Homemade Ketchup


Preparing your own fresh batch of homemade ketchup is so much easier than you’d think! All you need is a few fresh tomatoes and the rest of the ingredients are most likely already in your pantry. Seriously.

The first part of the process takes some time since the vinegar has to boil down to almost nothing, leaving only the flavor. But, once the boiling is over, all you need to do is transfer the remaining ingredients to a Magic Bullet cup and blend them together to create your very own homemade ketchup!

By making your own ketchup at home, you can choose the best tomatoes and control the salt and sugar content. There are no preservatives added to this recipe, so be sure to store your ketchup in the refrigerator and use it up within a few days.



Homemade Ketchup
  • 1 lb ripe tomatoes, chopped
  • 1 Tbsp olive oil
  • 1/2 yellow onion, chopped
  • 1/4 cup brown sugar
  • 2 Tbsp apple cider vinegar
  • 1/4 tsp. garlic powder
  • 1/4 tsp. celery salt
  • 1/8 tsp. allspice
  • 1/2 tsp. salt
  1. Heat olive oil in a small saucepan over medium heat and add the onions. Cook until soft, about 7 minutes.
  2. Add the remaining ingredients and bring to a boil, then reduce the heat to a simmer and cook for 1 hour, stirring occasionally.
  3. Allow to cool, then transfer the mixture to a Magic Bullet cup and blend until smooth.

Makes 1 cup


Steak Fajita Marinade


My absolute favorite dish to order at Mexican restaurants is fajitas. Why? They are the most exciting, usually brought out on a sizzling hot cast iron pan, steaming and made to order!

It may not seem like the easiest thing to make at home, but it’s actually simpler than you’d think. Add the required marinade ingredients to your Magic Bullet, pour over your meat and chill in the refrigerator for at least 4 hours to allow the flavors to absorb. For the authentic experience at home, serve the fajitas still sizzling hot from your cast iron pan right onto the dinner table!



Steak Fajita Marinade
  • 1/4 cup olive oil
  • Fresh juice of 1 lime
  • 2 garlic cloves, finely chopped
  • 1/4 cup cilantro, freshly chopped
  • 1 1/2 tsp. ground cumin
  • 1 Tbsp Worcestershire sauce
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • Pinch crushed red chili peppers
  1. Add all ingredients to your small Magic Bullet cup and pulse a few times until blended.
  2. Pour the marinade over the chopped meat, mix well and cover.
  3. Chill in the refrigerator for at least 4 hours before cooking.

Makes 1/2 cup marinade

You may think you’ve had good hummus. And maybe you have. But have you had the best hummus? This is a reasonably quick and quite easy way to make what I think of as restaurant-style hummus: ultra smooth and rich with tahini, night and day better than the stuff in the tubs.

This hummus has secrets on top of secrets beneath secrets. The first secret is to use dried chickpeas, soaked overnight, rather than canned, to give a fine and not mealy texture. The second secret is to peel the chickpeas. If that sounds like a drag, then wait for the third secret: cook the chickpeas in baking soda, then boil them, and the chickpea skins slid right off. The peeled, dried chickpeas produce the smoothest, finest hummus of all time. And a healthy dose of tahini and fresh lemon doesn’t hurt, either.

If all that sounds like a lot of work, it isn’t really: soak the chickpeas overnight, give them a quick sauté and boil, and blend them up to make the best hummus of your life.





The Absolute Best Hummus
  • 1/2 cup dried chickpeas
  • ½ tsp. baking soda
  • 2 cups water, plus two tablespoons
  • 1/3 cup tahini
  • juice of ½ lemon, or more to taste
  • 1 clove garlic, peeled
  • ½ tsp. salt or to taste
  1. The night before, put the chickpeas in a bowl and cover them with water, at least twice as much water as chickpeas by volume. Soak overnight.
  2. The next day, drain the chickpeas and put a saucepan over medium-high heat. Add the drained chickpeas and the baking soda and cook for three minutes, stirring constantly.
  3. Add the two cups of water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface, for about thirty minutes.
  4. Blend the garlic clove in the Magic Bullet. Drain the chickpeas and put them and all the other ingredients in the Bullet. Blend, adding more water, salt or lemon to taste. Serve.

Cashew Dip


Have you ever made cashew dip? It’s healthy and tastes delicious when used as a dip for vegetable snacks. Cashews are soaked in water and blended with garlic, lemon juice and mustard for a vibrant and savory flavor and then turned into a creamy dip. You can control the consistency by adding more or less water. For more of a spread, which goes great with crackers, add a little less water.

For your next party, give this healthy dip a try on your appetizer table and watch it disappear!



Cashew Dip
  • 1 cup cashews, soaked in 2 cups water 2-4 hours or overnight
  • 1 Tbsp olive oil
  • ¼ cup water
  • 2 Tbsp lemon juice
  • 2 cloves garlic
  • 1/2 tsp. apple cider vinegar
  • 1 Tbsp dijon mustard
  • Salt and pepper
  1. Add all ingredients to a small Magic Bullet cup and pulse several times until you reach a smooth consistency.

Makes 1 cup


Veggie Ranch Dip


A solid veggie dip is a must-have for any party. (Author’s note: it’s also almost exclusively how I ate raw vegetables before I was 15.)

The base of this dip is ranch dressing, the granddaddy of raw vegetable dips. And what better way to enhance the dip than with more vegetables? One of the best parts about having a Magic Bullet is being able to add ingredients to dishes you otherwise wouldn’t have the opportunity to. Here, I’ve added bell pepper, carrots and broccoli.

Most ranch dressing recipes call for buttermilk. I’ve chosen instead to combine lemon juice and milk, a common substitute for buttermilk (and one that’s better for you!)





Veggie Ranch Dip 
  • 1 cup of sour cream
  • 1 bell pepper
  • Handful of baby carrots (or one large carrot)
  • 1/3 head of broccoli
  • 1/2 cup of milk
  • 1 Tbsp of lemon juice
  • 2 Tbsp of parsley
  • Hot sauce
  • Garlic powder
  • Salt & pepper
  1. Combine milk and lemon juice in a bowl, stir and set aside for ten minutes to sit.
  2. Chop carrots, broccoli and pepper.
  3. Combine sour cream, milk and lemon, vegetables and parsley with garlic powder, hot sauce, salt and pepper (to taste) in Magic Bullet.
  4. Blend until smooth.

Best served with – what else? – fresh vegetables!


This is a recipe for people who love a refreshing, simple, sinus-clearing hot sauce. Naysayers be warned (and shamed): this is not for those with overly sensitive tongues. This recipe is also one that favors the jalapeño pepper. Feel free to substitute another pepper you prefer – habanero or serrano peppers are delicious alternatives.





Jalapeño Hot Sauce
  • 10 jalapeño peppers
  • 2 garlic cloves
  • 3/4 onion
  • 1/2 Tbsp vegetable oil
  • 1 cup of water
  • 1/2 cup of distilled white vinegar
  1. Slice jalapeño peppers length-wise. This will allow you to regulate how many seeds you add to your hot sauce. Err on the side of caution: you’ll still feel the heat with even a small amount of seeds in there.
  2. Lightly chop onion and garlic cloves. Combine with jalapeños, oil, water and vinegar in Magic Bullet.
  3. Blend until desired consistency.

Great to serve with chips, or on top of whatever dish you’re serving! Just be sure to try it first to test its heat and decide how much you should add.


Wouldn’t it be great if there was a way to quickly and easily make a sauce for fish or chicken that was tangy, tasty, and healthy? Oh wait…

An ongoing project of mine is crispy skinned salmon, having had a nearly perfect version at a wedding (of all places) a few years ago. That’s still in progress: I don’t know if I’m not using enough oil or heat or losing the crispy skin because I’m keeping the fish too juicy (ha) or what. As with many things, getting it pretty good is easy, but getting it really, really good is hard.

In any event, this yogurt sauce is a keeper whether or not I ever get the fish right. I used a Meyer lemon, which is a nice touch if you can find it, for an orangey lemon citrus punch, but you could use a regular lemon or orange juice for that matter. The combination of yogurt and citrus is extra-tangy, which I like, and the combinations of dill and salmon and dill and yogurt are classics.

The Magic Bullet does a great job of making this sauce taste great quickly and easily. It’s also especially good for cleanup. I usually just stick the whole thing (well, not the whole thing, but the parts that actually get dirty) in the dishwasher and presto change-o: it’s as good as new the next day.




Lemon Yogurt Dill Sauce
  • 1 small package Greek yogurt, full or low-fat
  • 1 lemon, preferably Meyer
  • 1 small clove garlic, peeled
  • several sprigs dill
  • ½ tsp. salt
  • 1 Tbsp olive oil, or to taste
  1. Add all ingredients to Magic Bullet and blend.


Eating sausage with peppers and onions can be messy. You’re often negotiating the incompatible sizes and shapes of these vegetable spears inside sausage your sandwich, which can lead to dripping oil and messy faces. For this recipe, we’re going to reduce the pepper and onion spears you love so much to a chop that’ll go well with any way you choose to eat your sausage.






Sautéed Pepper and Onion Chop
  • 1 onion
  • 2 bell peppers
  • a splash of oil
  1. Add chopped peppers and onion onto grill or frying pan with oil and begin to sauté.
  2. While browning, add sausages to cook and share flavor.
  3. Place peppers and onion into Magic Bullet and blend.
  4. Spread over your sandwich and enjoy!




Last night was Fish ‘n Chips night, so I made some homemade tartar sauce to go with it. Yes, they sell it pre-made at grocery stores, but it tastes so much more fresh if you quickly whip some up at home with the Magic Bullet. It seriously takes less than 5 minutes to make. This tartar sauce is bursting with flavor and is guaranteed to be an essential addition to your dish. Enjoy!



Quick and Easy Tartar Sauce
  •  1/3 cup mayonnaise
  • 1 tsp. mustard
  • 2 Tbsp diced pickles
  • 1 Tbsp capers
  • 1 Tbsp white wine vinegar
  • Pinch of salt and black pepper
  1.  Add all ingredients to a small Magic Bullet cup and pulse a few times (should be a little chunky).

Makes 1/2 cup

There are some times when you want unadorned, perfectly-cooked steak, with a crispy salty crust and a warm medium-rare center. And then there are times when you get a little bored of simply cooked steak and want something a little more complex. This is for those other times: a salty, savory, tangy, funky umami sauce to top your perfectly cooked steak (or chicken or pork).

If you’ve never used miso before, this sauce is a great place to start. Miso (fermented soybeans) is a great way to provide salt and depth of flavor without too much else to distract you. Lately, I’ve even seen miso in the Asian section of my regular grocery store. And it takes particularly well to steak, which is sometimes aged and fermented itself to bring out meaty, umami notes. Lime zest also provides a complex, vaguely beguiling layer of flavor.

I’d highly recommend taking advantage of low-sodium versions of soy sauce and butter here, as the miso itself is pretty salty. You can also vary the butter up and down as much as you like; if company is coming, I’d recommend the full-butter version, but I’ve tried it with as little as one-third as much butter and it’s still delicious, albeit less luxurious.

The Magic Bullet does a great job of blending everything together and you can even take advantage of its microwave-safe properties (without the blade attached!) to heat everything up.





Miso Lime Steak Sauce
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup miso
  • 2 tsp. dry mustard powder
  • 1 tsp. brown sugar
  • 1/4 tsp. pimento (smoked paprika, or use regular paprika)
  • Zest of 1 lime
  • 12 Tbsp unsalted butter, cubed and chilled (or use ess)
  1. Add all ingredients except butter to Magic Bullet. Attach lid without blade and shake. Microwave on high heat for two minutes.
  2. Add a few cubes of butter and attach blade. Run Bullet until well-blended, then add a few more cubes of butter and repeat.