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Small fiery dried chili — salsa, chili oil, arbol-based hot sauces
Small hot dried chili — salsa, chili oil, toasting, stir-fries
Achievable elevated desserts — laminated doughs, cakes, custards
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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Small fiery dried chili — salsa, chili oil, arbol-based hot sauces
Small hot dried chili — salsa, chili oil, toasting, stir-fries
Achievable elevated desserts — laminated doughs, cakes, custards
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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Preheat broiler. In a small bowl, combine the lime juice, salsa, mayonnaise, yogurt and cayenne. Place fish on a broiling pan and sprinkle with pepper. Spread half the glaze on top of the fish. Broil the fish about 3 inches from the heat for 5 minutes. Spread with remaining glaze and continue broiling the fish until done. Serve with lime wedges.