Try this super simple homemade enchilada sauce just in time for Cinco de Mayo. Sure, you can buy it in a can. But making your own sauce is not only healthier but also more adaptable to your personal tastes. This simple red enchilada sauce is my favorite because the flavors are so pronounced. It's made with my husband's famous (and easy) homemade taco seasoning mix, a favorite at our house. Make your enchilada sauce with your own favorite taco seasoning blend to craft your new favorite enchilada sauce.

Vidalia onions have always been a delicacy in Georgia and the Southeastern U.S., but their sweet yet tangy flavor is spreading worldwide. Try this simple sweet onion jam recipe to preserve any onions you can keep around long enough to store!

Preserved lemons are a key ingredient in Moroccan cooking. A little bit sour, a little bit salty, they add a very distinctive seasoning to your favorite North African dishes. You can easily find them in stores selling Moroccan products, but it's easy to make your own, ensuring that only the best organic lemons are used. Before all of winter's citrus has disappeared, make a batch (or several!) of these preserved lemons, to have on-hand for Moroccan cooking.

Hot sauce is the must-have condiment for any foodie and hostess, and can often prove to be the perfect ingredient for adding that extra bit of bite to a favorite mole or salsa recipe. However, many commercial hot sauces contain dubious ingredients such as high fructose corn syrup, highly processed vinegar and sulfites including sodium benzoate and potassium benzoate. These sizzlers might spice up a dish, but their burn may be deteriorating your stomach lining rather than warming your belly…So, why not take matters into your own hands and make your own fiery, preservative-free hot sauce recipe?

The time has come for cloves, cinnamon and ginger. Molasses and brown sugar. Pumpkin, butternut squash and sweet potatoes... Oh yes, it’s definitely fall.

Is there anything more decadent, more delicious, more heavenly than caramelized onions? They dress up a steak, flavor a quiche, and make the perfect jam to enjoy alongside cheese, on sandwiches, or, just by itself.

If you've ever been to a tiny, family-run New England inn at harvest time (or if you're lucky enough to have a mom, aunt, grandma or godmother who lives there), you've probably gotten to know the pure decadence that is a heaping spoonful of apple butter spread over your toast. Apple butter is rich and delicious, a true treat. But contrary to its name, apple butter doesn't actually contain any butter at all!

John Klein, Organic Authority's very own CTO (and Laura's husband!) wrote this fig jam recipe. How cute is that?! 

If you have an abundance of figs from your fig tree, or if you're lucky enough to spot them on sale at your local market, make this delicious fig jam recipe! Our neighbor every year gives us pounds upon pounds of figs from his tree (we could never eat them all), so we jam! We give these away as hostess and holiday gifts and our friends invariably come back asking for more.

Achieving the correct viscosity for this putter can be tricky, since the cooking time varies according to the ripeness of the plums. After the butter is simmered, it should have the thickness of heavy (double) cream, and once it cools a bit, it should drip thickly from a spoon.

This uncooked marinara sauce is made from both sun-dried and fresh cherry tomatoes, along with ample basil and olive oil. Served over a bed of zucchini “noodles,” it’s an invigorating way to get your pasta fix while eating a plate full of veggies. If raw vegetable noodles aren’t your thing, feel free to enjoy this bright, aromatic sauce with any ol’ cooked pasta.