Susie Hojel, who was born and raised in Mexico City before moving to the States, made this mixture of dried roasted chiles, garlic, onions, spices, and oil four to replace a chile oil salsa she ate as a child. Along with the deeply satisfying texture, the level of chile heat is just enough to punch up whatever you put it on but not so hot to keep you from coming back for more. While it’s great on Mexican food, almost anything from pasta to eggs to vegetables benefit from a spoonful or two.