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magazine ancho and guajillo chile harissa
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This refried-bean-slathered gordita with all the fixings is a Mazatlán specialty.
5.0
(5)
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This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.
5.0
(4.95)
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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.
5.0
(5)
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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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Add all, some, or none of the jalapeño’s seeds and ribs in order to control the salsa’s heat.
3.0
(3.1)
Easy
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5.0
(5)
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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)
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This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it.
4.0
(4.12)
Quick
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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)
Quick
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4.0
(4)
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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)
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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An easy, chile-spiked tomato salsa for all your taco needs.
5.0
(5)
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A summer favorite gets an Italian twist featuring apéritif and Don Julio Reposado.
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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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The classic crumbly linzer cookie gets nutty depth from the addition of toasted barley flour.
5.0
(4.75)
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Use two arbol chiles for a hotter, slow-burning mousse.
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)
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5.0
(5)
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Albóndigas is Spanish for meatballs. Ours are lightened with grated zucchini for this chile soup recipe.
4.4
(4.4)
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Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.
5.0
(5)
Vegan
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Think of this as a chile-laced peanut butter you’ll want to put on everything, from tacos to fried eggs. It’s delicious and not at all as intimidating as it sounds.
5.0
(5)