Condiments Archives - PepperScale

Slightly Spiced Lemon Curd

June 30, 2020June 30, 2020

Our slightly spiced lemon curd recipe is pretty traditional, with just a gentle hint of spice. You can use this tart and creamy concoction to liven up toasted bread, make a delightful cake filling, or even use as a cocktail base. … Read more

Habanero Morning Marmalade (No Pectin)

February 9, 2020February 5, 2020

If you need a strong kick in the morning to wake you up, forget the coffee and make some spicy habanero morning marmalade instead. Sticky, sweet, and zesty with just the right amount of spice, this recipe is a great … Read more

Spicy Mango Chutney

January 25, 2020January 8, 2020

Spicy mango chutney is a traditional Indian condiment used to spice up bread and rice. as well as meats like chicken or lamb. But it can be so much more, too. Fire up any party food using this chutney as a … Read more

Sambal Salamat

March 15, 2020December 2, 2019

Sambal salamat is a salsa style condiment that is very common in Indonesia. It may be added to anything from rice and noodles to eggs, meat, or soups. Often used to add some extra spice to a dish, you should use … Read more

Piri Piri Hellfire Brandy

March 24, 2020November 2, 2019

A fiery Portuguese condiment… As the name might suggest, piri piri hellfire brandy is not for the faint hearted. Picture standing at the gates of hell and sucking up the fire through a straw. You get the picture! If you … Read more

Spicy Red Pepper Jam

September 16, 2019September 4, 2019

Sweet and as spicy as you want… Here’s a quick and easy spicy red pepper jam recipe from our community member WMB that’s going to be as spicy as you want to make it! The recipe calls for three sweet … Read more

Gochujang Aioli

June 29, 2019June 29, 2019

A very versatile spicy spread… Have some gochujang (Korean chili paste) in your kitchen and wondering what to make next? Bring your sandwich spread to life with gochujang aioli. It works well on both vegetable and meat-focused sandwiches. And the … Read more

Bloody Mary Ketchup

June 9, 2020December 28, 2018

A zesty take on the classic condiment…

This one is a no-brainer for Bloody Mary fans: Turn your classic ketchup into a zesty condiment version of the popular cocktail! It’s tangy, peppery, and fiery – like a good spicy Bloody Mary should be. This is a delicious traditional ketchup alternative for french fries, burgers, and hot dogs.

Horseradish is the predominant heat source here, so start there if you’re looking to control the heat. The Tabasco sauce and paprika are drops in the bucket compared to the spice of that prepared horseradish. Of course, if you want a little more of that Lousiana vinegar tang from Tabasco, throw an extra dash or two into the mix too.

Jalapeño Ketchup

August 17, 2019May 3, 2018

Fresh jalapeños for a garden grassy bite…

Have a few extra jalapeño peppers around or just looking for a spicy alternative to everyday ketchup? Fuel your favorite condiment with a fresh, grassy bite. Jalapeño ketchup tastes great on grilled burgers and hot dogs (if you are one of “those” ketchup-on-hot-dog people. PS: We are too!) And make sure to leave a little to side as this makes one heck of a fry dipper.

If you prefer something smokier, check out our chipotle ketchup recipe. Or if you want something a little more exotic, give this delicious curry ketchup recipe a whirl.

Jalapeño Lime Vinaigrette

August 17, 2019April 21, 2018

A versatile spicy condiment…

The first time you make this jalapeño lime vinaigrette, it’ll probably be for a salad. But the minute you taste it, you’ll see there’s a lot more potential than greens for this yummy spicy dressing. It’s delicious as a marinade for fish (whether grilled or as a topper for fish tacos) and it’s a real flavor booster for grilled chicken (we especially like it as a alternative spicy dipping sauce for chicken satay).

If you want a step up in heat, you can try this recipe with serrano peppers instead of jalapeños. They have a similar bright, grassy flavor, but with a noticeable heat jump (but still within a medium-heat, eatable range).