Chef Edward Lee’s Sambal Hot Sauce

Spicy, smoky and funky—this sambal-inspired hot sauce is a collaboration between chef Edward Lee and Bourbon Barrel Foods. With a base of fermented chili bean paste, the sauce is then blended with fish and soy sauce providing an umami kick. The result combines flavors from Southeast Asia and the American South for something quite special.

Feeling the Burn

Six different indie foods to relieve your spicy fix, from Hawaiian beef chips to sweet Korean gochujang

There’s something about the temperature rising that makes you want to follow suit. If you’ve found yourself pouring Cholula over every single dish lately (I too, purchase mine in bulk by the half-gallon), break out of the rut with these artisanal delights that show off the versatile use of chile peppers, from sweet to smoky. Rather than try to make you cry, these handmade foods …

Bees Knees Spicy Honey

Brooklyn’s MixedMade offers just two products: spicy maple syrup (Trees Knees, as they call it) and spicy honey. The latter is made in small batches using raw honey from Hudson Valley beekeepers and infusing chili peppers—and one large pepper gets suspended in every bottle. Drizzle it over pizza, pancakes, cocktails or ice cream for a sweet, heated kick.