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

Vegetable Curry

INGREDIENTS

(Makes 6 servings)

1 14-oz. can light coconut milk
¼ cup flour
½ cup water
2 tsp. Harissa Paste (1 tsp. for tender mouths)

1 medium onion, chopped
3 oz. gold potatoes, cut into 1” pieces
4 cups butternut squash, cut into 1” chunks
4 cups cauliflower, cut into florets
1 15-oz. can chickpeas, rinsed
1 red bell pepper, cut into 1” pieces

1 cup fresh peas (or thawed frozen peas)
Fresh cilantro, chopped (for garnish)

INSTRUCTIONS

1. In a small bowl, whisk together coconut milk, flour, water, and Harissa Paste; set aside.

2.In a 4 quart or larger slow cooker, add onion, potatoes, squash, cauliflower, chickpeas, and bell peppers; mix well.

3.Add coconut milk mixture to the slow cooker.

4.Cover and cook on low until vegetables are tender, 4-5 hours.

5.Stir in peas.

6.Garnish with cilantro.

Continue reading →

Roasted Brussels Sprouts & Apple Salad with Walnuts

Roasted Brussels Sprouts & Apple Salad with Walnuts

INGREDIENTS

For the Sauce

¼ cup Dijon mustard

2 Tbs Whole Grain Mustard

1 ½ tsp apple cider vinegar

2 Tbs light brown sugar

1/8 tsp Savory Accents Hot Sauce

For the Salad

Caramelized shallots

1 Tbs Sherry Vinegar

5 Tbs. olive oil

Salt and freshly ground pepper to taste

1 lb. Brussel sprouts trimmed and quartered (roasted)

1 cup walnuts toasted

1 ½ red apples, such as Fuji or Gala cored and thinly sliced

INSTRUCTIONS

To make the sauce, in a bowl, whisk both mustards, vinegar, brown sugar and hot sauce.  Reserve 2 Tbs. sauce for the salad; refrigerate the rest for up to 4 weeks.

To make the salad, in a large bowl, whisk the caramelized shallots, vinegar, the 2 Tbs. remaining sauce, 3 Tbs. of the olive oil, salt and pepper.

Spread Brussel sprouts out on cookie sheet and drizzle with olive oil, roast until browned and tender, about 15 minutes.  Transfer to the bowl with the vinaigrette, add the walnuts and apples and  toss.  Season with salt and pepper.

Continue reading →

Success! Feel free to continue shopping or head to your cart .