Almost universal on Indian restaurant menus, Vindaloo is one of the hottest curry dishes. Traditionally, it is extremely hot, so adjust the amount of chiles to your tolerance level.
Sambal Paste 101
Sambals—those unique, chile-infused sauces—play a huge role in Southeast Asian cooking, as often one will make its appearance at the beginning of the meal as an ingredient and another during the meal as a condiment.
Basic Sambalan Chile Paste
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.
Crying Tiger Beef
Any Thai dish named Crying Tiger Beef probably isn’t going to be all mild and softspoken. But you can bet this traditional Thai street food lives up to its name.
Chile Peppers and the Incas
The people of the Andean region of Peru, Ecuador, and Bolivia still eat basically Incan food that has been only slightly modified by the meats and vegetables introduced by the Spanish.
Pickling and Canning Peppers | A Primer
Chiles lend themselves well to pickling or preserving in a brine or solution of vinegar and other seasonings.
Môlho de Churrasco (Brazilian Barbecue Sauce)
Brazilian barbecues are justly famous, and this sauce can be used for basting during the slow cooking process. Feel free to use it for American-style barbecues as well.
