Deseeding will result in a less spicy sauce since most of the heat is in the seeds. The stems should come off at some point before the chiles are combined with other ingredients; they're woody and ...

This recipe hails from Mexico, so it's spicy, but you can dial down the chili if you prefer a milder flavor. Give this soup a ...

In this fiery Indian classic, chunks of pork shoulder and succulent pork belly are cooked until tender in a tangy, spicy chile-vinegar sauce. If you can spread peanut butter on bread ...