35 Sauces Made with Red Pepper

On the jar: BLACK BEANP

Eric Ripert's black bean-pear sauce for octopus

On the jar: COLD CHERRY

Heinz Beck's cold cherry gazpacho

On the jar: VINAIGRETTE

Dani García's pulpo vinaigrette for grilled octopus

On the jar: ROMESCO

Romesco from a three-star kitchen

On the jar: SHRIMP

Ruscalleda's shrimp vinaigrette for prawns

On the jar: TOMATO-CHIL

Christian Jürgens's tomato-chili sauce for fondue

On the jar: GAZPACHO

José Avillez's strawberry gazpacho for burrata

On the jar: CREAMY

Bayless's smoky chipotle-crema dressing for squash salad

On the jar: ANDALUSIAN

José Andrés's classic Andalusian gazpacho

On the jar: MUHAMMARA

Andrés's muhammara, a walnut-pepper dip

On the jar: ROMESCO

Andrés' romesco for asparagus, grilled vegetables, seafood

On the jar: SALSA ROSSA

Michael Tusk's Italian salsa rossa for grilled meats

On the jar: BITTER-MELON

Ming Court's braise sauce for bitter melon

On the jar: VIERGE

From a starred kitchen

On the jar: RED PEPPER

The table salsa from Tanaka's Iberico pork presa

On the jar: ROMESCO

D'Aquino's classic romesco sauce

On the jar: THOUSAND

Paulus's Thousand Island dressing for seafood cocktails

On the jar: FRENCH HOT

Paula Wolfert's classic North African harissa

On the jar: SALSA RUSTIC

Lidia Bastianich's chunky egg-caper salsa rustica

On the jar: SPICY

Marcus Samuelsson's spicy ketchup for burgers, fries

On the jar: AJVAR

Loryn Nalic's Balkan roasted pepper ajvar

On the jar: RED CHIMI

George Mavrothalassitis's red chimichurri for salt cod

On the jar: TOUFFE

Damarr Brown's étouffée sauce for walleye, shrimp, grits

On the jar: LAHMACUN TOP

Loryn Nalic's pepper-tomato paste for lahmacun flatbread

On the jar: CHUNKY

The dip from Moore's crispy fish dogs

On the jar: GINGER-SOY

Molinaro's Korean BBQ sauce

On the jar: JOLLOF

Serigne Mbaye's jollof tomato-pepper base for jollof rice

On the jar: PUERTO RICAN

Natalia Vallejo's Puerto Rican sofrito base

On the jar: RED CHIMICHU

Mallmann's smoky red chimichurri for asado steaks

On the jar: ROMESCO

Romesco from a national-award-winning chef

On the jar: ROMESCO

Tony Mantuano's romesco sauce for grilled leeks & fish

On the jar: CRIOLLA

Mallmann's tangy pepper-onion relish for the asado table

On the jar: SALSA

The table salsa from Garces' skirt steak

On the jar: SALSA LUCIA

Francis Mallmann's salsa Lucía for grilled meats

On the jar: CRME

Tissot's whipped red pepper cream for langoustine