Cooks looking for a way to use the last of the summer's tomatoes, cucumbers or peppers should consider making their own condiments. Emily Gassman of Em's in Salt Lake City serves a home-made green jalapeno jelly with lamb chops and adds a habanero pepper jelly to her chocolate ice cream. Chef Chad Horton of the city's Metropolitan restaurant turns yellow heirloom tomatoes and white vinegar into a ketchup accompaniment for his mini hamburger sliders.

Related Summaries