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Their choice of peppers isn’t your run-of-the-mill jalapeños or habaneros.

His skill was perhaps most evident in his mastery of magical moles and his more inventive creations, like fried cochinita pibil head cheese with habanero ash emulsion, avocado mousse, and kumquat sauce.

Fahnbulleh noted that both sauces rely on habaneros, and that she’s had a few batches where the peppers were “really, really hot.”

But everyone knows what it is made of: the small but mighty habanero chili, roasted and mashed with just enough sour orange juice and a pinch of salt to make it salsa-ble.

If you’d like to temper the heat in this dish, use less of the Scotch bonnet or habanero pepper.