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tips how to handle chiles
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Think of the heat in these chiles not as a dare but as another essential building block of flavor—right alongside salt, acid, and fat.
4.7
(4.67)
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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.)
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Potatoes and poblano chiles shine in this recipe for papas con rajas. Soaked with crema, the combo is a great side dish or vegetarian-friendly taco stuffing.
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Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.
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Dried chiles add tons of complex flavor to this saucy, shreddable chicken with little extra work—our kind of cooking.
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(4.52)
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What's the best way to soothe chile heat? Amiel Stanek, our intrepid Guinea Pig, tests 7 methods, from yogurt to rice to... oil pulling?
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When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.
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Pair ground turkey with white beans and a robust dried chile purée for a bowl of winter comfort with major body and richness.
4.5
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It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute.
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Make this smoky-spicy braise when it’s Sunday and you’ve got big plans to never leave the house.
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For the most vibrant, striking hue, stick with one type of pepper.
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For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles, and even scraping out the ribs, the hottest part.
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Look to Mexico, where turkey has been the big bird for centuries. Continue the theme by using the leftovers for tacos (corn tortillas, shredded meat, lime…). We promise you won’t miss your sandwich.
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Make a big pot of this rich, meaty chili, a side of cornbread, and then never leave the couch.
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Just a little bit of spicy, salty chile bean paste is the reason this dish packs such an insane flavor punch.
4.0
(4.03)
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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.
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If you are a chile fan, you can sub in serranos or jalapeños for the chiles de árbol.
4.6
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Thanks to a little tomato paste, Viet-style chile sauce is sweeter, fruitier, and friendlier than the fiery sriracha found in Viet American restaurants.
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Small squid tend to be the most tender, and a quick grilling time ensures they stay that way.
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Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.
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Jalapeño and lime give this year's cranberry sauce the zesty-spicy kick it deserves.
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"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."
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