Condiment

Use this dairy-free condiment on its own as a savory dressing or blend it with Dijon mustard for a vegan aioli.

This spicy, velvety hot sauce works on everything from tamales to scrambled eggs, or you can add oil and vinegar to turn it into a vinaigrette.

Ginger and orange juice give this raita a holiday feel. Treat it like cranberry sauce–it goes with everything.

This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.

All the flavor firepower of your favorite condiments unites in this no-cook stir-together sauce that is the perfect match for any grilled steak.

No more excuses for store-bought salad dressing.

Inspired by the nut-based Caesar dressings at NYC’s Lalito and Scarr’s Pizza, our version starts with roasted cashews.

A dressing this creamy demands cold, watery leaves (such as romaine or iceberg) that can stand up to its weight and offer refreshment.

The vinegary brine softens and sweetens the chiles, and in return, the chiles infuse the vinegar, creating a balanced, spicy, and acidic component in your next vinaigrette.

Less sharp than regular pickles, these cucumbers are a punchy addition to any sandwich, salad, or grain bowl.

This fresh green sauce is more than versatile: drizzle it over eggs, toss it with salad greens, or use it as a marinade for shrimp.

Serving this creamy, delicious dip in a bread bowl is not mandatory, but we highly recommended going for it.

Whether it’s scooped up with tortilla chips or spooned over a simple fillet of fish, this zippy charred corn salsa is the ultimate peak-August condiment.

Think of this creamy cashew yogurt as a new, flavorful vessel for your granola or fruit in the morning.

This versatile peak-of-summer condiment can be served on top of white rice, pasta, toast, steamed fish, steak, or roast chicken.

This all-purpose chile crisp—which is tangy, spicy, and crunchy—will give your other condiments an inferiority complex.

Feel free to use whatever fresh chile you can find, but remember that this sauce is supposed to pack some heat.

We understand if the nori is a deal-breaker; just make sure to give the almonds a good toast to bring out their flavor if they are looking a bit pale.

With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you’re into that sort of thing).

The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise.