<p style="text-align: center;"><img class="aligncenter" style="border: 0pt none;" src="http://www.remain-silent.com/cm/myplate/recipes/sauce.JPG" alt="sauce" width="450" height="440" />

<span style="font-size: xx-small;">image by <a href="http://www.cravenmaven.com">craven maven</a></span></p>

For the past few weeks I have bemoaned the cooking funk that I've been stuck in. That funk was gloriously eliminated last weekend when I rolled up my sleeves, roasted, pureed, soaked, boiled and concocted two sauces and a dip to add to my kitchen staples.

The amazing thing about sauces and dips is just how versatile they are, serving as salad dressing, over veggies, a side to eggs or chased around the plate with a piece of warm wholewheat pita.

I am not very good at sticking to a recipe, preferring to use them as a basis and then mix it up along the way. I highly reccomend you make the following three this weekend, I assure you it will make your next week very tasty.

Coquette's <a href="http://www.coquetteanddove.co.uk/2011/04/finger-lickin-red-pepper-sauce.html">red pepper sauce</a> { I used a mix of <a href="http://www.sunsetproduce.com/product/peppers/ancient-sweets">ancient sweets</a> and bell peppers for this }.

Home made <a href="http://www.elledecor.com/entertaining-travel/articles/classic-american-ketchup-recipe">Classic Ketchup</a> { Inspired by the red pepper sauce, I decided to roast my tomatoes for this recipe instead of cooking them stove top, then pureeing them when cooled and skinned. I also added ginger but nixed the mace and maple syrup! }

<a href="http://www.ehow.com/how_2001371_make-hummus.html">Hummus</a> { simply glorious, I like to keep it simple and load it up with garlic and a whole fresh squeezed lemon. I also used dried chickpeas but soaked them for 24 hours then strained them, covered with water and boiled slowly for a solid hour with a half a teaspoon of curry powder in the water.  It adds a certain..something. }

I hope you make, taste and enjoy!