Five Condiments That Bring the Heat Without the Fire

Looking to pack your favorite dishes with more flavorful heat, but want to avoid that overwhelming punch?

Look no further than these five condiments, our current favorites, and presently on heavy rotation in our kitchens. Each brings the heat without the pain and has unique flavors that enhance your protein (and veggie and pasta side dishes) of choice.

Brooklyn Delhi’s Tomato Achaar Indian Tomato-Chili Sauce

Ketchup is so last year. This year we can’t get enough of this chili sauce. It’s handcrafted in small batches in NYC with locally-grown tomatoes, tamarind, a mix of Indian spices, red chili powder, unrefined cane sugar, and sesame oil. The savory, spicy flavor adds a little kick to grilled meats, and we especially love it on steak sandwiches. Brooklyn in da house!

Jennifer Fisher Spicy Salt

A pinch of this spicy salt is all you need to transform any dish from bland to brilliant. Loaded with organic Korean red pepper flakes, black pepper, granulated onion, garlic powder, and parsley leaf flakes, it’s the perfect seasoning for just about everything.

Jack Miller’s Bar-B-Que Sauce

Made in the tiny town of Ville Platte, Louisiana, but famous everywhere, Jack Miller’s unique blend of 17 different products is cooked slowly in kettles to achieve its thick, rich, tangy perfection. They call it a “Cajun Accent.” We call it, out of this world. Great on any meat, and of course, outdoor grills.

Valentina Salsa Picante Mexican Sauce

Yes, there are hundreds of hot sauces out there, and yes, everyone has their favorites. But…this glass bottle of hot sauce made in Guadalajara is the real deal. Its earthy, chili flavor is rich and complex without overpowering for the perfect added oomph to BBQ, fajitas, shrimp, and so much more.

Fly by Jing’s Zhong Dumpling Sauce

This unctuous, umami wonder sauce is the brainchild of immigrant chef Jenny Gao who dreamt of bringing the flavors of her native Sichuan to healthful, high-quality packaged foods. Mission accomplished, as they say. Slow-brewed with fragrant chili oil, aromatic “fu zhi” soy sauce, brown sugar, mushrooms, garlic, and a host of other spices, its sweet, tangy, and spicy. It tastes good on literally everything, but we particularly love it on pork and ribs.