Chile

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

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

This sandwich alone is worth the trip to this five-table restaurant in the western suburbs of Chicago.

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

Spicy beers? Just trust us, they're amazing.

This will become your new go-to favorite spicy condiment. It pairs particularly well with our Aromatic Shrimp and Noodle Medicine Soup.

Four Horsemen’s glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn’t make you go through all that if it wasn’t worth it.

If you can find Chihuahua cheese for this, use it! If not, Monterey Jack can be subbed. Not the same, but still crazy good!

Smoked pork hocks don’t just add meatiness and body to this chile verde recipe; they release smoky, salty notes as they cook, seasoning the beans in the process.

Try this roasted garlic chili sauce smeared on pork, folded into scrambled eggs, or tossed with rice.

Spoon some of this butter over a pork chop during the last minute of cooking.

Add this harissa to your next tomato sauce or try it with our Roast Chicken with Harissa and Schmaltz.

All the rejuvenating powers of your grandmother’s chicken stock, plus a head-clearing kick of chile. Reserve chicken for Spicy & Healthy Chicken Soup or another use.

Chicken soup is the ultimate comfort food. This healthy version packs spicy flavor, thanks to jalapeño. The squash and cabbage greens are bright and seasonal, but you can add whatever veggies you like.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.

Pretty much everyone in the South fights about who’s got the best pimiento cheese recipe. Make these if you want to put the debate to rest.

Use just one type of bean to ensure even cooking.

Everyone deserves a little spice in their life. So what are you waiting for? Get on it. (And be prepared to stop, drop, and roll.)

The not-new but definitely improved Mickey D's holy trinity is right here, thanks to Dale Talde.

These are the beef enchiladas that the entire Bon Appétit Test Kitchen fought each other for. Let’s just say there won’t be leftovers with this recipe. 

If you can’t find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo. 

Schmear this on sandwiches, use it to marinate shrimp or chicken, or spoon a dollop onto eggs.

Smaller brussels can cook in half the time; rely on the visuals, not your timer, to know when they’re done.

What makes the dish is a 26-ingredient mole, a riff on the Oaxacan sauce that the chef calls a "happy accident."