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magazine ancho and guajillo chile harissa
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This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.
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Add all, some, or none of the jalapeño’s seeds and ribs in order to control the salsa’s heat.
3.0
(3.1)
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You can substitute ancho chiles for the chilhuacle amarillo chiles and the chilcostle chiles in this mole, but for authentic color and flavor, order these hard to find chiles from spicetrekkers.com.
3.5
(3.5)
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This refried-bean-slathered gordita with all the fixings is a Mazatlán specialty.
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Albóndigas is Spanish for meatballs. Ours are lightened with grated zucchini for this chile soup recipe.
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Use two arbol chiles for a hotter, slow-burning mousse.
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Bright, fresh, colorful, and easy to eat with one hand, this take on the classic Peruvian mussels dish is a great cocktail snack.
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If you are a chile fan, you can sub in serranos or jalapeños for the chiles de árbol.
4.6
(4.63)
Easy
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This isn’t the thick harissa that resembles a paste. Treat it like your favorite barbecue sauce and smother grilled steak and chicken with it.
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3.0
(3)
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Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.
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This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter.
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(4)
Easy
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3.5
(3.49)
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Bobby Flay uses this spice rub for salmon, or on chicken thighs that are braised and then layered in tacos.
3.3
(3.29)
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A coconutty Malaysian rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal.
3.0
(3.14)
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The spicy and perfectly tart shrub (flavored drinking vinegar) gives this pitcher-friendly cocktail a refreshing quality.
4.5
(4.54)
Quick
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The chile butter is just that—mixing Calabrian chiles with butter—for this ridiculously easy appetizer.
3.5
(3.5)
Quick
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An easy, chile-spiked tomato salsa for all your taco needs.
5.0
(5)