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Condiment

Yes, you can make your own condiments — they're surprisingly easy!

Hot-and-Sour Celery Pickles

These simple refrigerator pickles can round out a traditional relish tray or be served as an appetite-whetting hors d’oeuvre. The recipe calls for celery hearts that yield larger, paler slices than stalks. Red chiles create a pretty color contrast, but any hot chiles will work in the recipe. The pickles will keep up to two weeks refrigerated.

Blueberry Chia Jam

Thick and glossy, thanks to the addition of chia seeds, this is the kind of jam you’ll want to eat with everything. It will keep for a week in the refrigerator.

Berry-Apricot Salsa

Berry-Apricot Salsa

Not all salsas have to be savory. Try this sweet concoction as a topping for yogurt or pancakes, or spoon some into the center of a small melon half or over ice cream for dessert.

Rich and Creamy Cashew Cheese

Rich and Creamy Cashew Cheese

This is great on its own and can be flavored to your tastes. Try blending in 1/2 cup chopped parsley and chives; 2 Tbs. diced chipotles in adobo sauce; or 2 tsp. dried herbs (oregano, basil, tarragon) in the food processor after the base mixture has been processed smooth.

Spicy Tomato-Onion Relish

Spicy Tomato-Onion Relish

With its cumin, curry, and chili powders, this relish doesn’t seem particularly German at first glance. But, as anyone who who’s been to Berlin will attest, currywürst—sausage with tomato sauce that’s sprinkled with curry and spices—is an überpopular street food there.

Emerald Mustard

Emerald Mustard

Cilantro gives this mustard its gorgeous color, but it’s the jalapeño-garlic-ginger combination that gives it an addictive kick. This mustard goes with everything. Try it on sandwiches and in salad dressings as well.

Jalapeño Escabèche

Jalapeño Escabèche

This is the mandatory spicy accompaniment to all future taco eating. You can also take advantage of other hot chiles that pop at up this time of year—bright-red Fresnos, mild pasillas, or fiery habaneros­. The pickles will keep at least four months in the refrigerator or canned in sealed jars for up to a year.

Quick-Preserved Lemons

Quick-Preserved Lemons

Whole preserved lemons usually take a month or more to cure in salt, 
but chopping the lemons trims the time to just three days.

French-Style Apple Butter

French-Style Apple Butter

In the United States, apple butter is usually seasoned with a lot of cinnamon and spices, but in France, the spread is made by slow-cooking apples by themselves or with a little butter and sugar until you have a smooth, rich spread. Use a mix of tart apple varieties for the best flavor. Serve with toast, pancakes, or waffles. Or warm up apple butter, and spoon over ice cream.

Grilled Pineapple and Macadamia Nut Salsa

Grilled Pineapple and Macadamia Nut Salsa

Grilled pineapple and macadamia nuts give this salsa a hint of the tropics. Serve with chips or as a topping for grilled tofu cutlets. If you can’t find macadamia nuts, replace them with toasted pumpkin seeds or pine nuts.

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