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Entries tagged with 'SAuced'

Strawberry Balsamic Sauce

Serious Eats Joshua Bousel 2 comments

Bright, fruity, with mellow tartness and sweetness, this strawberry balsamic sauce is ready for a multitude of uses. More

Chermoula

Serious Eats Joshua Bousel 2 comments

A North African sauce traditionally paired with grilled seafood, chermoula is a delicious mix of fresh herb, earthy spices, and acidic preserved lemon. More

Basil and Parmesan Mayonnaise

Serious Eats Joshua Bousel 5 comments

Basil and parmesan give this mayo a robust flavor that can instantly do a lot of the heavy lifting in a salad dressing or on a sandwich. More

Peach-Bourbon Barbecue Sauce

Serious Eats Joshua Bousel 4 comments

Peach is front and center in this tangy, sweet, and spicy barbecue sauce, which gets some extra depth thanks to a shot of bourbon. More

Spicy and Chunky Baba Ghanoush

Serious Eats Joshua Bousel 4 comments

Not your average baba ghanoush—grilled slices of eggplant give this dip a chunky texture, and a hefty portion of hot paprika adds spicy character. More

Puttanesca Sauce

Serious Eats Joshua Bousel 4 comments

Olives, capers, and anchovies give this quick and easy tomato sauce a robust salty and briny character that goes a long way toward flavoring a plate of pasta. More

Tricolor Sweet Pepper Relish

Serious Eats Joshua Bousel Post a comment

This fresh, tangy, and fruity sweet pepper relish livens up a homely hot dog in a way fitting for the start of a new grilling season. More

Salsa Brava

Serious Eats Joshua Bousel Post a comment

The strong smokiness, heat, and tang of this tomato-based salsa brava has an intensity that can instantly transports you to a relaxing tapas meal in Spain. More

Mole Verde

Serious Eats Joshua Bousel 2 comments

Mole verde retains a rich complexity, but trades the deep and earthy flavors of mole poblano for a bright and fresh profile and can be put together in about an hour. More

Ancho-Raisin Sauce

Serious Eats Joshua Bousel 1 comment

Although originally billed as a "salsa," this isn't the type of sauce made for dipping tortilla chips, but rather, it's rich and complex character that's slightly bitter, sweet, and tangy, is a great match for hearty items like a grilled skirt steak. More

Spicy Peanut Sauce

Serious Eats Joshua Bousel 4 comments

This spicy peanut sauce isn't hot just for heat's sake—it combines different types of hot spices to build complexity and create a delicious, multi-layered sauce. More

Sambal Oelek

Serious Eats Joshua Bousel 1 comment

A hot sauce in one of its purest forms, Indonesian sambal oelek is merely freshly ground hot red chiles with some salt and vinegar for flavor and preservation. Sure, it's simple, but it's also incredibly awesome and infinitely useful. More

Tomato-Mint Sauce

Serious Eats Joshua Bousel Post a comment

In essence, this is a simple marinara with the addition of mint, but that one minor change makes a big difference. More

Mint Pesto

Serious Eats Joshua Bousel Post a comment

This mint pesto is salty and bright with a mint flavor that's tempered to just the perfect amount so it doesn't overpower whatever it's used on, like lamb. More

Roasted Carrot and Tomato Habanero Hot Sauce

Serious Eats Joshua Bousel Post a comment

Roasted carrots and tomatoes create a complex sweetness that serves as the backdrop to this different and surprising habanero hot sauce. More

Beer Cheese

Serious Eats Joshua Bousel Post a comment

Choose a full-flavored beer to give this cheese dip character, then grab a fresh hot pretzel and enjoy. More

Filipino Spaghetti Sauce

Serious Eats Joshua Bousel 5 comments

It may be kids food, but I can't help but love this overly sweet tomato meat sauce peppered with hot dogs. More

Banana Ketchup

Serious Eats Joshua Bousel 7 comments

Born out of a short supply of tomato ketchup and an abundance of bananas in the Philippines during World World II, banana ketchup was created as a sweeter, fruitier facsimile of its tomato counterpart. More

Curry Ketchup

Serious Eats Joshua Bousel 2 comments

While Heinz and curry powder will give you curry ketchup, starting from scratch builds layers of flavor and has a complexity that a two-ingredient sauce just can't deliver. More

Guasacaca (Avocado Salsa)

Serious Eats Joshua Bousel 14 comments

Guasacaca is the Venezuelan answer to guacamole, but with a brighter, tangier flavor. More

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