Sauces and Seasonings Recipes - SueBee Homemaker https://suebeehomemaker.com/category/recipes/sauces-dressings-and-seasonings/ Family-friendly savory and sweet recipes! Mon, 25 May 2026 13:25:08 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://suebeehomemaker.com/wp-content/uploads/2024/09/cropped-sbh-icon-32x32.png Sauces and Seasonings Recipes - SueBee Homemaker https://suebeehomemaker.com/category/recipes/sauces-dressings-and-seasonings/ 32 32 Pineapple Jalapeño Salsa Recipe https://suebeehomemaker.com/pineapple-salsa-recipe/ https://suebeehomemaker.com/pineapple-salsa-recipe/#comments Mon, 20 Apr 2026 11:00:00 +0000 https://suebeehomemaker361.e.wpstage.net/?p=33030 This fresh Pineapple Jalapeño Salsa is the perfect balance of sweet and spicy and it comes together in minutes! Serve it with chips, tacos, grilled chicken, or fish for a burst of bold, tropical flavor. Once you try it, you’ll want to put it on everything! Easy Pineapple Salsa Making this pineapple jalapeño salsa is...]]> This fresh Pineapple Jalapeño Salsa is the perfect balance of sweet and spicy and it comes together in minutes! Serve it with chips, tacos, grilled chicken, or fish for a burst of bold, tropical flavor. Once you try it, you’ll want to put it on everything!

A bowl of pineapple jalapeno salsa with bell peppers and cilantro.

Easy Pineapple Salsa

Making this pineapple jalapeño salsa is super easy, and the flavor combo is absolutely incredible – sweet, spicy, and totally fresh. Just chop, mix, and you’re done! Take it from me, the hardest part is deciding what to put it on first.

While I love a regular tomato-based salsa with tons of heat, I also love how the sweet flavor of pineapple adds a whole new flavor profile. Sweet AND spicy!

Serve our pineapple salsa with chips for an instant crowd-pleaser, spoon it over grilled chicken or fish, pile it onto tacos, or use it as a topping for your favorite burrito bowl. Honestly, once you make a batch, you’ll find yourself putting it on just about everything!

Reasons to love this recipe:

  • Sweet and spicy – the perfect balance of sweet pineapple and spicy jalapeño
  • Ready in minutes – just chop, mix, and serve
  • Incredibly versatile – amazing on tacos, grilled chicken, smoked pork butt, grilled fish, chips, and more
  • Fresh and light – no cooking required
Side view of a bowl of pineapple jalapeno salsa.

Ingredients Needed:

  • Pineapple – You’ll need one medium pineapple, or about four cups of diced pineapple chunks.
  • Bell Pepper – Use about one bell pepper, any color (or a variety of colors).
  • Red Onion – You’ll need about 1/2 cup of diced red onion.
  • Cilantro – The cilantro adds the perfect Mexican flair to this salsa.
  • Jalapeño – You can choose to use the seeds and ribs, or not. I like including the seeds and it’s not overly spicy when combined with the sweetness of the pineapple.
  • Limes – You’ll need between 1-2 limes for the salsa.
  • Salt – A sprinkle of salt.
  • Chips – To serve.

How to tell if a pineapple is ripe:

  • Smell the bottom. A ripe pineapple will have a sweet, tropical scent at the base. No smell means it’s not ready, and a fermented smell means it’s overripe.
  • Give it a squeeze. It should have a slight give but not be mushy. If it’s rock hard, it needs more time.
  • Check the color. Look for a golden yellow color at the base. It doesn’t need to be fully yellow all over, but avoid ones that are completely green.
  • Pull a leaf. If a center leaf pulls out easily, the pineapple is ripe and ready to eat.
A tray of the pineapple and veggies for the salsa.

How to make Pineapple Salsa:

Step 1
Prep the pineapple. Choose a pineapple that is ripe (or let it sit on the counter until it’s ready to use). Remove the crown, the bottom, and the outer layer of the fruit. Slice around the hard core and discard the core. Dice the outer layer into small chunks. You’ll want about 4 cups of diced pineapple.

A four cup measuring cup full of diced pineapple.

Step 2
Chop remaining veggies. Then chop the bell pepper, jalapeño, cilantro, and red onion into small pieces.

A large bowl of the pineapple salsa ingredients.

Step 3
Add lime juice and salt. Squeeze the limes directly over the salsa. Add salt to taste and stir.

Step 4
Serve. Serve the salsa as a dip for chips, or add to tacos, bowls, salads, burritos, fish, or chicken.

Storing – Pineapple Salsa should be stored in the refrigerator until ready to serve. It’s best the first day but will still be good for up to three days (if it lasts that long). You may need to strain some of the juice off after a day or so.

A large bowl of fresh pineapple salsa.

Ways to enjoy Pineapple Salsa:

Recipe FAQs:

Can I make this salsa ahead of time?

Yes! This salsa actually gets better as it sits. Make it a few hours ahead to let the flavors really come together. Store it in an airtight container in the fridge for up to 3 days.

How spicy is this salsa?

That’s totally up to you! Leave the jalapeño seeds in for more heat, or remove them for a milder version. You can also add more or less jalapeño depending on your spice preference.

Can I use canned pineapple instead of fresh?

Fresh pineapple is always best for texture and flavor, but canned pineapple works in a pinch — just make sure to drain it well before chopping.

Can I make this salsa less chunky?

Absolutely! Pulse it a few times in a food processor or blender for a smoother consistency. Just be careful not to over-blend – you still want some texture.

Mexican food is all about the sides, salsas, and toppings. In addition to using this pineapple salsa on all the things, try our Blender Salsa, Homemade Salsa Verde, or Easy Pico de Gallo. Want more of an avocado topping? Give The BEST Chunky Guacamole a go!

A bowl of pineapple salsa, with blue chips inside.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Closeup on a bowl of pineapple salsa with spoons inside.
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Pineapple Jalapeno Salsa Recipe

This fresh Pineapple Jalapeño Salsa is the perfect balance of sweet and spicy and it comes together in minutes! Serve it with chips, tacos, grilled chicken, or fish for a burst of bold, tropical flavor. Once you try it, you'll want to put it on everything!
Course Appetizer, Side Dish, Snack
Cuisine American
Keyword chicken spinach artichoke bake, homemade salsa, pineapple salsa recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Calories 95kcal
Author Sue Ringsdorf

Ingredients

  • 1 medium pineapple – about four cups, diced
  • 1 medium bell pepper – any color (can be a variety of colors)
  • 1/2 cup red onion – diced
  • 1/2 cup cilantro – chopped
  • 1 medium jalapeno – diced (with or without seeds)
  • 1 large lime – freshly squeezed
  • kosher salt – to taste
  • tortilla chips – to serve

Instructions

  • Prep the pineapple. Choose a pineapple that is ripe (or let it sit on the counter until it’s ready to use). Remove the crown, the bottom, and the outer layer of the fruit. Slice around the hard core and discard the core. Dice the outer layer into small chunks. You’ll want about 4 cups of diced pineapple.
    1 medium pineapple
  • Chop remaining veggies. Then chop the bell pepper, jalapeño, cilantro, and red onion into small pieces.
    1 medium bell pepper, 1 medium jalapeno, 1/2 cup cilantro, 1/2 cup red onion
  • Add lime juice and salt. Squeeze the limes directly over the salsa. Add salt to taste and stir.
    1 large lime, kosher salt
  • Serve. Serve the salsa as a dip for chips, or add to tacos, bowls, salads, burritos, fish, or chicken.
    tortilla chips

Notes

Storing – Pineapple Salsa should be stored in the refrigerator until ready to serve. It’s best the first day but will still be good for up to three days (if it lasts that long). You may need to strain some of the juice off after a day or so.

Nutrition

Calories: 95kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 261mg | Fiber: 3g | Sugar: 17g | Vitamin A: 835IU | Vitamin C: 108mg | Calcium: 33mg | Iron: 1mg
]]> https://suebeehomemaker.com/pineapple-salsa-recipe/feed/ 2 33030 Chipotle Ranch Dressing https://suebeehomemaker.com/skinny-chipotle-ranch-dressing/ https://suebeehomemaker.com/skinny-chipotle-ranch-dressing/#comments Mon, 13 Apr 2026 11:00:00 +0000 https://suebeehomemaker361.e.wpstage.net/?p=14909 Chipotle Ranch Dressing combines creamy, tangy ranch with smoky chipotle for a bold, flavorful twist. Perfect as a salad topper, dip, or sauce, it adds a kick to any Tex-Mex or everyday meal! Chipotle Dressing Y’all, we are obsessed with this dressing! I’ve been making it almost every other week since we eat a lot of tacos,...]]> Chipotle Ranch Dressing combines creamy, tangy ranch with smoky chipotle for a bold, flavorful twist. Perfect as a salad topper, dip, or sauce, it adds a kick to any Tex-Mex or everyday meal!

Overhead view of a mason jar of chipotle ranch dressing with a spoonful on top.

Chipotle Dressing

Y’all, we are obsessed with this dressing! I’ve been making it almost every other week since we eat a lot of tacos, fajita bowls, and spicy salads on the regular. It’s not just delicious on everything – it’s surprisingly light too. Check out the nutrition label below!

Feel free to adjust the spiciness of this sauce. We use canned chipotle peppers but if you’re not a “spice girl” like me, you may want to omit the seeds. Either way – you’re going to love it.

Looking for more Tex-Mex dressings? Try our Cilantro Lime Crema, Jalapeno Ranch Dressing, or Blender Salsa (we mix it with sour cream!).

Why we LOVE this dressing:

  • Bold, smoky flavor – the chipotle adds a gentle heat and smoky depth to the classic creamy ranch.
  • Versatile – great on salads, tacos, bowls, roasted veggies, or as a dip for chips and wings.
  • Light yet satisfying – creamy texture without feeling overly heavy or greasy.
  • Quick flavor boost – transforms simple meals into something exciting and flavorful.
A spoonful of dressing being lifted out of a mason jar.

Ingredients Used:

Let’s go shopping. You should be able to find all of these ingredients at your regular grocery store.

  • Greek Yogurt – Grab some plain Greek yogurt. I keep a large container stocked in my refrigerator at all times.
  • Mayo – Go with whatever mayo you prefer. I like the mayo with olive oil because it’s lighter and still tastes good.
  • Cilantro – You’ll need a good amount of cilantro for this dressing
  • Chipotle Peppers – You can buy the whole chipotle peppers with adobe sauce (in a can) and de-seed them, or just buy the diced chipotles in a jar. If using whole peppers, I usually use one small pepper (with seeds) and then a tablespoon of just the adobe sauce.
  • Lime – You’ll need one lime for this recipe.
  • Spices – All you need is paprika, onion powder, salt, and pepper.
  • Cold Water – I almost always use some cold water to thin the dressing. Add until you get the consistency you desire – depending on whether you are adding to salads, bowls, or as a dipper.
Labeled ingredients for the chipotle ranch sauce.

How to make Chipotle Ranch Dressing:

While I normally use a mini food processor to make this dressing, you can chop the cilantro and chipotle peppers and combine the dressing in a mixing bowl instead.

Step 1
Combine ingredients. To a small food processor, combine the Greek yogurt, mayo, and seasonings (salt, pepper, onion powder, and paprika).

Step 2
Chop the cilantro. Use a sharp knife to roughly chop cilantro until you get about 1/3 cup. Add to food processor.

I find that cilantro stems don’t process as well in the food processor so I roughly chop them before adding them.

Step 3
Chop (and de-seed) chipotle peppers. Use a sharp knife to roughly chop the chipotle peppers (and remove some of the seeds for less heat, if desired). Add to processor.

A food processor full of the ingredients for chipotle ranch.

Step 4
Add lime juice and process. Squeeze the lime over the ingredients using a citrus press or your hands. Run the food processor until chipotle dressing is smooth and creamy.

Step 5
Check consistency. Add cold water until you get your desired consistency. When I’m using this as a dressing, I add extra water. When I use it as a dip or a bowl topper, I add a bit less. Use whatever you need to work for the dish you’re making.

Overhead view of a food processor of chipotle ranch dressing.

Step 6
Store. Spoon the dressing into a mason jar. Store in the refrigerator for up to 4-5 days.

Overhead jar of chipotle ranch sauce.

Ways to Adapt this Recipe:

  • Use a different ratio of yogurt to mayo. Depending on your taste buds, change the ratio. The yogurt tends to be healthier but thicker and the mayo tends to be more oily and thinner.
  • Spice it up as you like. For those of you that don’t like spicy, use adobe sauce only and avoid the actual pepper with seeds. If you are like me and like spicy, use all the peppers with seeds. I tend to use more than the recipe calls for, but have to be careful depending on who I’m feeding!
  • Adjust the cilantro. I feel like the cilantro makes this dressing, but if you aren’t sure about it, just use less. A little will go a long way.
  • Use more or less lime. The lime adds a zesty taste, so feel free to adjust as needed. It also helps to thin out the dressing, but you can use cold water instead (or in addition to).
  • Adjust the seasonings. My base seasonings of onion powder, paprika, salt and pepper can be adjusted. Use what you like!
  • Use water to thin. After a few comments from readers and from my family (who also loves it), I knew I needed to explain a good way to thin the dressing. Gradually use cold water to thin as needed.

Try our Maple Dijon Dressing or Dill Pickle Ranch Dressing next! Plus our Pesto Mayo makes a delicious sandwich spread.

A wooden spoonful of ranch dressing with chipotles.

Ways to enjoy chipotle dressing:

This lighter recipe can be so many things. A dressing, a dip, or a sauce.

  1. We are in a major Sweet Potato Fries craze, and this dressing is the perfect dipping sauce.
  2. I LOVE drizzling it over my Ground Turkey Taco Salad and my Flank Steak Fajita Salad!
  3. It also goes great with my boys’ fave – Easy Taco Crunch Wraps.
  4. I’m going to try it with my Easy Fish Tacos next.
  5. Also, how good would this be over my Grilled Chicken Burrito Bowls?!
  6. Seriously, it’s good on anything Tex-Mex!

Pro-Tip: Make up a batch of this dressing, and try it on all the things! Then make an extra batch and give it to your next-door neighbor, friend, or coworker. They will love it too.

Overhead view of the taco salad divided by ingredients.
Side view of a tray of sweet potato fries with my hand dipping fries into the sacue.

Kitchen Tools Used:

Make this Tex-Mex marinade next: Best Ever Tex-Mex Marinade

xoxo ~Sue

Closeup on a spoonful of chipotle ranch dressing on top of a mason jar.
Print

Chipotle Ranch Dressing Recipe

Chipotle Ranch Dressing combines creamy, tangy ranch with smoky chipotle for a bold, flavorful twist. Perfect as a salad topper, dip, or sauce, it adds a kick to any Tex-Mex or everyday meal.
Course Salad, Sauce
Cuisine American, Mexican
Keyword Chipotle Lime Dressing, chipotle ranch dressing
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 49kcal
Author Sue Ringsdorf

Ingredients

  • 10 oz. plain Greek yogurt
  • 1/3 cup light mayo (2.5 oz)
  • 1/3 cup roughly chopped cilantro – packed
  • 2 Tablespoons chipotle peppers (in adobe sauce, seeds optional) – use as much as you like (spicy vs non-spicy)
  • 1 large lime (or more) – freshly squeezed
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • kosher salt and freshly ground black pepper – to taste
  • cold water – use water to thin the dressing, especially if used on salads.

Instructions

While I normally use a mini food processor to make this dressing, you can chop the cilantro and chipotle peppers and combine the dressing in a mixing bowl instead.

  • Combine ingredients. To a small food processor, combine the Greek yogurt, mayo, and seasonings (salt, pepper, onion powder, and paprika).
    10 oz. plain Greek yogurt, 1/3 cup light mayo (2.5 oz), 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, kosher salt and freshly ground black pepper
  • Chop the cilantro. Use a sharp knife to roughly chop cilantro until you get about 1/3 cup. Add to food processor.
    I find that cilantro stems don’t process as well in the food processor so I roughly chop them before adding them.
    1/3 cup roughly chopped cilantro
  • Chop (and de-seed) chipotle peppers. Use a sharp knife to roughly chop the chipotle peppers (and remove some of the seeds for less heat, if desired). Add to processor.
    2 Tablespoons chipotle peppers (in adobe sauce, seeds optional)
  • Add lime juice and process. Squeeze the lime over the ingredients using a citrus press or your hands. Run the food processor until chipotle dressing is smooth and creamy.
    1 large lime (or more)
  • Whisk or run food processor. Combine ingredients until smooth and creamy.
  • Check consistency. Add cold water until you get your desired consistency. When I’m using this as a dressing, I add extra water. When I use it as a dip or a bowl topper, I add a bit less. Use whatever you need to work for the dish you’re making.
    cold water
  • Store. Spoon the dressing into a mason jar. Store in the refrigerator for up to 4-5 days.

Video

Notes

  1. We are in a major Sweet Potato Fries craze, and this dressing is the perfect dipping sauce.
  2. I LOVE drizzling it over my Healthy Taco Salad and my Flank Steak Fajita Salad!
  3. It also goes great with my boys’ fave – Easy Taco Crunch Wraps.
  4. I’m going to try it with my Easy Fish Tacos next.
  5. Also, how good would this be over my Grilled Chicken Burrito Bowls?!
  6. Seriously, it’s good on anything Tex-Mex!

Nutrition

Calories: 49kcal | Carbohydrates: 3g | Protein: 3g | Fat: 2g | Cholesterol: 3mg | Sodium: 130mg | Potassium: 64mg | Sugar: 1g | Vitamin A: 360IU | Vitamin C: 2.6mg | Calcium: 42mg | Iron: 0.2mg
]]> https://suebeehomemaker.com/skinny-chipotle-ranch-dressing/feed/ 16 14909 Lemon Dill Sauce https://suebeehomemaker.com/lemon-dill-sauce/ https://suebeehomemaker.com/lemon-dill-sauce/#comments Thu, 01 Jan 2026 12:00:00 +0000 https://suebeehomemaker.com/?p=98869 Lemon Dill Sauce is a bright, creamy blend of fresh dill and zesty lemon that adds a refreshing pop of flavor. This is the perfect sauce for fish, chicken, vegetables, or dipping – and comes together quickly! Dill Sauce for Fish We first tried lemon dill sauce at a cozy little seaside restaurant in Seattle,...]]> Lemon Dill Sauce is a bright, creamy blend of fresh dill and zesty lemon that adds a refreshing pop of flavor. This is the perfect sauce for fish, chicken, vegetables, or dipping – and comes together quickly!

Overhead view of the lemon dill sauce with a spoonful on top.

Dill Sauce for Fish

We first tried lemon dill sauce at a cozy little seaside restaurant in Seattle, and I knew I had to recreate it at home. It was simply impossible to resist that bright, fresh flavor and I literally licked my plate. We left with a happy stomach and a mission: to figure out the perfect recipe so we could enjoy that flavor anytime we wanted.

I get so much inspiration for cooking from restaurants, especially while on vacation. So my other goal is to keep traveling the world!

Why This Recipe Works:

  • Bright and refreshing – the lemon adds zing while dill brings a clean, herby finish.
  • Incredibly versatile – perfect with fish, chicken, roasted vegetables, potatoes, or as a dip.
  • Light yet creamy – delivers richness without feeling heavy or overpowering.
  • Quick to make – comes together in minutes with simple, everyday ingredients.
  • Elevates simple meals – instantly upgrades weeknight dinners with minimal effort.
Side view of a bowl of the sauce with a spoonful on top.

What You’ll Need:

  • mayonnaise with olive oil – or use any mayo you keep on hand
  • plain Greek yogurt
  • shallot
  • fresh dill
  • lemon – you’ll use the zest of one lemon plus one tablespoon of juice
  • seasonings – salt, pepper, onion powder
  • granulated sugar
Labeled ingredients for the lemon dill sauce.

How to make Lemon Dill Sauce:

Step 1
Combine ingredients – mayonnaise, yogurt, minced shallot, finely chopped fresh dill, freshly grated lemon, seasonings (onion powder, salt, and pepper), and granulated sugar.

Step 2
Whisk and add lemon juice. Whisk ingredients until very well combined. Then add lemon juice and whisk again – adding more as needed to get your desired consistency.

A bowl of the lemon dill sauce ingredients before combining.
A bowl of the combined ingredients for the lemon dill sauce and a whisk inside.

Step 3
Store sauce. Transfer this delicious sauce to a mason jar or serving dish. Refrigerate until ready to use.

Step 4
Serve. Serve this lemon dill sauce over fish, chicken, veggies, or whatever you like!

A plate of fish over rice and veggies with a dollop of lemon dill sauce.

Store leftover dill sauce in an airtight container in your refrigerator for 3-4 days.

Recipe FAQs:

Can I use dried dill instead of fresh dill?

Yes, but fresh dill has a brighter, more vibrant flavor. If using dried, use about 1 teaspoon for every 1 tablespoon of fresh.

Can I make lemon dill sauce ahead of time?

Yes, the flavors actually meld together nicely if you let it sit for at least 30 minutes in the fridge. Just store in an airtight container for up to 3–4 days.

How do I adjust the consistency?

Too thick? Stir in a teaspoon of water, olive oil, or extra lemon juice.
Too thin? Add more yogurt, mayonnaise, or sour cream gradually.

What dishes pair best with lemon dill sauce?

Grilled or baked salmon, shrimp, or white fish
Roasted or grilled chicken
Steamed or roasted vegetables
As a dip for potato wedges or fries

Other Delicious Sauce Recipes:

One of the secrets to delicious meals is to have a few go-to sauce recipes. Here are a few of our favorites.

A bowl of dill sauce with lemon on a white surface.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Closeup on a bowl of the lemon dill sauce with lemon slices on top.
Print

Lemon Dill Sauce Recipe

Lemon Dill Sauce is a bright, creamy blend of fresh dill and zesty lemon that adds a refreshing pop of flavor. This is the perfect sauce for fish, chicken, vegetables, or dipping – and comes together quickly!
Course Sauce
Cuisine American, Greek
Keyword dill sauce for fish, lemon dill sauce
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Calories 87kcal
Author Sue Ringsdorf

Ingredients

  • 1/2 cup mayonnaise with olive oil – or any mayo
  • 1/2 cup plain Greek yogurt
  • 2 teaspoons shallots – minced
  • 2 Tablespoons fresh dill – minced
  • 1/2 teaspoon onion powder
  • kosher salt and freshly ground black pepper – to taste
  • 1/2 teaspoon granulated sugar
  • 2 teaspoons fresh lemon zest – the zest from one lemon
  • 1 Tablespoon fresh lemon juice

Instructions

  • Combine ingredients – mayonnaise, yogurt, minced shallot, finely chopped fresh dill, freshly grated lemon, seasonings (onion powder, salt, and pepper), and granulated sugar.
    1/2 cup mayonnaise with olive oil, 1/2 cup plain Greek yogurt, 2 teaspoons shallots, 2 Tablespoons fresh dill, 2 teaspoons fresh lemon zest, 1/2 teaspoon onion powder, kosher salt and freshly ground black pepper, 1/2 teaspoon granulated sugar
  • Whisk and add lemon juice. Whisk ingredients until very well combined. Then add lemon juice and whisk again – adding more as needed to get your desired consistency.
    1 Tablespoon fresh lemon juice
  • Store sauce. Transfer this delicious sauce to a mason jar or serving dish. Refrigerate until ready to use.
  • Serve. Serve this lemon dill sauce over fish, chicken, veggies, or whatever you like!

Notes

  • Fresh dill has a brighter, more vibrant flavor than dried. If using dried, use about 1 teaspoon for every 1 tablespoon of fresh.
  • The flavors actually meld together nicely if you let this dip sit for at least 30 minutes in the fridge.
  • Store leftover dill sauce in an airtight container in your refrigerator for 3-4 days.

Nutrition

Calories: 87kcal | Carbohydrates: 5g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 6mg | Sodium: 241mg | Potassium: 57mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 37IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 0.1mg
]]> https://suebeehomemaker.com/lemon-dill-sauce/feed/ 2 98869 Maple Dijon Dressing https://suebeehomemaker.com/maple-dijon-dressing/ https://suebeehomemaker.com/maple-dijon-dressing/#comments Mon, 08 Dec 2025 12:00:00 +0000 https://suebeehomemaker.com/?p=97998 This Maple Dijon Dressing is a perfect balance of sweet and tangy, combining extra-virgin olive oil, pure maple syrup, red wine vinegar, orange juice, shallots, and zesty Dijon mustard. Drizzle it over salads, roasted veggies, or grilled chicken for an easy and delicious way to up the flavor of any meal! Maple Dijon Salad Dressing:...]]> This Maple Dijon Dressing is a perfect balance of sweet and tangy, combining extra-virgin olive oil, pure maple syrup, red wine vinegar, orange juice, shallots, and zesty Dijon mustard. Drizzle it over salads, roasted veggies, or grilled chicken for an easy and delicious way to up the flavor of any meal!

The jar of maple dijon dressing.

Maple Dijon Salad Dressing:

We’re all about homemade salad dressings in this home. No mystery ingredients, no weird preservatives—just fresh herbs, zesty vinegars, and a drizzle of healthy oils. Whipping up your own dressing is quick, fun, and gives your greens the kind of personality store-bought bottles can only dream of. Plus, you can easily tweak the sweetness, tang, or spice to perfectly match your mood.

Eating healthier doesn’t have to be boring. Choosing fresh, whole ingredients lets you feel good about every bite while still feeling content. It’s all about making food that’s both nourishing and fun—because a salad should never be a snooze-fest!

Why We Love This Recipe:

  • Perfect balance of sweet and tangy – the maple syrup and Dijon mustard complement each other beautifully.
  • Versatile – works on salads, roasted veggies, grain bowls, and even as a marinade.
  • Quick and easy – ready in just a few minutes with simple ingredients.
  • Healthier option – made with wholesome ingredients and healthy oils.
  • Customizable – you can adjust sweetness, tanginess, or add herbs for variety.

This maple dijon dressing goes great with our Kale and Butternut Squash Salad (pictured below) and others!

A hand pouring some maple dijon dressing over a kale and butternut squash salad.

What You’ll Need:

This short list of ingredients are almost always on hand at our house, which makes it super easy to make homemade dressings at the last minute.

  • extra-virgin olive oil
  • red wine vinegar
  • orange juice
  • pure maple syrup
  • dijon mustard
  • shallots
  • salt and pepper
Labeled ingredients for the maple dijon dressing.

How to make Maple Dijon Dressing:

Step 1
Combine ingredients. In a large mason jar, combine the ingredients – extra-virgin olive oil, red wine vinegar, orange juice, pure maple syrup, dijon dressing, minced shallot, kosher salt, and freshly ground black pepper.

Overhead view of the jar of dressing before shaking ingredients.

Step 2
Shake vigorously. Place lid on the mason jar and shake vigorously. Set aside for salads or place in refrigerator for later.

Store leftover salad dressing in an airtight container in the refrigerator for up to one week. Shake or whisk before serving.

Overhead view of a jar of dressing with a tablespoon.

Recipe FAQs:

Can I adjust the sweetness or tanginess of the dressing?

Yes, of course. Add more maple syrup for sweetness or more vinegar/orange juice for tang. Taste as you go.

Can I use another oil instead of olive oil?

Yes, neutral oils like avocado, grape seed, or sunflower oil work well. Extra-virgin olive oil adds more flavor, however.

What foods pair well with maple dijon dressing?

It’s great on green salads, roasted vegetables, grain bowls, or as a marinade for chicken.

Can I make this dressing ahead of time?

Yes, just store in an airtight container in the fridge for up to a week. Shake or whisk before using.

Other Delicious Salad Dressings:

I NEVER buy store-bought dressings anymore. Making homemade dressings is easy and then we always know exactly what we’re eating!

Side view of the maple dijon dressing in a jar before shaking.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Overhead view of a jar of maple dijon dressing.
Print

Maple Dijon Dressing

This Maple Dijon Dressing is a perfect balance of sweet and tangy, combining extra-virgin olive oil, pure maple syrup, red wine vinegar, orange juice, shallots, and zesty Dijon mustard. Drizzle it over salads, roasted veggies, or grilled chicken for an easy and delicious way to up the flavor of any meal!
Course Dressing, salad dressing
Cuisine American
Keyword homemade salad dressing, maple dijon dressing
Prep Time 10 minutes
Total Time 10 minutes
Servings 16 Tablespoons (one cup)
Calories 65kcal
Author Sue Ringsdorf

Ingredients

  • 1/2 cup extra virgin olive oil
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons orange juice – freshly squeezed or bottled
  • 1 Tablespoon pure maple syrup
  • 1 Tablespoon dijon mustard
  • 2 teaspoons minced shallot
  • kosher salt and freshly ground black pepper – to taste

Instructions

  • Combine ingredients. In a large mason jar, combine the ingredients – extra-virgin olive oil, red wine vinegar, orange juice, pure maple syrup, dijon dressing, minced shallot, kosher salt, and freshly ground black pepper.
    1/2 cup extra virgin olive oil, 2 Tablespoons red wine vinegar, 2 Tablespoons orange juice, 1 Tablespoon pure maple syrup, 1 Tablespoon dijon mustard, 2 teaspoons minced shallot, kosher salt and freshly ground black pepper
  • Shake vigorously. Place lid on the mason jar and shake vigorously. Set aside for salads or place in refrigerator for later.

Notes

  • Store leftover salad dressing in an airtight container in the refrigerator for up to one week. Shake or whisk before serving.
  • This maple dijon dressing goes great with our Kale and Butternut Squash Salad (pictured below) and others!

Nutrition

Calories: 65kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 11mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg
]]> https://suebeehomemaker.com/maple-dijon-dressing/feed/ 2 97998 Pesto Mayo https://suebeehomemaker.com/pesto-mayo/ https://suebeehomemaker.com/pesto-mayo/#comments Wed, 11 Jun 2025 23:00:00 +0000 https://suebeehomemaker.com/?p=91205 Pesto Mayo is a creamy, flavorful spread that combines the rich, herby taste of basil pesto with the richness of mayonnaise. It’s perfect for sandwiches, burgers, dips, or as a dressing to enhance any dish with smooth, garlicky goodness. Best Pesto Mayonnaise We’ve been pretty unsuccessful about growing certain veggies in our yard – specifically...]]> Pesto Mayo is a creamy, flavorful spread that combines the rich, herby taste of basil pesto with the richness of mayonnaise. It’s perfect for sandwiches, burgers, dips, or as a dressing to enhance any dish with smooth, garlicky goodness.

Overhead view of a bowl of creamy pesto mayonnaise.

Best Pesto Mayonnaise

We’ve been pretty unsuccessful about growing certain veggies in our yard – specifically tomatoes. There was one year that went particularly well – and that was a unicorn. But when it comes to basil, we’ve had year after year of success. So guess what? Lots of pesto sauce has been made!

The best news is that you can easily freeze pesto sauce. Add it to small containers and keep handy for all the things – Shrimp Pesto Pasta, Pesto Bread, and Pesto Pizza.

Why This Recipe Works:

  • SIMPLE RECIPE – This recipe combines a few simple ingredients. If you don’t want to make homemade pesto sauce, feel free to use store-bought sauce instead.
  • DELICIOUS FLAVOR – We’re huge pesto fans, and basil is the one plant we have successfully grown on our patio, and that’s saying something.
  • PERFECT FOR SANDWICHES – There is nothing better than a big ole sandwich, and this pesto mayo makes it more delicious than words! Try it, you’ll like it!
A stacked club sandwich with tomatoes and pesto mayo.

What You’ll Need:

  • homemade pesto sauce – you’ll need a combo of fresh basil, garlic, parmesan cheese, pine nuts, and olive oil.
  • mayonnaise – use any mayonnaise you keep in your kitchen.
  • fresh lemon juice
Labeled ingredients for pesto mayo.

How to make Pesto Mayo:

Step 1
Make homemade pesto sauce. In a large food processor, combine fresh basil, garlic, freshly grated parmesan cheese, toasted pine nuts, and salt & pepper. Pulse for about one minute. Then drizzle extra-virgin olive oil in food processor as it runs. Spoon into a bowl.

A food processor of the pesto ingredients.
A bowl of homemade basil pesto sauce.

Step 2
Make pesto mayo. Combine about 3/4 cup mayonnaise, three tablespoons of homemade basil pesto sauce, and a squeeze of lemon juice. Stir to combine.

Step 3
Serve. Use pesto mayo on your favorite sandwiches, wraps, etc.

Ways to use Pesto Mayo:

Closeup on a plate with piece of toasted bread with pesto mayo.

Store leftover pesto mayo in an airtight container in your refrigerator for about one week.

Recipe FAQs:

Can I use store-bought pesto sauce?

Store-bought pesto works well, but homemade pesto gives a fresher, more vibrant flavor.

Can I use a different type of pesto sauce?

Try sun-dried tomato pesto, arugula pesto, or even kale pesto for a unique twist.

Can I make it healthier?

Yes, swap regular mayo for Greek yogurt or a lighter mayo alternative.

How can I make this pesto sauce spicy?

Add a pinch of red pepper flakes, a dash of hot sauce, or a little sriracha for heat.

Other Delicious Condiments:

A bowl of pesto mayo with a spoon on top and a lemon half.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

A bowl of creamy pesto mayo with a spoon.
Print

Pesto Mayo Recipe

Pesto Mayo is a creamy, flavorful spread that combines the rich, herby taste of basil pesto with the richness of mayonnaise. It's perfect for sandwiches, burgers, dips, or as a dressing to enhance any dish with smooth, garlicky goodness.
Course condiments
Cuisine American
Keyword pesto mayo recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 2-Tablespoon servings
Calories 165kcal
Author Sue Ringsdorf

Ingredients

Instructions

  • Make homemade pesto sauce. In a large food processor, combine fresh basil, garlic, freshly grated parmesan cheese, toasted pine nuts, and salt & pepper. Pulse for about one minute. Then drizzle extra-virgin olive oil in food processor as it runs. Spoon into a bowl.
  • Make pesto mayo. Combine about 3/4 cup mayonnaise, three tablespoons of homemade basil pesto sauce, and a squeeze of lemon juice. Stir to combine.
    3/4 cup mayonnaise, 3 Tablespoons homemade pesto sauce, 2 teaspoons freshly squeezed lemon juice
  • Serve. Use pesto mayo on your favorite sandwiches, wraps, etc.

Notes

Ways to use Pesto Mayo:
Store pesto mayo in an airtight container in the refrigerator for about one week.

Nutrition

Calories: 165kcal | Carbohydrates: 1g | Protein: 0.5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 186mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 127IU | Vitamin C: 0.5mg | Calcium: 11mg | Iron: 0.1mg
]]> https://suebeehomemaker.com/pesto-mayo/feed/ 2 91205 Vodka Pizza Sauce Recipe https://suebeehomemaker.com/vodka-pizza-sauce-recipe/ https://suebeehomemaker.com/vodka-pizza-sauce-recipe/#comments Sun, 11 May 2025 12:42:00 +0000 https://suebeehomemaker.com/?p=101653 This Vodka Pizza Sauce Recipe is rich, creamy, and packed with bold tomato flavor, making it perfect for homemade pizza nights. Made with simple ingredients like tomatoes, cream, garlic, and vodka, it creates a smooth, restaurant-style sauce everyone will love! Spicy Vodka Sauce Mike and I recently ordered a pizza with spicy vodka sauce at...]]> This Vodka Pizza Sauce Recipe is rich, creamy, and packed with bold tomato flavor, making it perfect for homemade pizza nights. Made with simple ingredients like tomatoes, cream, garlic, and vodka, it creates a smooth, restaurant-style sauce everyone will love!

Closeup on a measuring cup of vodka pizza sauce with a spoon.

Spicy Vodka Sauce

Mike and I recently ordered a pizza with spicy vodka sauce at one of our favorite local spots, Coal Vines – and let me tell you, it was absolutely incredible! I knew immediately that I had to recreate it at home, and I am so happy I did. We are serious pizza fanatics around here, and I love sharing all of our favorite variations with you so you can enjoy them at home too!

We love this sauce so much that we made a vodka pasta sauce as well – coming soon to the blog!

Why This Recipe Works:

  • Bold and smoky base – fire-roasted crushed tomatoes add a deep, rich flavor that a regular tomato sauce just can’t compete with
  • The vodka makes all the difference – it enhances the tomato flavor and helps the cream and sauce come together in the most incredible way
  • Perfectly spicy – red pepper flakes give this sauce just the right amount of heat without overpowering the other flavors
  • Rich and creamy – heavy cream and freshly shredded parmesan create a luscious, velvety sauce that takes pizza night to a whole new level
The rolled out dough with vodka pizza sauce.

What You’ll Need:

  • olive oil
  • onion & garlic
  • seasonings – red pepper flakes, kosher salt, and freshly ground black pepper
  • fire-roasted crushed tomatoes
  • vodka
  • heavy cream
  • parmesan cheese
  • fresh basil (or use dried)
Labeled ingredients for the vodka pizza sauce.

How to make Vodka Pizza Sauce:

Step 1
Sauté veggies. Heat a saucepan over medium heat. When hot, add olive oil and onions. Stir until onions are softened, about 2-3 minutes. Then add garlic and stir for 30 seconds. Add seasonings and stir well.

Step 2
Add remaining ingredients. Then add the crushed tomatoes, vodka, heavy cream, and parmesan cheese. Stir well, and simmer for 15 minutes or until slightly reduced. Add fresh basil and stir for another minute.

A stock pot of the sauteed onions, garlic, and seasonings.
A stock pot of the ingredients added in for the pizza sauce.

Step 3
Blend (if desired). Add sauce to a blender and puree until sauce is smooth to your liking. You can also leave the sauce chunky if preferred.

A stock pot of the finished vodka pizza sauce.
A blender with the just blended sauce.

Step 4
Add to pizza. Add spicy vodka pizza sauce to your favorite pizza dough. Try our Quick Pizza Dough Recipe, Low Carb Cauliflower Pizza Crust, or flatbread pizza crust.

Store vodka pizza sauce in an airtight container in your refrigerator for up to four days.

A skillet with the sourdough topped with vodka sauce.
The meatball pizza in a skillet before baking.

Recipe FAQs:

What does vodka do in a pizza sauce?

Vodka acts as a flavor enhancer – it helps release compounds in the tomatoes that are only soluble in alcohol, giving the sauce a deeper, more complex flavor. It also helps emulsify the cream and tomatoes together for that silky, velvety texture. But no worries, the alcohol cooks off completely!

Can I leave the vodka out?

You can, but the sauce won’t have quite the same depth of flavor. If you prefer to skip it, try adding a splash of chicken broth or a little extra cream to maintain the right consistency.

What are fire-roasted crushed tomatoes and can I substitute them?

Fire-roasted crushed tomatoes are tomatoes that have been charred over an open flame before canning, giving them a slightly smoky, deeper flavor. They are worth seeking out for this recipe! If you can’t find them, regular crushed tomatoes work fine – just know the flavor will be a little milder.

How spicy is this sauce?

With ½ teaspoon of red pepper flakes it has a nice kick without being overwhelming. If you love extra heat, add more — and if you’re sensitive to spice, start with just a pinch and taste as you go.

Can I make this sauce ahead of time?

Absolutely! This sauce keeps beautifully in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 2 months – just thaw overnight in the fridge and reheat gently on the stove before using.

How much sauce does this make?

This recipe makes enough sauce for about two medium pizzas with a little left over – which is never a bad thing! Save the extra for pasta or dipping breadsticks.

Other Delicious Sauce Recipes:

Making your own sauces is key to delicious cooking, in my opinion. Enjoy one of these recipes next.

Overhead view of vodka pizza sauce in a four-cup measuring cup and a spoon.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

A measuring cup of vodka pizza sauce with a spoon.
Print

Vodka Pizza Sauce Recipe

This Vodka Pizza Sauce Recipe is rich, creamy, and packed with bold tomato flavor, making it perfect for homemade pizza nights. Made with simple ingredients like tomatoes, cream, garlic, and vodka, it creates a smooth, restaurant-style sauce everyone will love!
Course Sauce
Cuisine American, Italian
Keyword homemade sauce, vodka pizza sauce recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2 cups
Calories 457kcal
Author Sue Ringsdorf

Ingredients

  • 1 Tablespoons olive oil
  • 1/4 small onion – chipped
  • 3 cloves garlic – minced
  • 1/2 teaspoon red pepper flakes
  • kosher salt and freshly ground black pepper – to taste
  • 14 oz. fire-roasted crushed tomatoes
  • 3 oz. vodka
  • 1/2 cup heavy cream
  • 2 Tablespoons parmesan cheese – freshly shredded
  • 1 Tablespoon chopped basil

Instructions

  • Sauté veggies. Heat a saucepan over medium heat. When hot, add olive oil and onions. Stir until onions are softened, about 2-3 minutes. Then add garlic and stir for 30 seconds. Add seasonings and stir well.
    1 Tablespoons olive oil, 1/4 small onion, 3 cloves garlic, 1/2 teaspoon red pepper flakes, kosher salt and freshly ground black pepper
  • Add remaining ingredients. Then add the crushed tomatoes, vodka, heavy cream, and parmesan cheese. Stir well, and simmer for 15 minutes or until slightly reduced. Add fresh basil and stir for another minute.
    14 oz. fire-roasted crushed tomatoes, 3 oz. vodka, 1/2 cup heavy cream, 2 Tablespoons parmesan cheese, 1 Tablespoon chopped basil
  • Blend (if desired). Add sauce to a blender and puree until sauce is smooth to your liking. You can also leave the sauce chunky if preferred.
  • Add to pizza. Add spicy vodka pizza sauce to your favorite pizza dough. Try our Quick Pizza Dough Recipe, Low Carb Cauliflower Pizza Crust, or flatbread pizza crust.

Notes

  • You can leave the vodka out, but the sauce won’t have quite the same depth of flavor. If you prefer to skip it, try adding a splash of chicken broth or a little extra cream (or milk) to maintain the right consistency.
  • This recipe makes enough sauce for about two medium pizzas with a little left over – which is never a bad thing! Save the extra for pasta or dipping breadsticks.
  • This sauce keeps beautifully in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 2 months – just thaw overnight in the fridge and reheat gently on the stove before using.

Nutrition

Calories: 457kcal | Carbohydrates: 19g | Protein: 7g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 71mg | Sodium: 368mg | Potassium: 687mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1542IU | Vitamin C: 21mg | Calcium: 180mg | Iron: 3mg
]]> https://suebeehomemaker.com/vodka-pizza-sauce-recipe/feed/ 1 101653 Blender Salsa https://suebeehomemaker.com/easy-homemade-salsa/ https://suebeehomemaker.com/easy-homemade-salsa/#comments Thu, 24 Apr 2025 11:00:00 +0000 https://suebeehomemaker361.e.wpstage.net/?post_type=recipe&p=891 Blender Salsa is a quick 5-minute salsa made by blending tomatoes, onions, cilantro, jalapeños, lime juice, and seasonings to create a smooth, flavorful dip. Its perfect for chips, tacos, or any dish needing a zesty kick! 5-Minute Salsa This quick 5-minute salsa is just that – QUICK! Add everything to a blender and you’ve got...]]> Blender Salsa is a quick 5-minute salsa made by blending tomatoes, onions, cilantro, jalapeños, lime juice, and seasonings to create a smooth, flavorful dip. Its perfect for chips, tacos, or any dish needing a zesty kick!

Overhead view of a bowl of blender salsa on a plate of blue corn chips.

5-Minute Salsa

This quick 5-minute salsa is just that – QUICK! Add everything to a blender and you’ve got yourself a delicious condiment for countless things. We’re huge Tex-Mex people at our home and usually partake in tacos, taco salads, or burrito bowls every single week.

While we love our Grilled Salsa recipe, it takes significantly more time. This 5-minute recipe is one that you’ll want to keep handy for quick weeknight dinners or anytime.

Why This Recipe Works:

  • QUICK AND EASY – We love a five minute recipe, especially one that can be used in so many ways.
  • CUSTOMIZABLE – You can make this recipe your own. Add more or less of everything to tailor it to your taste buds. Customize it and let me know if you have a favorite combination!
  • FULL OF FLAVOR – If you’re a chips and salsa lover, you’ll appreciate the flavors of this simple recipe. I think my favorite way to enjoy blender salsa is with a bunch of chips!
Closeup on a bowl of blender salsa and a hand dipping a blue chip.

Ingredients Used:

Making this blender salsa is quick and easy. Just seven ingredients, and you literally just throw everything in the blender (or food processor) and pulse. Done in a few secs. Easy peasy.

  • Tomatoes – For simplicity, use fire-roasted tomatoes. However, if you have access to seasonal garden tomatoes, use those instead.
  • Jalapeño – One of my favorite ingredients, as seen from my countless Tex-Mex recipes.
  • Red Onion – Gives this salsa a sweet, mild flavor, and crunchy texture.
  • Garlic – We use just one garlic clove.
  • Cilantro – If you like cilantro, it’s a must in salsa recipes.
  • Freshly-Squeezed Lime Juice – For freshness!
  • Salt and Pepper – While we’re adding kosher salt and freshly ground black pepper, you can add other spices if desired (like ground cumin or red pepper flakes).
Labeled ingredients for blender salsa.

How to make Quick Blender Salsa:

Step 1
Add ingredients to blender. To a large blender (or food processor), add salsa ingredients – tomatoes, onion, jalapeño, garlic, cilantro, lime juice, and seasonings. Give the veggies a rough chop before adding to the food processor (as seen below).

Overhead view of a food processor filled with the salsa ingredients before blending.

Step 2
Blend. Blend ingredients by pulsing for just a few seconds at a time. Don’t over-blend because you’re going to want some texture to remain.

Overhead view of a mini food processor after blending the salsa ingredients.

Step 3
Add salsa to jars. Pour the salsa into a mason jar or an airtight container (or a serving bowl if enjoying immediately).

Step 4
Store. Store salsa in the refrigerator until ready to serve.

The flavors of this easy homemade salsa get better after several hours in the fridge. It should also last up to one week – if it lasts that long.

Side view of a 2-cup mason jar filled with blender salsa.

Recipe FAQs:

Can I add fresh tomatoes to the salsa?

Yes, instead of canned tomatoes, you can use fresh tomatoes – especially if you have access to a garden.

Can I add fruit to the salsa?

Absolutely! Fruits like mango, pineapple, or peach can add sweetness and balance the heat.

How can I adjust the spice level of the salsa?

To adjust the spice level, add or subtract jalapeños and add red pepper flakes/cayenne pepper for even more heat.

How do I add smokiness to the salsa?

Yes, you can grill or roast fresh veggies to add smokiness to the salsa, like in our Grilled Salsa. This will add time to the process, however.

How to enjoy this 5-Minute Salsa:

Closeup on a bowl of 5-minute salsa.

Other Delicious Salsa Recipes:

Try one of these delicious salsa recipes next!

  • Overhead shot of a food processor with some grilled salsa.
  • Overhead shot of a bowl of salsa verde with blue chips.
  • A bowl of pineapple salsa, with lime wedges.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Closeup on a mini food processor full of salsa.
Print

Blender Salsa Recipe

Blender Salsa is a quick 5-minute salsa made by blending tomatoes, onions, cilantro, jalapeños, lime juice, and seasonings to create a smooth, flavorful dip. Perfect for chips, tacos, or any dish needing a zesty kick, this easy salsa can be ready in minutes!
Course Appetizer
Cuisine Mexican
Keyword 5-minute salsa, blender salsa, easy salsa
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups
Calories 66kcal
Author Sue Ringsdorf

Ingredients

  • 15 oz. fire-roasted tomatoes – or use fresh tomatoes
  • 1/2 large jalapeño – cut in chunks
  • 1/4 cup red onion – cut in chunks
  • 1 clove garlic – peeled
  • 1/3 cup cilantro – loosely packed and roughly chopped
  • 1/2 large lime – freshly squeezed
  • kosher salt and freshly ground black pepper – to taste

Instructions

  • Add ingredients to blender. To a large blender (or food processor), add salsa ingredients – tomatoes, onion, jalapeño, garlic, cilantro, lime juice, and seasonings. Give the veggies a rough chop before adding to the food processor.
    15 oz. fire-roasted tomatoes, 1/4 cup red onion, 1/2 large jalapeño, 1 clove garlic, 1/3 cup cilantro, 1/2 large lime, kosher salt and freshly ground black pepper
  • Blend. Blend ingredients by pulsing for just a few seconds at a time. Don't over-blend because you're going to want some texture to remain.
  • Add salsa to jars. Pour the salsa into mason jars or a large airtight container.
  • Store. Store salsa in the refrigerator until ready to serve.

Notes

  • Instead of canned tomatoes, you can use fresh tomatoes – especially if you have access to a garden.
  • To adjust the spice level, add or subtract jalapeños and add red pepper flakes/cayenne pepper for even more heat.
  • You can grill or roast fresh veggies to add smokiness to the salsa. This will add time to the process, however.

Nutrition

Calories: 66kcal | Carbohydrates: 14g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 330mg | Potassium: 75mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1077IU | Vitamin C: 16mg | Calcium: 79mg | Iron: 1mg
]]> https://suebeehomemaker.com/easy-homemade-salsa/feed/ 4 891 Spinach Pesto https://suebeehomemaker.com/spinach-walnut-pesto-sauce/ https://suebeehomemaker.com/spinach-walnut-pesto-sauce/#comments Thu, 22 Aug 2024 11:00:00 +0000 https://suebeehomemaker361.e.wpstage.net/?p=9573 Spinach Pesto Sauce combines spinach leaves, fresh basil, garlic, pine nuts, olive oil, and freshly grated parmesan cheese. This sauce is a slightly different version than our classic basil pesto sauce. Homemade Pesto Sauce We are nuts over homemade pesto sauce and this version is a slight adaption of our Homemade Basil Pesto Sauce recipe....]]> Spinach Pesto Sauce combines spinach leaves, fresh basil, garlic, pine nuts, olive oil, and freshly grated parmesan cheese. This sauce is a slightly different version than our classic basil pesto sauce.

Overhead view of four small containers of pesto with spinach.

Homemade Pesto Sauce

We are nuts over homemade pesto sauce and this version is a slight adaption of our Homemade Basil Pesto Sauce recipe. This recipe is for when you want to make the pesto sauce go further using half basil and half spinach. If you don’t have a large pot of fresh basil on your porch like we do, this one might come in handy.

Of course, you can make this recipe using 100% spinach leaves instead of using basil. You could also use a different type of nut like walnuts or pecans.

Ingredients Used:

  • Greens – spinach leaves and fresh basil leaves
  • Garlic Cloves
  • Pine Nuts – Make sure you toast the pine nuts before using.
  • Shredded Parmesan Cheese
  • Extra-Virgin Olive Oil
  • Kosher Salt and Freshly Ground Black Pepper
The labeled ingredients for spinach pesto.

How to make Spinach Pesto Sauce:

Step 1
Combine ingredients. In the bowl of a large food processor, combine the dry ingredients – fresh spinach leaves and basil leaves, garlic, toasted pine nuts, and shredded parmesan cheese. Add a pinch of salt and pepper.

Step 2
Process ingredients. Process ingredients until the coarse crumbs – about 30 seconds.

A food processor of the pesto ingredients.
A food processor of the chopped dry pesto ingredients.

Step 3
Add olive oil. While the food processor is running, drizzle the olive oil into the bowl through the opening on the top of the processor. Blend until smooth.

Step 4
Store pesto sauce. Store the pesto sauce in your refrigerator for up to one week or so.

How to Use Spinach Pesto Sauce:

A food processor of pureed pesto sauce.

Freeze Small Portions

Before the beginning of my blogging days, I would have never considered making pesto sauce. Now that it’s a staple in our home, I can’t think of a better sauce to make and keep in small batches in my freezer.

Using pesto really enhances the flavor of so many recipes. You can’t go wrong using it, and you will impress everyone at the dinner table.

Recipe FAQs:

How can I adjust the consistency of the pesto sauce?

You can adjust the consistency of spinach pesto sauce by adding more olive oil for a thinner sauce or reducing the amount for a thicker consistency.

How can I use spinach pesto sauce?

Spinach pesto sauce is versatile and can be used as a pasta sauce, spread on sandwiches or wraps, drizzled over grilled vegetables or meats, or mixed into soups or dips for added flavor.

What’s the best way to store pesto?

You can store pesto sauce in the refrigerator for about one week. After that, it’s best to store it in the freezer.

Side view of four small containers of spinach pesto.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Closeup on small containers of spinach pesto.
Print

Spinach Pesto Sauce Recipe

Spinach Pesto Sauce combines spinach leaves, fresh basil, garlic, pine nuts, olive oil, and freshly grated parmesan cheese. This sauce is a slightly different version than our classic basil pesto sauce.
Course Side Dish
Cuisine American
Keyword homemade pesto sauce, spinach pesto
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 1/4 cup servings
Calories 349kcal
Author Sue Ringsdorf

Ingredients

  • 2 cups spinach leaves – packed
  • 2 cups fresh basil leaves – packed
  • 1 cup parmesan cheese – freshly shredded
  • 1/2 cup toasted pine nuts
  • 3 cloves garlic
  • 1 cup extra-virgin olive oil
  • salt and pepper – to taste

Instructions

  • Combine ingredients. In the bowl of a large food processor, combine the dry ingredients – fresh spinach leaves and basil leaves, garlic, toasted pine nuts, and shredded parmesan cheese. Add a pinch of salt and pepper.
    2 cups spinach leaves, 2 cups fresh basil leaves, 3 cloves garlic, 1/2 cup toasted pine nuts, 1 cup parmesan cheese, salt and pepper
  • Process ingredients. Process ingredients until the coarse crumbs – about 30 seconds.
  • Add olive oil. While the food processor is running, drizzle the olive oil into the bowl through the opening on the top of the processor. Blend until smooth.
    1 cup extra-virgin olive oil
  • Store pesto sauce. Store the pesto sauce in your refrigerator for up to one week or so.

Notes

You can store pesto sauce in the refrigerator for about one week. After that, it’s best to store it in the freezer.

Nutrition

Calories: 349kcal | Carbohydrates: 2g | Protein: 6g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Cholesterol: 9mg | Sodium: 207mg | Potassium: 126mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 1120IU | Vitamin C: 4mg | Calcium: 170mg | Iron: 1mg
]]> https://suebeehomemaker.com/spinach-walnut-pesto-sauce/feed/ 1 9573 Easy Hot Fudge Sauce https://suebeehomemaker.com/easy-hot-fudge-sauce/ https://suebeehomemaker.com/easy-hot-fudge-sauce/#comments Mon, 03 Jun 2024 11:00:00 +0000 https://suebeehomemaker.com/?p=74302 Easy Hot Fudge Sauce combines butter, chocolate, sugar, evaporated milk, and vanilla for the tastiest ice cream topping. This 5-ingredient sauce stores well in your refrigerator for several weeks and heats up well in the microwave. Add it to all of your favorite ice cream recipes! Hot Fudge Sauce Over the years, my list of...]]> Easy Hot Fudge Sauce combines butter, chocolate, sugar, evaporated milk, and vanilla for the tastiest ice cream topping. This 5-ingredient sauce stores well in your refrigerator for several weeks and heats up well in the microwave. Add it to all of your favorite ice cream recipes!

Side view of a jar of hot fudge sauce.

Hot Fudge Sauce

Over the years, my list of homemade ice cream recipes has continued to grow due to two factors. One, my dessert love language is and always has been ice cream. And two, my readers continue to request new recipes.

So it only makes sense that I finally share a hot fudge sauce recipe here too. Right?

Why This Recipe Works:

  • JUST FIVE INGREDIENTS – This simple hot fudge sauce contains just five simple ingredients. It’s also quick to make on the stovetop which is a win/win.
  • THICK AND DELICIOUS – Let the sauce sit at room temperature on your countertop (uncovered) and it will thicken up fairly quickly.
  • FUDGY – Hot fudge sauce is extra fudgy and is great on ice cream sundaes or a simple bowl of vanilla ice cream!
Overhead view of a jar of hot fudge sauce with a tablespoon on top.

What You’ll Need:

You’ll find these simple ingredients in your local grocery store.

  • Butter – I use unsalted butter in this recipe. If you use salted butter, just skip the pinch of salt.
  • Bittersweet Chocolate – You could use any chocolate including dark chocolate chips, milk chocolate chips, or semi-sweet chocolate chips. Our personal preference is Ghiraldi’s bittersweet baking bar.
  • Granulated Sugar – This is needed to sweeten the hot fudge sauce.
  • Evaporated Milk – You’ll need a small 5-ounce can. 
  • Vanilla Extract – We use our favorite – Watkin’s Vanilla.
  • pinch of salt

How to make Chocolate Fudge Sauce:

Step 1
Melt the chocolate. In a small saucepan, add the butter and chopped chocolate over medium heat. Cook until the chocolate is completely melted, stirring constantly.

Step 2
Add sugar and milk. Then add the sugar and evaporated milk to the pan and stir well.

A pan of the butter plus chopped chocolate.
A pan of the liquid ingredients.

Step 3
Cook until thickened. Continue cooking the mixture over medium heat until it becomes thick, about 4-5 minutes, stirring frequently. Remove from the heat and add the vanilla extract and a pinch of salt.

A pan of the hot fudge sauce with a spatula of sauce.

Step 4
Store sauce. Pour the fudgy sauce into a 2-cup mason jar. Store in the refrigerator.

Step 5
Serve. Serve this chocolate fudge sauce over your favorite ice cream!

NOTE on Reheating: Remove lid from the jar and re-heat in your microwave for about 30 seconds or until easy to serve over ice cream.

A bowl of ice cream with hot fudge sauce.

Favorite Ice Cream Recipes:

So many ice cream flavors, so little time, right? Here are some of our favorite ice cream recipes to enjoy with the best hot fudge sauce.

Side view of a jar of hot fudge sauce with a spoonful on top.

Other Chocolate Desserts:

Some of our favorite desserts are chocolate! It’s a good thing to have choices.

Recipe FAQs:

How long does homemade hot fudge sauce last?

Homemade hot fudge sauce can be stored in an airtight container in the refrigerator for up to two weeks. It may thicken when chilled, but you can easily reheat it before serving.

How can I prevent hot fudge sauce from becoming grainy?

To prevent homemade hot fudge sauce from becoming grainy, make sure to thoroughly whisk the ingredients before heating and stir continuously while heating to ensure the sugar dissolves completely.

What are some ways to serve hot fudge sauce?

Homemade hot fudge sauce is delicious served over ice cream, brownies, cakes, pancakes, or waffles. You can also use it as a dip for cookies or pretzels, or drizzle it over milkshakes or an ice cream cake for extra indulgence.

A spoonful of hot fudge sauce above a full jar.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Closeup on a spoonful of hot fudge sauce.
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Easy Hot Fudge Sauce

Easy Hot Fudge Sauce combines butter, chocolate, sugar, evaporated milk, and vanilla for the tastiest ice cream topping. This 5-ingredient sauce stores well in your refrigerator for several weeks and heats up well in the microwave. Add it to all of your favorite ice cream recipes!
Course Ice Cream, Sauce
Cuisine American
Keyword easy hot fudge sauce, ice cream topping
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 24 Tablespoons
Calories 85kcal
Author Sue Ringsdorf

Ingredients

  • 1/4 cup unsalted butter
  • 4 oz. bittersweet chocolate
  • 1 cup granulated sugar
  • 5 oz. can evaporated milk
  • 1 teaspoon vanilla extract
  • pinch of salt

Instructions

  • Melt the chocolate. In a small saucepan, add the butter and chopped chocolate over medium heat. Cook until the chocolate is completely melted, stirring constantly.
    1/4 cup unsalted butter, 4 oz. bittersweet chocolate
  • Add sugar and milk. Then add the sugar and evaporated milk to the pan and stir well.
    1 cup granulated sugar, 5 oz. can evaporated milk
  • Cook until thickened. Continue cooking the mixture over medium heat until it becomes thick, about 4-5 minutes, stirring frequently. Remove from the heat and add the vanilla extract and a pinch of salt.
    1 teaspoon vanilla extract, pinch of salt
  • Store sauce. Pour the fudgy sauce into a 2-cup mason jar. Store in the refrigerator.
  • Serve. Serve this chocolate fudge sauce over your favorite ice cream!

Video

Notes

NOTE: Remove lid from the jar and re-heat in your microwave for about 30 seconds or until easy to serve over ice cream.

Nutrition

Calories: 85kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 7mg | Potassium: 46mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 76IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.3mg
]]> https://suebeehomemaker.com/easy-hot-fudge-sauce/feed/ 4 74302 Garlic Butter with Chives https://suebeehomemaker.com/garlic-butter-with-chives/ https://suebeehomemaker.com/garlic-butter-with-chives/#comments Thu, 23 May 2024 11:00:00 +0000 https://suebeehomemaker.com/?p=73622 Garlic Butter with Chives is a condiment that combines the rich, savory taste of butter with the robust flavors of garlic and the subtle onion-like notes of fresh chives. This delicious blend adds a burst of savory goodness to dishes, whether melted over grilled meats, tossed with pasta, or spread on crusty bread. Why This...]]> Garlic Butter with Chives is a condiment that combines the rich, savory taste of butter with the robust flavors of garlic and the subtle onion-like notes of fresh chives. This delicious blend adds a burst of savory goodness to dishes, whether melted over grilled meats, tossed with pasta, or spread on crusty bread.

A plate of the sliced garlic butter with a knife.

Why This Recipe Works:

  • SIMPLE – This simple recipe uses just four ingredients – butter, garlic, chives, and salt.
  • DELICIOUS CONDIMENT – This condiment adds amazing flavor to so many dishes, including bread, veggies, pasta, and meat.
  • CUSTOMIZABLE – Instead of adding garlic and chives, try other fresh herbs or lemon zest. Try using roasted garlic cloves or sea salt.
  • PERFECT FOR STEAKS – We make this garlic butter mostly for steaks.
A plate with a filet and garlic butter plus a loaded baked potato.

What You’ll Need:

Just four simple ingredients in this homemade butter.

  • Butter – You’ll need one stick (or a half cup) of unsalted butter for this simple recipe.
  • Fresh Garlic – Use as much garlic as you like. I used a couple of medium-sized cloves and finely minced them.
  • Chives – We prefer fresh chives in this. Dice them pretty small.
  • Kosher Salt – We add about 3/4 of a teaspoon of salt.
The garlic butter with chives ingredients.

How to make Garlic Chive Butter:

Step 1
Let butter rest. Place the unsalted butter on your counter until it comes to room temperature.

A bowl of the butter and other ingredients on top.

Step 2
Mix ingredients. Then add the other ingredients to the softened butter – minced garlic, diced chives, and kosher salt. Use a hand mixer to combine the ingredients until very well mixed.

Step 3
Form a log. Place the butter on some cling wrap and squeeze it into a log shape.

A log of the garlic butter.

Step 4
Chill. Roll the garlic butter up in the wrap. Chill in the refrigerator for a couple of hours.

Step 5
Serve. To serve, spread it on bread for garlic bread (or even dinner rolls), use it as a flavorful base for sautéed vegetables and/or pasta, or melt it over grilled meats for added richness and flavor.

We love adding the compound butter to Grilled Filet Mignon.

Storing and Freezing:

  • STORE garlic butter in your refrigerator for 7-10 days.
  • FREEZE compound herb butter to extend its shelf life for several months. When you’re ready to use it, simply take out the desired portion and let it thaw in the refrigerator. This process helps preserve the flavors of the herbs and spices in the butter.
A log of garlic butter with chives wrapped in cling wrap.

Recipe FAQs:

Should I use fresh garlic or pre-minced garlic?

While fresh garlic cloves provide the best flavor, pre-minced garlic is a convenient alternative.

Should I use salted or unsalted butter?

You should use unsalted butter and add salt as needed. This will allow you to control the salt content.

Other Condiments:

Side view of a plate of grilled filet with garlic butter.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

A log of garlic butter with chives.
Print

Garlic Butter with Chives Recipe

Garlic Butter with Chives is a condiment that combines the rich, savory taste of butter with the robust flavors of garlic and the subtle onion-like notes of fresh chives. This delicious blend adds a burst of savory goodness to dishes, whether melted over grilled meats, tossed with pasta, or spread on crusty bread.
Course condiments
Cuisine American
Keyword garlic butter with chives
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Calories 103kcal
Author Sue Ringsdorf

Ingredients

  • 1/2 cup unsalted butter
  • 3/4 teaspoon kosher salt
  • 2-3 cloves garlic – minced
  • 1 Tablespoon chives – diced

Instructions

  • Let butter sit. Place the unsalted butter on your counter until it comes to room temperature.
  • Mix ingredients. Then add the other ingredients to the softened butter – minced garlic, diced chives, and kosher salt. Use a hand mixer to combine the ingredients until very well mixed.
    1/2 cup unsalted butter, 2-3 cloves garlic, 1 Tablespoon chives, 3/4 teaspoon kosher salt
  • Form a log. Place the butter on some cling wrap and squeeze it into a log.
  • Chill. Roll the garlic butter up in the wrap. Chill in the refrigerator for a couple of hours.
  • Serve. To serve, spread it on bread for garlic bread, use it as a flavorful base for sautéed vegetables and/or pasta, or melt it over grilled meats for added richness and flavor.
  • We love adding the compound butter to Grilled Filet Mignon.

Notes

STORE garlic butter in your refrigerator for 7-10 days.
FREEZE compound herb butter to extend its shelf life for several months. When you’re ready to use it, simply take out the desired portion and let it thaw in the refrigerator. This process helps preserve the flavors of the herbs and spices in the butter.

Nutrition

Calories: 103kcal | Carbohydrates: 0.3g | Protein: 0.2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 220mg | Potassium: 8mg | Fiber: 0.03g | Sugar: 0.02g | Vitamin A: 371IU | Vitamin C: 0.5mg | Calcium: 5mg | Iron: 0.02mg
]]> https://suebeehomemaker.com/garlic-butter-with-chives/feed/ 1 73622 Best Thai Red Curry Recipe https://suebeehomemaker.com/best-thai-red-curry-recipe/ https://suebeehomemaker.com/best-thai-red-curry-recipe/#comments Thu, 11 Jan 2024 12:00:00 +0000 https://suebeehomemaker361.e.wpstage.net/?p=22102 Best Thai Red Curry Recipe is a staple sauce in our home. We use this flavor-packed condiment over chicken and veggies, meatballs, in soups, and even seafood. Pair it with your favorite protein or veggies, and serve it over rice or noodles! Thai Red Sauce We’ve become mad fans of curry after eating it during...]]> Best Thai Red Curry Recipe is a staple sauce in our home. We use this flavor-packed condiment over chicken and veggies, meatballs, in soups, and even seafood. Pair it with your favorite protein or veggies, and serve it over rice or noodles!

Side view of a jar of curry sauce.

Thai Red Sauce

We’ve become mad fans of curry after eating it during a recent vacation to Hawaii. I love how versatile it is, as it goes so well with really anything – meatballs, chicken, seafood, just plain veggies, rice, noodles – and you name it.

This semi-homemade curry sauce will make you happy – as it does me!

Why This Recipe Works:

  • SIMPLE – This is a quick and simple recipe using mostly pantry ingredients. You can make it in under 30 minutes.
  • FULL OF FLAVOR – We love the slightly spicy kick of red curry. It packs a serious flavor punch in Thai food and in everything it touches! The fresh aromatics are also key for Thai curries.
  • PERFECT CONDIMENT – This sauce can be stored in a jar and used whenever needed. A great recipe to prep ahead.

NOTE: If storing this sauce in the refrigerator for later, you’ll notice that the ingredients will separate. No worries. Just shake it up (if stored in a jar) or whisk it (if stored in a bowl).

Overhead view of a jar of curry sauce.

Ways to Use Thai Red Sauce:

We use Thai Red Sauce in a variety of Thai recipes including the following:

Overhead view of curried meatballs over rice and mushrooms.
A bowl of curry fish stew in a white bowl.
Closeup on a bowl of Thai sweet potato soup with sautéed mushrooms and white rice.

Ingredients needed for Best Thai Red Curry Recipe:

You should be able to find all of these ingredients in your local grocery store. If you can’t find the Thai curry paste, try an Asian grocery store or Amazon sells it too.

  • Olive Oil – This is needed for sautéing the ginger and garlic.
  • Fresh Ginger and Garlic – These fresh ingredients are necessary for flavor. You will smell them immediately during the sauté process!
  • Thai Curry Paste – Use one 4 oz. bottle of Thai Red Curry Paste.
  • Canned Coconut Milk – I recommend using full-fat coconut milk for this creamy sauce.
  • Chicken Broth – One cup of lower-sodium chicken broth is all you need.
  • Lime Zest – This adds some brightness to the sauce. You could also use a squeeze of lime juice as well.
  • Sugar – To balance the flavors.
  • Seasonings – Kosher salt, freshly ground black pepper, and red pepper flakes (optional, but good).
The labeled ingredients for the Thai red curry sauce.

How to make the Best Red Thai Curry:

Step 1
Sauté veggies. In a medium saucepan over medium-high heat, add olive oil and then the minced ginger and garlic. Sauté for one minute, stirring constantly.

Step 2
Add remaining ingredients. Add the curry paste, coconut milk, chicken broth, lime zest, sugar, salt, pepper, and red pepper flakes. Bring to a boil, and then reduce to a simmer over medium heat. Cook for another 10-15 minutes.

A pan of the sautéed ginger and garlic.
A pan of the curry sauce ingredients before combining.

Step 3
Serve. Serve the sauce over rice or noodles and your favorite protein and/or vegetable. The sky is the limit!

Store the red curry sauce in an airtight container if prepping it ahead of time. We like storing it in a large mason jar.

A saucepan of Thai red curry.

Is curry sauce spicy?

This recipe is on the spicy side. But you can find other versions that are milder in flavor. There are three basic types of curry that you normally see in restaurants, and they vary according to the paste they use, and the chef that is preparing them. Use personal preference when deciding which curry to use.

  • Red Curry uses red curry paste, which includes red chilies and other spicy ingredients like chili powder to make this the spiciest sauce of all three.
  • Yellow Curry includes yellow curry paste which is milder than red, and includes turmeric that provides that yellow color. 
  • Green Curry features green curry paste, containing fresh coriander to provide a green color, and an even milder flavor.

Recipe FAQs:

Can I make my own red curry paste?

Yes, you can make homemade curry paste using ingredients like red chilies, garlic, lemongrass, galangal, shallots, and shrimp paste. However, store-bought curry paste is a convenient option if you’re short on time.

Can I use low-fat coconut milk instead of full-fat coconut milk?

Yes, you can use light coconut milk for a lighter version of Thai red curry. However, full-fat coconut milk provides a richer and creamier texture.

Side view of Thai red curry in a measuring cup.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

A pot of red curry sauce.
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Best Thai Red Curry Recipe

Best Thai Red Curry Recipe is a staple sauce in our home. We use this flavor-packed condiment over chicken and veggies, meatballs, in soups, and even seafood. Pair it with your favorite protein or veggies, and serve it over rice or noodles!
Course Sauce
Cuisine American, Indian
Keyword best thai red curry recipe, curry sauce
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 1/2 cup servings
Calories 156kcal
Author Sue Ringsdorf

Ingredients

  • 1 Tablespoons olive oil
  • 2 Tablespoons ginger – minced
  • 4 cloves garlic
  • 4 oz. Thai red curry paste
  • 13.5 oz. full-fat unsweetened coconut milk – 1 can
  • 1 cup lower sodium chicken broth
  • 2 teaspoons lime zest
  • 1 teaspoon sugar
  • kosher salt and freshly ground black pepper – to taste
  • pinch of red pepper flakes – for extra heat

Instructions

  • In a medium sauce pan, heat olive oil over medium-high heat.
    1 Tablespoons olive oil
  • Add the ginger and garlic and stir contantly for one minute. Then add the curry paste, coconut milk, chicken broth, lime zest, sugar, kosher salt, and freshly ground black pepper. If desired, add red pepper flakes.
    2 Tablespoons ginger, 4 cloves garlic, 4 oz. Thai red curry paste, 13.5 oz. full-fat unsweetened coconut milk, 1 cup lower sodium chicken broth, 2 teaspoons lime zest, 1 teaspoon sugar, kosher salt and freshly ground black pepper, pinch of red pepper flakes
  • Bring mixture to a boil, and then reduce to a simmer and cook for about 10-15 minutes.
  • Serve over rice or noodles, and your favorite protein and vegetables.

Notes

NOTE: If storing this sauce in the refrigerator for later, you’ll notice that the ingredients will separate. No worries. Just shake it up (if stored in a jar) or whisk it (if stored in a bowl).
RECIPES TO USE RED CURRY WITH:

Nutrition

Calories: 156kcal | Carbohydrates: 7g | Protein: 3g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 22mg | Potassium: 220mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2977IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg
]]> https://suebeehomemaker.com/best-thai-red-curry-recipe/feed/ 17 22102 Wasabi Aioli and Asparagus https://suebeehomemaker.com/wasabi-aioli-and-asparagus/ https://suebeehomemaker.com/wasabi-aioli-and-asparagus/#comments Mon, 11 Dec 2023 12:00:00 +0000 https://suebeehomemaker361.e.wpstage.net/?p=64580 Wasabi Aioli and Asparagus is a flavorful condiment that combines the creamy richness of aioli with the distinctive heat and flavor of wasabi. This 15-minute appetizer is a sure thing for last-minute gatherings with family and friends! Wasabi Aioli Thanks to my sister, Jackie, our family has enjoyed this wasabi aioli for years and years....]]> Wasabi Aioli and Asparagus is a flavorful condiment that combines the creamy richness of aioli with the distinctive heat and flavor of wasabi. This 15-minute appetizer is a sure thing for last-minute gatherings with family and friends!

Closeup on a bowl of wasabi aioli.

Wasabi Aioli

Thanks to my sister, Jackie, our family has enjoyed this wasabi aioli for years and years. She used to make it when we gathered in Iowa over the years and now I’m making it for my family.

Why This Recipe Works:

  • SUPER SIMPLE – This recipe requires only a handful of simple ingredients and can be made in minutes. It’s the perfect party vegetable dip!
  • FULL OF FLAVOR – We love the pungent flavor of wasabi and you will too! This dip has so much flavor.
  • PERFECT APPETIZER – This is the perfect appetizer for game day, happy hour, or any special occasion or holiday. 
Overhead view of a plate of fresh asparagus with a bowl of wasabi.

Ingredients needed to make the best Wasabi Aioli:

  • Mayonnaise – I normally use mayonnaise with olive oil (that is a little lighter). Feel free to use your favorite mayo.
  • Soy Sauce – Go for a lower-sodium soy sauce.
  • Sugar – A little bit of sugar is needed to balance the strong flavors of this aioli.
  • Lemon Juice – For some zesty flavor.
  • Wasabi Paste – It’s very easy to find wasabi paste in your local grocery store.
  • Asparagus – Use 1-2 pounds of fresh asparagus. Look for medium-sized stalks.

How to make Wasabi Dip with Blanched Asparagus:

Step 1
Mix the aioli ingredients. In a small mixing bowl, combine the mayo, soy sauce, sugar, fresh lemon juice, and wasabi paste. Use a whisk to mix well. Then spoon the aioli into a small serving bowl.

A bowl of the ingredients for the wasabi.
A bowl of the whisked wasabi aioli with a whisk.

Step 2
Prep asparagus. Trim the ends off (I usually remove about 2 inches of the stalk) of the asparagus stalks. Rinse well.

Step 3
Blanch asparagus. Bring a pot of water to a boil. Add the asparagus stalks to the pot and boil for one minute. Then remove the asparagus from the boiling water to an ice bath. When cool, remove to a clean towel (or paper towel) and pat dry.

Alternatively, you could saute the asparagus on a grill pan but don’t over-cook them! You want them to be dippable.

A cutting board of asparagus with the ends cut off.
A dish of asparagus with ice water.

Step 4
Serve. Place asparagus on a plate along with a small bowl of wasabi aioli. Add some freshly ground black pepper to serve.

Optional: Add a few shakes of hot sauce or red pepper flakes if you want to add some heat.

Recipe FAQs:

What is wasabi?

Wasabi is a pungent and spicy condiment that is commonly associated with Japanese cuisine. Wasabi has a sharp, sinus-clearing flavor that is similar to horseradish but with a more complex and slightly sweeter taste.

How is wasabi enjoyed?

It is often used as a condiment (Japanese horseradish) for sushi, sashimi, and other Japanese dishes, providing a zesty kick to the palate. In many Western countries, wasabi is also available in powdered or paste form and is used to add a spicy element to various dishes and snacks.

How do you trim asparagus?

Some recommend that you bend and snap the asparagus and dispose of the tough ends. However, I prefer to just look closely at the stalks and trim the amount that I feel looks right.

How do you choose asparagus to eat?

Look for firm vibrant stalks of asparagus with tight tips. They should smell fresh and appear moist at the cut end. Avoid overly thick or woody stems and seek to purchase asparagus in season (normally springtime).

Other Ways to Serve Wasabi Mayonnaise:

A hand dipping two stalks of asparagus in wasabi aioli.

Other Appetizer Recipes:

Overhead view of a plate of blanched asparagus with a bowl of wasabi aioli.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Closeup on a bowl of wasabi aioli on a plate with asparagus.
Print

Wasabi Aioli Recipe

Wasabi Aioli and Asparagus is a flavorful condiment that combines the creamy richness of aioli with the distinctive heat and flavor of wasabi. This 15-minute appetizer is a sure thing for last-minute gatherings with family and friends!
Course Appetizer, Sauce
Cuisine American
Keyword Wasabi aioli, wasabi and asparagus
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 servings
Calories 85kcal
Author Sue Ringsdorf

Ingredients

  • 1 cup mayo with olive oil
  • 4 teaspoons soy sauce – we use lower sodium
  • 2 teaspoons granulated sugar
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons wasabi paste
  • 1 – 2 pounds asparagus – ends trimmed

Instructions

  • Mix the aioli ingredients. In a small mixing bowl, combine the mayo, soy sauce, sugar, fresh lemon juice, and wasabi paste. Use a whisk to mix well. Then spoon the aioli into a small serving bowl.
    1 cup mayo with olive oil, 4 teaspoons soy sauce, 2 teaspoons granulated sugar, 2 teaspoons fresh lemon juice, 2 teaspoons wasabi paste
  • Prep asparagus. Trim the ends off (about two inches) of the asparagus stalks. Rinse well.
  • Blanch asparagus. Bring a pot of water to a boil. Add the asparagus stalks to the pot and boil for one minute. Then remove the asparagus from the boiling water to an ice bath. When cool, remove to a clean towel (or paper towel) and pat dry.
    1 – 2 pounds asparagus
  • Serve. Place asparagus on a plate along with a small bowl of wasabi aioli. Add some freshly ground black pepper to serve.

Notes

Optional: Add a few shakes of hot sauce or red pepper flakes if you want to add some heat.

Nutrition

Calories: 85kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 401mg | Potassium: 138mg | Fiber: 1g | Sugar: 3g | Vitamin A: 449IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg
]]> https://suebeehomemaker.com/wasabi-aioli-and-asparagus/feed/ 2 64580