Substitutes for condiments

14 cards, each with the best swap and the amount to use. Open one for every option, stamped.

In this drawer

14 cards

6 options
Out of Aji amarillo paste
Use Yellow bell pepper + habanero
3:1 yellow bell pepper to habaneroWorks
6 options
Out of Anchovy paste
Use Anchovy fillets
2-3 fillets per 1 tspTweak it
7 options
Out of Balsamic glaze
Use Balsamic vinegar reduced on the stove
1 cup vinegar yields about 1/3 cup glazeWorks
6 options
Out of Gochujang
Use Sriracha + miso paste
½ tbsp sriracha + ½ tbsp miso paste per 1 tbsp
6 options
Out of Lime pickle
Use Mango pickle (aam ka achar)
Same amountWorks
3 options
Out of Malt vinegar
Use White vinegar
Same amount
6 options
Out of Mango pickle
Use Lime pickle (nimbu ka achar)
Same amountTweak it
6 options
Out of Non-brewed condiment
Use Malt vinegar
Same amountWorks
3 options
Out of Relish
Use White vinegar
Same amount
6 options
Out of Saba (grape must syrup)
Use Reduced grape juice
Same amountWorks
6 options
Out of Sekanjabin (Persian mint vinegar syrup)
Use Homemade sekanjabin
2 cups sugar : 1 cup water : ¼ to ½ cup vinegar : 1 large handful fresh mintWorks
6 options
Out of Sinamak (Filipino spiced vinegar)
Use Two-minute homemade sinamak
1 cup vinegar to 4 garlic cloves, 3 to 6 chiles, 1 in ginger, 1 shallot, 1 tsp peppercornsWorks
6 options
Out of Sumac molasses
Use Pomegranate molasses plus lemon juice
1 tbsp molasses + ½ tsp lemon juice per tbspWorks
6 options
Out of Tapenade
Use Two-minute homemade tapenade
Same amountWorks