Chicago-style relish is a type of sweet pickle relish mostly used as a topping for Chicago-style hot dogs. When it comes to taste, it's practically the same as any other pickle relish, but what sets it apart is the neon green glow which is achieved by adding blue food coloring.

Chicago-style relish was probably created to serve as a promotional stunt by Vienna Beef Inc. sometime in the late 40s of the 20th century. However, some sources claim this emerald-colored relish was first used by Superdawg hot dog stand in 1949 in order to even out the color of the product and draw in the crowd. 

Yellow mustard is a traditional type of mustard that originated at the 1904 World’s Fair in St. Louis. The bright yellow color of this mustard is a result of the preparation process – it’s a mixture of white mustard seeds (the plant is called Sinapis alba), vinegar, and generous amounts of turmeric.

This classic American mustard has a mild flavor, but it’s creamier than French Dijon mustard. It is believed that yellow mustard is the mildest of them all, which is the reason why it goes so well on sandwiches and hot dogs. It’s also often used in marinades, barbecue sauces, and salad dressings.

Hawaiian black salt, also known as Hiwa Kai or black lava salt, is a blend of sea salt and activated charcoal, often derived from Hawaiian coconut shells. The salt is harvested by evaporating seawater in above-ground pools that have formed naturally from lava flows, and the activated volcanic lava charcoal is added for its color and detoxifying properties.

It is rich in minerals and is known for its detoxifying effects, and as a digestive aid due to the activated charcoal it contains. The charcoal also contributes to the salt's striking color and unique flavor. Hawaiian black salt has a slightly hot, mineral flavor described as "volcanic" and is noted for its smoky taste and coarse texture, which makes it ideal for use as a finishing salt on a variety of dishes, including seafood, beef, chicken, and roasted vegetables.​​​

Tabasco is a hot sauce that is, at its basic, made from tabasco peppers, salt, and vinegar. The original sauce was invented in the 1860s by Edmund McIlhenny. He acquired the seeds of Capsicum frutescens peppers from Mexico or Central America and planted them on Avery Island in Louisiana.

He crushed the reddest peppers, mixed them with salt, and aged the concoction for 30 days in barrels and jars. Later on, he combined the ingredients with white vinegar and aged the whole thing for another 30 days. McIlhenny named the sauce after a Mexican Indian word tabasco, meaning a place where the soil is humid, marketed it, and patented it in 1870. 

Crystal hot sauce is an American invention consisting of only three ingredients – salt, distilled white vinegar, and aged red cayenne peppers. It is the best-selling sauce in Louisiana, characterized by a reddish orange color, medium heat, and a milder flavor than the famous Tabasco sauce.

This hot sauce adds a nice touch to a variety of beef, pork, fish, shellfish, and vegetable dishes, but it can also be used to marinade meat or intensify the flavors of salads, soups, and gravies.

Texas Pete is a popular American hot sauce, and is currently the third best-selling hot sauce in the USA. The first bottle of Texas Pete was sold in 1929 by Sam Garner, a barbecue stand vendor from North Carolina. The customers were not completely satisfied, and they wanted the sauce to be spicier, so the Garner family made a version with cayenne peppers, and the legendary sauce was born.

A marketing advisor suggested that they name the sauce Mexican Joe, but the Garners refused and demanded that the sauce should have an American name. Sam named the dish after his son Harold, whose nickname was Pete, and chose Texas due to its reputation for spicy cuisine.