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The Condiments Our Favorite Chefs Can't Live Without
"Calabrian chiles are like the sophisticated Frank's hot sauce. They have a great acidity and spice that is right there on the edge of too spicy, but you keep eating. I use it a lot on our pizzas, pastas, salad dressings, roasted vegetables and cocktails—or just smear it on whatever I'm eating." —Jeff Mahin, chef and partner at Stella Barra, M Street Kitchen, and Summer House Santa Monica