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The questions worth answering before you open the jar. Every claim is numbered to a source.
- Ancho, guajillo, pasilla & co.Mexican dried chile field guideAncho, mulato, guajillo, pasilla, chipotle, árbol and cascabel compared: fresh forms, flavor, sourced heat ranges, classic dishes, and how to toast and soak them.
- Veracruz vs Sichuan, in oilSalsa macha vs chile crispSalsa macha and chile crisp compared: where each comes from, which chiles, nuts and spices go in, how to tell the jars apart, and what to put them on.
- The table-sauce showdownValentina vs Cholula vs Tapatío: Mexican hot sauces comparedValentina, Cholula, Tapatío and Búfalo compared with Tabasco and habanero sauces: chiles, style, where they are made, published heat and what each is for.
- Tacos, eggs, birria, pizza, wingsWhich hot sauce for which dishWhat to put on tacos, eggs, birria, pizza, wings, fruit and a Bloody Mary, with every pick traced to the maker or a named cook. No fake taste tests.
- Red workhorse vs sweet bodyGuajillo vs ancho: what is the differenceGuajillo and ancho compared: fresh forms, appearance, flavor, published heat, classic uses, and when cooks combine both. With substitution guidance and prep method.
- The oil salsa from VeracruzWhat is salsa machaSalsa macha explained: origin in Veracruz, the fried-in-oil method, what chiles and nuts go in, how it differs from hot sauce and chile crisp, and what to put it on.
- Prep before the potHow to use dried chiles: toast, rehydrate and cookA step-by-step method for toasting and rehydrating dried chiles: why the order matters, how long to soak, when the soaking liquid is worth keeping, and a quick-reference table for every chile on the shelf.