I first tasted this amazing condiment at a Brooklyn pizzeria, where it was drizzled over a sopressata pie. The piquant chile-and vinegar-spiked honey rounded out the pizza's salinity so well that I wondered what other dishes it could improve. So I bought a bottle and squeezed it over fried chicken, ice cream sundaes, and into salad dressings, marinades, even cocktails—any food that might be brightened by its syrupy spice. That turned out to be almost everything.