Matt Bray 
Crack open a jar of pepperoncini and there’s treasure in there beyond the peppers themselves. Pepperoncini juice is the brine the peppers are packed in, mostly vinegar, but infused along the way with salt, a whisper of the mild pepper’s own flavor, and usually a …
The California chile and the ancho are two of the mildest, most versatile dried chilies in the Mexican pantry — the gentle, sweet-earthy foundations under so many red sauces and moles. Both belong to the same Nutty, Earthy & Dried flavor family on our flavor …
The California chile — the dried, ripened form of the Anaheim — is one of the gentlest dried chilies in the Mexican pantry, and that mildness is exactly why it’s worth choosing a substitute carefully. Its job in a dish is rarely heat; it’s the …
The California chile is the dried, ripened form of the Anaheim pepper — the same familiar chili picked red instead of green, then dried until it turns a deep, leathery brick color. In that form it takes on a whole new personality. Where a fresh …
The California chile and the guajillo are two of the workhorse dried red chiles of the Mexican kitchen — both mild, both prized for the color and body they lend to a sauce rather than for heat. They even share a flavor family: on our …
Strawberry jalapeño jam is the jar that turns a summer strawberry glut into something worth keeping around all year. It takes a classic sweet preserve and threads real jalapeño warmth through every spoonful, so the first taste is pure ripe berry before a gentle heat …
What’s better than a bottle of sriracha in the fridge? A jar of it in the pantry that never goes bad. This homemade sriracha powder takes the same tangy, garlicky, jalapeño heat you already love and locks it into a fine, shelf-stable dust, so you …
The Anaheim pepper is one of the mildest true chilies you can cook with, and that mildness is exactly why it’s worth choosing a substitute carefully. Reach for the wrong one and you can lose the crisp, faintly sweet character that makes the Anaheim so …
Tropical and tangy meets bold and smoky in this Hawaiian-inspired barbecue sauce. The tropical tangy sweetness of pineapple meets the earthy sweetness of dark brown sugar, and then there’s the hint of fire. It’s a sauce that’s robust enough for the boldest cuts on the …
Sweet heat is nothing new, but this candied jalapeño recipe takes the classic sweet-and-spicy formula and layers in enough warm, savory spice to make it a genuine standout. It’s the kind of condiment that starts as a snack and ends up on everything from crackers …
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