This fiery, minimalist salsa proves that even humble kitchen staples — like garlic powder and fresh jalapeños — can surprise you Simmered until tender, then mashed by hand or blended to a coarse purée, the chiles become the perfect backdrop for garlic powder, which deepens as it sits, taking on a warm, almost toasty edge you’d never get from raw garlic A short fermentation (if you let it) softens the salsa’s heat and introduces a subtle, tangy complexity (see Tip)

Want to try your hand at creating a homemade hot sauce that tastes like Cholula®? This basic recipe, including vinegar, dried peppers, and salt, is for you!

HOMEMADE CHOLULA HOT SAUCE RECIPE   I played around with ingredients for a weekend and got a homemade hot sauce to taste EXACTLY like Cholula. Its so close I am having trouble telling the...

Spicy and smoky, this Mexican do-it-all condiment packs a plethora of flavors and textures. Spoon it over tacos or pizza, add it to eggs, or serve it alongside your favorite grilled meats.

Packed with chiles, Sichuan peppercorns, spices, nuts, and fried onion and garlic, this homemade chili crisp condiment goes with just about everything.

Made with chiles, fermented shrimp paste, and a squeeze of lime, and sambal belacan is the most famous and ubiquitous of Malaysian chile pastes.