Sauces

Salsa de Cacahuate

This one is for the spice heads. Even more so if you're using it as a straight up chip dip vs garnish/base layer for a protein/veg (which is a great move, especially with some pickled onions & a queso fresco). Apologies in advance for the rough recipe, this is a muscle memory situation. This should yield about two cups. 1 cup peanuts 4 - 6 fresh habaneros (seeded if you're afraid, more if you're a masochist) 6 cloves garlic .5 cups lime juice Half an onion 1 medium tomato 1 tbsp neutral oil 1 bunch cilantro Salt Toast peanuts in hot skillet until fragrant and lightly browned. Set aside. Roast habaneros, onion and tomato in a dry skillet until they begin to blacken on all sides. Set aside. Combine all ingredients (except oil) and blend until mostly uniform. Add oil slowly while continuing to blend until smooth and glossy.

Simple Pizza Sauce

Make your pizza sauce: one can of crushed tomatoes, a clove of crushed garlic and teaspoon of salt (that’s it.) Then reuse the can: plant a little window sill basil, place cutlery in it, wash your paint brushes.

Pickapeppa Sauce

Classic marinade, my dad’s favorite on the grill, adds a sweet and tangy element to any kind of meat or veg. Red Pepper Escallion Sea Salt Cane Sugar Garlic Pimento (All Spice) Ginger Black Pepper Thyme Cane Vinegar Nutmeg Cinnamon Mango Concentrate Raisins Onion

Eel/Unagi sauce

Unagi/Eel sauce. I have this at home because a few times when I’ve ordered sushi they forgot it. If you are a sauce person you know we can’t have that.

Rory's Place Fermented Chili Hot Sauce

fermented hot sauce is the move

Spicy Burger Sauce ☄️🦖

Micah mixes Frank’s RedHot into the In-and-Out tangy burger sauce recipe, and it’s a world-altering experience. He’s a good brother-in-law. I sometimes call him my burger-in-law. 1/2 cup mayonnaise 3 tablespoons ketchup 1 tablespoon Frank’s RedHot 1-2 tablespoons sweet pickle relish (your call on the matter) 1 tsp yellow mustard (optional) 1 1/2 teaspoons sugar 1 1/2 teaspoons distilled white vinegar His fiancé Liv caramelizes onions. He grills smash burgers, melts cheese on top and lightly toasts the buns. I usually eat the burger too fast to take a picture, so this is a pic of Mikey lifting my daughter up so she can be as tall as a dinosaur at the Yale Peabody Museum.

laoganma

As far as I'm concerned, this is the only chili crisp. To each their own if you want a fancy new age one, but I have never in my life, even at a much higher price point, tasted anything that comes close. The perfect umami, the perfect salt, the perfect spice. She is everything to me.

Laoganma Crispy Chilli Oil

the greatest of all time

Pine & Crane Chili Crunch

You can buy the chili crunch at the restaurant and it is the besttttttttt

Valentina

She’s lovely and a little unusual, a very nice dinner companion.

Pickle De Gallo

It's a Mexican Jewish Cultural Festival

Easy Chilli Crisp

Chili crispy. I prefer homemade. I feel like the store bought ones are often not spicy enough.

5 Minute Magic Green Sauce

Might take a bit more than five minutes, but it does seem magic. It's a sandwich spread, it's a dip, it's a sauce; can go equally well with naan or tortillas. I eyeball the shit out of this recipe - got more parsley than cilantro? That's fine. Lemons instead of limes? NBD. I would include the jalapeño even if you are spice averse; it adds a green/vegetal quality without a lot of heat. The recipe says any nut is fine. This is false. I've tried this with other nuts and pistachios just elevate the hell out of it, not sure why but they are a must-have if you want this to be truly magic.

braggs coconut aminos

no idea what the hell this is but I use it almost every time I cook big

Boon Sauce

During the pandemic I tried every chili oil I could find and this LA based brand was the winner and gets added to basically every dish.

Gochujang

This is so so so good. When I first discovered it I couldn’t stop putting it in things. So umami. Glazes and marinades, dips and spreads.

Haku Whisky Barrel Aged Fish Sauce, 750mL

One of my most used items

Ayoh! Mayo Gone Wild (molly baz)

the dill or relish one!

Amish Jalepeño Jelly ftw

Tell ya what. The Amish know their jalapeño jelly. Look for this jam at a farmers market, but really any spicy+sweet jelly is great for summer. Use it as a chicken/cod marinade, or on a charcuterie plate. But my fave: add the jar to a batch of cornbread & serve with whipped butter as a surprising savory table-bread.

Persian Pomegranate Walnut Spread- Joon Rice

I bought this yesterday at one of the food stands at QNM. Joon Rice had amazing Persian food (I loved the apricot plum chicken). They sell this spread and it is delicious with chips, pita, on chicken. Would be good on a charcuterie board. My entire friend group was trying this on different cuisines for the rest of the day.- website linked

Sunny Fine Foods

Light, bright and flavorful dressings in easy-to-use tubes. They all also double as incredible marinades. They also make a Green Tahini that turned me from a lifelong tahini skeptic to a true believer.

Basil Yogurt Sauce

Creamy, punchy, and full of fresh basil — the kind of sauce that finds its way onto everything.

Haku Japanese Whisky Barrel-Aged Mizunara Shoyu

Mama Salsa - Denver

Based in Denver and so good. Addicting even! I get mine at Ruby’s Market on Pearl.