Hot liquid chillies in a bottle. Perfect if you want to perk something up with just a dash of heat, and also useful when you've added fresh chillies to a recipe and they haven't quite provided the heat you wanted – a few drops will supplement it beautifully.
There are lots of chilli sauces around, but I find Tabasco has the best chilli flavour.
Salsas are at the height of food fashion at the moment - and this is one of the best: healthy, easy to make and magnificent with rosti crab cakes, salmon, chicken or grilled meats!
The first time I ever used Tabasco (hot chilli sauce) was when I made my first guacamole. This spicy Mexican purée, made with fresh avocados, chillies and ripe tomatoes, is still a great favourite.
A spicy low-fat soup that has a lovely kick of Tabasco and balsamic to complement the tomatoes. You can even add a shot of vodka if you've a mind to!
Like a chunkier version of guacamole, this wonderful salsa will go down really well with barbecued chicken, fish, especially salmon, and grilled meats. If you prepare it ahead, cover with clingfilm to avoid the avocado browning.
Use whatever meats you like, and chicken: the most important element is this lovely tangy, fruity glaze that lifts a barbecue into another realm…