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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Hosting a Tamalada

In some households, tamales are totems of the holiday season. The corn-based steamed cakes studded...
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Master Class: Mexican Hot Chocolate

Master Class: Mexican Hot Chocolate

Hot chocolate might be marketed most successfully to those under the age of 10, but...
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How to Cool Down After a Hot Pepper

How to Cool Down After a Hot Pepper

We've all been there. The love of the chili pepper can come with quite the...
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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 Master Class: Preserving Chilies

Long before we came out with our hot sauce making kit, we can chalk up...
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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: Belizean Heat

One of our favorite bottled hot sauces on the market is a habanero-based condiment from...
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Hot Sauce Field Guide: Muhammara

As far as Middle Eastern dips are concerned, muhammara is the stepsister, always outflanked by...
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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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Hot Sauce Field Guide: Sauce Ti Malice

Hot Sauce Field Guide: Sauce Ti Malice

As the makers of the Make Your Own Hot Sauce Kit, you can say we...
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Hot Sauce Field Guide: Piri Piri Sauce

Hot Sauce Field Guide: Piri Piri Sauce

Also called “peri peri,” this sauce straddles two continents. It originated in Africa and is...
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Hot Sauce Field Guide: Harissa

Hot Sauce Field Guide: Harissa

This red pepper condiment is ubiquitous on the tables of restaurants and homes alike in...
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Kimchi Stew

If you have yet to experience the magic that is gochujang, allow this recipe to...
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Master Class: Mexican Hot Chocolate Pie

Earlier this week, we shared our recipe for Mexican Hot Chocolate [link], and in the...
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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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Basic Hot Sauce Recipe

This is a base recipe for hot sauce that you can add to and mold...
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Bloody Mary Variations

For every brilliant Bloody Mary variation we’ve tried, there have been 10 others that have...
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Master Class: Bloody Mary

Whether you love it or hate it, the Bloody Mary is a fixture of brunch...
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How to Dry Your Own Chilies

With pepper plants in gardens and farms across the country starting to get heavy with...
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Master Class: Chinese Chili Oil

In our kitchen, the simplest things end up getting the most mileage. And our current...
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Rehydrating Dried Chilies

When it comes to fresh chilies, options are limited unless you’re willing to grow them...
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Green Chili & Pork Stew Recipe

For our version of the classic New Mexican dish, we used a mixture of fresh,...
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Master Class: Green Chili & Pork Stew

In the hearts of New Mexicans, green chili stew is a totem of home. And...
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Pepper Jelly Daiquiri

  Pepper jelly is an ideal cocktail ingredient. Thinned out to a syrup consistency, it...
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How to Make Pepper Jelly and Use it For Desserts

How to Make Pepper Jelly and Use it For Desserts

There are plenty of jarred pepper jellies available for purchase (we like Inna Jam’s Hungarian...
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Master Class: Pepper Jelly

For some, there’s something a little bit shameful about a jar of pepper jelly. The...
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How To Use Spicy Tomato Sauce

 On Wednesday we shared our recipe for classic spaghetti arrabbiata, but pasta is just one...
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Arrabbiata Recipes

This recipe is as simple as it gets, and quick to boot. There are a...
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Arrabbiata

Tomato sauce is the little black dress for chili peppers. From pasta to shakshuka, a...
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Harissa: How to Use It

 Now that you’ve made your harissa, it’s time to put it to use! Here...
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Harissa Recipes: Red & Green

There are plenty of high-quality store-bought harissa out there but who doesn't love when they...
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Master Class: Harissa

Forget fish sauce and kale; the ingredient of the moment that we’re most excited about...
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