Extra Smoky Margarita

Extra Smoky Margarita

We make a damn good Smoky Marg at Mexicue. Here’s a way to take it...
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Chai Mezcal Hot Toddy

Chai Mezcal Hot Toddy

We have a winter storm on the way in the Northeast so thought we'd share...
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Pepper of the Week: Raja Mirchi

Pepper of the Week: Raja Mirchi

#POW Pepper of the Week Raja Mirchi/Ghost Pepper We're used to going bold each #POW,...
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Pepper of the Week: Bulgarian Carrot Pepper

Pepper of the Week: Bulgarian Carrot Pepper

#POW Pepper of the Week: Bulgarian Carrot Pepper This week's #POW brings the pow as...
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Pepper of the Week: Fish Pepper

Pepper of the Week: Fish Pepper

Welcome to The Chili Lab Pepper of the Week Breakdown. This week, we go beyond...
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Hot Sauce Field Guide: Pepper Sherry

Check out our blog post on Preserving Chiles for a quick primer before using this...
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Hot Sauce Field Guide: Nam Prik

There is no better example of the balance between sweet, salty, sour and spicy than...
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Hot Sauce Field Guide: Grilled Peach Salsa

Not exactly a hot sauce but definitely a close cousin, this salsa should be on...
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Hot Sauce Field Guide: Mojo Picon

Mojo, like salsa or aji, is really a blanket term, used across multiple countries to...
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Weekend Project: Pumpkin Habanero Hot Sauce

Weekend Project: Pumpkin Habanero Hot Sauce With the abundance of hot sauce that’s now available...
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Hot Sauce Field Guide: Mole

Last week, we told you about our Hot Sauce Field Guide, and this week we’re...
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Introducing the Chili Lab Hot Sauce Kit

Sometimes the only thing standing between you and a new cooking adventure is the right...
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Introducing the Hot Sauce Cookbook

Being that we’re devoted to all things chilies, it should come as no surprise that...
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