I picked up a large glass jar of Turkish red pepper & tomato paste, not quite knowing what I’d do with it. It turned out to be a great base for soups and sauces of all kinds. A little kick, some deep umami, rich from the olive oil. The consistency was very similar to tomato paste.
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Reading this discussion, I realized I was out of ketchup. I went to a Lucky’s supermarket. The only ketchup available was Heinz–many varieties, but no Hunts or others. I was looking for my favorite, Sir Kensington’s.
Maychup or mayo mixed with HP sauce(or other brown sauces) is excellent, straight up mayo is also a favorite.
It is also good on top of avocado toast.
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The Big J and I love the smoked habanero pepper sauce. The kids like the sweet habanero sauce and I have to admit, that one is really good on fried rice.
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Isn’t that harissa? If so, it’s wonderful and versatile.
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I bought that jar at Dollar.25 Tree. Very similar to sambal oelek. Use it all the time since I got it.
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It’s not. It’s this: https://silkroadrecipes.com/turkish-pepper-paste-biber-salcasi/
It’s very versatile 
@linguafood , I think that stuff is great! My DIL brings me home made when she comes here. It did eventually get moldy before I experimented too much. I’m not sure if it was refrigerated there. How have you used it?
That reminds me I have these, and I don’t know why!
I suspect my kids bought them. The backs say
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Homemade ketchup? Nice! I wouldn’t ever go through the hassle of making my own.
Mayo, sure. Mustard? Probably not? Ketchup? Nah.
But I make a lot of sauces and dips from scratch.
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No; red pepper paste. I think in the area some similar versions go by different names. Im looking.
Oh, duh! Your DIL is in Turkey, correct?
Yes; they live between here and there, and her mother makes it for her to bring when they come here.
Here’s a thread from a few years ago.
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That’s pretty funny given that you grow aji and make your own aji amarillo 
Kids! 
The chile lime crema sounds like… crema + tajin?
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I was hoping they involved mayonnaise. Somehow I associate Sir Kensington with the UK and mayonnaise, but this appears to be from NY.
I used to be able to find sambal bajak, I think a cooked version, but not lately. Now I “need” some.
Ingredients look like they’re flavored mayos, no?
Iirc the Musa D episode of Chef’s Table had a portion on how this is prepared in the sun every summer (or maybe it was something else I watched around the same time). Reminded me of Indian pickle and other peak summer preservation (now’s the season).
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Where are you finding ingredients? I can’t seem to fifnd them, even on the website in an article titled “Behind the Label”.
NVM. Found it.
No, originally from Tunisia, harissa does not have tomatoes. It is a chile sauce or paste typically made of dry red chiles, garlic, citrus, extra virgin olive oil and a few warm spices including cumin, coriander, and caraway seeds .
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This is my go-to. We’re not in horseradish country, and this isn’t bad at all. In fact it’s the household standard here. I love it
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