Ready to graduate from jalapeño slices? Go with habanero heat! Habanero ketchup is at the upper echelon of spicy condiments; 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, …
This is one big and bold mustard, that’s for sure. One habanero pepper goes into a coarse, whole-grain mustard made from scratch, and it brings serious heat. Be sure you and your guests are ready for this step up in condiments, and label the jar …
With only a hint of heat, this deliciously sweet and tangy red pepper aioli is family friendly and very versatile. Try it as a dipping sauce for breads and cheeses or use it as an entree sauce. It’s a simple way to boost the flavor …
Two ingredients and a minute of stirring: harissa paste turns plain ketchup into an earthy, gently spicy sauce for burgers, fries and anything fried.
Mayonnaise, sweet relish, capers and Old Bay stirred into a tartar sauce made for crab cakes, with optional cayenne for more heat.
Sriracha blended with melted butter, lime and a pinch of cayenne, plus how hot it gets, ways to change it up, what to serve it with, and how long it keeps.
Scorching hot… This is one simple, yet super-hot recipe. Ghost pepper oil can bring a layer of sun-like fire to your cooking. Whether you want to use it alone (or as a base) for a simple bread dip or as the fiery marinade for your next delicious …
A homemade sweet Thai chili sauce with sugar, rice vinegar, garlic and sambal oelek. Sweet, tangy and mildly hot, it’s ready for egg rolls, wings and glazes in about 15 minutes.
A cup of maple syrup and half a teaspoon of cayenne make a sweet, warm topping for pancakes and waffles, and an easy glaze for pork.
Cocktail sauce already has heat in it. The horseradish sees to that. What Tabasco adds is a second kind of burn on top of the first, which is more interesting than just making the sauce hotter. Six ingredients, one bowl, five minutes of work. Then …
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