# Seasonal Labour Day Condiment Kit > Stock your Labour Day cookout with a dozen make-ahead condiments built around corn, peaches and late-summer tomatoes. This guide gives flavor-forward condiment ideas, pairing notes, scaling rules for potlucks and a one-page shopping + prep timeline so hosts can relax on the day of. Canonical URL: https://www.topshelf.recipes/articles/labour-day-seasonal-condiments-12-make-ahead-relishes-mops-fruit-sauces Published: August 3, 2026 Last Updated: September 3, 2026 ## Why a condiment kit matters ![Why a condiment kit matters](https://www.topshelf.recipes/api/storage/objects/uploads/540743e9-af73-4336-bea6-b8d208880bda) A successful Labour Day grill isn’t just protein and sides — it’s the small bowls of relishes, mops and fruit sauces that turn simple grilled meat, veg and bread into memorable bites. Late summer gives you three superstar ingredients: **sweet corn**, **ripe peaches** and **full‑flavored tomatoes**. Each makes condiments that are easy to make ahead, keep well, and amplify a crowd menu. Below are 12 grill-friendly condiments (no inline recipes here — this is a how‑to guide), with pairing ideas, make‑ahead storage notes, reheating tips and quick scaling rules for potlucks. --- ## The 12 condiments — what they are and how to use them 1. Charred‑Corn Relish (fresh, bright) - Profile: kernels charred, tossed with lime, jalapeño and cilantro. **Bright and crunchy.** - Pair with: burgers, tacos, grilled shrimp and starters like [Labour Day Grilled Corn-and-Peach Endive Bites with Cilantro-Lime Crema](https://www.topshelf.recipes/recipes/labour-day-grilled-corn-and-peach-endive-bites-cilantro-lime-crema). - Make‑ahead: keeps 3–4 days refrigerated. Stir in fresh herbs just before serving to refresh. - Scale rule: plan 1/2 cup per 4 people as a side relish; 1 cup per 6 people if used as a topping station. 2. Smoky Tomato Jam (low-sugar, caramelized) - Profile: late‑summer tomatoes cooked down with vinegar and a touch of smoke for depth. - Pair with: grilled cheese, burgers and veggie boards — try it with the savory textures in [Grilled Avocado & Halloumi Breakfast Sandwich with Charred Tomato Jam](https://www.topshelf.recipes/recipes/grilled-avocado-halloumi-breakfast-sandwich-charred-tomato-jam). - Make‑ahead: 2 weeks refrigerated; rewarm gently on the stovetop or on a cast‑iron pan before serving. 3. Grilled‑Peach Glaze (basting mop) - Profile: reduced peaches with vinegar, honey and mustard or bourbon for heat and shine. - Pair with: pork, chicken and even grilled oysters. Also doubles as a finishing glaze for skewers like those in [Grilled Mini Meatball Skewers with Smoky Peach‑Bourbon BBQ Glaze](https://www.topshelf.recipes/recipes/grilled-mini-meatball-skewers-smoky-peach-bourbon-bbq-glaze). - Make‑ahead: 1 week refrigerated; reheat and thin with a splash of water or stock when using as a mop. 4. Peach‑Bourbon Fruit Sauce (dessert + savory) - Profile: spoonable fruit sauce with a boozy note — great on ice cream or pork chops. - Make‑ahead: up to 10 days refrigerated; can be frozen for 3 months in airtight containers (defrost in fridge). - Note: alcohol in a reduced sauce mostly evaporates during cooking, but if you preserve raw boozy sauces, label them clearly. 5. Charred Corn & Cotija Butter (compound butter) - Profile: room‑temperature butter whipped with charred corn, lime zest and cotija. - Pair with: grilled corn (double down!), toast and roasted potatoes. For a festive presentation see [American Flag Grilled Corn Platter with Chili Lime Butter and Cotija Stars](https://www.topshelf.recipes/recipes/american-flag-grilled-corn-chili-lime-butter-cotija-stars). - Make‑ahead: form into logs, wrap and refrigerate 5–7 days or freeze 2 months. 6. Quick Pickled Cherry Tomatoes (acid lift) - Profile: bright, tart and crunchy preserved in a vinegar brine. - Pair with: sandwiches, salads and a quick garnish for grilled fish. - Make‑ahead: best eaten within 2–3 weeks refrigerated; use within a month for best texture. 7. Peach‑Mint Chimichurri (herb-forward) - Profile: herb sauce with diced peach for sweet contrast. - Pair with: grilled lamb, chicken, and fish. Adds freshness to rich mains. - Make‑ahead: keeps 3–4 days; add a finishing drizzle of olive oil just before serving. 8. Charred‑Tomato Salsa Verde (roasted tomatillo + tomato) - Profile: a smoky green salsa that uses charred tomatoes for extra depth. - Pair with: tacos, grilled corn and chips — also great alongside [Grilled Potato & Corn Skewers with Herb-Butter and Chimichurri — Labour Day Steak Side](https://www.topshelf.recipes/recipes/grilled-potato-corn-skewers-herb-butter-chimichurri-labour-day-steak-side). - Make‑ahead: 4–5 days refrigerated. 9. Boozy Stone‑Fruit Compote (rum or brandy) - Profile: preserved peaches simmered with spices and a splash of liquor. - Pair with: yogurt, pound cake, grilled peaches and as a boozy topping for brunch dishes like [Grilled Peach-Bourbon French Toast Skillet — Labor Day Brunch on the Grill](https://www.topshelf.recipes/recipes/grilled-peach-bourbon-french-toast-skillet-labor-day-brunch-on-the-grill). - Make‑ahead: refrigerate 2 weeks or freeze. 10. Roasted Tomato & Anchovy Salsa (umami punch) - Profile: roasted tomatoes with anchovy, garlic and capers — think savory garnish. - Pair with: steak, roasted mushrooms and charred bread. - Make‑ahead: 5–7 days refrigerated; bring to room temp before serving. 11. Smoky Black‑Bean & Corn Relish - Profile: charred corn folded with black beans, lime and smoked paprika — hearty and vegan. - Pair with: tacos, mini pepper boats and grilled proteins; see the concept in [Grilled Mini Pepper Boats with Smoky Black Bean & Corn Relish and Queso Fresco](https://www.topshelf.recipes/recipes/grilled-mini-pepper-boats-smoky-black-bean-corn-relish-queso-fresco). - Make‑ahead: 4–5 days refrigerated. 12. Tomato‑Vinegar Hot‑Relish (preserved heat) - Profile: chunky late‑summer tomato relish with vinegar and chilies — shelf-stable only if properly canned. - Pair with: sausages, burgers and grilled cheese. - Make‑ahead: if you’re not pressure/canning, refrigerate and consume within 2 weeks. If canning, follow tested preserving guidelines for safe shelf stability. --- ## Practical make‑ahead & day‑of tips ![Practical make‑ahead & day‑of tips](https://www.topshelf.recipes/api/storage/objects/uploads/760a6e68-2801-41f9-916a-2545ecde19d4) - **Batch smart:** Make sauces that benefit from steeping (tomato jam, peach compote, pickles) first — they often taste better after 24–48 hours. Save vinaigrettes and herb-based sauces (chimichurri, fresh relish) for last so herbs stay bright. - **Label jars:** include condiment name and date. Use clear containers so guests can see contents. - **Reheat safely:** rewarm jams and glazes in a small saucepan over low heat or in a cast‑iron skillet on the grill. Avoid microwaving sauces in plastic. - **Acidity check:** tomato and vinegar-based condiments need enough acid to hold — if you plan to leave condiments out, keep small serving bowls and replenish from the fridge every 2 hours. - **Allergen notes:** flag condiments with dairy (cotija, compound butter), alcohol or anchovy. --- ## Scaling for potlucks - Estimate 1/4–1/2 cup per person per condiment if multiple options are on the table. For a single-feature condiment (like a glaze for mains), budget 3/4–1 cup per pound of protein that will be sauced or basted. - Double recipes for groups over 12; triple for 25+. Compound butters and glazes store and travel well — freeze extra in zip bags and thaw in a cooler for longer events. --- ## One‑page shopping list & prep timeline (quick checklist) ![One‑page shopping list & prep timeline (quick checklist)](https://www.topshelf.recipes/api/storage/objects/uploads/2cc34eb9-68d1-4b49-a254-25818fe0e798) Shopping (group by station): - Produce: corn (ears), peaches (ripe + firm), late‑summer tomatoes (salad & paste), cherry tomatoes, limes, jalapeños, herbs (cilantro, mint, parsley), garlic, onions. - Pantry: white & apple cider vinegar, sugar, honey, mustard, olive oil, capers, anchovies, black beans (canned), cotija/cheese, spices (smoked paprika, chili flakes). - Alcohol/dairy: bourbon or rum (optional), butter, creme for finishing. - Jars/containers: mix of 8–16 oz jars, labelled stickers, airtight tubs. Prep timeline: - 4 days before: buy fruit and tomatoes. Make dry pantry shopping list and confirm jars. - 3 days before: char corn and tomatoes; make smoky tomato jam and peach compote (allow to rest 24+ hours). Make boozy sauces and freeze extras. - 2 days before: finish pickled tomatoes, prepare charred‑corn relish base (hold off on fresh herbs), make roasted tomato‑anchovy salsa. - 1 day before: prepare herb sauces (chimichurri, peach‑mint), compound butter then chill, assemble jars and label. - Morning of: transfer chilled condiments to serving bowls, add fresh herbs/zest, plate and set small ice trays under cold bowls for safety if outdoors. --- Final note: a well‑curated condiment table makes a simple grill feel intentional and festive. Use the ideas above as templates — swap chilies, vinegars or spirits to match what you have on hand. For composed bites that highlight these condiments, try pairing them with event-ready recipes from the site such as [Labour Day Grilled Lobster & Corn Bites with Lemon‑Chive Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-corn-bites-lemon-chive-aioli) or the grilled corn-and-peach endive bites mentioned earlier. With a little advance work, your Labour Day spread will taste like you spent the day at the grill — even if you spent most of it sipping a [Grilled-Peach Bourbon Smash — Labour Day Backyard Pitcher Cocktail](https://www.topshelf.recipes/recipes/grilled-peach-bourbon-smash-labour-day-backyard-pitcher) instead. ## Related Resources - [Make-Ahead Turkey Gravy](https://www.topshelf.recipes/recipes/make-ahead-turkey-gravy) - [Red White and Blue Flag Fruit Pizza with Mascarpone](https://www.topshelf.recipes/recipes/red-white-and-blue-flag-fruit-pizza-mascarpone) - [American Flag Grilled Corn Platter with Chili Lime Butter and Cotija Stars](https://www.topshelf.recipes/recipes/american-flag-grilled-corn-chili-lime-butter-cotija-stars) - [Grilled Avocado & Halloumi Breakfast Sandwich with Charred Tomato Jam](https://www.topshelf.recipes/recipes/grilled-avocado-halloumi-breakfast-sandwich-charred-tomato-jam) - [Grilled Mini Pepper Boats with Smoky Black Bean & Corn Relish and Queso Fresco](https://www.topshelf.recipes/recipes/grilled-mini-pepper-boats-smoky-black-bean-corn-relish-queso-fresco) - [Grilled Peach-Bourbon French Toast Skillet — Labor Day Brunch on the Grill](https://www.topshelf.recipes/recipes/grilled-peach-bourbon-french-toast-skillet-labor-day-brunch-on-the-grill) - [One List Three Labour Day Grills](https://www.topshelf.recipes/articles/labour-day-one-list-three-grill-sessions) - [Labour Day Low-Waste BBQ Guide](https://www.topshelf.recipes/articles/labour-day-low-waste-bbq-guide-2026) - [Labour Day Cocktail Countdown](https://www.topshelf.recipes/articles/labour-day-cocktail-countdown) - [Labour Day Grilled Grazing Boards](https://www.topshelf.recipes/articles/labour-day-grilled-grazing-boards-12-menus) - [Labour Day Family Grill Guide](https://www.topshelf.recipes/articles/labour-day-family-friendly-grill-activities-kid-recipes-2026) - [Labour Day Grill Sale Guide 2026](https://www.topshelf.recipes/articles/labour-day-grill-sale-guide-2026)