Intense Flavor

It’s not just about hot, it’s about intense flavor. We feel that once you’ve tried our pepper products, you’ll agree!

SHOP

Savory Dishes

Our goal is to enhance all of your savory dishes with spice and flavor.

Oils & Hot Sauces

About Us

Joan and Ted Ballweg have spent years perfecting a business that involves the kind of personal passion that can only lead to success. That’s how you will feel about their wonderful chili products.

History of Savory Accents

Intense Flavor

It’s not just about hot, it’s about intense flavor. We feel that once you’ve tried our pepper products, you’ll agree!

SHOP

Savory Dishes

Our goal is to enhance all of your savory dishes with spice and flavor.

Oils & Hot Sauces

About Us

Joan and Ted Ballweg have spent years perfecting a business that involves the kind of personal passion that can only lead to success. That’s how you will feel about their wonderful chili products.

History of Savory Accents

Welcome to Savory Accents

Savory Accents specializes in Chili Pepper products.  We produce a large variety of chilies ranging from the popular Jalapeno to one of the hottest chilies around,  the Carolina Reaper.  Our chilies are harvested and processed fresh from our gardens in Verona, WI! 

Chili Oil
  • Chili Oil
  • Chili Oil
  • Chili Oil

Chili Oil

$6.00

We use a peanut oil base in our Chili Oil, which gives it a high flash point, and a great base heft. Then we infuse it with a special blend of peppers and spices.

Balance is the key to a good chili oil. Ours doesn’t burn your mouth when the slow rise turns to heat!

Ingredients:  Peanut oil, Dried Chilies and Anise seed

Recipes

Sea Bass or Halibut with Chili Pepper Oil

Sea Bass or Halibut with Chili Pepper Oil

INGREDIENTS

(Makes 4 servings)

1¼ lb. fresh or frozen sea bass, or halibut
2 medium carrots
5 cups cabbage, shredded
2 Tbsp. water
1 Tbsp. lemon juice
½ tsp. salt
¼ tsp. pepper
2-3 tsp. Chili Pepper Oil
2 tsp. fresh ginger, grated
2 cloves garlic, minced

INSTRUCTIONS

1.Thaw fish, if frozen.

2.Using a vegetable peeler, peel carrots into long thin ribbons until you have about 1 cup.

3.In a 12" skillet combine carrot ribbons, cabbage, water, lemon juice, ¼ tsp. salt, and pepper.

4.Cut fish into 4 portions and season with remaining salt.

5.In a small bowl stir together Chili Pepper Oil, ginger, and garlic. Spread over fish, coating all sides.

6.Place fish on top of vegetable mixture in skillet.

7.Bring skillet mixture to a boil and immediately reduce heat.

8.Cover and simmer until fish flakes easily when tested with a fork, 9-12 minutes.

9.Transfer fish and vegetable mixture to 4 serving plates.

10.Serve immediately.

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Fettuccine with Quick Tomato Sauce and Chili Oil

Fettuccine with Quick Tomato Sauce and Chili Oil

INGREDIENTS

Tomato Sauce
3 Tbsp. olive oil
2 large cloves garlic, minced
1 medium sweet onion such as Vidalia, finely chopped
3 large tomatoes, finely chopped
1 Serrano or jalapeno chili pepper, very thinly sliced crosswise
1 tsp. oregano, minced
Salt and pepper to taste

8 oz. dry fettuccine pasta

½ cup basil, coarsely chopped
¼ cup Parmesan cheese, freshly grated
3 Tbsp. Chili Pepper Oil

INSTRUCTIONS

1.To start the tomato sauce, heat 3 Tbsp. olive oil in a large, deep skillet.

2.Add garlic and cook over moderate heat, stirring until fragrant but not browned, about 30 seconds.

3.Add onion and cook, stirring frequently until softened, about 5 minutes.

4.Add tomatoes, chili pepper, thyme, and oregano. Salt and pepper to taste. Bring to a simmer. Cook over moderate heat until slightly thickened, about 5 minutes

5.Meanwhile, cook pasta in a large pot of boiling salt water until al dente. Drain pasta well and return it to the pot.

6.Add tomato sauce, basil, cheese, and Chili Pepper Oil to the pasta and toss.

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