Roast the red pepper by placing it over an open flame on a hot grill or gas burner.

Turn it frequently until the skin has charred and starts to blister from the flame.

This should take about 5-7 minutes.

Place the roasted pepper in a small bowl and cover it with plastic wrap or seal it in an airtight container.

Let it rest for 10 to 15 minutes.

This allows the skin to separate from the flesh, making it easier to peel.

Once cooled, peel off all the charred skin and remove the seeds from the pepper.

Mince the roasted pepper as finely as possible and place it in a medium bowl.

Add the remaining ingredients – mayonnaise, Blackening Spice, kosher salt, paprika, cayenne pepper, lemon juice, Worcestershire sauce, and hot sauce to the bowl with the minced pepper.

Whisk the ingredients together until well incorporated.

Use immediately as a spread for Po’ Boys, Popcorn Shrimp, raw veggies, or sandwiches, or store it in the refrigerator for up to 1 week.

To roast the tomatoes, preheat the oven to 275°F (135°C).

Cut the tomatoes into quarters and sprinkle them with about ½ teaspoon salt, ¼ teaspoon sugar, and a dash of black pepper.

Place them on a baking rack over a sheet pan and bake for about 1 hour until they start to dry out a little.

Let them cool completely before using in the dip.

In a medium bowl, combine the chopped roasted tomatoes, mayonnaise, chopped dill pickle, chopped scallion, lemon juice, finely chopped red onion, salt, hot sauce, and black pepper.

Mix until well combined.

Taste and adjust seasoning if necessary.

Serve immediately or refrigerate for up to 1 week.

In a medium bowl, whisk together the spicy brown mustard, honey, BBQ sauce, and Buffalo sauce until well combined.

Use immediately as a dip for fried chicken or as a salad dressing, or store in an airtight container in the refrigerator for up to 1 month.

In a small saucepan, pour the hot sauce and place it over medium heat.

Bring it to a boil.

In a small bowl, combine the sugar substitute, cayenne pepper, and chili powder.

Whisk the mixture into the hot sauce until well combined.

Remove the saucepan from the heat and whisk in the cold unsalted butter cubes until fully incorporated.

Use the sauce immediately or let it cool, then cover and refrigerate for up to 2 to 3 weeks.

In a mixing bowl, combine all the ingredients.

Whisk well until thoroughly mixed.

Transfer the dressing/dip to a container with a tight-fitting lid.

Store in the refrigerator for up to 2 weeks.

In a mixing bowl, combine the Chipotle Puree with the barbecue sauce.

Whisk until well combined.

Use immediately or store the sauce in the refrigerator for several months in a glass jar with a tightly fitting lid.

n a medium nonreactive saucepan, whisk together all the ingredients.

Place the saucepan over medium-high heat and bring the mixture to a boil, stirring often.

Once it reaches a boil, turn off the heat.

Use immediately or let the sauce cool and store it in an airtight container in the refrigerator for up to 4 weeks.

Combine all the ingredients in a nonreactive saucepan.

Place over medium heat and bring to a simmer.

Reduce the heat and simmer for 20 to 30 minutes, until the onion and garlic soften.

Transfer the mixture to a blender and blend until smooth.

Be cautious of hot liquid splattering.

Use immediately or allow to cool to room temperature before storing in an airtight container in the refrigerator for up to 4 weeks.

Place a mesh strainer over a bowl.

Empty the can of chipotles into the strainer.

Wear rubber gloves while handling the chipotles, and avoid touching your face to prevent irritation.

Remove the seeds from the chipotles while reserving both the chiles and the liquid that drains into the bowl.

Transfer the drained chipotles and the reserved liquid to a blender.

Blend until you have a smooth puree.

Store the chipotle puree in the refrigerator in a glass jar.

It will keep for a few months.