Bake the peppers and garlic until there is a slight char on the skins. Be careful not to burn them, and most importantly, BEWARE OF FUMES! Approximately 350 degrees at 30 minutes is good.

That's when Frank traveled to New Iberia, Louisiana, where, with the help of pepper farmer Adam Estilette, they created a recipe for a hot sauce made with cayenne peppers rather than tabasco peppers.

Sweet Heat: Savor the irresistible sweetness of guava magically mixed with scorching ghost pepper and peachy galaxy hops for an unforgettable hot sauce experience. Next Level: Spicy Snacks?

Explore Jamaican food from chefs like 2019 F&W Best New Chef Kwame Onwuachi, 2017 F&W Best New Chef Nina Compton, chef Briana Riddock of Atlanta, cookbook author Brigid Ransome Washington, and ...

Chili peppers make a spicy addition to all kinds of dishes—Italian arrabbiata, Chinese Kung Pao chicken, Mexican mole sauce and Indian ... Diana Kennedy Shares 8 Recipes from Her Mexican Kitchen ...