Name: Hot Pepper Sauce
Yield: Yield: 1 cup
Ingredients: 1/4 cup extra-virgin olive oil; 1 small red onion, diced; 1/2 teaspoon cumin; 1/8 teaspoon cayenne; Coarse sea salt; 1 large clove garlic, minced; 1 habanero chile, minced; 1/4 cup tomato paste; 1/4 cup tomato sauce; 2 teaspoons apple cider vinegar; 1/4 cup water; 1/4 teaspoon freshly ground white pepper

Soundtrack: "Hot Lava" by Kudu from Death of the Party

This is my attempt to replicate the oh-so-slammin' hot sauce at the Senegalese restaurant Joloff, my favorite eatery in New York City. This version is only slightly hot, but if you really want that fire add one more habanero chile.

Recipe notes

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Not-So-Secret Burger Sauce

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.

Smoky Tofu Shakshuka

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Charred Vegetable Ragù

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!

XO Sauce

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Passion Fruit Curd

Tangy and sunny, this curd can be made with either fresh or frozen pulp.

Kimchi Bloody Mary

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.

Spice-Grilled Pork Chops

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.