• 1/2 cup coarsely chopped fresh cayenne peppers, or any red pepper, heat level to taste
• 4 cloves garlic, minced
• salt, to taste
• 1 cup olive oil
• 1/4 cup cane vinegar

Cayenne Pepper Sauce

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• 2 large red or green tomatoes, preferably Creole, finely chopped
• 1 red onion, finely chopped
• 1 small red bell pepper, seeded, finely chopped
• 1½ teaspoons salt
• 1 cup white wine vinegar
• 2 cloves garlic, minced
• Louisiana-style hot sauce

• 1 small onion, roughly chopped
• 1 rib celery, roughly chopped
• 2 cloves garlic, peeled
• 3 green onions, roughly chopped 
• 1⁄4 cup fresh parsley leaves, loosely packed
• 2 tablespoons prepared horseradish
• 1/2 cup mayonnaise
• 1/4 cup freshly squeezed lemon juice
• 3 tablespoons Creole mustard
• 3 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• salt, pepper, Louisiana style hot sauce 

• 2 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• 3 tablespoons extra-virgin olive oil
• 2 cups tomatoes, peeled, finely chopped (Creole tomatoes preferred)
• 1 small onion, finely minced
• 1⁄2 small bell pepper, finely minced 
• 2 cloves garlic, finely minced
• salt, pepper, Louisiana-style hot sauce

• 2 bags (12 ounces each) fresh or frozen cranberries
• 1½ cups sugar
• 4 wide strips orange zest, plus 1 cup fresh orange juice
• 1/4 teaspoon cinnamon
• coarse salt and ground pepper

Spiced Orange-Scented Cranberry Sauce

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• 1 bag (12 ounces) frozen cranberries
• 1 jar (12 ounces) red-currant jelly

Quick Cranberry Sauce

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• 1/4 cup red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon cracked black pepper
• 1/2 cup olive oil
• 1 medium red onion, chopped
• 3 ribs celery, thinly sliced
• 1 small green bell pepper, finely chopped
• 3 cloves garlic, minced
• 1 cup finely chopped carrot
• 1 cup pitted green olives with pimiento, drained and chopped
• 1 cup ripe black olives, drained and chopped
• 3 tablespoons nonpareil capers

Olive Salad for Muffuletta

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• 1 gallon cucumbers, sliced very thin
• 10 medium or 20 small onions, sliced very thin
• 2 green peppers (1 red makes it pretty), sliced very thin
• 1/2 cup salt
• 2 trays ice
• 5 cups vinegar
• 5 cups sugar
• 1/2 teaspoon tumeric
• 1/2 teaspoon ground cloves
• 2 tablespoon mustard seed
• 1 teaspoon celery seed 

Bread and Butter Pickles

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• 2 cups packed fresh basil leaves, washed and dried
• 2 to 4 garlic cloves, peeled
• 1/2 teaspoon sea salt
• 1/2 cup toasted pecans
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra-virgin olive oil

Basil Pecan Pesto

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• 1 tablespoon prepared horseradish, plus a little for garnish
• ​1 cup ketchup
• ​1 teaspoon mild Louisiana pepper sauce, such as Crystal brand
• ​1/2 teaspoon worcestershire sauce
• ​pinch of kosher salt
• ​pinch of freshly ground black pepper