Skip to main content

Habanero Jam

3.8

(4)

Image may contain Plant Food Produce and Vegetable
Photo by Linda Xiao

Looks like a perfectly innocent bowl of apricot jam, burns like a bright and fruity pepper jelly.

Read More
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Easy to make, impossible to stop eating.
Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.