Central Texas is Hill Country, which produces the habaneros, pecans, and peaches that are used in this recipe.
This diabolically hot sauce (at least a 9 on the heat scale) is also called chiltepín pasta (paste).
I’m going through a green chile sauce phase right now and this all-purpose sauce recipe comes from the southern part of New Mexico.
This Malaysian paste is the culinary equivalent of harissa in North Africa and berbere in Ethiopia. Its most common use is in making quick main dishes.
Yes, you can buy spicy ketchup at the store but there’s something to be said for concocting your own take on it at home, too. We like this version as a great way to spice up anything else you’d blorp with ketchup.
This avocado mayonnaise isn’t just a jar of Hellman’s with some avocado mixed in. I’m not above that sort of laziness but this version is for those who honestly want a healthier eggless option for their mayo.
This sauce will keep for weeks in the refrigerator. Use it to spice up eggs, sandwiches, soups, and seafood.
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