Hot, Rich, and Famous

Apparently, you can bottle it. Three chef-made condiments we’re slathering on with unchecked abandon this summer.

chef made condiments

From left: Son-Mat Foods Anju Hot Sauce; Steinbones Barbecue Sauce; Kirkland Tap & Trotter Hot Dog Mustard | photograph by Marian Siljeholm

Son-Mat Foods Anju Hot Sauce

Julian Armstrong and Gary Kim, of Kittery, Maine’s Anju Noodle Bar, apply their fermentation know-how to this fiery condiment ($10), made from fresh Fresno peppers, white vinegar, garlic, and a pear-and-anchovy-based kimchi paste. Use it to spice up everything from ramen to breakfast sandwiches to Armstrong’s favorite: pizza. In Boston, find it at Formaggio Kitchen South End.

Steinbones Barbecue Sauce

Commonwealth chef Nookie Postal’s latke-fueled Jewish barbecue spot, Steinbones, is still months from opening. Until then, you can get the trademark sauce ($8), a blend of organic tomatoes, cider vinegar, molasses, mustard seed, and a certain sweet kosher wine made from Concord grapes, at his current digs.

Kirkland Tap & Trotter Hot Dog Mustard

To complement his gourmet, all-natural pork-shoulder-and-grass-fed-beef frankfurters, Tony Maws has created this equally haute ballpark mustard—a spicy amalgam of yellow and brown mustard seeds, caraway mustard, cider vinegar, cayenne, and malty pilsner, among other ingredients—now available in a convenient squeeze-top format ($3).