Decant store-bought or make-ahead condiments into small jars or bowls and display on a tiered spice organizer. Here are a few ideas:
1 CUSTOMIZED KETCHUP
Add chopped chipotle peppers, miso paste, or Asian chili-garlic sauce to ketchup.
2 CUBAN MUSTARD
Stir together yellow mustard, chopped pickles, and ham for this spread inspired by the flavors in Cuban pressed sandwiches.
3 OLIVE TAPENADE
This salty, briny spread has three types of olives, plus capers and herbs.
4 CHARRED JALAPEÑOLIME AÏOLI
Tame chopped, grilled jalapeños with mayo and citrus.
5 CARAMELIZED ONIONS
Pair these subtly sweet onions with shredded Gruyère cheese.
6 BERRY-RED CABBAGE SLAW
Blueberries and jicama are the surprise additions.
7 QUICK KIMCHI
Buy refrigerated jarred kimchi, or make our speedy recipe (no fermentation required).
8 ELOTE CORN TOPPER
A swipe of mayonnaise and some crushed corn chips go well with this Mexican corn topper.
9 BACON-SHISHITO RELISH
Crumbled bacon cuts through the tang of mild shishito peppers and a red wine reduction.
10 CREOLE COARSEGROUND MUSTARD
Cayenne and horseradish give this specialty mustard kick.
11 TACO QUICK PICKLES
These are reminiscent of the pickled veg served at your favorite taco truck.