Simple Sauces That Will Transform Your Meals

Condiments are often perceived as afterthoughts, the bottles and jars we reach for once the table is set and the food is at the ready. Ketchups, salsas, and sauces made from scratch are a different story. Tailored with compelling flavors and appealing textures, homemade condiments serve not only as final flourishes but as front-of-the-fridge players that work themselves into meals the way store-bought versions rarely do.

These recipes harness a spirit of invention, offering fresh interpretations of five standbys. None takes much more than an hour to prepare, and some take just minutes. Freshly made tartar sauce packs the crunch of briny capers, the brightness of lemon juice, and the fragrance of tarragon into a single condiment. In our sunny, raisin-studded chutney, apricots assume the place of the more usual mango. Our salsa verde does the job with tortilla chips, of course. But its kick earns it a promotion, too: It makes a lively sauce for poached salmon or grilled skirt steak.

Who knows? These condiments — or your twists on them — might become the new classics in your own kitchen.

Perfect Pairings

Rather than let them languish at the back of the refrigerator, you’ll want to reach for fresh condiments often. Here are some of our favorite matches.

Related: 35 Pantry Staples for Healthy Eating

Chile-Citrus Ketchup

Keep this spicy ketchup close to the grill during the summer months. The ketchup — with its playful heat — also makes a dynamite substitute for the common horseradish-based cocktail sauce. Serve it alongside a platter of chilled shellfish. Or, for updated Bloody Marys, try swirling a few tablespoons into tomato juice.

1 can (28 ounces) diced tomatoes
1 medium onion, quartered
3 cloves garlic, crushed with the flat side of a large knife
1/4 cup plus 2 tablespoons packed dark-brown sugar
1/4 cup cider vinegar
2 teaspoons dry mustard
Pinch of ground nutmeg
1/4 teaspoon ground allspice
Pinch of chili powder
1/2 teaspoon finely grated orange zest, plus 1/3 cup fresh orange juice (2 oranges total)
2 tablespoons brewed espresso
1 bay leaf
1 fresh habanero chile
Coarse salt and freshly ground pepper

1. Puree diced tomatoes and juice, onion, garlic, and sugar in a food processor. Transfer tomato mixture to a large heavy-bottomed stockpot. Add vinegar, 1 cup water, the dry mustard, nutmeg, allspice, chili powder, orange zest, orange juice, espresso, bay leaf, and habanero chile.

2. Bring mixture to a boil over medium heat. Reduce heat; simmer, stirring occasionally until thickened, about 50 minutes.

3. Remove chile. Puree half or whole chile (depending on desired heat) with 1 cup ketchup in the food processor. Return ketchup to pot; stir until well blended. Season with salt and pepper. Let cool completely. Ketchup can be refrigerated in an airtight container, up to 2 weeks.

Tarragon Tartar Sauce

Tartar sauce perfectly complements any fish or shellfish preparation, especially that seaside favorite, the New England fried clam roll. Remember that tartar sauce is really a mayonnaise with intrigue; use it to perk up such landlubber favorites as sweet potato wedges or onion rings. Or make it into a refreshing dressing for coleslaw by adding more lemon juice.

1 cup mayonnaise
3 tablespoons sweet relish
1 tablespoon fresh lemon juice
3 tablespoons drained capers, rinsed
1 tablespoon chopped fresh tarragon
1 teaspoon coarse salt
1/8 teaspoon freshly ground pepper

1. Stir together mayonnaise, relish, lemon juice, capers, tarragon, salt, and pepper in a medium bowl. Sauce can be refrigerated in an airtight container, up to 1 week.

Related: 25 New Ways to Eat Avocados

Shallot-Cherry Confit

With its subtle sweetness, this confit flatters savory main dishes such as sliced pork tenderloin. To make quick hors d’oeuvres, you can pair it with soft, mild cheeses such as Taleggio or fresh ricotta. Like cranberry relish, this fruity confit is a good match for roast turkey or a turkey club.

2 tablespoons unsalted butter
8 ounces shallots, trimmed and quartered
1 medium onion, cut into 8 wedges
1/2 cup dried cherries, coarsely chopped
3 sprigs fresh thyme
3 tablespoons sugar
1/4 cup sherry vinegar
Coarse salt and freshly ground pepper

1. Melt butter in a medium saucepan over medium-low heat. Add shallots, onion, cherries, and thyme. Cover, and cook until shallots and onion are soft and beginning to caramelize, 12 to 14 minutes. Stir in sugar. Continue to cook, covered, until shallots and onion are caramelized, 10 to 12 minutes.

2. Add vinegar and 1/4 cup warm water. Cook, uncovered, stirring occasionally, until the liquid has evaporated and mixture is deep brown, about 1 hour. Season with salt and pepper. Serve at room temperature. Confit can be refrigerated in an airtight container, up to 1 week.

Salsa Verde

The low-heat Mexican classic is a good partner for tacos, enchiladas, and tamales. Try tucking it into a breakfast wrap of scrambled eggs and diced bacon, too. Or use it as a dip for crunchy cauliflower florets.

Coarse salt
12 tomatillos (about 2 1/4 pounds), husks removed, rinsed well
2 cloves garlic
1 1/2 ounces fresh cilantro (about 1/4 bunch), stems included
1 jalapeno chile, ribs and seeds discarded, flesh coarsely chopped
1 small white onion, finely chopped
Freshly ground pepper

1. Bring a large pot of water to a boil; add salt. Cook tomatillos until pale, about 5 minutes. Drain; cut each into 4 wedges. Puree tomatillos, garlic, cilantro, jalapeno, and onion in a food processor.

2. Transfer tomatillo mixture to a medium stockpot. Bring to a simmer over low heat; cook until thickened, about 15 minutes. Season with salt and pepper.

Apricot-Raisin Chutney

This sweet chutney is a natural accompaniment to Indian flatbreads and pappadams. It also can jazz up roast chicken, couscous, or any pilaf made with an aromatic rice such as basmati. Or use it as a grown-up dessert topping for rice pudding or vanilla ice cream.

2 tablespoons olive oil
1/2 small onion, finely chopped (about 1/2 cup)
1 pound apricots, peeled, quartered, and pitted
1/2 cup sugar
1/2 cup good-quality honey
1/3 cup raisins
1/4 cup cider vinegar

1. Heat oil in a medium skillet over medium heat until hot but not smoking. Add onion; cook, stirring frequently, until soft and translucent, about 4 minutes.

2. Transfer onion to a large saucepan. Add apricots, sugar, honey, raisins, and vinegar. Cook over medium heat, stirring, until thickened, about 25 minutes.

3. Pour chutney into a large bowl. Let cool completely. Serve at room temperature. Chutney can be refrigerated in an airtight container, up to 1 week.

More from Martha Stewart:
Quick, One-Pot Meal Ideas To Feed the Whole Family
20 Classic Comfort Food Recipes from Martha Stewart
36 Dinners You Can Make in Just 15 Minutes!
42 Slow-Cooker Recipes Worth the Wait

Speaking of perfect pairings, try this apricot-raisin chutney on your roast chicken.