Condiments | Page 7 of 8

Habanero Ketchup

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.

Red Pepper Aioli

by Matt Bray

Sweet red…

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 of grilled chicken. Or try it as a spread for vegetable sandwiches – it really amps the flavor.

The recipe calls for only a dash of crushed red pepper, but feel free to be heavy-handed if you’re looking for that extra spice.

Harissa Ketchup

by Matt Bray

An earthy ketchup with heat…

Making harissa ketchup is about as simple as can be, yet it sure does pack an amazing amount of spice complexity. The harissa mellows the ketchup tang with the earthiness of cumin, coriander, and garlic. Then there’s a subtle grassy cilantro flavor, a hint of mint, and a solid spiciness to boot. This is a delicious option for burgers, turning the everyday patty into something special. Or use it as a dipping sauce for fried foods – it’s a perfect pairing for garlic or sweet potato fries.

Old Bay Tartar Sauce

by Matt Bray

Heaven with crab cakes…

There’s no denying the uber-love for Old Bay in our spice rack – the Maryland crab seasoning has the perfect mix of mild heat and bold spices. It’s so distinctive and flavorful. No crab cake is right without a little Old Bay along for the ride.

One of our favorite ways to bring that Old Bay flavor to crab cakes – or really any seafood – is via homemade Old Bay tartar sauce. The mix of mayonnaise, sweet relish, and Old Bay delivers a flavor wallop – tangy, creamy, warm, and earthy all in one. The heat in Old Bay comes from paprika in the seasoning itself. If you want a little extra fire to the flavor, add a half teaspoon of cayenne pepper powder to the mix.

Fiery Sriracha Butter

by Matt Bray

So buttery good, and then there’s that kick…

Sriracha sauce can take the simplest of condiments and turn it into something so much more. For instance, when butter meets the Rooster sauce, your refrigerator may never be the same. This Sriracha butter recipe is delicious drizzled atop fried chicken, burgers, and even scrambled eggs. It’s also total spicy heaven as a French fry dip. Really many fried foods pair very well here.

We recommend a pinch of cayenne powder to top of the heat, but if “too spicy” is a concern (what?!), omit it, taste the butter post-blending, and add to taste.

Ghost Pepper Oil

by Matt Bray

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 …

Sweet Thai Chili Sauce

by Matt Bray

Sweet, sour, and spicy…an amazing dipping sauce and more.

What’s an egg roll without a delicious sweet chili sauce next to it? But that’s only the beginning of how this Thai chili sauce can be used. Paired with pungent cheeses and hard meats, it’s a tasty way to enhance the flavor of a simple appetizer spread. Try it, too, as a marinade or glaze; it’s especially good with chicken and pork. Or use it as a delicious sandwich spread to bump up the flavor of your favorite turkey or chicken breast sandwich.

Spicy Maple Syrup

by Matt Bray

Breathe fire into your syrup…

The beauty of this spicy maple syrup recipe is its simplicity. All it takes is a little cayenne pepper powder and you have a rich and spicy topping that’s as perfect on corn waffles as it is as a pork loin glaze. Try it, too, with fruit or berry toppings on pancakes. The sweet and spicy pairing is extra special.

Some opt for a few dashes of hot sauce to breathe fire into a syrup, but we prefer the earthy heat of cayenne. It combines well and there’s no chance of a vinegar tang due to an overly strong pour.

Spicy Cocktail Sauce

by Matt Bray

Add fuel to the fire with Tabasco.

Who doesn’t love the ketchup tang and horseradish kick of a good cocktail sauce? But why have the flavor explosion stop there? Adding a little Tabasco hot sauce will help light your world on fire. Of course, control the heat by the amount of hot sauce used, but we think there’s only one way to go…up, up, up! Try it with shrimp cocktail, fried shrimp, oysters, or crab.