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The guajillo heat creeps up slowly rather than hitting you all at once, which makes it perfect drizzled over fried eggs. I've already gone through half the bottle in a week.

Drizzled this over scrambled eggs and my whole kitchen smelled incredible before I even tasted it—the guajillo heat builds slowly and lingers nicely without burning. Half a teaspoon was enough to wake up a bowl of black beans, so it'll last me a while.

This tiny bottle packs a serious kick—one drizzle over my eggs and the whole kitchen smelled like those bright guajillo peppers. The olive oil itself is rich and peppery, so the heat doesn't overpower, it lingers just right. I've been putting it on everything from pizza to popcorn and it's become a