Pocket worthyStories to fuel your mind

30 Condiments That Are Worth Making at Home

Dip, spread, slather, smear, repeat.

Pocket Collections

Read when you’ve got time to spare.

Save this epic list to make homemade versions of all your faves: ketchup, chili crisp, BBQ sauce, aioli, pico de gallo, and so many more.

Image by Liudmila Chernetska / Getty Images.

Homemade Ketchup

John Mitzewich
Allrecipes

Chef John’s homemade ketchup is easy to make in a slow cooker with crushed tomatoes and spices. It’s tasty and thick and practically cooks itself.

Homemade Sriracha Recipe

Joshua Bousel
Serious Eats

Setting out to recreate Huy Fong’s ubiquitous sauce, I ended up with something that hit the right notes, but with a brighter, fresher flavor that makes homemade Sriracha something special.

Spicy Brown Mustard Recipe

Joshua Bousel
Serious Eats

A mixture of tart mustard, spice, and heat make this mustard a perfect pairing for pastrami stacked a mile-high between a couple pieces of rye.

Homemade Tartar Sauce

Elise Bauer
Simply Recipes

Homemade tartar sauce is quick, easy to make, and way better than anything you can buy in a bottle. Ours has mayonnaise, pickles, capers, and more to dress up your favorite seafood.

Aïoli

Jody Adams
Epicurious

Simple, garlicky aioli comes together in just a couple of minutes and improves everything from sandwiches to grilled fish to fresh vegetables.

Wholly Guacamole

Mark H
Food.com

This is a true Tex-Mex guacamole recipe concocted by a distant relative stationed at the Alamo nearly 160 years ago.

Pico de Gallo

Rick Martinez
Bon Appétit

This pico de gallo recipe is the best fresh salsa you can make—use it to top our favorite Tex-Mex enchiladas or spoon it over a layered queso.

15-Minute Coconut Chutney

Sohla El-Waylly
Serious Eats

This is the blueprint for the classic coconut chutney, often eaten alongside idlis and dosas, although it’s versatile enough to serve with grilled fish or vegetables.

Tomato Jam

Erika Council
PureWow

The easy tomato jam recipe from Erika Council’s new cookbook, “Still We Rise: A Love Letter to the Southern Biscuit,” only requires seven ingredients and one pot to come together. Better yet, it’ll use up all those summer tomatoes you’ve been hoarding before they go bad.