7 homemade spices to give your dishes the perfect finishing touch
Below you’ll find great additions for sprinkling over noodles, spreading on bread for sandwiches, topping tacos, and more.
s’chug, pictured above. Bright, smooth cilantro is combined with a few spices and hot peppers for this easy Yemeni sauce. There are only two steps: process all the ingredients except the oil and stir in the oil at the end to preserve the fresh flavors of the sauce. You can use s’chug in a vinaigrette, spoon into a wrap or sandwich, drizzle over a cereal bowl, and more. Wherever you need a spicy, spicy boost, s’chug is the answer.
Salsa Macha With Mixed Nuts† Chinese-style chili crisp has been all the rage in recent years, and this Mexican salsa from cookbook author and television host Pati Jinich may remind you of it. Crunchy nuts and seeds plus spicy chiles make this flavorful seasoning delicious on everything from your breakfast avocado toast to soups and even ice cream. You can even freeze it to use in the future.
Nutty seedy salsa macha makes avocado toast unforgettable
harissa† There are many ways to make harissa, so use this version as a starting point to experiment. You can even make a Rose Petal Harissa for spice with a floral hint. You can use this paste in many ways, from adding heat to a marinade, as a seasoning for a sandwich or wrap, or even as an addition to a dipping sauce.
Harissa brings the heat to these 5 recipes
Chili Chuka (Chili Garlic Sauce)† In the home of cookbook author Sharon Wee, this sauce is more essential than ketchup. You can basically use it anywhere you want sriracha. Clear vinegar-led heat, with just a hint of sugar and some garlic, makes this a sauce you can keep on hand and even give as a gift.
Quick pickled jalapeños† Anything quick pickled is a winner in my book, but if you want crispy, briny heat, use this pickling method on jalapeños. Pop these on your breakfast tacos, add them to a sandwich, add them to your cereal bowl, or use the brine in a vinaigrette for a little spice.
Sichuan Chili Oil† This bright red chili oil smells divine and, instead of hitting you with heat right away, it builds up slowly. You can use this in recipes like Spicy Sesame Chile Oil Noodles and Grilled Bang Bang Chicken. I even enjoyed it drizzled on a biscuit.
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Raw Salsa Verde With Cucumber And Mint† Cooling cucumber and mint against serrano chili peppers gives a wonderful warm-cold feeling. Eat simply with chips, or dollop over a hot meal for a cool touch. Lettuce and Jalapeño Chutney is another recipe that will provide that hot-cool sensation as well.