Get the latest Condiments recipes from Group Recipes. http://www.grouprecipes.com/tag/condiments This is served as an antipasto, spread on toast and brushed with olive oil. It can also be used as a sauce for pasta. Olive paste will keep in the refrigerator for about a month. Garlic anchovies and garlic are all optional! http://www.grouprecipes.com/52861/pasta-di-olive-olive-paste.html This is another classic spicy Indian sauce that is usually served with flatbread like Tinadc's homemade Chipattis. There is nothing shy about this sauce but it can be cooled down by stirring in Yoghurt until you reach your individual whimp level... http://www.grouprecipes.com/49897/sag-dhal-sauce.html This dish is typically used for Passover but can be prepared any time of the year. It makes a nice condiment to accompany poultry, beef and lamb etc. I always get requests for this recipe when I prepare it with a variety of fruits. http://www.grouprecipes.com/49594/fruited-charosis.html This salsa goes very well with grilled or smoked chicken, beef, cheese enchiladsas, or Chile Rellenos. The wild mushrooms give it a woodsy flavor and aroma. http://www.grouprecipes.com/48920/roasted-corn-salsa.html PICKLED CAULIFLOWER This recipe came from an estate sale. I obtained it when I purchased the family collection from the Buckley Estate in Garland, Texas in 1994. http://www.grouprecipes.com/37324/pickled-cauliflower.html This is a recipe that my mother-in-law gave me several years ago. I love jalapenos and love this recipe. Hope you do too. http://www.grouprecipes.com/19333/hot-pickles.html This is an incredible jam that is so pretty, tasty and great to give as gifts. I usually can 30 jars of this at the end of summer and have them on hand for Christmas gifts. Everyone loves this one and I know that you will too. Enjoy http://www.grouprecipes.com/14628/garfield-jam.html Another classic pulled from Mom's entertaining files. Looks like a lot of ingredients but it is easy to do. Supposedly the name comes from the number of "boys" needed to pass the condiments for each guest to pick and choose for their individual plates. We used a chafing dish to keep the chicken warm, and surrounded it with the bowls of add-ins. Served over a basmati rice. http://www.grouprecipes.com/10184/nine-boy-chicken-curry.html Awesome Awesome Awesome http://www.grouprecipes.com/6743/pickled-red-onions.html These are so good. I love them and hope you do as well. http://www.grouprecipes.com/3788/pickled-brussels-sprouts.html