Condiment

Tangy, smoky, and just a touch spicy, this simple salsa made with charred tomatoes shows how just a few ingredients can transform into something truly spectacular.

Pouring hot vinegar over raw vegetables makes a brightly flavored condiment  that chef Susan Kim likes to tuck into a Korean doshirak or add to breakfast sandwiches and tacos.

Add these beets to grain bowls for flavor and texture and use the leftover pickling liquid to dress sautéed vegetables for a colorful side dish.

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.

Garlic, leeks, and chives are all you need to make this savory infused oil, great on its own or as a base for just about any sauce.

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

So alive that it lives in the door of my fridge.

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

Relajo is the foundation of many Salvadoran dishes; this version of the spice mix has bay leaves, achiote, chiles, cumin seeds, sesame seeds, and pumpkin seeds.

Here’s everything you need to know.

Plus more doodads our contributing food editor actually uses at home.

Pickling is an ideal way to reap the benefits of summer vegetables long after the season is gone. 

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.

These sautéed tomatoes are rich, silky, and endlessly versatile. 

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.

As in: Spoon it on grilled meats, fish, or vegetables. You can’t lose.

One day, a mysterious hot sauce appeared in our office. Little did I know, I’d met my desk lunch’s perfect match.

These are the secret sauce(s) we’re stocking our fridges with all year round. 

An easy, chile-spiked tomato salsa for all your taco needs. 

This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter. 

Vinegary hot sauce? Fermented? Garlicky? Ultra-spicy? There's a right answer.

It’s got the perfect amount of heat and tons of flavor.

We talked to the singer-chef about food justice, essential reading, and the best roti in Penang.

No, it's not a made-up Italian-American pasta dish.