Mustard: Great Value Southwest Spicy

Look at this bottle of mustard. Would you just look at it? It screams, "MEDIOCRITY" and is recognizable as Walmart standard-issue, with the generic blue and white "Great Value" logo.

Absolutely nothing about Great Value's Southwest Spicy Mustard's packaging suggests that it's THE BEST CONDIMENT WE'VE TRIED IN AGES. Seriously, no foolsies; this unexceptionally-packaged mustard is insanely good!

Great pull by fellow saucier "ironman." 

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FLAVOR - Sweet opening, followed by a mild tang & a burst of southwest flavor (notes of cumin and turmeric) with a mild-to-moderate heat finish
CONSISTENCY - Thick & slightly gloppy; small but noticeable chunks of pepper
APPEARANCE - Reddish yellow, with large red/green pepper bits

SMELL - Vinegar tang with an earthy mustard undertone & a bit of "southwest"

AVAILABILITY - Readily available, Walmart (also, see note below for branded version)

INGREDIENTS - Water, Sugar, Vinegar, Mustard Seed, Salt, Dehydrated Red And Green Bell Peppers, Natural Flavor, Paprika, Turmeric

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Please, please, please...don't underestimate the awesomeness of this mustard. I've been noticing and ignoring this bottle in the Walmart condiment aisle for a while. Huge mistake! It's excellent, it costs $2 and after less than 24-hours of taste testing, I can comfortably predict that it will be a staple on my fridge door.  

It's an agreeable hybrid between a regular mustard, a honey mustard (definitely some sweetness in there) and a specialty mustard (the southwest flavor). So far, I've only tried it on a sandwich (sliced chicken, Jarlsberg, Arnold potato bread)...and thrown back a few straight shots...but I'm looking forward to trying it on hot dogs, brats and burgers.

Note:  Great Value is a Walmart house brand, thus it's products are not produced by Walmart. Southwest Spicy Mustard is actually produced by Koops' Mustards...it can also be purchased as Koops' Arizona Heat.

Koops' is a division of Olds Products, the self-appointed "recognized leader in store brand mustards." On their Private Label page, we noticed that their mustards are available in a variety of packaging formats:

That's right, tankers. Of mustard. Awesome.

BBQ Sauce: Sweet Baby Ray's Honey Chipotle

As promised, I'm finally going to finish up the Sweet Baby Ray's Monday spotlight.  I've already reviewed these SBR flavors:

• Hickory & Brown Sugar
• Sweet 'n Spicy
• Original

Our reviews will continue for three more weeks, finishing up with the secret Sweet Baby Ray's sauce.  Today's flavor is Honey Chipotle, one of the newer additions to the Ray family.

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FLAVOR - Sweet honey and deep smoky chipotle, with a peppery, medium heat finish
CONSISTENCY - Thick and gooey
APPEARANCE -  Typical BBQ sauce reddish-brown, visible black flecks when spread thin

SMELL - Similar to Original (sweet smoke with a mild vinegar bite, hint of chipotle)

AVAILABILITY - Readily available

INGREDIENTS - HFCS, vinegar, tomato paste, honey, chipotle pepper sauce (red jalapeno peppers, vinegar, sugar, salt, onions), modified food starch, worcestershire concentrate (vinegar, molasses, corn syrup, water, salt, caramel, garlic powder, sugar, spices, tamarind, natural flavor), pineapple juice concentrate, spice, natural smoke flavor, caramel, sodium benzoate, red bell pepper, natural flavor, garlic

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While the consistency, appearance and smell of the SBR sauces have been very similar across the board, flavor is where each sauce really stands out.  The Honey Chipotle makes good use of the now-ubiquitous smoked jalapeno taste.

I find this sauce to be the spiciest of the lot (even more so than Sweet 'n Spicy).  I really like to use it on Latin American cuisine (especially great on anything Mexican) as well as meatloaf.

Hot Sauce: Frank's RedHot Sweet Heat BBQ Wings Sauce

 

I eat a lot of Frank's RedHot sauce...I really do put that sh*t on everything...so it's surprising that TCB hasn't reviewed it yet.

While Frank's Original is my all-purpose, vinegar-based hot sauce, their Sweet Heat BBQ Wings Sauce caught my eye in the grocery store and turned out to be pretty freakin' good.

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FLAVOR - Smoky mix of vinegar and pepper, with a smooth medium heat finish; subtle hint of buttery sweetness.
CONSISTENCY - Slightly thicker than the average hot sauce, but still on the thin side; holds food coating well
APPEARANCE -  Carnelian red with tiny black and white flecks

SMELL - Strong vinegar scent with noticeable pepper undertones

AVAILABILITY - Readily available

INGREDIENTS -Distilled vinegar, HFCS, water, aged cayenne red peppers, tomato paste, salt, modified food starch, honey, molasses, sugar, canola oil, paprika, mustard bran, natural flavors, garlic powder, sodium benzoate (as a preservative), xanthan gum, spices, caramel color, corn syrup

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This sauce is similar to some of the homemade concoctions I've made mixing Frank's Original with various BBQ sauces.  I really enjoy the flavor of Frank's Original and the Sweet Heat stays true to that flavor, but with a BBQ sauce spin.  It's obviously great on wings, but I also apply liberally to turkey burgers and roasted chicken.

Marinade / Finishing Sauce: Bittersweet Herb Farms Smoked Maple Chipotle

This entry to The Condiment Bible is another hold-out from my summer working in a pool supply store.  We used to keep the Bittersweet Herb Farm sauces up near the register (where it was easier to sneak delicious nips of smoked maple chipotle goodness).  The sauces came in long, skinny Bellisma bottles (they still do, just a little shorter).

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FLAVOR - Sweet and salty, with a smoky pepper middle and a nutty spice finish
CONSISTENCY - Fairly thin, with large pieces of what must be smoked jalapeño (chipotle)

APPEARANCE - Steak sauce brown, with visible black specks and lighter chunks

SMELL - Nutty, earthy scent with a tinge of vinegar

AVAILABILITY - Available

INGREDIENTS - Tomato puree (water, tomato paste, citric acid), molasses, balsamic vinegar, soy sauce (water, wheat, soybeans, salt), water, pure maple syrup, nutritional yeast, natural hickory smoke flavor, chipotle powder, herbs & spices

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This finishing sauce is FANTASTIC.  It has a full complexity of flavors that really satisfies the palate.  Before I read the nutrition facts, I was certain there were peanuts mixed in there (there is a distinctly pleasant nutty taste).  I also can appreciate the all natural ingredient list.

I've enjoyed the Smoked Maple Chipotle Finishing Sauce over a variety of food, but my favorite is over eggs.  I've also used it as a stir-fry sauce and a dipping sauce for grilled chicken kebabs.  The label lists a number of other pairing suggestions, as well as a baby back rib recipe.

Special thanks to Kim from Bittersweet Herb Farms for the free sample.

BBQ Sauce: Sweet Baby Ray's Hickory & Brown Sugar

Week 3 of our Monday Sweet Baby Ray's spotlight features Hickory & Brown Sugar.  This is one of the more overlooked SBR flavors, but it's still worth giving a shot.

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FLAVOR - Dominating hickory, with the usual SBR tacky-sweetness and a salty, smoky finish
CONSISTENCY - Thick and sticky with a smooth pour
APPEARANCE - Dark brown, with visible black pepper flakes when spread thin
SMELL - Pure sweet hickory
AVAILABILITY - Readily available

INGREDIENTS - HFCS, distilled vinegar, tomato paste, modified food starch, brown sugar, salt, natural smoke flavor, pineapple juice concentrate, spices, caramel color, sodium benzoate, molasses, corn syrup, garlic, sugar, tamarind, natural flavor

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I really like to use Hickory & Brown Sugar on ribs and chicken.  I'll usually reduce it over low heat until it's a sticky, gooey consistency...this is where the brown sugar works its magic...and it's perfect for coating meat.

Note:  Of all seven Sweet Baby Ray's flavors, Hickory & Brown Sugar is probably my least favorite.  That said, I still use it, usually exclusively on grilled foods.

BBQ Sauce: Sweet Baby Ray's Sweet 'n Spicy

Condiment research turns up new info all the time.  Week 2 of the Monday Sweet Baby Ray's spotlight focuses on the Sweet 'n Spicy flavor.  However, after careful examination of the above pic, I noticed that the original flavor was named "Hot 'n Spicy," as recently as 2007.  No matter...Sweet 'n Spicy still has a decent jalapeno kick.

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FLAVOR - Immediate candy sweetness, with all the pepper and heat on the back end
CONSISTENCY - Very thick and sticky
APPEARANCE - Dark brown 
SMELL - Very similar to Original; sweet, peppery smoke
AVAILABILITY - Readily available

INGREDIENTS - HFCS, Distilled Vinegar, Tomato Paste, Water, Modified Food Starch, Salt, Pineapple Juice Concentrate, Natural Smoke Flavor, Spices, Caramel Color, Jalapeno Pepper, Sodium Benzoate, Molasses, Corn Syrup, Garlic*, Sugar, Tamarind, Natural Flavor

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The Sweet 'n Spicy SBR is pretty straightforward.  It's essentially the Original formula cut with jalapeno peppers.  I'm no true pepper-head, but I can appreciate a good kick in the tongue every once in a while.  I tend to use S'nS SBR on Mexican food, as well as Central and South American foods.  It's also a great substitute for Original SBR when you want to take things up a notch.

Note:  The heat in this sauce is actually pretty mild.  Occasionally, I'll cut it with sriracha or Huy Fong Chili Garlic Sauce to take it to the next level.


Image: Sweet Baby Ray's, by My Blue Dragon

BBQ Sauce: Sweet Baby Ray's Original

Sweet Baby Ray's (or "SBR" to enthusiasts) is one of the most ubiquitous store brands of BBQ sauce.  For the next 6 Mondays, The Condiment Bible will feature each available flavor, finishing up with the SECRET FLAVOR that few condiment lovers know about.  This week's focus is on the Original.

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FLAVOR - Very sweet and sticky, with a peppery vinegar middle and a mild smoky finish
CONSISTENCY - Very thick and gooey, coats food well
APPEARANCE - Typical BBQ sauce brown, with visible black pepper flecks when spread thin 
SMELL - Sweet smoke with a mild vinegar bite
AVAILABILITY - Readily available

INGREDIENTS - HFCS, distilled vinegar, tomato paste, modified food starch, salt, pineapple juice concentrate, natural smoke flavor, spices, caramel color, sodium benzoate, molasses, corn syrup, garlic, sugar, tamarind, natural flavor

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A friend of TCB was recently eating some less-than-acceptable BBQ sauce and remarked, "So this is what BBQ sauce tasted like before Sweet Baby Ray's."  I couldn't put it better myself.  When SBR went mainstream in the early 2000's, it pushed the envelope for store-bought BBQ sauce, and has since established an almost cult-like following among sauce fiends.

I have put SBR Original on everything.  Spaghetti with tomato sauce?  Check.  Ice cream?  Check.  Mixed into soup?  Check.  It also makes a great base for homemade BBQ sauces, as well as slightly crazier concoctions (SBR mixed with ranch is a personal favorite).

If you haven't tried this sauce, please do so immediately.  It may not be the absolute greatest BBQ sauce in the world, but I posit it is the best all-around sauce that is available in virtually every grocery store.

Like the Sweet Baby Ray's slogan asserts: "The Sauce is the Boss."

Note:  Pictured above in all its behemoth greatness is the mega 40oz. bottle.  That's right...2.5lbs. of squeezable goodness!

Mustard: Billy Bee Original Honey Mustard

If I need honey mustard for a sandwich or just about anything else, this is my go-to.  Made by the Canadian company Billy Bee, it simply blows other grocery store HMs out of the water.

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FLAVOR - Slightly tacky sweetness, filled out with light but delicious brown mustard flavor and a suggestion of vinegar
CONSISTENCY - Fairly thick, coats food well
APPEARANCE - Lighter shade of mustard yellow, tiny visible mustard grains 
SMELL - Straight mustard smell, little indication of sweetness
AVAILABILITY - Readily available

INGREDIENTS - Water, sugar, dextrose, #1 mustard seed, honey, vinegar, salt, modified tapioca starch, titanium dioxide (for color), spices, caramel color, garlic powder, yellow #5, natural flavor

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I consider this to be a "true" honey mustard, in that it's made with brown mustard, as opposed to yellow.  I use it at least 2-3 times per week, mostly on turkey and chicken cold cut sandwiches or subs.  It's also pretty good on fried foods (especially chicken tenders) as well as pork dishes.  If you're using one of the lesser store-bought brands, give it a shot.

Image: buygourmetfoods.com

Marinade / Finishing Sauce: Consorgio Garlic and Balsamic Marinade

Consorgio Roasted Garlic and Balsamic was one of the first marinades I ever used, and it got me a lot of grill compliments in college.  While the Consorgio brand has been dead for several years, their line of products was taken over by Annie's Naturals for a time.  With great sadness, I must report that Annie's has decided to discontinue the entire line of Consorgio marinades, with no foreseeable plans to resurrect this great product.

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FLAVOR - Sugary sweet balsamic with a smooth roasted garlic middle and a hint of sesame
CONSISTENCY - Very thin, slightly grainy
APPEARANCE - Caramel brown with black specks
SMELL - Tangy balsamic with very subtle hint of garlic
AVAILABILITY - Discontinued

INGREDIENTS - Water, sugar, roasted garlic paste (fresh roasted organic garlic, olive/organic soy oil), distilled vinegar, organic expeller-pressed soy oil, corn syrup, salt, roasted garlic oil (organic soy, natural oils and essences extracted from fresh roasted organic garlic), balsamic vinegar, spices, xanthan gum

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I used the Garlic and Balsamic marinade almost exclusively on chicken.  Specifically, on chicken tenderloin sandwiches, with lettuce, tomato and a healthy splash of fresh marinade over the top.

If you happen to find a bottle of the Annie's Consorgio in the dark depths of your local grocery store, scoop it up!  I plan on closing out Summer 2010 with my last remaining bottle, seen above. 

BBQ Sauce: FunniBonz Original

I wanted to give some condiment love to a Jersey-based sauce I've been enjoying lately.  Funnibonz hails from West Windsor, NJ...where, according to their website and label, they've adopted a BBQ/365 philosophy.  As a guy who shovels a path to his Weber (before doing the walk) every winter snowstorm, I dig their style!

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FLAVOR - Heavy sweetness, with a smoky vinegar middle and a spicy, black pepper finish
CONSISTENCY - Medium thick yet smooth; coats food particularly well
APPEARANCE -  Deep reddish-brown with black pepper flecks
SMELL - Smoky vinegar with a sweet/smoky middle
AVAILABILITY - Available (also at Mid-Atlantic region Whole Foods and NJ King's)

INGREDIENTS - Ketchup (tomato concentrate, distilled vinegar, HFCS, corn syrup, salt, spice, onion powder, natural flavoring), sugar, tomato paste, spicy brown mustard (water, vinegar, mustard seed, salt, spices, turmeric), molasses, salt, honey, liquid smoke, spices, onion powder, apple cider vinegar, white vinegar, garlic powder, tamarind extract

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A few things about this sauce really stand out.  First, I'm really liking the ingredient list.  There are a ton of ingredients, but very few unnatural ones (save for the HFCS, "natural flavoring," etc.).  Also, the Funnibonz crew have included a few unexpected sleepers like apple cider vinegar, tamarind extract and...wait for it...spicy brown mustard.  Not sure if I've ever seen spicy brown mustard in any BBQ sauce, outside of South Carolina Mustard Sauces.

Second, the food coating potential of Funnibonz is phenomenal.  It coats food extremely well and holds that coating, which is a must for ribs.  Mmmmmmm....ribs.  I usually concoct my own rib sauce, but I used Funnibonz on my last batch and they were delicious.  Their website also lists some other recipe ideas.

Ketchup: Stonewall Kitchen Country Ketchup

I'm a BBQ sauce guy through-and-through, but lately I've been rediscovering the joys of ketchup.  Regular readers know my thoughts on Heinz (hint: it's awesome), but it's always good to get out and try new condiments.  My Stonewall Kitchen Country Ketchup purchase was a complete impulse buy that turned out to be excellent.

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FLAVOR - Heavy on the tomato and vinegar flavor, with a sweet middle and a mildly spicy finish; notes of allspice or clove
CONSISTENCY - Thick, with large pieces of chewy (in a good way) tomatoes
APPEARANCE - Typical ketchup red, with visible chunks of white garlic and spices
SMELL - Sharp vinegar tang with an undertone of Sunday sauce gravy
AVAILABILITY - Available

INGREDIENTS - Tomatoes (tomato juice, citric acid, calcium chloride), tomato paste, pure cane sugar, red bell peppers, white vinegar, onions, water, garlic, salt, crushed red pepper flakes, spices

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You might recognize Stonewall Kitchen as king of the shopping mall sample dips. ("Would you like to try a stale pretzel stick dipped in our congealed wasabi mustard that's been sitting out since 8AM?")  Well, they definitely got things right with their Country Ketchup.  I found it to be super tasty on both a grilled veggie sandwich and a more traditional hamburger.

BBQ Sauce: Rib-Bins Mild BBQ Sauce

I mentioned earlier this week that I spent Sunday at the NJ BBQ Championship.  Every year, my highlight of the show is Rib-bins Mild BBQ Sauce.  The good folks at Rib-bins have no website...they must be too busy cooking up ribs and batches of tasty sauce...but TCB has learned they're based out of Chambersburg, PA.

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FLAVOR - Overall brown sugar sweetness with a hickory kick and a spice-full vinegar finish
CONSISTENCY - Medium thickness, easy pour, good coating potential
APPEARANCE -  Dark reddish-brown, spices visible when spread thin 
SMELL - Sweet hickory, with a smoky bottom
AVAILABILITY - Available exclusively from Rib-bins BBQ

INGREDIENTS - Ketchup, tomato paste, water, vinegar, brown sugar, garlic, onions, celery, green peppers, carrots, black pepper, paprika, fourteen secret herbs and spices

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This true Kansas City-style sauce is a creamy blend of sweet and tangy.  As you can see by the pic, my single mason jar (they sold out) didn't make it past week one.  It's particularly good on grilled meats, especially ribs.  Also, I really like the label, which lists "fourteen secret herbs and spices" as an official ingredient.

If you ever see the Rib-bins crew at a BBQ festival, make sure you pick up a jar of this sauce!

BBQ Sauce: Garlic Head Gold

This post started out as a "Discontinued" review.  I was ready to rave about another favorite sauce you can no longer get, when BAM...the Garlic Head website was back up after a two-year hiatus.

Garlic Head is one of the most unique BBQ sauces I've ever come across, and I'm glad to see they're back in the condiment game with a new label and some recipe changes.

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FLAVOR - Super INTENSE GARLIC, with a sugary tomato base, rounded out with even more garlic, a bit of onion and a very mild vinegar zest
CONSISTENCY - Spackle.  Seriously, you could probably hang wallpaper (delicious wallpaper!) with this stuff.  The new configuration is thinner than the original, and it's still the thickest BBQ sauce I've ever come across!
APPEARANCE - Burnt sienna, with visible pieces of minced garlic and other spices
SMELL - Slightly smoky pungent GARLIC, with tomato undertones
AVAILABILITY - Available

INGREDIENTS - Brown sugar, water, tomato paste, garlic, sugar, cider vinegar, honey, molasses, onions, olive oil, salt, spices

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First off, check out that ingredient list.  As noted in our Reviewing Process, we don't necessarily score synthetic ingredients lower, but you've got to love a sauce that is au naturel.  No HFCS.  No ever-present xanthan gum.  No potassium sorbate.  Plus, Garlic Head is gluten and allergen free.

The bottle notes, "If you have a recipe that calls for two cloves of garlic, and you use two cloves, this sauce is not for you."  I couldn't have said it better myself.  If you don't love....LOVE...garlic, you should probably be put in jail.  Also, you might want to consider another sauce.

I prefer to use Garlic Head on chicken (it makes a mean BBQ Chicken Pizza), but I imagine it's pretty good on pork (recipes here).  It also makes for a great garlicky dipping sauce.  Keep an eye out for The Condiment Bible's review of their Spicy version later this summer.

Special thanks to Keith from K and L Products for providing the review samples.

Marinade / Finishing Sauce: World Harbors Mexican Style Fajita Sauce

I talked about the World Harbors line when I covered their Sweet 'n Sour Sauce a few weeks back.  This week, I'm taking a look at their Mexican Style Fajita Sauce and Marinade.

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FLAVOR - Heavy sweetness, followed by a substantial dose of cumin and chili powder and rounded out with a mild vinegar kick
CONSISTENCY - Mild to medium thickness with a smooth pour, grainy (from spices) on tongue
APPEARANCE -  Rust brown, with flecks of green, brown and white spices 
SMELL - Sugary vinegar, with an earthy chili undertone
AVAILABILITY - Readily available

INGREDIENTS - Water, HFCS, vinegar, modified food starch, sea salt, lemon juice concentrate, dried garlic, spices, canola oil, xanthan gum, natural flavors, jalapeno peppers, potassium sorbate & sodium benzoate (as preservatives), soy lecithin

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I primarily use this fajita sauce on enchiladas, burritos and the occasional taco.  Actually, just about the only thing I haven't juiced with it are fajitas (but I'm sure they would be great).  Like most World Harbors sauces, the fajita sauce contains vinegar, so it can be used as a marinade.  

Note:  I'm also very impressed with the label's artistic rendering of what must be Mexico.

Hot Sauce: Cholula (packet)

Although no different then the wooden topped Cholula bottle, TCB wanted to shed light on the condiment packet scene. For too long, we dreaded condiments that were associated with take-out. Sure, this wasn't always the case with certain establishments (think McDonald's sweet and sour, Wendy's honey mustard, duck sauce from Chinese spots) but too often we were stuck with generic no-name ketchup, yellow mustard or the occasional mayonnaise packet. These days it seems more high level condiments are finding there way into packet form (Ken's Steakhouse Dressings @ Yankee Stadium). Cholula packets are just one example.

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FLAVOR - Balance between heat and flavor is key; little vinegar flavor
CONSISTENCY - Thick considering its first ingredient is water (that's where the xanthan gum does its magic)
APPEARANCE - Opaque burnt red
SMELL - Peppers come through much more then the vinegar here (compared to Louisiana hot sauces)
AVAILABILITY - Finer burrito carts everywhere

INGREDIENTS - Water, peppers (Arbol and Piquin), salt, vinegar, spices, xanthan gum

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Cholula was the first hot sauce to really change the game for me. Thick, flavorful with just enough spice, in contrast to Louisiana hot sauces that are thin and vinegary. Still made in Mexico, Cholula is great on, well, anything.

Tip: mixing Cholula with sour cream to make a pinkish smooth peppery crema is one of my favorite taco condiments.

Mustard: Gulden's Spicy Brown Mustard

Sometimes the best condiments are the simplest ones.  Gulden's Spicy Mustard might not be for everyone, but if you're looking for a spicy mustard (opposed to a yellow or honey), look no further.

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FLAVOR - Vinegar and mustard, rounded out with mild to medium heat and a tart vinegar finish
CONSISTENCY - Very thick
APPEARANCE - Dark golden yellow with brown flecks
SMELL - Mild vinegar and mustard kick
AVAILABILITY - Readily available

INGREDIENTS - Vinegar, mustard seed, salt, spices, turmeric

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I'm a big honey mustard eater, but I love Gulden's on any wurst...brat, knock, kielbasa, etc.  It's also pretty damn good on hot dogs, ham and cold cut sandwiches.

Image: DSC04780, by ekkun

Ketchup: Heinz Tomato Ketchup

 Ketchup.

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FLAVOR - Ketchup
CONSISTENCY - Ketchup
APPEARANCE - Ketchup
SMELL - Ketchup
AVAILABILITY - Ketchup

INGREDIENTS - Ketchup

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Ketchup.  Enough said.


Image: Ketchup, by AJBeanster

Hot Sauce: Melinda's Hot Sauce: Original Habanero Pepper Sauce

This is the original and flagship product from the Melinda's brand, which manufactures over a dozen hot sauces and other condiment goodness. Made in Costa Rica, I originally became intrigued with this sauce because it's main ingredient was carrots. I've since found the carrot's don't really add a "carroty" flavor so much as a natural, light sweet base, that allows the flavor from the peppers and lime to really shine, with out over powering your meal.

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FLAVOR - Surprisingly sweet, mild Habanero flavor with a touch of salty lime at the finish (think margarita)

CONSISTENCY - Thick, almost gel-like (believe that's a result of the pureed carrot base), which makes deployment from the "shake top" slow. That said, well worth the extra couple shakes.

APPEARANCE - Translucent burnt orange color w/ visible specs of red habaneros.

SMELL - Fresh, spiced but not spicy, with a hint of acidity from the lime juice.

AVAILABILITY - Readily available

INGREDIENTS - Fresh carrots, choice red habanero peppers, onions, lime juice, vinegar, garlic and salt.

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This was a pleasant surprise. While it won't take over as my daily Mexican style go-to hot sauce (think Cholula, Tapitio, Valentina, etc.), it has its moments. I would highly recommend this for consumption with lighter seafood's given its fresh, lime flavor.

On a side note, Melinda's claims credit for "making the Habenero a household name."

Marinade / Finishing Sauce: Modenaceti Balsamic Glaze

Twenty years ago, no one in the States had heard of balsamic vinegar; today, it's a staple in most kitchens.  The only thing better than balsamic vinegar is a sweet, sticky balsamic glaze.  Only problem?  It can take a while to reduce.  For a quick reduction in a pinch, I turn to the store-bought Modenaceti Balsamic Glaze.

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FLAVOR - Medium-strength balsamic tang, with a smooth, syrupy-sweet finish
CONSISTENCY - Similar to a thin molasses, holds coating to food extremely well
APPEARANCE - Shiny black sheen, turns to brown when spread thin
SMELL - Slightly sweet balsamic vinegar
AVAILABILITY - Readily available

INGREDIENTS - Concentrated and cooked grape must 50%, balsamic vinegar of Modena 49% (wine vinegar, concentrated and cooked grape must, caramel color), modified corn starch, xanthan gum (thickener)

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This stuff is great on pretty much everything, but here are some of my favorites: caprese salad, salmon and tuna steaks and filet mignon.  You can add it to carmelized onions for extra flavor, or even drizzle it over fresh fruit at dessert.

Ketchup: Heinz Chili Sauce

Ever notice there is no flavored ketchup?  Sure, there used to be Heinz Kick'rs, but that was a short-lived venture (although you can still score the Hot & Spicy).  I regularly mix my own flavored ketchup using Heinz as a base, but when I want to go the easy store-bought route, I turn to Heinz Chili Sauce.

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FLAVOR - Sharp vinegar, followed by ketchup/tomato, and finished off with a unique horseradish-like essence
CONSISTENCY - Fairly thick, with whole nuggets of onion and tomato
APPEARANCE - Ketchup red with pepper seeds and small tomato slivers
SMELL - Robust, tangy vinegar and tomatoes, very subtle suggestion of onion
AVAILABILITY - Readily available

INGREDIENTS - Tomato puree (tomato paste, water), distilled white vinegar, HFCS, salt, corn syrup, dehydrated onions, spice, garlic powder, natural flavoring

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I would have bet a gallon of Mary's that Heinz Chili Sauce had horseradish in it; apparently, I'd have been wrong.  This sauce is amazing on anything you would otherwise be putting ketchup on...which I realize is probably everything.  It's also the key ingredient in a wide variety of appetizers, ranging from cocktail meatballs to bacon wrapped water chestnuts.  The "chili" is kind of a misnomer, since there is zero heat, but we're not complaining.