Recipes

A glossy red crust caramelizing on little meatloaves as the kitchen fills with a warm, smoky sweetness: Maison Perrotte’s Ketchup, slow-simmered from Black Crimean tomatoes and Roscoff onions, brings a jam maker’s patience to a family supper.

A toothpick tip is the right measure for a pot of soft red lentils and coconut milk: Sauce Martin’s Tsunami hot sauce, the most intense in the range, hides an extreme, lingering heat behind exceptionally fruity flavors.

Melted Comté bubbling under the broiler, ham tucked inside and a crust gone golden in butter: Sauce Martin’s truffle hot sauce, made with black truffle and fresh chili, lets the forest speak first before a gentle, well-balanced heat.

Cold rice crackling in a hot wok, soft scrambled eggs and a generous red swirl on top: Sauce Martin’s Sriracha hot sauce, made entirely from French ingredients, starts sweet and mild before its spicy kick and lingering warmth.

Sausages browning in the pot, beans slowly thickening in tomato, crusty bread at the ready: Sauce Martin’s Sirocco hot sauce, named after the desert wind and made with smoked chili, tomato and garlic, trails a warm smokiness through the stew.

Coconut broth, tender chicken and a squeeze of lime steam in the bowl as the scent of combava rises: Sauce Martin’s Pha Yu hot sauce, with galangal and secret spices, adds a medium, citrusy heat with a Southeast Asian soul.

Diced mango and avocado, red onion, cilantro and a squeeze of lime make a bowl of pure color: Sauce Martin’s Naga Mango hot sauce, with mango, pineapple, passion fruit and the Naga pepper of Assam, adds a vivid, warming heat.

Cherry tomatoes softening in garlicky oil, basil torn over the top, and a hint of the south wind: Sauce Martin’s Mistral hot sauce, with roasted garlic, rosemary and oregano, brings a mild, herbaceous warmth to a weeknight bowl of spaghetti.

The spiced yogurt works on the chicken for an hour, so it can char at the edges without drying out: Sauce Martin’s Indian hot sauce, where mango chutney and Madras curry meet fresh chili, brings a warm, gently fruity medium heat.

A pot that has simmered for an hour, then the moment of truth, one drop at a time: Sauce Martin’s Inca Reaper hot sauce, 40% red Carolina Reaper from Ecuador, builds slowly into a deep, enveloping fire for experienced palates only.

Peppers and tomatoes slowly collapse into a thick, sweet sauce, eggs set in their hollows, a slice of Bayonne ham waits on the side: Sauce Martin’s Hegoa hot sauce, made from Gorria peppers grown in Ainhoa, adds a light, fruity Basque warmth.

The patty hisses as it is smashed flat on a scorching skillet, and the special sauce waiting on the bun starts with Sauce Martin’s Gourmet Ketchup, 72% tomato, balanced by a secret blend of spices and a gentle sweetness.