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Our Sauces

Trini Pepper Sauce


 You’ve got to taste it to believe it! Few others come close in the intensity of flavors and texture to this Caribbean beauty. Habaneros demand the respect due their fire. Mustard and  carrots give it a sweet n’ sour tang, while the scallions and garlic create a base that   will have you wishing you had sprinkled just “a touch more” on your plate. 


Moroccan Harissa

Although most closely associated with Morocco, Tunisia and Algiers, Harissa is a standard ingredient of North African cuisine. It is a spread of dried chiles, garlic, mint, caraway, coriander and extra virgin olive oil.
Harissa is both an ingredient and a condiment. You can stir some into couscous as it simmers or use it to torque up a spaghetti sauce or a minestrone. Use it as a rub for grilled fish or as a marinade for chicken or lamb. As a condiment Harissa is a great sauce for roast chicken or steak. Spread a thin layer on a roasted vegetable sandwich or use it instead of ketchup on a burger. You can even use it to spice up mayonnaise.


Jalapeno Salsa Verde


A zesty, spicy sauce that wakes up your taste buds with cilantro, jalapenos, and lime juice. It is excellent tossed with shrim, served with grilled chicken or fish; on pasta dressed with roasted vegetables  or folded into eggs in the morning. Or you can just open the pot and dip in a tortilla chip. 



 Indian Garlic Chutney
An unusual nutty, spicy, garlicky paste that is an excellent saute sauce. Toss a big dollop in a pan of sauteed vegetables and you have yourself a delish pasta sauce. You can also thin it a little and use it as a marinade for chicken or fish. Stir a spoonful into potato salad or hot rice.



 Telegu Tomato Pachadi
One taste and this sauce is sure to replace the ketchup bottle in your refrigerator door. The combination of sharply fragrant curry leaves, chiles, mustard seeds and sweet tomato is delicious. It is great on burgers, sandwiches or as a dip for crudites. You can even slather some on fish before baking or on chicken after grilling.

 Argentine Chimichurri

 This sauce is Argentina’s version of pesto. Although most often attributed to Argentine cuisine it is throughout South America, where it’s used both as a marinade and a sauce for grilled steak. You can use it with fish, chicken, or even pasta. You can thin it with olive oil and use it as a salad dressing or swirl some into a simmering pot of bean or vegetable soup. 

Catalan Romesco Sauce

 This classic sauce  from the Catalonia region of Spain packs an astonishing amount of flavor. It gets the sweetness from the peppers, acidity from the vinegar, texture from the almonds, piquancy from the garlic and the smokiness from the pimenton.  In Catalonian cooking, Romesco is stirred into seafood stews, spooned over fish and served in bowls as a condiment. You can ladle it into soups or over lamb, fish kebabs or grilled vegetables. Better yet, just eat it out of the pot with a spoon. 



At this time we are unable to ship our sauces. We will, however, set up a drop point or deliver them in the Northern Virginia are for a nominal fee. 
Please contact us to more details. 
You can find us at crackpot.gourmet@gmail.com