Fresno Chile

Freshness counts. Buy prime tomatoes when they’re in season. And, if possible, grind whole green cardamom pods rather than using powdered.

When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.

A great basic pickle brine that complements any pepper you like.

Once you get hooked on fresh chiles, you'll want to pack them into everything you cook—including your antipasto.

This thin red sauce gets its name since you can frequently brush or "mop" it onto a variety of foods for an extra kick of spice.

Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.

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

This homemade take on harissa is bold enough to use on pork chops or chicken thighs, too. You can also toss it with broccoli or carrots before roasting.

How can you look at this and not crave brisket tacos?

Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.

The key to this adobo is truly burning the chiles and spices. Not browned, not toasted—burned. Try this at home; just open the windows and turn on the fan first.

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

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

Slicing the scallion greens and chile at an extreme diagonal makes for a pleasing presentation.

When you put an egg on eggplant, you get a veg main course.

Store honey in a cool, dark place (like the fridge!) to slow oxidation and make it last a while. Then use it on pretty much everything.

The secret to removing the pin bones from black cod is to wait until after it’s been cooked.

For the most vibrant, striking hue, stick with one type of pepper.

Don’t like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

Somewhere between a condiment and a side; this would be great spooned right onto a burger.

"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."

Faster! Faster! Skip the pickling and just top the curry with sliced fresh Fresno chiles. Or leave them out altogether if you’re spice-averse.

Reserve any leftover chile oil for drizzling over grilled fish, vegetables, or greens.