For the chili pepper sauce: Add the soy sauce, sugar, mirin, sambal, chile flakes, garlic, ginger, 3 cups water and 2 cups chili paste to the pot and bring to a boil. Meanwhile, mix the cornstarch ...

Heat the oil in a large saute pan over medium-high heat until hot, then add the shishito peppers. Cook, stirring frequently to allow even charring, until softened slightly and blistered in spots ...

8 ounces/250 g hot chili pepper, halved and seeded. 1 1/2 pounds/750 g yellow and red bell peppers, halved and seeded. 2 cups/500 ml apple cider vinegar. 4 cups/1 L sugar.

Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt ...

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Heat the oil in a large pot over medium-high heat. Add the onion and bell pepper and cook, stirring, until softened, 5 to 7 minutes. Add the tomato paste, chili powder, cumin, coriander and oregano.

Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Remove from heat.