Chile

We like the fruity heat of Sriracha, but if you have a different favorite hot sauce, go right ahead.

Let’s put it this way: If you like salsa verde, you’ll love charmoula, its spiced cousin.

This recipe can be kerneled and served on top of a burger or eaten straight off the cob, dressed in cilantro and crumbled cotija cheese.

You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.

I have had this served with chopped avocado, beans, rice, and all sorts. So please do feel free to include one (or all) of those as an accompaniment if you fancy it.

Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.

Japanese shichimi togarashi is a blend of seven seasonings including chile, orange zest, and sesame seeds that can be found at Asian grocers.

Though Birrieria Zaragoza uses goat, this deeply spiced braise is equally good with lamb.

This cumin and paprika-spiced number gets added punch from a tangy green sauce and an avocado and cucumber salad.

Get all the sweet, smoky, and spicy flavors of a Mexican-inspired cookout in this blissful steak salad.

If we had to give this salsa a heat index rating, it would get three out of five chiles.

Looks like a perfectly innocent bowl of apricot jam, burns like a bright and fruity pepper jelly.

A cooling and crunchy green version of the typical salsa.

Translation: Garlic shrimp. Which explains why there’s a clove of garlic for every shrimp in this saucy dish.

A spicy, tangy marinade helps tenderize this flavorful cut of meat, which is perfect for tacos.

This recipe makes more bonito butter than you need. Use the smoky, slightly salty mixture to top your next steak, or to sauté greens.