Hot Sauce

This spicy, velvety hot sauce works on everything from tamales to scrambled eggs, or you can add oil and vinegar to turn it into a vinaigrette.

So alive that it lives in the door of my fridge.

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One day, a mysterious hot sauce appeared in our office. Little did I know, I’d met my desk lunch’s perfect match.

Vinegary hot sauce? Fermented? Garlicky? Ultra-spicy? There's a right answer.

It’s got the perfect amount of heat and tons of flavor.

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Andre Springer's fiery hot sauce is increasing queer visibility on grocery store shelves.

It's known as the Jamaican A1, and I was raised on it.

This is the condiment version of those summer sandals you want to wear with everything.

Feel free to use whatever fresh chile you can find, but remember that this sauce is supposed to pack some heat.

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Adding olive oil to this hot sauce recipe lends it body and mellows some of the heat.

Serious flavor without the burn

It's raw, fermented, and not kidding around.

It's 20 times spicier than the original.

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Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.

We like the fruity heat of Sriracha, but if you have a different favorite hot sauce, go right ahead. Use this mayonnaise for our Ultimate BLT.

In addition to looking at the color of the liquid butter as it cooks, keep your eyes trained on the solids; the butter is ready when the bits are very dark brown. Serve on Vivian Howard's Roast Oysters.

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Put down the jar of red pepper flakes: We've got the intel on how to cook with fresh chiles—including how to choose the right level of heat for your favorite dishes.