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Ingredients

• ✓ hot chili sauce
• miso paste
• rice vinegar
• maple syrup
• vegetable oil
• salmon fillet

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush an oven-safe skillet with vegetable oil.
2. 2 Whisk miso paste, rice wine vinegar, maple syrup, and hot chili sauce together in a bowl.
3. 3 Arrange salmon fillets, skin-sides down, in the prepared skillet. Place skillet over medium heat; cook until skin starts to sizzle, 2 to 3 minutes. Remove skillet from heat.
4. 4 Brush salmon fillets with miso glaze. Place skillet in the preheated broiler; cook until salmon is just cooked through and top is browned, about 8 minutes.
5. 5 Remove fillets from skillet, separating flesh from skins; leave skins in the pan.

By John Mitzewich

Ingredients

• ✓ hot chili sauce
• cilantro
• tomato
• red onion
• jalapeno pepper
• tomatillo
• lime juice
• cumin seed
• salt
• corn tortilla chip

Instructions

1. 1 Mix together the cilantro, tomatoes, red onion, jalapeno, tomatillos, lime juice, hot chili sauce and cumin seed in a large bowl. Season with salt to taste.
2. 2 Cover and refrigerate overnight before serving to blend flavors. Serve with tortilla chips.

By Wendy Vosachlo

Ingredients

• ✓ hot chili sauce
• ground beef
• salt
• black pepper
• bacon
• egg
• mayonnaise
• cheddar cheese
• lettuce
• onion
• hamburger bun

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Form beef into 4 equal-sized patties and season with salt and pepper.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
4. 4 Cook patties on the preheated grill until browned and no longer pink, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
5. 5 At the same time, crack eggs into a skillet over medium heat. Cook until outer edges become opaque, 1 to 2 minutes. Cover, reduce heat to low, and cook until whites are set but yolks are still runny, 2 to 3 minutes.
6. 6 Apply mayonnaise to bottom buns and layer cheese, lettuce, burgers, bacon, onion slices, eggs, hot sauce, and bun tops.

By PT from Ohio

Ingredients

• ✓ hot chili sauce
• pork tenderloin
• salt
• black pepper
• ketchup
• rice vinegar
• pineapple chunk
• brown sugar
• garlic
• soy sauce
• red pepper flakes
• vegetable oil
• butter
• green onion
• green onion

Instructions

1. 1 Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
2. 2 Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
3. 3 Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
4. 4 Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
5. 5 Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
6. 6 Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.

By John Mitzewich