For me:
Chile con limon - a sort of salt, pepper, smokey shaker you can find in Hispanic grocery stores. It's just a teeny bit hot. Love it on hummus and it's a perfect little extra when I can't figure out what's missing in soup or such. They shake it on fruits and veggies in Mexico, but I'm not fond of that application.
Chili garlic sauce - similar cheater, only more spicy and wet/refrigerated. I go through a lot of this and put it in everything. It's an Asian spice, but I'll throw a spoonful into the spaghetti sauce.
Crushed Garlic- good in everything from marinara sauce to tri-tip to ice cream (garlic festival makes it so good there ;-P)
ReplyDeleteDehydrated Onion Flakes- good in marinara sauce as well, pizza sauce, anything that calls for onions or might be improved by them. Even if you don't like onions, these rock!