Type what you have

Ingredients

• ✓ salt
• peanut
• chili powder
• red chili pepper
• cumin seed

Instructions

1. 1 Crush peanuts, chili powder, red chile pepper, cumin seeds, and salt with a mortar and pestle until fine and powdery.

By Allrecipes Member

Ingredients

• ✓ salt
• cilantro
• garlic
• ginger root
• hot green chile pepper
• peanut
• lemon juice

Instructions

1. 1 Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, peanuts, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry.

By Rani

Ingredients

• ✓ salt
• tomato
• ginger
• garlic
• cilantro
• chili powder
• sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine tomatoes, ginger, garlic, cilantro, chili powder, sugar, and salt in a saucepan over medium heat, stirring occasionally, until thick and tomatoes have broken down, about 10 minutes.

By Patrick7

Ingredients

• ✓ salt
• onion
• cilantro
• mint leaf
• green chile pepper
• tamarind juice
• lemon juice
• water

Instructions

1. 1 Combine onion, cilantro, mint, chile pepper, tamarind juice, and salt in a food processor. Process to a fine paste, adding enough water to achieve a thick sauce.

By peep

Ingredients

• ✓ salt
• green mango
• garlic
• ginger root
• white sugar
• cumin seed
• red pepper flakes
• clove
• cardamom seed
• cardamom pod
• cinnamon stick
• white vinegar
• black peppercorn

Instructions

1. 1 Place mangoes in a large pot. Crush garlic and ginger using a mortar and pestle until a smooth paste forms; stir into mangoes. Stir in sugar; season with salt, cumin seeds, pepper flakes, cloves, cardamom seeds and pods, and cinnamon stick. Stir to blend, cover pot, and let sit at room temperature 8 hours to overnight.
2. 2 The next day, cook chutney over medium heat, stirring occasionally, until it begins to thicken, about 30 minutes. Stir in vinegar and peppercorns; cook 1 minute more. Cool before using.

By Adrienne Belaire

Ingredients

• ✓ salt
• oil
• cumin seed
• coriander seed
• red chile pepper
• onion
• garlic
• tomato
• tamarind paste
• turmeric
• water
• mustard seed
• curry leaf

Instructions

1. 1 Heat 1 teaspoon oil in a skillet and add cumin seeds and coriander seeds. Add red chile peppers and fry for 1 minute. Add onion and saute until soft and translucent, about 3 to 5 minutes. Add garlic and saute until it turns color, about 1 minute. Add tomato and cook until soft, about 3 minutes.
2. 2 Mix in tamarind paste and turmeric powder and mix well. Cook for 1 minute. Remove from heat and cool completely.
3. 3 Transfer skillet contents to a blender and season with salt. Add water as needed and blend everything into a smooth paste.
4. 4 Heat remaining 1 teaspoon oil to a skillet and add mustard seeds and curry leaves. Cook until mixture splutters and pour tempering over chutney. Mix to combine.

By delicia annie James

Ingredients

• ✓ salt
• coconut milk
• nut
• coconut meat
• curry leaf
• onion
• serrano pepper
• garlic
• ginger
• lime juice
• peanut butter
• cumin
• peanut oil
• mustard seed
• curry leaf

Instructions

1. 1 Combine coconut milk, shredded coconut, 1/2 cup curry leaves, onion, serrano peppers, garlic, ginger, lime juice, peanut butter, salt, and cumin in a blender; puree until smooth, 2 minutes or more.
2. 2 Heat oil in a saucepan over medium heat. Add mustard seeds and cook until they pop, 10 to 20 seconds. Add 4 curry leaves and cook for 30 to 60 seconds. Add pureed mixture to the pan; it will sputter. Cook, stirring occasionally, for 5 minutes.
3. 3 Remove and discard curry leaves. Allow chutney to cool before serving.

By Sarah Garland

Ingredients

• ✓ salt
• paprika
• chili powder
• curry powder
• cumin
• garlic powder
• turmeric
• cardamom
• coriander
• onion powder
• mustard
• fennel seed
• garam masala
• sage
• black pepper
• ground ginger

Instructions

1. 1 Mix paprika, chili powder, curry powder, cumin, garlic powder, turmeric, cardamom, coriander, onion powder, mustard, fennel seeds, garam masala, sage, salt, black pepper, and ginger together in a bowl.

By Armando Sepulveda-Sheffield

Ingredients

• ✓ salt
• tomato

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a nonstick cookie sheet, and sprinkle with salt to taste.
3. 3 Bake tomatoes in preheated oven until very dry but still pliable, checking after 4 hours, and then every hour. Keep in mind that larger tomatoes will require more oven time.

By Kellie

Ingredients

• ✓ salt
• all-purpose flour
• baking powder

Instructions

1. 1 Gather all ingredients.
2. 2 Stir or sift together flour, baking powder, and salt.

By Marina G Roussou

Ingredients

• ✓ salt
• all-purpose flour
• water

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper. Combine flour and salt in a bowl. Add water a few tablespoons at a time, mixing well after each addition, until dough comes together.
2. 2 Knead dough on a lightly floured surface until smooth, about 10 minutes. Wrap in plastic; rest for 20 minutes.
3. 3 Transfer dough to a floured work surface; knead until soft and pliable.
4. 4 Roll out dough to ⅛-inch thickness. Cut into desired shapes with festive cookie cutters.
5. 5 Transfer ornaments to the prepared baking sheet. Make a small hole in each for hanging using a toothpick or skewer.
6. 6 Bake in the preheated oven until dry and hard, about 2 hours. Cool completely before decorating.

By IRISHEYE101

Ingredients

• ✓ salt
• milk
• egg

Instructions

1. 1 Measure milk into a bowl, and set over a saucepan filled half way with simmering water. Heat until warm to the touch, then gradually start cracking eggs into the milk while stirring almost constantly. This will scorch very easily. Continue to stir slowly once all the eggs have been added, until mixture resembles scrambled eggs.
2. 2 Pour into a cheesecloth bag and tie tightly. Hang from the sink faucet or over a bowl and allow to drain for 1 to 2 hours. Place on a cooling rack set over a pan or bowl and set a heavy object on top to press out the liquid. A cool cast iron skillet weighted with heavy cans works well. Press for about 2 hours.
3. 3 Carefully remove the weights and cheesecloth bag from the cheese. Refrigerate the cheese for several hours or overnight before slicing and serving.

By Cathi

Ingredients

• ✓ salt
• whole milk
• lemon juice

Instructions

1. 1 Pour milk into a saucepan set over medium heat. Heat milk until it registers 194 degrees F (90 degrees C) on an instant-read thermometer, about 5 minutes. Remove from heat.
2. 2 Stir lemon juice and salt slowly into warmed milk. Let stand until milk curdles, 10 to 15 minutes.
3. 3 Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour milk mixture carefully into the lined strainer. Let stand until most of the liquid has drained off the ricotta, about 15 minutes. Discard drained liquid.

By Alicia_in_London

Ingredients

• ✓ salt
• ramp leaf
• butter

Instructions

1. 1 Chop 1/2 of the ramp leaves coarsely and the other 1/2 very fine.
2. 2 Beat butter with an electric mixer in a bowl until creamy. Mix in ramps and season with salt to taste. Transfer compound butter into a dish and refrigerate until hard.

By Lena

Ingredients

• ✓ salt
• milk
• vinegar

Instructions

1. 1 Pour milk into a small saucepan and bring to a gentle boil over medium heat. Add vinegar (or lemon juice) and remove from heat. Stir mixture slowly until curds form, 1 to 2 minutes.
2. 2 Line a colander with cheesecloth and set over a bowl. Pour the mixture into the colander to drain. Let curds cool and whey drain for about 15 minutes.
3. 3 Transfer curds to a bowl and season with salt. Serve or store in an airtight container in the refrigerator for up to 3 days.

By Lu

Ingredients

• ✓ salt
• butter
• onion

Instructions

1. 1 Rub bottom and sides of slow cooker with 1/2 of the butter. Toss onions and salt with remaining butter in a bowl.
2. 2 Cook onions on Low until browned and sweet, about 10 hours.

By foodelicious

Ingredients

• ✓ salt
• garlic
• olive oil

Instructions

1. 1 Place a steamer basket in the bottom of a multi-functional pressure cooker (such as Instant Pot). Add water up to the bottom of the steamer basket.
2. 2 Cut off top 1/4 inch of garlic head. Place head, cut-side up, into the steamer basket; drizzle with olive oil and season with salt. Close and lock the lid. Select Poultry function according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Transfer garlic to a plate and let cool until easily handled, about 5 minutes. Squeeze garlic pulp into a glass jar and refrigerate.

By Bren

Ingredients

• ✓ salt
• garlic
• red pepper flakes
• olive oil

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Peel garlic cloves and place into a small 2-cup baking dish or large ramekin. Sprinkle with salt and red pepper flakes. Drizzle with oil, ensuring all cloves are covered. Cover dish with foil.
3. 3 Bake in the oven until garlic cloves are soft and just starting to brown around the edges, 1 1/2 to 2 hours. Do not overcook, as garlic will become bitter.
4. 4 Transfer garlic cloves to a clean jar. Cover lightly with oil. Seal lid and refrigerate; use within 3 to 5 days.

By France Cevallos

Ingredients

• ✓ salt
• all-purpose flour
• baking powder
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Sift flour into a bowl.
3. 3 Add baking powder and salt and whisk until fully incorporated.
4. 4 Cut butter into flour mixture using a pastry cutter until evenly combined.
5. 5 Use this homemade baking mix in recipes that call for baking mix, or store it in an airtight container in the refrigerator and use it within 2 to 3 weeks.

By Kevin G

Ingredients

• ✓ salt
• sour cream
• horseradish
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk sour cream, prepared horseradish, salt, and pepper together in a bowl. Refrigerate until chilled, about 15 minutes.

By Jandeebee

Ingredients

• ✓ salt
• plain greek yogurt
• cilantro
• lime

Instructions

1. 1 Stir yogurt, cilantro, lime juice, and salt together in a bowl until smooth.
2. 2 Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

By Trevar

Ingredients

• ✓ salt
• mayonnaise
• milk
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine mayonnaise, milk, salt, and pepper in a lidded jar.
3. 3 Cover and shake vigorously until well mixed.

By PAYE

Ingredients

• ✓ salt
• red onion
• cider vinegar
• sugar

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
2. 2 Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill.
3. 3 Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl.
4. 4 Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.

By CookBrooke

Ingredients

• ✓ salt
• egg
• water
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Beat egg in a medium bowl. Mix in 1/3 cup water.
3. 3 Combine flour and salt in a large bowl. Create a well in the center of the flour mixture and slowly pour in egg and water.
4. 4 Mix well. If the mixture is too dry, increase the amount of water 1 teaspoon at a time until a pliable dough has formed.
5. 5 Knead dough on a lightly floured surface until elastic.
6. 6 Cut dough into two separate balls. Cover dough balls with a damp cloth for a minimum of 10 minutes.
7. 7 Cut each ball into four equal pieces.
8. 8 Roll the pieces into 10 ½ x 10 ½-inch squares. Then cut each square into nine 3 ½ x 3 ½-inch squares for a total of 72 wonton wrappers. Use in any wonton recipe.

By Stephen

Ingredients

• ✓ salt
• oregano
• paprika
• cayenne pepper
• black pepper

Instructions

1. 1 Combine salt, oregano, paprika, cayenne pepper, and black pepper in a resealable plastic bag; shake well to mix.

By azstud

Ingredients

• ✓ salt
• horseradish root
• water
• white vinegar

Instructions

1. 1 Place diced horseradish in a food processor; add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container (the fumes are very strong, so keep your face away from the bowl and the room well ventilated).
2. 2 Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary. Transfer to airtight storage containers. Refrigerate.

By John Mitzewich

Ingredients

• ✓ salt
• strawberry
• white sugar
• vinegar

Instructions

1. 1 Combine whole strawberries, sugar, vinegar, and salt together in a large stockpot. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until the temperature of the mixture has reached 220 degrees F (105 degrees C).
2. 2 Transfer preserves to hot sterile jars, leaving 1/2-inch headspace, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.

By Stephanie

Ingredients

• ✓ salt
• ginger root
• rice vinegar
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Cut ginger into chunks.
3. 3 Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.
4. 4 Stir together rice vinegar and sugar in a saucepan until sugar has dissolved.
5. 5 Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.
6. 6 Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. Store in the refrigerator for at least 1 week.
7. 7 Cut pieces of ginger into paper-thin slices for serving.

By Phoena

Ingredients

• ✓ salt
• egg
• almond milk
• coconut flour
• cooking spray

Instructions

1. 1 Whisk eggs and almond milk together in a bowl until well combined.
2. 2 Combine coconut flour and salt in a separate bowl. Stir in egg mixture; whisk until a smooth and soft batter is formed. Let stand for 5 minutes.
3. 3 Heat a 6-inch skillet over medium-high heat. Grease skillet with cooking spray. Pour in 1/4 cup of the batter and immediately rotate the skillet to spread batter out in a thin layer. Cook covered until the top of the wrap is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen wrap; flip wrap and cook until the other side has turned light brown, about 1 minute more.

By Fioa

Ingredients

• ✓ salt
• olive oil
• garlic
• black pepper

Instructions

1. 1 Combine olive oil, garlic, salt, and black pepper in a blender or the bowl of a food processor; process for 3 to 5 minutes.

By FIVEBRIGS