Homemade Toppings for Burgers and Grilled Meats

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August 1, 2025

Various bowls of homemade burger toppings sit in white containers on a brown table surrounded by herbs and spices on the table.

What do we love about summer grilling? The deep, savory smokiness. The bits of char at the edges. The sizzling fat. The steaming juices.

Tradition guides us to heighten those rich, meaty flavors with hits of vinegar, sugar and salt – the common elements of ketchup, mustard, and relish. We don’t have to stop with these childhood favorites, however. We can adventure into new culinary territory with homemade condiments that punch up our summer palate with bright, interesting, fresh flavors.

Try some homemade summertime toppings to provide flair and flavor to burgers, dogs, and other grilled meats! Pickled Onions, Jalapeño Pickle Relish, Creamy Cucumbers, Sweet Beet and Red Cabbage Slaw, Sriracha Mayonnaise, Pesto Chimichurri, and Spicy Cilantro Lime Slaw are all perfect additions when grilling out.

All of our suggestions can be made a day or two ahead of your next session at the grill.

Homemade Burger and Dog Topping Recipes

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Quick Pickled Onions

Author: Keith Recker

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Description

Use generously on hamburgers, or sparingly on steak, lamb, or pork.

Ingredients

Scale

2 red onions, thinly sliced
2 tbsp peppercorns
1 cup red wine vinegar
2 tbsp sugar
1 tbsp salt

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Instructions

Whisk the vinegar, sugar, and salt together, and toss in the onions and peppercorns.
Marinate in the fridge overnight

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Creamy Cucumbers

Author: Keith Recker

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Description

Delicious with fish or lamb.

Ingredients

Scale

2 medium cucumbers, thinly sliced
2 cups white vinegar
1 tbsp sugar
1 tbsp salt
¾ cup sour cream
2 tbsp chopped fresh dill
Dash of olive oil

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Instructions

Mix the vinegar, sugar, and salt, and marinate the cucumbers overnight.
Rinse with cold water and blot dry with paper towel and set aside.
Mix sour cream, dill, olive oil. Add salt and pepper to taste.
Toss the cucumber slices in sour cream mixture and serve

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Jalapeño Pickle Relish

Author: Keith Recker

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Description

Perfect with hamburgers, hot dogs, bratwurst, or barbequed chicken.

Ingredients

Scale

16 oz jar of store-bought dill pickle chips
2 cups sliced jalapeño peppers (seeds removed)
¼ cup tequila
1 cup minced yellow onion
2 minced garlic cloves
1 tsp celery seed
1 tsp chopped fresh dill
1 tsp black pepper

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Instructions

Empty the jar of store-bought pickle chips into a stainless steel bowl.
Add all other ingredients, stir gently and cover.
Marinate for a day or two in the fridge.
Chop into small pieces for more spreadable relish.

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Sriracha Mayonnaise

Author: Keith Recker

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Description

Slather this on hamburgers or hotdogs.

Ingredients

Scale

2 cups Hellmann’s mayonnaise
½ tsp fresh lime juice
2 tbsp sriracha spice mix

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Instructions

Whisk everything together about an hour in advance of serving.
If you want more heat, add more spice mix!

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Pesto Chimichurri

Author: Keith Recker

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Description

Use with steaks, roasts, and beer-can chicken.

Ingredients

Scale

½ cup toasted pine nuts (or toasted pepitas)
2 cups fresh parsley
¼ cup fresh garlic mustard leaves (or fresh watercress)
3 cloves fresh garlic
1 tsp ground black pepper
Olive oil
Salt

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Instructions

Puree all the ingredients in the blender.
Add olive oil gradually, scraping down the sides once in a while until a rough slurry is formed.
Salt to taste. Add a little ground cumin if you like.

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Spicy Cilantro Lime Slaw

Author: Keith Recker

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Description

Delicious with fish or chicken.

Ingredients

Scale

4 cups shredded green cabbage
6 diced Cubanelle peppers
1 diced yellow bell pepper
¼ cup minced Vidalia onion
2 tbsp ground white pepper
2 tbsp lime zest
3 tbsp fresh lime juice
½ cup chopped fresh cilantro
Olive oil

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Instructions

Mix all ingredients together and marinate in the fridge overnight.
For more heat, add a chopped jalapeño or two.

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Sweet Beet and Red Cabbage Slaw

Author: Keith Recker

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Description

Combines beautifully with pork, lamb, and any grilled sausage.

Ingredients

Scale

2 minced shallots
2 cups grated raw beets
2 cups grated red cabbage
1 cup grated carrot
4 tbsp black cherry or pear balsamic vinegar
¼ tsp ground coriander
Salt and pepper
Olive oil

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Instructions

Toss all ingredients together. Salt and pepper to taste.
Marinate overnight.
To make it a bit sweeter, add a grated Granny Smith apple.
Just before serving, drizzle with olive oil and toss.

Recipes and Story by Keith Recker
Photography by Marcy Holquist

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Grilled Swordfish with Pineapple Salsa

By

Keith Recker

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August 1, 2025

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A white plate with a piece of grilled swordfish with a pineapple salsa on top and a salad on the side. A fork and knife also sit on the plate.

Captain your crew towards friendly seas and warm waters this weekend with an easy and tasty combination: Grilled Swordfish with Pineapple Salsa.

Find the freshest swordfish filets possible. Rub them down with a light coating of olive oil, a light sprinkle of salt, white pepper, and ground cumin. Let the filets marinate in these flavors for half an hour before grilling. Our light and fresh pineapple salsa brings the fish to a whole new level. Feel free to double up on the jalapeños for extra spiciness.

Tips for Grilling Swordfish

For the best Grilled Swordfish results, select swordfish steaks that are at least one-inch thick. Thick swordfish steaks ensure they won’t dry out quickly on the grill. Lightly brush the swordfish with olive oil and season generously before grilling. Preheat your grill to a high temperature, aiming for well-defined grill marks. Cook the swordfish for about 5-6 minutes on one side and 3 minutes on the otherside, flipping only once. Swordfish is best served medium-rare to medium, so watch for opaque flesh and flakey edges while the center remains slightly translucent. Be sure to avoid overcooking to keep those juices in.

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Grilled Swordfish with Pineapple Salsa

Author: Keith Recker

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Description

The acidity in the pineapple refreshes the smoky grilled swordfish.

Ingredients

Scale

4 or 5 jalapeño peppers, chopped (seeds and ribs removed for less spicy results)
2 red onions, diced small
2 orange or yellow bell peppers, diced small
1 bunch, fresh cilantro, chopped
2 fresh pineapples, skinned, cored and sliced into 1/4” rounds
1 tbsp salt
2 tbsp ground cumin
1/2 tsp ground black pepper
Balsamic vinegar
Olive oil

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Instructions

Grill pineapple slices over medium heat until the edges are well caramelized.
While still hot, chop into small pieces and toss with all other ingredients.
Add balsamic vinegar and olive oil to taste and toss again.
Let rest for an hour before eating with freshly grilled fish or grilled pork tenderloin

Recipes and Story by Keith Recker
Photography by Marcy Holquist

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Eggplant and Smoked Mozzarella Tart

By

Anna Franklin

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July 31, 2025

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An eggplant and smoked mozzarella tart cut into pieces on a white table beside silverware and plates.

Dive into a recipe that’s sophisticated, irresistible, and sings a song of summer with this Eggplant and Smoked Mozzarella Tart. We’re elevating the humble eggplant into a culinary showstopper, where its earthy notes meet the creamy tang of goat cheese and the distinct flavor of smoky mozzarella. We nestle it all within a flaky, golden crust and finish it with a delicate drizzle of honey. Each slice offers an unforgettable blend of textures and tastes. It’s the perfect vegetarian recipe to anchor a light lunch, impress guests at a dinner party, or simply treat yourself.

When is Peak Eggplant Season?

Eggplant is primarily a summer vegetable, with its peak season typically running from July through September in most regions. While some varieties may appear earlier or later in the summer, such as June or October, these are the months when eggplant is most abundant, freshest, and at its best flavor. During peak season, eggplants have glossy, firm skin, feel heavy for their size, and are free of soft spots or blemishes. This abundance makes late summer and early autumn the ideal time to enjoy eggplant in all its versatility.

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Eggplant and Smoked Mozzarella Tart

Author: Anna Franklin

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Description

Who ever said salads and fried eggplant are the only options for this summer produce item?

Ingredients

Scale

1 lb eggplant
2 tsp kosher salt, divided
All-purpose flour, for dusting
1 sheet store bought pie crust
2 tbsp extra-virgin olive oil
Freshly ground black pepper
1/4 cup fresh goat cheese
1 cups smoked fresh mozzarella, thinly sliced
2 tbsp honey
Fresh herbs, such as chives or basil, for garnish

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Instructions

With a sharp knife or mandolin, cut eggplant into 1/4-inch-thick slices. Toss the slices with 1 tablespoon salt and set aside in a colander placed over a bowl or sink. Let drain for at least 30 minutes.
Prepare the tart shell by lining a tart pan with the store bought pie crust.
By this time, the eggplant will have released a significant amount of liquid. Rinse eggplant under cold water to remove the excess salt and blot dry with a clean kitchen towel or paper towels.
Using a spatula, evenly spread goat cheese on the pie crust. The top with the thinly sliced smoked mozzarella.
Shingle the eggplant slices to cover the tart. Drizzle 2 tablespoons honey all over eggplant. Bake for 25 minutes or until the pie crust is slightly browned.
Finish tart by drizzling more honey and garnish with herbs if desired. Cut into desired portion sizes and serve right away.

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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20 Minute Coconut Red Curry

By

Anna Franklin

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July 31, 2025

0

Two bowls of 20 minute coconut red curry sit on a table beside silverware, red chiles, lime slices, and a cup of beer.

Making a homemade curry can sound like a lot of work but our Coconut Red Curry recipe takes only 20 minutes to cook. Say goodbye to weeknight dinners that feel like an eternity to get ready and treat yourself to something quick, easy, and mouthwatering. This Coconut Red Curry is creamy as well as full of your favorite vegetables and protein. Serve it over top of white rice and then squeeze fresh lime juice all around for a flavorful and hearty dinner. You can also tweak the amount of curry paste and whether you use red or green if you’re looking for a spicer or sweeter curry.

Two bowls of 20 minute coconut red curry with rice and vegetables sit on a table beside fresh limes and beer.

What’s the Difference Between Red and Green Curry Paste?

While both red and green curry pastes come from a combination of many spices, their core ingredients differ and produce various end products. Green curry paste, of course, comes from green chiles. It’s heat level ranges from mild to intensely hot based on the type of green chile used. This curry relies on fresh and fragrant herbaceous ingredients like kaffir lime zest, lemongrass, and cilantro root. Red curry paste on the other hand uses dried red chiles which carry a deeper heat and smoky flavor. Even though it uses other similar ingredients to green curry paste, the dried red chiles impart a different taste.

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20 Minute Coconut Red Curry

Author: Anna Franklin

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Description

Who knew curry could be made so quick yet so flavorful?

Ingredients

Scale

1 clove garlic, grated
1 tsp ground ginger
1/4 cup curry paste, green or red
1 tbsp butter
1/4 cup tomato sauce
2 tbsp Better Than Bullion
1 tbsp sugar
1 can coconut milk
Juice of 1 lime

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Instructions

In a large sauté pan, add garlic, ginger, curry paste, and butter. Toast until fragrant.
Add tomato sauce, better than bullion, and sugar. Simmer for 2 minutes.
Add one can of coconut milk and bring to a simmer for 5 minutes.
Add your favorite veggies and protein to the sauce and simmer until cooked through. Serve with white rice and garnish with fresh lime juice.

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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Hot Honey Buttermilk Biscuits

By

Keith Recker

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July 31, 2025

0

A drizzle of hot honey gets poured onto a stack of homemade buttermilk biscuits sitting beside a pitcher of hot honey.

We’re hopping on the hot honey train with a homemade Buttermilk Biscuit recipe that infuses flakey soft layers with a bit of sweetness and spice. Bite into a pillowy biscuit with an extra drizzle of decadent hot honey on top. You can even dress up these biscuits further by adding crispy chicken between the top and bottom or serving a sausage gravy over them. Plus, we promise baking up homemade biscuits is not as complicated as you may think. We break this recipe down into just 10 steps using seven ingredients. You’ll be feeling like a professional in no time.

What Makes Buttermilk Biscuits Different Than Other Types?

Buttermilk biscuits stand apart from other biscuit types due to their texture. The acidity in buttermilk reacts with baking soda (the leavening agent in biscuits) to produce more carbon dioxide gas, resulting in a the lighter, taller, and flakier rise you know and love compared to biscuits made with sweet milk. This acid also contributes to a distinctly tangy, slightly savory flavor that balances the richness of the butter, providing a more complex taste profile. Not to mention, the lactic acid in buttermilk helps to tenderize the gluten in the flour, which is crucial for creating that soft, moist, tender crumb that defines a buttermilk biscuit.

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Hot Honey Buttermilk Biscuits

Author: Keith Recker
Yield: 12–14 Biscuits 1x

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Description

One bite of these biscuits and you’ll never go back to canned again.

Ingredients

Scale

3 cups flour
1 tsp kosher salt
3 tbsp baking powder
¾ cups butter (very cold)
2 eggs
¼ cup hot honey
1 ½ cups full fat buttermilk

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Instructions

Cut the butter into very small cubes and keep in refrigerator until needed.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat. We prefer the latter!
In a large mixing bowl, whisk together flour, salt and baking powder.
In a small bowl, whisk together buttermilk, honey and eggs. Wash your hands!
Add cold butter cubes to the flour mixture. Use a pastry cutter to combine the mixture until pea-sized crumbs form.
Add the milk, honey, and egg mixture. Combine with your hands until you have a moist, consistent mass. Wash your hands again!
Flour a clean work surface. Place the dough on it and roll out to about ¾ inch thick. Fold in thirds and roll again to about ¾ inch thick. Fold one more time. Roll the dough out again.
Use a 3” round cutter to cut the dough into biscuits… or go old-school-grandma and use a sturdy drinking glass. Gather scraps and roll one more time to cut more biscuits.
Place the biscuits on the baking sheet. We like crisp biscuits, so place them ½ inch apart. Bake until golden brown and crisp, which is between 10 and 15 minutes.
Serve immediately or let cool and then cover until you’re ready to eat! Slather them with butter and honey…hot or otherwise. You could try crème fraiche or clotted cream or mascarpone instead of butter. Fruit jams are always nice, too, if you prefer them to honey.

Recipe and Styling by Keith Recker
Photography by Dave Bryce

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Carrot Bloody Mary

By

Jordan Snowden

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July 30, 2025

0

In two highball glasses sits Carrot Bloody Mary cocktails, orange in color with celery sticks as garnish

Take the Bloody Mary for a spin with this recipe from longtime bartenders Cat Cannon and Cecil Usher. They are the brains behind bar consulting, education, and events group, Mindful Hospitality Group. Known for their thoughtful, flavor-forward approach to cocktails, Cannon and Usher swap out the traditional tomato juice base for vibrant, earthy carrot juice, creating a smoother, subtly sweet foundation that’s as refreshing as it is surprising.

But this isn’t just a health-conscious twist—it’s a cocktail with depth. A dash of hot sauce brings just the right amount of heat. It cuts through the mellow carrot with a spicy punch that wakes up the palate. The real secret weapon, though, is Aquavit: a Scandinavian spirit infused with caraway, dill, and other botanicals. Its herbal notes add complexity and an aromatic lift that complements the carrot perfectly. The drink ends with a savory, sophisticated profile.

This carrot-based Bloody Mary alternative is equal parts comforting and adventurous. Easy to make and endlessly sippable, it’s a brilliant way to bring a little extra intention—and a lot more flavor—to your next morning cocktail.

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Carrot Bloody Mary

Author: Mindful Hospitality Group

Print Recipe

Description

Carrot juice takes the place of tomato, making for a smooth, mild base boosted by the heat of hot sauce.

Ingredients

Scale

¾ oz vodka
¾ oz Aquavit
3 oz carrot juice
½ oz lemon juice
½ oz honey syrup
1 tsp caper brine
1 tsp hot sauce
Paprika salt, parsley sprig, and carrot, for garnish

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Instructions

Rim a tall glass with paprika salt and set it aside. Shake ingredients together, then strain into the salt-rimmed glass with ice cubes. Garnish with a parsley sprig, small carrot, and enjoy!

Recipe by Cat Cannon and Cecil Usher
Juliska Glassware from Glassworks
Photography by Dave Bryce
Styling by Keith Recker

Chamomile Lavender Spritz

By

Jordan Snowden

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July 30, 2025

0

On a table covered in a white tablecloth sits two cocktails, white/clear in color. The Chamomile Lavender Spritz are garnished with flowers.

This cocktail brings a gentle, floral twist to your summer drink lineup. The Chamomile Lavender Spritz blends the earthy warmth of tequila with the brightness of lime juice and the calming sweetness of a lavender-honey simple syrup. Topped with fizzy chamomile soda—Hoplark’s “The Calm One” is a favorite—this spritz is mellow but far from boring. Garnished with a few blackberries for a burst of color and flavor, it’s the kind of drink that feels right at home on a sunny patio, a picnic blanket, or a quiet evening winding down. Sip slowly and let the botanicals do their thing.

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Chamomile Lavender Spritz

Author: Maggie Weaver

Print Recipe

Description

Light and floral with a zip of lime, this cocktail is perfect for summer drinking!

Ingredients

Scale

2 oz tequila
¾ oz lime juice
¾ oz lavender-honey simple syrup
Chamomile soda from Hoplark HopTea The Calm One is delicious, but a bit of lime-flavored soda water works well, too.
Blackberries, to garnish

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Instructions

For the syrup:

Boil ½ cup of water in a small saucepan. Once boiling, add ½ cup of honey and stir until it dissolves. Turn off the heat and add in 2-3 tsp of dried lavender. Let sit for 30 minutes (or until cool) and place in an airtight container and refrigerate.

For the cocktail:

Put the tequila, lime juice, and honey-lavender simple syrup into a shaker, then shake and strain into a rocks glass. Add in one, big rock of ice and top with chamomile soda. Garnish with blackberries and enjoy!

Recipe by Maggie Weaver
Photography by Dave Bryce

Bánh Mì-Inspired Grilled Zucchini Sandwiches

By

Kylie Thomas

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July 30, 2025

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Three baguette sandwiches with grilled zucchini and other veggies sit on a wood cutting board beside sauces and toppings.

The beauty of a Community Sponsored Agriculture (CSA) program is investing directly in a local farmer and reducing the stamps in your dinner’s passport. The beast of a CSA is being bombarded with vegetables you don’t love or simply don’t know how to use.

Use Up Your Excess Zucchini With This Grilled Zucchini Sandwich Recipe

In the case of zucchini, the challenge is an escalating process of wearing down your creativity. Just when you think, “How can I possibly use another squash?” a hefty pile appears in the wooden crate with your name on it. Rather than suffering the heat of baking yet another batch of zucchini bread, head outside and fire up the grill for these Grilled Zucchini Sandwiches. Find inspiration in the ease and power of spicy mayo, refreshing cilantro, and this easy, veggie version of a classic bánh mì (a Vietnamese style sandwich). Not to mention, as a bonus, you can use more radishes in the quick-pickle slaw. And that, my friends, is CSA success. But, in case you do not participate in a CSA program, simply head to your local farmers market and pick up their home-grown produce to freshen up your week.

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Bánh Mì-Inspired Grilled Zucchini Sandwiches

Author: Quelcy Kogel

Print Recipe

Description

Not sure what to do with your excess zucchini? These sandwiches put them to use as a healthy and delicious lunch option.

Ingredients

Baguette
Good quality mayonnaise
Hot sauce or Sriracha
Grilled zucchini (seasoned with salt, pepper, and oil)
Quick-pickled carrots, cucumbers, radishes, jalapeños
Fresh cilantro

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Instructions

Mix the hot sauce and the mayo into one zinger of a creamy sauce (then commence using it on everything from oven-baked fries to burgers).
Slather the creamy combo on the baguette, followed by the roasted zucchini, then the pickled veggies, and garnish liberally with fresh cilantro. (Remember to always be careful when handling and eating jalapeños.)

Recipe, Story, Styling, and Photography by Quelcy Kogel

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Santa Maria-Style Dry Rub Lamb

By

Kylie Thomas

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July 30, 2025

0

A leg of lamb with a dry rub santa maria-style seasoning sits on an orange plate with a fork and knife cutting it open.

Sometimes meat isn’t just meat: it’s a memorable morsel…a culinary trip to heaven. Recently, we ordered a sizable boneless leg of lamb. When this ready-to-cook delicacy arrived, we doubled the recipe and rubbed it down thoroughly with our Santa Maria-style dry rub. After its thorough massage, we roasted it in a 350-degree oven for 30 minutes, and then transferred it to a medium-hot grill for 15 minutes. The end product is tender and succulent with a spicy, garlicky crust on the outside.

What Makes a Leg of Lamb Cut Stand Apart?

The leg of lamb varies from other cuts mostly due to its muscle composition which effects its leanness and size. As a heavily worked muscle group, it is significantly leaner than fattier cuts like shoulder. This leanness gives it that distinct, classic “lamby” flavor that’s more robust than other cuts. While less fatty, the leg is still very tender when cooked properly, like the slow roast method we use in the recipe below. Its large size makes it ideal for gatherings, but you can also debone and butterfly the leg on the grill then chop into smaller pieces.

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Santa Maria-Style Dry Rub Lamb

Author: TABLE Magazine Staff

Print Recipe

Description

A peppery, tender leg of lamb with a homemade rub.

Ingredients

Scale

Boneless leg of lamb

For the Santa Maria-style rub:

1 tbsp salt
1 tbsp black pepper
1 tbsp smoked paprika
1 tbsp harissa
1 tbsp fresh thyme, minced
2 tsp fresh garlic, minced

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Instructions

Mix rub in a small bowl.
Massage rub thoroughly onto leg of lamb.
Roasted in a 350-degree oven for 30 minutes.
Preheat grill to medium-hot.
Grill leg of lamb for 15 minutes.

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Three Delicious Condiments for Hot Dogs and Beyond

By

Kylie Thomas

-

July 30, 2025

0

Three small bowls of condiments sit on a white picnic table with spoons and hot dog buns spread across the table too.

Same old dogs? Too-familiar sausages? Not with Fire-roasted Jalapeño Ketchup, Cilantro Aioli, and Pineapple Salsa from Jackie Hughes and Keith Lampkin of Superman Cooks. These three delicious condiments for hot dogs and beyond carry big flavors to push you across the grilling goal line! Jalapeño Ketchup sauces things up with a bit of heat, plus, you can control the spice level depending on how many peppers you use. Cilantro Aioli is cooling and flavorful with garlic, lime juice, white pepper, and cilantro. Pineapple Salsa chops up fresh fruits and veggies like pineapple, tomatoes, onion, bell pepper, lime, and cilantro. No matter which you choose to try (or all three) you’ll be basking in the glory of grilled meats on a sunny day.

Other Ways to Dress Up Your Hot Dogs

Looking for other ways to take your hot dogs to the next level? We have a couple of different recipes that turn your dogs into gourmet treats. You’ve got your classic Chicago Dog with mustard, onion, tomato, pickles, and sports peppers. Or, maybe you want to indulge in a German Dog spotlighting sauerkraut alongside a curry ketchup, onions, and bell peppers. However there’s much more to explore like Mexican Dogs, Japanese Dogs, Korean Dogs, Banh-Mi Dogs, and even Vegan Dogs. All the recipes are waiting for you right here.

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Cilantro Aioli

Author: Keith Lampkin

Print Recipe

Description

Tangy and refreshing, try this Cilantro Aioli on your spicy sausage.

Ingredients

Scale

1 garlic clove, chopped
2 tbsp fresh lime juice
2 tsp salt
1 tsp white pepper
1 cup fresh cilantro
1 ½ cup mayonnaise

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Instructions

Chop garlic and add to a small bowl.
Add lime juice, salt and pepper and set aside while preparing cilantro.
Clean the cilantro by removing all stems (you want to use only the leaves).
Add mayonnaise in a blender or NutriBullet.
Add lime and garlic mixture and pulse.
Add cilantro, about a third at a time, pulsing until well combined.
Continue until thoroughly mixed (about 5 minutes, you want this to be a smooth consistency).
Refrigerate up to a week. The flavors intensify as it sits.

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Pineapple Salsa

Author: Keith Lampkin

Print Recipe

Description

You’ll want to hit up your local market before chopping up this fresh salsa.

Ingredients

Scale

1 garlic glove, chopped
1 cup fresh pineapple, cut into ¼-inch pieces
¼ cup chopped Roma tomato, seeded
1 tbsp chopped onion
¼ cup chopped bell pepper, green or red
Juice from 1 lime
1 tsp kosher salt
½ cup chopped fresh cilantro

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Instructions

Chop garlic and add to a medium-sized bowl.
Add pineapple, tomatoes, onions, and pepper and toss. Add lime juice, salt.
When ready to serve, toss with cilantro. Store in fridge for up to five days.

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Jalapeño Ketchup

Author: Keith Lampkin

Print Recipe

Description

Adding a kick of spice to your hot dog is about to upgrade your grill game.

Ingredients

Scale

2 small jalapeño peppers
2 cups ketchup
1 tbsp vegetable oil
2 tsp brown sugar
1 tbsp smoked paprika
1 tsp kosher salt

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Instructions

Prepare jalapeños by placing pepper directly into flame either on the top of a gas stove or on a very hot char-grill.
You want the peppers to “burn” until the skin is black, rotating as needed.
When pepper is 85% charred, remove from flame and place in a bowl of cold water.
As soon as you put them in water, rub the skin of the pepper until most of it falls off (it is okay to leave on some charred skin).

Recipe by Keith Lampkin
Photography and Styling by Jackie Hughes

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