Condiments – Page 6 – PepperScale

Spicy Piccalilli

Perhaps the best condiment on earth…

And no, we aren’t overstating it. Spicy piccalilli is a British condiment treat. A mishmash of fruits, vegetables, chili peppers (in this case jalapeño peppers, red or green), vinegar, and tons of spices. It’s such a crazy mix, and yet it just works. It’s spicy, tangy, and bold – a vegetable chutney with total attitude.

There are many uses for piccalilli. Try it as a side with sausage or eggs. Use it as a compliment to cheeses and cured meats. Or try it as a sandwich condiment that goes way beyond your typical ketchup or mustard. Really any dish where meat or cheese is part of the mix is a perfect opportunity to break out the piccalilli.

Chipotle Olive Oil

by Matt Bray

A delicious smoky, earthy dipper and marinade…

If you love smoky, earthy flavors, then chipotle olive oil is certain to make you smile. Chipotle peppers (smoked and dried jalapeño peppers) bring both that rustic flavor and just enough spice. Though you can amp things up more by adding more chipotles or (to keep things from getting too smoky, if that’s a thing) a little crushed red pepper during the cooking process.

Chipotle olive oil is delicious as a dipper with crusty bread – it’s a real “rustic on rustic” flavor experience. And we love it as a marinade for steaks, chicken, and seafood. Try it with grilled shrimp – it’s yum.

Spicy Plum Sauce

by Matt Bray

A boldly fruity fiery dipping sauce…

Plum sauce is a delicious side to Chinese food, particularly anything that’s fried. Sweet, sour, and – in our case – fiery, this bold condiment really provides a real punch to fried egg rolls in particular.

Beyond Chinese, try this spicy plum sauce as a chicken tender dipper. The heat comes comes simply from common cayenne pepper powder, so it’s easy to control and adjust. This is an excellent alternative to your typical barbecue dipping sauce.

Spicy Southwest Salad Dressing

by Matt Bray

Add a little Tex-Mex flavor to your greens… If you have Ranch dressing at the ready, a decently stocked spice rack, and a few common kitchen ingredients, you’re ready to make a delicious spicy Southwest salad dressing. This is a 5-minute “whip it up” recipe that’s still …

Aji Amarillo Aioli

by Matt Bray

Delicious with fried food…

We love the aji amarillo for its sunny, bright flavor and its unexpected heat. It’s a flavor that goes far. In fact, adding just a touch of aji amarillo paste (or aji amarillo powder if you prefer) to a little mayonnaise creates a delicious dipping sauce that’s perfect as an alternative to tomato-based cocktail sauces for fried foods. Try it with fried shrimp or simply with fries – really anything in-between. Looking for an aji amarillo sauce that’s a little less full-on “mayo’y”? Take a look at this recipe.

Chipotle Ranch Dressing

by Matt Bray

Ranch dressing all amped up…

For those that love the creamy tang of ranch dressing, get ready for a taste bud revolution. Chipotle ranch dressing takes what’s best with ranch and layers in heat and a hint of smoke. It turns an everyday salad into something bold.

This touch of Tex-Mex serves more than simply salad, too. As a veggie dipper, it’s delicious. We especially love the chipotle pepper smokiness paired with the sweetness of carrots. And if you’re having buffalo wings, try chipotle ranch instead of the regular plain Jane dressing for a little extra fire.

Pineapple Jalapeño Jam

by Matt Bray

Tropical flare… The mix of tropical fruit tang, sweet, and spicy in this pineapple jalapeño jam is such a perfect combo. Seriously very few things pair as well as tropical fruit and chili peppers, and while pineapple jam may not be a daily driver preserve …

Cranberry Jalapeño Jam

by Matt Bray

Deliciously tart with a tickle of spice…

Cranberry jalapeño jam is a perfect season-changing flavor. Late summer spice meets autumnal tang. It’s a delicious jam for use during the holidays to deliver an extra seasonal zip to the table. Though, don’t let it festiveness keep you from making it any time of the year. It’s just as tasty in summer.

The current recipe calls for seeding the jalapeño peppers, and that provides a tickle of heat. If you want more, leave those jalapeño seeds in. It’ll provide the extra kick spice lovers crave.

Habanero Ketchup

by Matt Bray

Your burger will never be the same…

Ready to graduate from jalapeño slices? Go with habanero heat! Habanero ketchup is at the upper echelon of spicy condiments, especially if you leave the seeds in during the cooking process (recommended only for extreme eaters). Even without the seeds, this is not a ketchup for the timid. It’s blazingly hot, but with that sweet tomato tang that pairs with burger oh so well. But don’t stop there, habanero ketchup is delicious wherever standard ketchup is in order: as a dip for fries, as a topper for meatloaf, or even as a tangy glaze for BBQ. Don’t forget a squirt on your next hot dog, too, to really amp things up.

And, of course, we can’t leave you without our cautionary note: Use gloves when handling habaneros. All chilies can give you chili burn, but chili burn from extra hots and above (like the habanero) is at another level. Protect yourself while handling them throughout the cooking process.

Homemade Habanero Mustard

by Matt Bray

Habanero heat, wicked tang…

This is one big and bold mustard, that’s for sure. Habanero peppers as the base deliver an extra hot punch. Be sure you and your guests are ready for this step up in condiments (and label properly) as it’ll come as a heated surprise.