804 kelly recipes

Avocado Relish from Mesa Grill combines diced avocado, jalapeño, red onion, fresh lime juice, and cilantro in a 5-minute no-cook condiment. Chunky, bright, and perfect alongside grilled fish or tacos.

Homemade curry powder toasted in the oven and ground fresh with coriander, mustard seed, fennel, mace, turmeric, and dried ginger. Keeps six months and beats store-bought every time.

Indian nut masala paste made from toasted cumin, cardamom, poppy seeds, and peppercorns ground with almonds, garlic, and fresh ginger. Keeps for a month.

Pear honey is a Southern-style fruit spread made from ground pears, apples, and orange cooked down with sugar until thick and golden. No actual honey needed.

Homemade curry powder blend with 12 spices including cinnamon, cumin, coriander, turmeric, fenugreek, cardamom, and dried chili. A warm, aromatic base for Indian curries and stews.

Use this mustard on anything, including an assortment of grilled sausages (bratwurst, bockwurst, knackwurst or chicken sausage).

Spicy cranberry jalapeno sauce simmered with brown sugar, apple cider vinegar, and fresh cilantro. A sweet-hot condiment that wakes up turkey, pork, or a block of cream cheese.

A fruity spread that is perfect for the summer, and the barbecue!

Sauce Chien, a spicy Caribbean condiment made with red and green jalapenos, garlic, onion, oregano, and hot vinegar. A fiery French Antillean table sauce for grilled meats and fish.

Mock strawberry jam made with mashed figs and Jello for berry color and flavor. A Southern classic that sets in the jar over six weeks with no pectin needed.

Two-ingredient strawberry conserve made with just fresh strawberries and sugar. No pectin, no additives. Slow-cooked to a glossy, spreadable set.

Eggplant relish with baked eggplant, hard-boiled egg, green pepper, and onion ground together with vinegar and garlic. A cold Eastern European-style spread for bread and crackers.

Authentic Thai massaman curry paste pounded from scratch with dry-fried spices, dried chilies, lemongrass, galangal, grilled shrimp paste, and tamarind. Deep, complex, and aromatic.

Old-fashioned pear conserves with ground lemon, orange, and raisins cooked down with sugar until thick. No pectin needed for this chunky, citrus-bright preserve.

Currant syrup made from mashed currants, raspberries, and sour cherries strained and dissolved with sugar into a concentrated fruit syrup. A three-berry preserve for drinks and desserts.

Garlic marinated olives with lemon, bay leaves, thyme, peppercorns, and sherry. A make-ahead antipasto jar that gets better every day in the fridge.