This smoky chipotle pesto recipe is part of a five-part series devoted to chipotles—those many varieties of smoked chiles. You can go here to start reading about (and cooking with) chipotles of all kinds.
There are many meat-based hot sauces in Africa, but also some distinctly vegetarian sauces such as this pumpkin hot sauce from Ethiopia.
Pasta salad is one of our favorite go-to’s for summer dining. Byron Bay Chilli Co. makes theirs even more summery via the use of their Fiery Coconut Chilli Sauce.
You can actually use any fish roe in this recipe, so ask your local fishmonger what is available. If you’re in Richmond in April, you’ll find this breakfast shad recipe in restaurants.
Gado gado salad originates from Indonesia. It usually packs veggies, hard boiled eggs, fried tofu, and lontong. The Byron Bay Chilli Co. version brings the heat thanks to their Fiery Coconut Chilli Sauce.
Byron Bay Chilli Co makes a great Green Jalapeno Chilli Sauce that works really well in these chicken enchiladas.
Byron Bay Chilli Co makes a coconut hot sauce that’s a home run on seafood. Just check out this recipe for chilli and lime skewered prawns and see.