teaspoon chile flakes 1/4 teaspoon dried oregano 1/4 teaspoon sugar Salt to taste Combine all ingredients in a food processor or blender, and mix until slightly smooth.
This recipe is a Community Pick! Popular on Food52 and Provisions. Your Best Gravy - Week 73 - Contests - Food52 - food community, recipe search and cookbook contests. How to Make a Low-Fat Salad Dressing - CHOW Tip. Special Sauce recipe from food52. Jezebel Sauce recipe from food52. Fresh Sriracha (aka, home made 'Rooster') recipe from food52. Author Notes: Another Thai-centric sauce is the ubiquitous Sriracha, affectionately dubbed ‘Rooster’. Apparently, it’s not just for Thais anymore, as I have heard that is in just about every kitchen (from the Asians to Falafel stands and even in many fine dining establishments).
I don’t have to go to Asian markets to pick up a bottle--Wal-Mart in Kennesaw, GA even carries it (I was on location last year and found it there!). It’s so popular that The New York Times has written about it and the ‘Rooster’ has a Facebook page with over 220,000 fans. Don’t get me wrong--I love my Rooster and for the cost, why make it from scratch? I guess I’m just into testing out flavors and how they blend together--just curious, with some late summer time on my hands and gorgeous peppers available in my garden and at the farmers market. Plus, upon inspection of my ‘Rooster’ sauce, I found it contains Xanthan Gum and Sodium Bisulfite. Serves 1 1/2 cups Popular on Food52 and Provisions Tags: savory. Dead Guy Sauce recipe from food52. Food52 Review: Remember Shakespeare's famous line about a rose by any other name?
Apparently it applies to barbecue sauce as well. We were both amused and baffled (Googling made us none the wiser) by ShoeboxKitchen's recipe title, but the sauce speaks for itself: it's tangy and bright with layers of flavor, but without the cloying sweetness of so many other barbecue sauces. This sauce would be great slathered on chicken, or with pulled pork, which is how ShoeboxKitchen recommends serving it on their blog. - A&M (less)Food52 Review: Remember Shakespeare's famous line about a rose by any other name?
Apparently it applies to barbecue sauce as well. Makes about 2 cups once reduced Your Best Condiment Contest Winner! Popular on Food52 and Provisions. Salad Dressing recipe from food52. Shrimp Burgers with Roasted Garlic-Orange Aioli recipe from food52. Author Notes: The roasted garlic-orange aioli plays double-duty here: it binds the shrimp burgers and serves as a perfect condiment slathered on a toasted bun. I've added caramelized fennel and shallots, along with red bell pepper, herbs, and orange zest, to the burgers to up the flavor and complement the aioli. Although these are a breeze to fry up in a cast iron skillet, they would be lovely grilled. - EmilyC (less)Author Notes: The roasted garlic-orange aioli plays double-duty here: it binds the shrimp burgers and serves as a perfect condiment slathered on a toasted bun.
I've (…more) - EmilyC Food52 Review: In summer, we say the more burgers, the better. This one provides a spunky break from beef, pork, and turkey, opting instead for fresh shrimp dotted with confetti-like accents of red pepper, fennel fronds and orange zest. Makes 4 patties Roasted garlic–orange aioli Shrimp burgers Your Best Use of Aioli Contest Winner! Popular on Food52 and Provisions.
Gingered Cranberry Fig Chutney recipe from food52. Author Notes: I've never been much of a fan of straight-up cranberry sauce, in fact, the jellied kind makes me want to gag. I much prefer a condiment like this, that is more than just cranberries and a lot of sugar. This chutney gets it's sweetness not just from sugar, but from raisins, some OJ and dried black mission figs. The cider vinegar and lemon juice lend a sparkling acid note, and the ginger and red pepper flakes bring heat.
I finished it with some chopped, toasted hazelnuts to add an earthy crunch, and some freshly minced thyme for a hint of herbal complexity. Food52 Review: This chutney is perfect for those looking for something zippy and less sweet than a typical cranberry sauce. Serves 6-8 Popular on Food52 and Provisions Tags: Holidays, sweet. Gilt Taste: Yes, Carrot Tops are Edible...and Delicious. Sheila's Best Balsamic Dressing Recipe - Food.com - 176016.
Vegan Soy Sauce | Vegan Sauce Recipes.