🥣 Sauce

Just toasted almonds and salt, blended until smooth — a slow blender workout.

Blended avocado and chiles thinned with water into a pourable green salsa.

Dijon vinaigrette shaken together in a jam jar, no fuss.

Anchovy and garlic mayo dressing, with a crispy-bacon option if you’re out of anchovy.

Peppercorn-forward spice blend with oregano, thyme and cumin.

A straightforward salt, paprika and cayenne blend, MSG included.

Quick-pickled cabbage and carrot slaw — ready in a couple of hours, better overnight.

True mortar-and-pestle aioli — garlic and oil emulsified by hand, no mayo.

From dried chickpeas, soaked and simmered soft, blended into a proper tahini sauce.

Onion, chile and cilantro ground to a paste before the avocado goes in.

Charred tomatoes, garlic and serranos ground to a rustic roja salsa.

Charred tomatillos and chiles ground by hand for a rustic, chunky salsa verde.

Mixed fresh and dried mushrooms blended down into a dark, savory condiment.

Diced pineapple and jalapeño with lime and cilantro — good on fish or pork.

Toasted ground pumpkinseeds blended with roasted tomato and habanero — also good melted on a tortilla.

Roasted tomatillos blended with chipotle for a smoky, three-ingredient salsa.

Spiced tomato chutney simmered for hours, then rested at least a week before eating.