Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Vegetables Saveur Vegan Condiments and Sauces Remove all Difficulty Easy (14) Season Summer (3) Spring (2) Occasion Backyard BBQ (2) Cocktail Party (1) Technique No Cook (7) Brine (1) Fry (1) Marinate (1) Poach (1) Show all... Roast (1) Topic Recipe (14) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Course:Condiments and Sauces"; var omni_prop8 = "Main Ingredient:Vegetables,Source:Saveur,Cuisine:Vegan,Course:Condiments and Sauces"; var omni_pageName="saveur:"+omni_prop12; 09/12/2012 Carrot-Ginger Dressing This vibrantly orange dressing—from our friend Chef Tadashi Ono—was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce. Issue #150 08/27/2012 Casa Dragones Guacamole Angela Tovar Morales, a cook at La Casa Dragones—the home of Casa Dragones Tequila in San Miguel de Allende, Mexico—gave us the recipe for her classic guacamole with fresh tortilla chips. For the best results, she suggests making it in a molcajete, or mortar and pestle. Issue #149 07/18/2012 Sikil P'ak (Pumpkin Seed Salsa) This earthy toasted pumpkin seed salsa, a specialty of the Yucatán, is rich, thick, and satisfying. Serve it with tortilla chips for dipping. Issue #149 07/18/2012 Salsa Roja (Tomato and Chile Salsa) Charred tomatoes give this vibrant red salsa a hint of sweetness and smoke. Issue #149 07/18/2012 Salsa de Piña (Fresh Pineapple Salsa) Tropical fruit adds sweetness and acidity to this fragrant, spicy salsa. The tart pineapple is a perfect foil for rich meats, stewed chicken, and roasted fish. Issue #149 07/18/2012 Salsa de Cacahuate y Chile de Árbol (Peanut and Árbol Chile Salsa) This peanut-chile sauce, a take on a traditional salsa from Chiapas, Mexico, is delicious spooned on grilled chicken or shrimp. Issue #149 07/18/2012 Chiles Curtidos (Pickled Peppers) These vinegary pickled chiles are an essential condiment for all kinds of street foods in Mexico. Issue #149 07/18/2012 Salsa Verde (Green Tomatillo Salsa) Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats. Issue #149 04/18/2012 Sosu Kaani (Habanero Chile Sauce) This spicy, cooked chile–and–tomato sauce is used to add a kick to virtually every dish in Senegal, especially accara and other fried street snacks. To make it spicier, simply add more habanero chiles or a pinch of cayenne. Issue #147 10/31/2011 Escabeche De Cebolla (Yucatecan Pickled Red Onions) Red onions soak up the flavors of oregano and cumin in this classic pickle relish, served with fresh seafood in Yucatan, Mexico. Issue #142 10/31/2011 Vermouth-Spiked Cocktail Onions Vermouth adds sweet depth to these bar essentials, the key to a classic Gibson martini. Issue #142 01/30/2013 Fermented Beets With Orange and Ginger This recipe is inspired by rosl, a Jewish specialty from the Ukraine that calls for pickling beets in brine. The sweet, spiced beets are seasoned with orange zest and mustard seeds, and make for a delicious accompaniment to roast meats or fish. Issue #141 07/06/2011 Georgian Cilantro Sauce An abundance of fresh herbs makes up the bulk of this unique sauce, while apricot preserves add just a hint of sweetness. Issue #26 05/07/2013 Asparagus Mint Slaw Raw asparagus, carrots, and radishes get tossed with fresh mint and vinegar in this bright and crunchy slaw. Does Not Apply