Our favorite fiery recipes of all types and all heat levels. Sauces, salsas, appetizers, sides, and meals from mild to super-hot. Jalapeño recipes, habanero…
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Bell peppers come in a variety of colors, with each color being sold at a different price point. The most common bell pepper colors are green, red, orange, and yellow. Green bell peppers are the least expensive of the bunch, and red bell peppers tend to be the most expensive.
Your taste buds won’t know where to turn when you bring the bright spiciness of jalapeño peppers to the creamy heartiness of this scalloped potatoes recipe. Chili powder delivers additional heat with a touch of rustic earthiness, too. It’s an exceptional side with chicken, turkey, ham, or steak. But it’s so tasty, you may be tempted to eat it on its own!
Crushed red peppers (also known as red pepper flakes) are made from chilies that have been dried before being coarsely ground. Drying them out keeps them usable for a longer time than fresh peppers, but how much longer? Let’s take a look at how long crushed red pepper lasts and what you can do to keep it fresh and flavorful for as long as possible.
With the spicy richness of cumin and cinnamon, along with the bright tang of lemon, this crisply golden, full-flavored Turkish roasted chicken is fall-off-the-bone tender. There’s a spark of serrano pepper in the chicken’s marinade, but the fire burns brighter in an absolute classic of Turkish cuisine – acili ezme.
You may have tried one of many spicy squash soups before (like our delicious option that uses jalapeños), but you haven’t experienced what can be until you slow cook a squash soup with chipotle peppers and adobo sauce. Seriously, if you like smoke, earthy sweet, and spicy, this is a go-to soup in the waiting.
There’s nothing more warming than pumpkin in fall, that is, until you add some chipotle of course! Spicy chipotle baked pumpkin offers a healthy side of smoky spice to go alongside your favorite meat dish. If you prefer a little less heat, you can hold back half of the chipotle powder.
These crisp-skinned, pan-fried duck breasts have an umami-packed meatiness that’s boosted by a fiery, caramelly, and citrusy marinade of Thai chilies, palm sugar, tamarind, and rice wine. Our crispy duck is served with bright, al dente vegetables, along with a grapefruit-and-soy sauce that’s hot, tangy, and salty-sweet.
Spicy heat is enjoyable for many people, but everyone has a point where it’s too much. Beyond a certain heat level, food becomes difficult to eat. Usually, excessive heat is associated with more extreme chili peppers (like habaneros and ghost peppers), but food with too much black pepper or ginger can be too hot as well.
These are The Best Spicy Cinnamon Rolls. This is a decadent dessert with just enough spice to warm the palate and enough sweetness to keep you coming back for more. Dare I say it? This simple spicy cinnamon rolls recipe results in a cinnamon bun even better than your favorite fast-food or store brand.
Learn How to Make Piri Piri Candied Bacon with cheese. This recipe will send your favorite meat and spice lovers crazy. This is one decadent dish: creamy, sweet, spicy, salty, rich, meaty, and smooth. I could keep going with adjectives to describe this recipe, but the one word to sum it up – irresistible.
One of the valuable properties of hoisin sauce is its versatility. It is one of the few Chinese seasonings that can seamlessly transition into western applications. It might even be as versatile as soy sauce. The sweet-and-savory (and sometimes spicy) flavor profile of this Cantonese condiment makes it a fantastic complement to a vast range of foods.
Gochujang is one of the beloved ingredients in Korean cooking and offers a distinctive taste. Sambal oelek is a traditional ingredient in Malaysian and Indonesian cooking that has been co-opted by Westerners as a spicier alternative to sriracha. The two chili pastes have a lot in common along with a few differences.
Learn How to Make Banana Peppers. This pickled banana peppers recipe is easy to make and surprisingly quick, especially if the focus is immediate eating and not canning (like this recipe expects.) Though the longer you let them sit in the brine, the tangier – and tastier – they will be.
Pepperoncini juice is the liquid in which pepperoncini peppers are packed. It is a pickle brine. It’s not unlike the brine in which pickled cucumbers come, which is often referred to as pickle juice. Pepperoncini juice is mostly vinegar, but it has been infused with liquids from the peppers as well as salt and any other seasonings that are used in the pickling process.
Pumpkin season means pumpkins are…well in everything. Soups, drinks, desserts, and yes…sauces. They are particularly good with Mexican sauces like mole. And it makes sense – mole sauce is already deliciously earthy and sweet, making pumpkin – a vegetable native to Mexico – a perfect addition to the mix.
Dried chilies are a terrific way to save space in the kitchen and to enjoy chili pepper heat all-year round. To use them for most recipes, you’re going to need to rehydrate them prior to use, but what’s the best way to do this? Rehydrating just means adding water, is that all you do? When it comes to rehydrating peppers for the best flavor, there’s more to this than meets the eye.