'Chile Pepper magazine' on Serious Eats

Serious Heat: My Love for Mojo Sauce

My first introduction into the wonder of mojo sauce was one of the early seasons of Top Chef, where a contestant (the always entertaining, Howie from the Miami season) braised pork shoulder in a mojo sauce to rave reviews. But that's only the beginning of mojo, which I've discovered since then has many uses and variations. Mojo does triple-duty as a fiery marinade, a condiment, and as a tenderizer for meats, seafood and poultry. More

Serious Heat: The Quickie Banh Mi

Slathered with a mayo-Sriracha mixture, the banh mi is a Vietnamese-inspired sandwich that piles pickled veggies, cilantro, jalapenos and various meats on a French baguette. Just because there's no banh mi restaurant in your area, doesn't mean you can't experience the deliciousness of this exotic sandwich at home. More

Pasilla Raisin Salsa

Pasilla means “raisin” in Spanish, so we thought it only natural to combine these crinkly, black, mildly hot dried chiles with some of the dried grapes that share their name. The resulting salsa has a rich, almost ketchup-like quality—and we... More

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