Best 2 Some Like It Hot Fresh Pepper Condiment Recipes

**Savor the Heat: A Journey into the World of Fresh Pepper Condiments**

Embark on a culinary adventure with our tantalizing collection of fresh pepper condiments, where flavors ignite and taste buds come alive. From the fiery kick of habaneros to the subtle warmth of poblanos, these condiments elevate any dish with a burst of zesty goodness. Whether you're a heat seeker or prefer a milder touch, our diverse recipes cater to every palate. Prepare to transform your meals with these vibrant creations, adding a layer of complexity and depth that will leave your taste buds craving more.

Let's cook with our recipes!

RUSSIAN DRESSING

Russian Dressing image

Russian dressing and Thousand Island are similar in that they are both creamy and salmon in color. However, Russian salad dressing is spicier with the addition of ingredients like horseradish and pepper sauce, while pickle relish gives Thousand Island a sweeter flavor. -Francine Lizotte, Surrey, British Columbia

Provided by Taste of Home

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 9

Ingredients

1 cup mayonnaise
1/4 cup chili sauce
1 tablespoon minced shallot
1 tablespoon prepared horseradish
2 teaspoons hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon smoked paprika
1/8 teaspoon salt

Steps:

In a small bowl, whisk all ingredients until blended. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 127 calories, Fat 13g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 210mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

"SOME LIKE IT HOT"

If you don't like it too hot, leave out the chili peppers and sambal, it will still be a spicy Indonesian inspired dish.

Provided by PetsRus

Categories Tempeh

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 22

Ingredients

1 onion, chopped
1 -2 clove garlic, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 -2 red chili pepper, finely chopped
1 tablespoon peanut oil
1 1/2 cups carrots, cleaned and chopped diagonally
1 cup green beans, chopped diagonally
2 large ripe tomatoes, skinned and finely chopped
1 1/2 cups vegetable stock or 1 1/2 cups chicken stock
4 ounces bean sprouts
8 ounces packages tempeh, cut in strips,approx 2 inch long and 1 inch thick
1/3 cup soy sauce
1/4-1/2 teaspoon ground cayenne pepper
1 teaspoon sambal oelek (or more, chili paste)
1 -2 teaspoon fresh grated ginger
1 tablespoon brown sugar
2 cloves garlic, crushed
3 tablespoons water
1 -2 tablespoon peanut oil
3 tablespoons desiccated coconut
3 tablespoons shelled peanuts, chopped

Steps:

Start with the topping, in a frying pan, dry fry the coconut and peanuts until golden brown, tossing it so it won’t burn, remove from the pan and let cool.
Mix together the soy sauce, cayenne, sambal, ginger, sugar, garlic and water, set aside, you will use this after you fried the tempeh.
In a wok or frying pan, heat the tablespoon of oil, fry the onion and garlic for one minute, add the coriander, cumin and if you use them the chili peppers, fry this for two minutes.
Add the carrots, beans and tomatoes, fry until you see the tomatoes going soft, add the stock, bring to the boil and simmer for about 10 minutes.
Heat the oil in a frying pan large enough to hold the tempeh strips in one layer.
Fry the tempeh until golden, it will soak up the oil, this is normal.
Lower the heat when you see them starting to color but fry for a few minutes more, add the soy mix, stir to coat and add to the vegetables, mix.
By now the tomatoes should have made a sauce and have dissolved.
Taste to see if you want to add more sambal and/or sugar.
Now add the bean sprouts, cook further until you see them go limp.
Transfer to serving dish, sprinkle with 2 tablespoons of the coconut and peanut mixture, serve with rice and the remaining topping on the side.

Tips:

Choose the right peppers: Hotter peppers will give you a spicier condiment, while milder peppers will give you a more mild condiment. You can also use a combination of peppers to create a unique flavor profile.
Roast the peppers: Roasting the peppers will help to bring out their natural sweetness and flavor. You can roast the peppers in the oven or on the grill.
Remove the seeds and ribs: The seeds and ribs of the peppers are the spiciest parts, so if you want a milder condiment, you should remove them before blending the peppers.
Add other ingredients: You can add other ingredients to your fresh pepper condiment to create a unique flavor profile. Some popular additions include onions, garlic, tomatoes, and spices.
Store the condiment properly: Store the condiment in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Fresh pepper condiments are a delicious and versatile way to add flavor to your favorite dishes. They are easy to make and can be used in a variety of recipes. Whether you like them hot or mild, there is a fresh pepper condiment recipe out there for you. So next time you are looking for a way to add some extra flavor to your food, try making your own fresh pepper condiment.

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