KETCHUP TIME
We all have almost-empty bottles and jars of condiments languishing in our fridges, especially those one-offs we buy for specific recipes that we'll likely never use again or maybe items we simply overbought. Don't throw those little bits out, because there are plenty of ways to use them up in other recipes. If you've got leftovers like hoisin, balsamic vinegar, sriracha, or mustard to use up, check out these condiment-friendly recipes.