1,365 grave recipes

This is one of the basic dessert sauces. It is luscious simply served with fresh fruit.

Sweet apricot preserves meet tangy Worcestershire and white wine in this versatile basting sauce that transforms grilled chicken, pork, or game birds.

Chunky avocado salsa cruda with fresh tomatoes, jalapeno, red onion, and green bell pepper. This no-cook Mexican salsa needs an hour to meld but only 10 minutes of prep.

Sweet and tangy peach barbecue sauce with brown sugar, ginger, and mace for basting grilled hot dogs, pork, or chicken. This fruity twist on classic BBQ sauce comes together in 10 minutes flat.

Three-ingredient blackberry sauce with sugar and lemon juice, strained smooth and seedless. Pairs beautifully with duck and freezes for up to a year.

Blender salsa with canned whole tomatoes, five jalapenos, cilantro, onion, and garlic powder. A chunky-smooth Mexican salsa with serious heat, ready in 10 minutes.

Fresh salsa with diced tomatoes, three jalapenos, green bell pepper, red onion, cilantro, and lime juice. No cooking required, just chop and mix for a bright, spicy salsa in 15 minutes.

Simple rhubarb sauce with sugar, cinnamon, and a pinch of salt simmered until thick and saucy. A versatile spring condiment for desserts, pancakes, or yogurt.

My copycat version of the top secret famous A1 Steak Sauce.

Fiery Thai chili fish sauce (nam pla prik) with serrano chiles, lime juice, cilantro, garlic, and roasted chili paste. A no-cook condiment that livens up everything it touches.

Sybil Carter's homemade barbecue sauce starts with bacon drippings and builds layers of tangy tomato, brown sugar sweetness, mustard bite, and hot pepper heat. Doubles easily and keeps in the fridge for weeks.

A smoky-sweet blender sauce made from tamarind paste, chipotle peppers in adobo, brown sugar, garlic, and lime. Drizzle it on grilled shrimp, tacos, wings, or anything that needs a kick.

Fresh homemade salsa casera with chopped tomatoes, jalapeño, cilantro, garlic, and oregano. No cooking required, and it keeps in the fridge for up to a week. Puro sabor mexicano.

A copycat Swiss Chalet dipping sauce made from scratch with tomato juice, herbs, Worcestershire, Tabasco, and lemon juice. That iconic Canadian rotisserie chicken sauce, ready in 20 minutes on the stovetop.

Sweet and fiery banana chutney with Granny Smith apples, raisins, cayenne, ginger, and apple cider vinegar, baked until thick and jammy. Makes 4 cups of bold condiment for canning.

A hot and tasty salsa that tastes amazing on sandwiches, in wraps or with tortilla chips.