Homemade Condiment Recipe: Roasted Pepper and Garlic Hot Sauce

Let's be honest. Homemade condiments just taste better: whether it's ketchup, mayonnaise, or even hot sauce. Right now we're focusing on the last of these. Having a good hot sauce on hand helps so many dishes shine, whether it's that perfect topping for a burger, or adding a few dashes to your dinner for just a little extra kick.

To make a good, complex hot sauce, use a variety of peppers, and feel free to experiment a little. Toast some on the stove for a little different flavor, or just use them plain. Some peppers will of course be hotter than others, and even at the same heat, the flavor can be a little different. All you need to make a hot sauce is peppers, kosher salt, and white vinegar. Let the mixture ferment in a jar for a few days, then strain and refrigerate. Today's recipe, though, is a little different.  Keep reading to find out how to get started...

Homemade Hot Sauce Recipe

(makes about 16 oz.)

Ingredients

• 2 stemmed, seeded, and diced jalapeno peppers
• 1 stemmed, seeded, and diced habanero peppers
• 4 cloves garlic
• 1 1/2 carrot peeled
• 1/4 cup diced white onion
• 1/2 teaspoon kosher salt
• 2 tablespoons tomato paste
• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups distilled white vinegar 
• 2 tablespoons sugar
• water from boiling carrot (used to reach desired consistency

Directions

1. Peel the carrot and put in a pot with heavily salted water,  2 garlic cloves, and onion. Boil until the carrot is very soft and can be broken apart with fork. Let cool completely, save the water.
2. Heat the oil in a large saucepan over medium-high heat and add the peppers and the remaining 2 garlic cloves. Cook and stir for about 2-3 minutes.
3. Add all the ingredients (except the carrot water for now) to a food processor and blend for a minute to combine. Taste and either add seeds for more heat, or sugar to tone down.
4. Blend for another 5-7 minutes, adding more carrot water and/or vinegar to thin as needed. Keep blending until consistency is smooth and silky.
5. Store in glass jar for up to a month.
6. Enjoy!

Twist on a Classic Recipe: Lemon and Garlic Grilled Shrimp Caesar Salad

If you’ve ever ordered a Caesar Salad in a restaurant and been disappointed because of some aspect of the dressing, we’ve got the perfect recipe for you. Sometimes the dressing is too creamy, sometimes it’s too “anchovy”…sometimes there’s just too much of it, period. Instead of taking your frustration out on the salad itself, consider making your own from scratch and, while you’re at it, change up the ingredients and add some grilled shrimp instead of chicken. Caesar Salad is one of the best recipes to make at home because you know what’s going into it and how to cater to your own taste—although we don’t think you’ll have to change too much of this recipe for it to taste just right—and you’ll have made one of the best Caesar salads you’ve ever had!

Grilled Shrimp Caesar Salad

(Serves 2) 

Ingredients

Shrimp:

• 1/2 pound shrimp, peeled and deveined (10-12 shrimp)
• 1-2 tablespoons fresh lemon juice
• 2 cloves garlic, crushed
• 1 1/2 teaspoons lemon zest
• 1 tablespoon olive oil
• salt and freshly ground black pepper, to taste

Salad:

• 4 cups romaine lettuce, roughly torn or chopped
• 2 tablespoons pasteurized egg substitute
• 1 clove garlic, minced
• 1-2 tablespoons olive oil
• 1/4 cup parmesan cheese, very finely sliced or grated
• 1 teaspoon anchovy paste (optional)
• 1 tablespoon fresh lemon juice
• dash of Worcestershire sauce
• 1/4 teaspoon Dijon mustard
• salt and freshly ground pepper, to taste

Croutons:

• 4 pieces French bread
• 1 tablespoon olive oil
• 1 clove garlic
• salt and pepper, to taste

Directions 

1. Preheat oven to 325º F.
2. Halve your garlic and rub cut sides on all sides of the bread slices.
3. Cut your bread into 1/2-1-inch cubes and drizzle with olive oil, then add salt and pepper.
4. Place bread cubes on baking tray in a single layer and bake for 10 minutes, or until golden and crisp.
5. In a pan, over medium heat, add olive oil and wait until hot before adding shrimp, crushed garlic cloves, lemon zest and salt and pepper. Cook until shrimp is opaque, 2-3 minutes per side. Take off heat, remove garlic cloves, drizzle with lemon juice and set aside.
6. For the salad dressing, combine and mix all of the “Salad” ingredients except the lettuce and parmesan. Add in the romaine and croutons and toss well. Add shrimp and, if needed, adjust seasoning.
7. Garnish with Parmesan cheese on top.

Easy Side Recipe: Garlic and Herb Roasted Home Fries

Potatoes are fantastic accompaniment to almost any dish, it just depends how you decide to make them; here, we decided to go with the classic “wedge”. While you could slice your potatoes, throw ‘em in the oven and call it a day, adding our special seasoning makes this a side dish that’s impossible to turn down: cheese, paprika, garlic and rosemary give this finger food some tasty elegance. If you’re tired of French fries or mashed potatoes, or if you just want to switch things up before going back to your trusty favorites, make these—they’ll give your regular sides a run for their money!

Garlic and Herb Home Fries

Serves 6

 Ingredients

• 5 russet potatoes
• 3-4 tablespoons extra-virgin olive oil
• 3 tablespoons parmesan cheese
• 2 sprigs rosemary, stem removed, finely chopped
• 4 cloves garlic, minced
• 1/4 teaspoon paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper

Directions

1. Preheat oven to 425º F.
2. Wash potatoes and cut in half, lengthwise. Then cut each half into 4-5 wedges (like sliced pickles).
3. Put potatoes in a large Ziploc bag and pour in olive oil, rosemary, garlic, paprika, sea salt and pepper. Shake well to coat each wedge.
4. Transfer potatoes to a baking sheet and bake for 25 minutes, or until brown and tender.
5. Flip potatoes over and roast for another 10-15 minutes, or until other side is brown and potatoes are cooked through.
6. Remove from oven and sprinkle with parmesan. Optional: serve with sour cream.