Versión en Español Homemade low sodium soy sauce is a quick, unfermented soy style sauce made by simmering crushed soybeans with water, apple cider vinegar, honey, garlic, ginger, and a little sea salt, thickening it with cornstarch, and straining it. It takes 10 minutes of preparation and about 30 minutes of cooking, and makes 10 servings. Store bought soy sauce is very high in sodium, so this homemade version lets you enjoy an umami rich…

Versión en Español Red wine sauce for meat, or salsa de vino tinto, is onion sautéed in butter, simmered with red wine to cook off the alcohol, enriched with broth, seasoned, and thickened with a little cornstarch. It takes 15 minutes of preparation and about 20 minutes of cooking, and serves 4. Easy and versatile, it brings out the flavor of grilled and roasted red meats and is essential for any home cook. How to…

Versión en Español Homemade tamarind sauce is tamarind pulp soaked and strained into a tangy juice, simmered with brown sugar, water, and salt until thick, with optional fish stock and chili sauce for a savory or spicy touch. It takes 10 minutes of preparation and about 10 minutes of cooking, and serves 4. Sweet, sour, and exotic, it is popular in Asian and Latin American cooking and adds a special touch to many dishes. How…

Versión en Español Dark beer jam, or mermelada de cerveza negra, is stout or porter infused with vanilla, cinnamon, cardamom, star anise, cloves, and orange peel, strained, cooked slowly with sugar, and set with a little agar agar, then sealed in a sterilized jar. It takes 30 minutes of preparation and about an hour of cooking, plus 12 hours of setting, and serves 6. Sweet, toasty, and aromatic, it is a surprising spread for bread,…

Versión en Español Homemade barbecue sauce is ketchup simmered with apple cider vinegar and brown sugar, seasoned with paprika, cumin, cinnamon, salt, and optional cayenne and liquid smoke, cooked until thick and glossy. It takes 10 minutes of preparation and about 15 minutes of cooking, and serves 6. Born in the United States and loved worldwide, it is a classic partner for pork, beef, and chicken. How to Make Barbecue Sauce? It is a simple,…

Versión en Español Homemade basil pesto, or salsa pesto, is fresh basil pounded in a mortar with garlic and pine nuts or walnuts, then mixed with grated parmesan and olive oil and seasoned with salt. It takes 15 minutes to prepare, needs no cooking, and serves 6. A classic of Italian cooking, it is very aromatic and easy to make, and in Chile you can even make it with Mapuche piñones, the seeds of the…

Versión en Español Homemade sauerkraut, or chucrut, is finely shredded cabbage massaged with sea salt until it releases its juice, packed tightly into a sterilized jar under its own brine, and left to ferment naturally for 3 to 5 days. It takes about 20 minutes of active preparation plus 3 to 5 days of fermentation, and serves 6. Originally from Central Europe, sauerkraut is now eaten all over the world, and in Chile it is…

Versión en Español Homemade natural ketchup is made by simmering fresh tomatoes with green bell pepper, onion, and garlic, blending them with apple cider vinegar, brown sugar, paprika, dry mustard, cinnamon, clove, and pepper, and cooking the sauce down slowly until thick. It takes 20 minutes of active preparation and about 100 minutes of cooking, and makes 12 servings. Unlike industrial ketchup, it has no additives or preservatives, and you can make it with any…

Versión en Español Chilean shallot pebre, or pebre de chalota, also called cebollatún, is a fresh relish of finely chopped shallots with wild herbs such as mastuerzo (nasturtium), vinagrillo (wood sorrel), and fennel stalks, dressed with apple cider vinegar, water, salt, merkén, and optional olive oil. It takes 15 minutes to prepare and serves 4. It is an essential side for countless Mapuche and country dishes of central and southern Chile. How to Make Shallot…

Versión en Español Homemade orange marmalade, or mermelada de naranjas, is made by cooking chopped peeled oranges with half their weight in sugar, blanched and finely chopped peel, and an optional cinnamon stick, until thick, then sealing it in sterilized jars. It takes 20 minutes of preparation and about 50 minutes of cooking, and makes 12 servings. Made in season, when oranges are at their sweetest, it needs less sugar and captures the fresh, bittersweet…