• 1/4 cup peanut butter
• 1/4 cup water
• 1 garlic clove
• 2 tbsp. rice vinegar
• 2 tbsp. soy sauce or tamari
• 1 tbsp. honey
• 1/2 tsp. sesame oil
• 1/4 tsp. red pepper flakes
• 1 tsp. ground ginger

• 2 cups cilantro
• 1 garlic clove
• 1/4 cup lime juice
• 2 tsp. honey
• 1/2 tsp. ground coriander
• 1/2 tsp. salt
• 1/2 cup olive oil

Mix all but olive oil in blender. With blender running drizzle in the olive oil.

• 1 cup Greek yogurt
• 1 cup parsley
• 1 cup mixed herbs (dill, mint, tarragon, cilantro)
• 2 tbsp. chives
• 2 tbsp. lemon juice, plus 1/2 tsp. zest
• 1 tbsp. olive oil
• 2 tsp. capers
• 1 garlic clove
• 1/4 tsp. salt
• pepper

Combine all in a food processor.

• 1/4 cup peanut butter
• 3-4 tbsp. lime juice or rice vinegar
• 2 tbsp. tamari
• 1/2 tsp. sriracha
• 1/4 tsp. maple syrup or honey
• 1-3 tbsp. water

• Optional:
• 1 garlic clove
• 1/2-1 tsp. grated ginger
• 1/2 tsp. sesame oil

• 1/4 cup almond butter
• 2 tbsp. miso paste
• 4 tbsp. rice wine vinegar
• 3 tbsp. soy sauce or tamari
• 2 tbsp. maple syrup (or honey)
• 1 tbsp. sesame oil
• 2 tbsp. fresh ginger, minced or grated
• 1 lime, juiced
• 1/4 cup water

• • 1/4 cup natural style creamy peanut butter

• • 1 Tbsp sriracha

• • 1 tsp soy sauce

• • 1 tsp grated fresh ginger

• • 1 tsp brown sugar or honey
  • 3 tbsp hot water

KETCHUP

In a large pot over medium heat, saute 1 chopped onion and 1 chopped red bell pepper in 2 tablespoons neutral oil until soft, 8 to 10 minutes. Add 1 tablespoon chopped garlic and 1 tablespoon tomato paste, and stir until the paste darkens a bit, 2 or 3 minutes. Add one 28-ounce can whole tomatoes (roughly chopped, with their juice), 1/3 cup brown sugar, 1/4 cup cider vinegar, 1/2 teaspoon ground mustard, 1/8 teaspoon each ground allspice, ground cloves, cayenne and cinnamon, a bay leaf, salt and pepper. Bring to a boil, then simmer, stirring occasionally, until thickened, about an hour. Let cool for a few minutes, then puree in a blender until completely smooth. (For supersmooth ketchup, pass it through a fine-mesh strainer.) Taste, adjust the seasoning and store in the fridge for up to 3 weeks.

CHIMICHURRI

In a food processor, combine 1 1/2 cups fresh parsley leaves, 1/2 cup cilantro leaves, 1 tablespoon fresh oregano leaves, 3 garlic cloves, 1 teaspoon red-chile flakes, 2 tablespoons red-wine ­ vinegar, 3 tablespoons neutral oil, salt and pepper. Process until combined, then stir in 3 tablespoons olive oil by hand. Taste, adjust the seasoning and use immediately.

BBQ SAUCE

In a small saucepan, combine 2 cups ketchup (the homemade version would be good), 2 teaspoons cumin, 2 teaspoons paprika, 1 tablespoon chili powder, 1/2 cup dry red wine, 1/4 cup cider vinegar, 1 tablespoon soy sauce, l chopped onion and 1 tablespoon minced garlic. Bring to a boil over medium-high heat, then lower the heat so the mixture bubbles gently but steadily.

Cook, stirring occasionally, until the onion softens and the flavors meld, 10 to 20 minutes. Add salt and pepper to taste. For a smooth sauce, puree in the blender. Store in the fridge for up to a week.

SWEET AND HOT PEPPER RELISH

In a food processor, combine 1/4 pound hot red or green chiles (like Fresnos, cherry peppers, serranos or a combination),  1 roughly chopped onion and 1 garlic clove. Pulse until finely chopped. Add 1 1/2 pounds roughly chopped bell peppers (some combination of red, orange and yellow), and pulse until chopped into roughly 1/8 inch pieces. Put 1/2 cup red-wine vinegar, 1 cup water, 1/4 cup sugar and a big pinch of salt in a saucepan. Bring to a boil, then add the pepper mixture and simmer, stirring occasionally, until the peppers are soft and almost all the liquid has evaporated, 20 to 25 minutes. Taste and adjust the seasoning, cool and store in the fridge for up to 2 weeks.

CORN AND TOMATO RELISH

Husk 2 ears of corn, and strip the kernels off the cobs. Put 1 teaspoon olive oil in a large skillet over high heat. When it’s hot, add the corn, and cook until lightly browned. Lower the heat to medium, and add 1 large chopped tomato, a pinch of red-chile flakes, salt and pepper. Cook for another 30 seconds, then turn off the heat. Store in the fridge for up to a day or two, and serve at room temperature, with some chopped fresh basil stirred in at the last minute.

TERIYAKI SAUCE

Combine 1/2 cup soy sauce and 1/2 cup mirin (or 1/4 cup honey mixed with 1/4 cup water) in a small saucepan over medium-low heat. Cook until the mixture bubbles; turn off the heat, and stir in 1 tablespoon minced ginger, 1 teaspoon minced garlic and 1/4 cup finely chopped scallions. Store in the fridge for up to 2 days.

• 1/3 cup lime juice
• 2 tbsp. fish sauce
• 2 tsp. brown sugar
• 1 garlic clove, crushed
• 1 tbsp. finely chopped coriander
• 1 stem lemongrass, white part only, finely chopped
• 2 small red chilies, chopped