I recently tried a recipe for the best chimichurri sauce that I found on Cafe Delites. This delicious flavor-packed chimichurri sauce from Argentina and Uruguay is an uncooked condiment that’s normally slathered over grilled steaks, chicken, and pork, but it’s also very delicious drizzled on seafood, veggies, and grains. Make sure not to blend this sauce in a food processor or blender, it’s supposed to be a loose, oil based sauce, with fresh herbs, vinegar, garlic, and chilies.

Chimichurri Sauce

Ingredients:

• 1/2 cup good quality olive oil
• 1/2 cup fresh parsley, finely chopped
• 2-3 tbsp red vinegar, to taste
• 3 cloves of garlic, minced
• 1-2 red chilies, minced
• 2 tsp shallot, minced
• 1 level tsp coarse salt
• 3/4 tsp dried oregano
• 1/2 tsp freshly cracked black pepper

How to Make Chimichurri Sauce

Combine the olive oil, chopped parsley, red vinegar, garlic, chilies, shallot, salt, dried oregano, black pepper in a bowl. Allow the chimichurri sauce sit for at least 15 minutes up to 2 hours to allow flavors time to mingle.

Use chimichurri sauce as a condiment or to baste meats, seafood, and veggies while grilling or barbecuing.

Store in an airtight sealed small glass jar in the refrigerator.

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Chimichurri Sauce

Course Condiment

Prep Time 10 minutes minutes

Marinating Time: 30 minutes minutes

Total Time 40 minutes minutes

Author Pam - For the Love of Cooking / Original by Cafe Delites

Equipment

• Small Glass Jar with Lid

Ingredients

• ½ cup good quality olive oil
• ½ cup fresh parsley finely chopped
• 2-3 tbsp red vinegar to taste
• 3 cloves of garlic minced
• 1-2 red chilies minced
• 2 tsp shallot minced
• 1 level tsp coarse salt
• ¾ tsp dried oregano
• ½ tsp freshly cracked black pepper

Instructions

• Combine the olive oil, chopped parsley, red vinegar, garlic, chilies, shallot, salt, dried oregano, black pepper in a bowl. Allow the chimichurri sauce sit for at least 15 minutes up to 2 hours to allow flavors time to mingle.
• Use chimichurri sauce as a condiment or to baste meats, seafood, and veggies while grilling or barbecuing. Store in an airtight sealed small glass jar in the refrigerator.

It’s been far too hot to cook dinner for the past several days so we’ve been having smorgasbord type of meals. I’ve actually made this bread dipping oil for dinner twice in the last few weeks. Once with meatballs and a caprese salad and most recently with  focaccia and a huge Italian salad for dinner. Make sure to use a GOOD olive oil for this dipping oil–it makes a difference! When served with focaccia or crusty bread, this bread dipping oil is a terrific appetizer, snack, or light meal and it always disappears quickly.

How to Make Bread Dipping Oil

Ingredients:

• 1-2 cloves of garlic, finely minced, to taste
• ½ tsp dried basil
• ¼ tsp dried parsley
• ¼ tsp dried oregano
• ¼ tsp crushed red pepper flakes, or less if desired
• ⅛ tsp garlic powder
• Sea salt and freshly cracked black pepper, to taste
• ⅓ cup good olive oil
• Good balsamic vinegar, to taste, optional **Add right at serving

Combine the minced garlic, basil, parsley, oregano, crushed red pepper flakes, garlic powder, sea salt, and freshly cracked black pepper, to taste, together in a small shallow bowl.

Pour the olive oil on top of the seasoning mixture and stir until well mixed; set aside for 15 minutes to allow flavors time to mingle.

Serve with focaccia or crusty bread. Enjoy! Side Note: I often drizzle a little bit of good balsamic vinegar in with the oil right before serving to add a nice zing to the bread dipping oil!

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Bread Dipping Oil

Course Appetizer, Condiment

Cuisine Italian

Prep Time 5 minutes minutes

Flavor Mingling Time - Optional but suggested 15 minutes minutes

Total Time 20 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• Small Shallow Bowl

Ingredients

• 1-2 cloves of garlic, finely minced, to taste
• ½ tsp dried basil
• ¼ tsp dried parsley
• ¼ tsp dried oregano
• ¼ tsp crushed red pepper flakes, or less if desired
• ⅛ tsp garlic powder
• Sea salt and freshly cracked black pepper, to taste
• ⅓ cup good olive oil
• good balsamic vinegar, to taste, optional **Add right at serving

Instructions

• Combine the minced garlic, basil, parsley, oregano, crushed red pepper flakes, garlic powder, sea salt, and freshly cracked black pepper, to taste, together in a small shallow bowl.
• Pour the olive oil on top of the seasoning mixture and stir until well mixed; set aside for 15 minutes to allow flavors time to mingle.
• Serve with focaccia or crusty bread. Enjoy! Side Note: I often drizzle a little bit of good balsamic vinegar in with the oil right before serving to add a nice zing to the bread dipping oil!

I really enjoy making garlic confit so when I stumbled upon a recipe for cherry tomato confit on Striped Spatula I decided to make it with some of the cherry tomatoes I had picked up from the farmer’s market. Baking these cherry tomatoes and garlic cloves low and slow in extra virgin olive oil gives the tomatoes an intense and complex flavor, and the garlic becomes creamy, flavorful, and spreadable. The oil gains so much flavor from the tomatoes, garlic, & herbs and it’s delicious to dip bread into, use in vinaigrettes, and drizzled over just about anything.

How to Make Cherry Tomato Confit

Preheat the oven to 250 degrees.

Place the cherry tomatoes, peeled garlic cloves, basil, parsley, and thyme sprigs in a small baking dish.

Pour enough olive oil into the dish, at least halfway up the sides of the tomatoes. Season with sea salt, freshly cracked pepper, and crushed red pepper flakes to taste.

Bake uncovered for 1-1½ hours (depending on the size of the cherry tomatoes), once they are wrinkled, soft, and about to burst but not falling apart. 

Remove from the oven and cool them in the pan to room temperature.

Once cooled, place in an airtight jar and pour enough of the cooking oil over the tomatoes to submerge them by ¼ to ½ inch.

Store in the refrigerator for up to 5 days.

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Cherry Tomato Confit

Course Condiment

Cuisine French

Prep Time 5 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 1 1/2 cups +/-

Author Adapted by Pam - For the Love of Cooking / Original by Striped Spatula

Equipment

• Small Baking Dish
• Airtight Glass Jar

Ingredients

• 2 cups orange cherry tomatoes **You can also use red or a combination of the two.
• 10 cloves of garlic, peeled
• 2-3 fresh basil sprigs
• 2-3 fresh parsley sprigs
• 2-3 fresh thyme sprigs
• Sea salt and freshly cracked pepper, to taste
• Crushed red pepper flakes, to taste
• 1 cup olive oil, or more as needed

Instructions

• Preheat the oven to 250 degrees.
• Place the cherry tomatoes, peeled garlic cloves, basil, parsley, and thyme sprigs in a small baking dish.
• Pour enough olive oil into the dish, at least halfway up the sides of the tomatoes. Season with sea salt, freshly cracked pepper, and crushed red pepper flakes to taste.
• Bake uncovered for 1-1½ hours (depending on the size of the cherry tomatoes), once they are wrinkled, soft, and about to burst but not falling apart. 
• Remove from the oven and cool them in the pan to room temperature.
• Once cooled, place in an airtight jar and pour enough of the cooking oil over the tomatoes to submerge them by ¼ to ½ inch.
• Store in the refrigerator for up to 5 days.

I like to make this lemon dill compound butter when I have a big bunch of dill that needs to be used up.  It’s so simple to make and tastes wonderful on so many things. My favorite way to use it is to bring it to room temperature then spread it all over salmon, halibut, or shrimp before baking them. This lemon dill compound butter is so simple to make and it elevates almost any dish, whether you mix it with pasta, spread it on grilled chicken or pork, slather it on baked bread, or add it to a baked potato.

How to Make Lemon Dill Compound Butter

Place the softened stick of butter in a bowl.

Add the finely chopped dill, lemon juice & zest, garlic, and shallot. Season with sea salt and freshly cracked black pepper, to taste. Mix until well combined.

Spoon on top of some plastic wrap and form into a log while rolling and wrapping with the plastic wrap. Pinch and fold or knot the ends.

Store sealed in the refrigerator for at least an hour, until needed. Slice into coins and place on top of cooked meats, veggies, potatoes, or bread. Or, bring to room temperature and spread all over salmon, halibut, or shrimp before baking. Enjoy!

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Lemon Dill Compound Butter

Course Condiment

Cuisine American

Prep Time 10 minutes minutes

Refrigerating Time: 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• Sharp Knife

Ingredients

• ½ cup unsalted butter, room temperature
• 1½-2 tbsp fresh dill, chopped
• Juice & zest of 1 lemon
• 2 cloves of garlic, finely minced
• 2 tsp shallot, finely minced
• Sea salt and freshly cracked pepper, to taste

Instructions

• Place the softened stick of butter in a bowl.
• Add the finely chopped dill, lemon juice & zest, garlic, and shallot. Season with sea salt and freshly cracked black pepper, to taste. Mix until well combined.
• Spoon on top of some plastic wrap and form into a log while rolling and wrapping with the plastic wrap. Pinch and fold or knot the ends.
• Store sealed in the refrigerator for at least an hour, until needed. Slice into coins and place on top of cooked meats, veggies, potatoes, or bread. Or, bring to room temperature and spread all over salmon, halibut, or shrimp before baking. Enjoy!

If you haven’t tried this amazing condiment then you are missing out! It’s terrific on just about everything. I’ve tried a few store-bought versions and loved them but decided to try making my own from a recipe I found on Chile Pepper Madness since I had all of the ingredients needed on hand. This delicious spicy chili crisp recipe is easy to make but you need to keep an eye on it towards the end of cooking because it can turn from perfectly golden brown to burned quickly. Our house smelled amazing all day long after I made this tasty and addictive condiment and we all love it.

How to Make Spicy Chili Crisp

Pour the oil into a small saucepan along with the serrano pepper, shallot, garlic, and Sichuan peppercorns. Place on the stovetop and heat over medium-low heat.

Simmer, stirring occasionally, for 20-30 minutes, or until the ingredients in the pot turn golden brown. Side Note: Watch carefully for the last 5 minutes so it doesn’t burn. Remove from the heat and allow the mixture to cool for a few minutes.

Meanwhile, place the crushed red chili flakes, Gochugaro seasoning, soy sauce, sugar, and msg (if you are using it) in a heat-proof container or glass jar.

Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside to cool & crisp up for a few minutes.

Add the crispy bits back to the spicy oil and stir well to combine. Seal with a lid and store in the refrigerator overnight to allow the flavors to develop more. Stir before serving.

Side Note: Store in an airtight container in the refrigerator for up to 1 month.

How to Eat Spicy Chili Crisp?

1. Use as a stir-fry finishing oil.
2. Drizzle on top of potstickers or gyoza
3. Add to buttered rice or fried rice.
4. Drizzle on chicken, pork, or steak
5. Add to soups–especially ramen!

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Spicy Chili Crisp

Course Condiment

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 1 cup

Author Adapted by Pam - For the Love of Cooking / Original by Chili Pepper Madness

Equipment

• Small Saucepan
• Glass Jar with Lid

Ingredients

• ¾ cup peanut or vegetable oil
• 1 serrano pepper, sliced thinly
• 1 small shallot, sliced thinly
• 5 cloves of garlic, sliced thinly
• ½ tsp Sichuan peppercorns **You can also use black peppercorns
• 2 tbsp crushed red pepper flakes
• ½ tbsp Gochugaru seasoning **You can also use smoked paprika
• ½ tbsp soy sauce
• ½ tsp sugar
• ¼ tsp msg, optional

Instructions

• Pour the oil into a small saucepan along with the serrano pepper, shallot, garlic, and Sichuan peppercorns. Place on the stovetop and heat over medium-low heat. Simmer, stirring occasionally, for 20-30 minutes, or until the ingredients in the pot turn golden brown. Side Note: Watch carefully for the last 5 minutes so it doesn't burn. 
• Remove from the heat and allow the mixture to cool for a few minutes. 
• Meanwhile, place the crushed red chili flakes, Gochugaro seasoning, soy sauce, sugar, and msg (if you are using it) in a heat-proof container or glass jar.  
• Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside to cool & crisp up for a few minutes.
• Add the crispy bits back to the spicy oil and stir well to combine. Seal with a lid and store in the refrigerator overnight to allow the flavors to develop even more. Stir before serving. 
• Side Note: Store in an airtight container in the refrigerator for up to 1 month.

I’ve been curious about hot honey for a long time so I finally decided to give it a try. Store-bought versions are super expensive so I just made a homemade version from a recipe I found on Sweet Cayenne. I planned on serving this tasty hot honey drizzle with crispy baked chicken (recipe to follow) but after trying it and realizing how amazing it is, I plan on using it with many different things.

Ways to Use Hot Honey Drizzle

Drizzle over:

• • Soft Cheese (Brie or Goat Cheese)
  • Grilled, Roasted, or Fried Chicken / Pork
  • Roasted Vegetables
  • Pizza
  • Biscuits / Cornbread
  • Toast

How to Make Hot Honey Drizzle

Place the honey, hot sauce, apple cider vinegar, crushed red pepper flakes, and salt in a small saucepan over medium heat. Stir to combine and heat until the mixture comes to a boil. Boil for 4 minutes, swirling the pan occasionally.

Remove from the heat to cool for a few minutes. Pour into a small glass jar to cool completely. Seal with a lid and store at room temperature in the pantry for up to 3 weeks. Enjoy.

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Hot Honey Drizzle

Course Condiment

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• Small Saucepan
• Small glass jar

Ingredients

• ½ cup honey
• 1 tbsp hot sauce
• 1 tbsp apple cider vinegar
• ¼ tsp crushed red pepper flakes
• ¼ tsp salt

Instructions

• Place the honey, hot sauce, apple cider vinegar, crushed red pepper flakes, and salt in a small saucepan over medium heat.
• Stir to combine and heat until the mixture comes to a boil. Boil for 4 minutes, swirling the pan occasionally. 
• Remove from the heat to cool for a few minutes. Pour into a small glass jar to cool completely. Seal with a lid and store at room temperature in the pantry for up to 3 weeks. Enjoy. 

Chili oil is my new favorite condiment. I love it drizzled on Asian food–especially potstickers, noodles, and rice. We just finished a bottle so I decided to try making a batch of homemade chili oil instead of buying it. I found several different recipes online that sounded similar to our favorite restaurant’s version and decided to try one from Healthy Nibbles. Luckily we have a huge Asian grocery store near our house so it was easy to find the ingredients. If you don’t have a market nearby you can probably find the ingredients on Amazon. The oil was fun to make and our house smelled incredible! We all loved the flavor of this chili oil and really enjoy how spicy it is. A little goes a long way!!!

How to Make Chili Oil

Place the crushed red pepper flakes, gochugaru (Korean chili flakes), Szechuan peppercorns, and salt in a large heat-proof glass jar or bowl.

Heat the vegetable oil in a saucepan over medium-high heat for about 3-4 minutes, or until hot.

Carefully pour the hot oil into the glass jar or bowl with the spices. The oil will sizzle and boil up so be careful and pour it slowly. Once it has settled down, add the minced ginger and garlic and give it a stir.

Stir the oil before serving. You can drizzle the oil on noodles, dumplings, or rice and you can also spoon the crushed pepper directly on dishes for more spice. Store in a tightly sealed jar in the refrigerator. The oil should keep for several weeks.

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Chili Oil

Course Condiment

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Resting time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1 cup

Author Adapted by Pam / Original by Healthy Nibbles

Ingredients

• 3 tbsp crushed red pepper flakes
• 3 tbsp gochugaru (Korean chili flakes)
• 1 tsp Szechuan peppercorns (optional)
• 1 tsp salt
• 1 cup vegetable or neutral oil
• 2 tbsp fresh ginger, minced
• 3 cloves of garlic, minced

Instructions

• Place the crushed red pepper flakes, gochugaru (Korean chili flakes), Szechuan peppercorns, and salt in a large heat-proof glass jar or bowl.
• Heat the vegetable oil in a saucepan over medium-high heat for about 3-4 minutes, or until hot. 
• Carefully pour the hot oil into the glass jar or bowl with the spices. The oil will sizzle and boil up so be careful and pour it slowly. Once it has settled down, add the minced ginger and garlic and give it a stir. 
•  Allow the oil to cool to room temperature, about 20 minutes.
• Stir the oil before serving. You can drizzle the oil on noodles, dumplings, or rice and you can also spoon the crushed pepper directly on dishes for more spice.
• Store in a tightly sealed jar in the refrigerator. The oil should keep for several weeks.

I am serving steaks for dinner tonight and I wanted to make them a little extra special by topping them with some garlic-herb compound butter. Compound butter is not only super simple to make, but you can also use whatever herbs you have on hand, and it makes everything you top it with a little more flavorful. This garlic-herb compound butter is wonderful topped on cooked veggies, potatoes, pasta, meat, and seafood and it’s also really tasty slathered on freshly baked bread.

How to Make Garlic-Herb Compound Butter

Place the softened stick of butter in a bowl. Add the finely chopped parsley, and garlic, shallot. Season with sea salt and freshly cracked black pepper, to taste. Mix until well combined. Spoon on top of some plastic wrap and form into a log while rolling and wrapping with the plastic wrap. Pinch and fold or knot the ends.

Store sealed in the refrigerator for at least an hour, until needed. Slice into coins and place on top of cooked meats, veggies, potatoes, or bread. Enjoy!

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Garlic-Herb Compound Butter

Course Condiment

Cuisine American

Prep Time 10 minutes minutes

Refrigerator prior to serving 1 hour hour

Servings 8 tablespoons

Author Pam - For the Love of Cooking

Ingredients

• 1 stick of butter, softened to room temperature (8 tablespoons)
• ¼ cup fresh parsley, finely chopped
• 2 cloves of garlic, finely minced
• 2 tsp shallot, finely minced
• Sea salt and freshly cracked pepper, to taste

Instructions

• Place the softened stick of butter in a bowl.
• Add the finely chopped parsley, and garlic, shallot.
• Season with sea salt and freshly cracked black pepper, to taste. 
• Mix until well combined. 
• Spoon on top of some plastic wrap and form into a log while rolling and wrapping with the plastic wrap. 
• Pinch and fold or knot the ends. 
• Store sealed in the refrigerator for at least an hour, until needed. 
• Slice into coins and place on top of cooked meats, veggies, potatoes, or bread. Enjoy!

This herby garlic confit recipe from Bon Appétit looked amazing, and I couldn’t wait to make it. I slow-baked the separated cloves of garlic in extra virgin olive oil with fresh thyme, oregano, and a bay leaf for 90 minutes, and the result is roasted garlic cloves with the added benefit of a herb-garlic flavored olive oil to use however we want. I can’t wait to use the roasted garlic on toast, in mashed potatoes, added to pasta, with veggies, eggs, and soups–the possibilities are endless. The oil will be used for salad dressings or vinaigrettes, a bread dipper, sautéing meats & veggies, and as a finisher for soups and pasta. The garlic turned out amazing, and the olive oil is so flavorful. This herby garlic confit recipe is a keeper!

Herby Garlic Confit

Ingredients:

• 2 heads of garlic cloves separated, unpeeled
• Sprig of fresh thyme
• Sprig of fresh oregano
• 1 bay leaf
• ¾ cup extra-virgin olive oil

How to Make Herby Garlic Confit

Preheat the oven to 250 degrees.

Place the separated garlic cloves (with the skin still on) in a small baking dish along with the fresh thyme, oregano, and bay leaf.

Pour the olive oil on top.

Cover with tin foil and place into the oven to bake for 75-90 minutes, or until the cloves are softened and jammy on the inside.

Store in an airtight container in the refrigerator for up to two weeks.

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Herby Garlic Confit

Course Condiment

Cuisine French

Prep Time 5 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 1 cup

Author Pam - For the Love of Cooking / Original bon appétit

Equipment

• Small Baking Dish

Ingredients

• 2 heads of garlic cloves separated, unpeeled
• Sprig of fresh thyme
• Sprig of fresh oregano
• 1 bay leaf
• ¾ cup extra-virgin olive oil

Instructions

• Preheat the oven to 250 degrees.
• Place the separated garlic cloves (with the skin still on) in a small baking dish along with the fresh thyme, oregano, and bay leaf.
• Pour the olive oil on top.
• Cover with tin foil and place into the oven to bake for 75-90 minutes, or until the cloves are softened and jammy on the inside.
• Store in an airtight container in the refrigerator for up to two weeks.

I recently made a recipe for a classic Caesar salad topped with garlic-infused olive oil-baked croutons. I liked the idea of the garlic-infused oil and wanted to try making it again for other uses. I found a recipe on Epicurious that slowly cooked the whole garlic cloves in cold olive oil until the garlic was golden but not burned, and I thought that sounded tasty. The result was a delicious garlic oil that tasted wonderful when cooking or roasting, when drizzled on salads and veggies right before serving. We also found that potato bread was terrific dipped in this garlic-infused oil. I’m excited to prepare more flavor-infused oils–next time with herbs!

Garlic-Infused Olive Oil

Ingredients:

• ½ cup good olive oil
• 4 cloves of garlic

How to Make Garlic-Infused Olive Oil

Place the olive oil in a small saucepan with the four garlic cloves and slowly heat the olive oil on low, watching it carefully after 15 minutes, so the garlic cloves don’t burn.

Simmer for 30-35 minutes, or until the garlic cloves are light golden brown.

Remove from the heat and smash the garlic cloves lightly with the back of a spoon. Let the olive oil cool with the smashed garlic cloves for another 30 minutes.

Strain the garlic-infused olive oil through a fine sieve before funneling it into a small oil dispenser.

The garlic-infused flavored oil can be stored in an airtight container in the refrigerator for up to 1 month. Enjoy!

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Garlic-Infused Olive Oil

Course Condiment

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Author Pam - For the Love of Cooking / Original from Epicurious

Equipment

• Small Saucepan
• Fine Sieve
• Glass jar

Ingredients

• ½ cup good olive oil
• 4 cloves of garlic

Instructions

• Place the olive oil in a small saucepan with the four garlic cloves and slowly heat the olive oil on low, making sure to watch it carefully after 15 minutes, so the garlic cloves don't burn.
• Simmer for 30-35 minutes, or until the garlic cloves are light golden brown.
• Remove from the heat and smash the garlic cloves lightly with the back of a spoon.
• Let the olive oil cool with the smashed garlic cloves for another 30 minutes.
• Strain the garlic-infused olive oil through a fine sieve before funneling it into a small oil dispenser.
• The garlic-infused flavored oil can be stored in an airtight container in the refrigerator for up to 1 month. Enjoy!