360 cayenne pepper recipes

Pure vegan gumbo with a slow-cooked nutty brown roux, sauteed okra, and a generous mix of greens like kale, collard, and chard. Plant-based Louisiana classic served over rice.

Use a butter substitute and make your toast look vibrant!

Five pounds of chicken wings marinated in cayenne pepper sauce and Italian dressing, then grilled or baked until sticky and charred. Only 3 ingredients. Big heat, minimal effort.

A basic dry rub made from chili powder and cayenne pepper that's perfect for steaks!

Galveston rub: a wet Texas Gulf Coast paste of crushed garlic, cayenne, paprika, and lemon juice for poultry and pork. Four ingredients, ten minutes, makes about ⅓ cup.

This fiery Cajun chicken pasta smothers spaghetti in a spicy triple-pepper tomato sauce loaded with butter-sautéed chicken. A bold Louisiana-style feast for heat lovers.

Tender beef cubes simmer for 2 hours in a spiced tomato base with cayenne and ginger, then fresh spinach wilts into the stew for a hearty African meal over rice.

Sweet hamburger relish stirs together bottled chili sauce, sweet pickle relish, cayenne, and a pinch of cinnamon for a homemade burger condiment. No cooking, no canning, ready in five minutes.

Red beans and rice with smoked sausage and ham shank, simmered low with thyme, sage, and cayenne. A New Orleans Monday tradition cooked from dried beans.

Horn and Hardart's famous baked beans with navy beans, molasses, bacon, dry mustard, and cayenne slow-baked for 4 hours. A legendary automat recipe made from scratch.

Beefy no-bean chili with cubed stewing beef, chorizo sausage, jalapenos, and Mexican beer simmered low and slow. Bold, smoky, and built for serious chili lovers.

Fiery Mexican-style roasted peanuts coated in egg whites, cayenne, and Worcestershire, then baked low and slow until crunchy and addictive. A spicy bar snack that disappears fast. Only 5 ingredients.

Vegemillet burgers are vegan patties made from toasted millet, carrots, onions, and parsley, bound with whole wheat and soy flour, then pan-fried until crisp and golden.

Dilly beans pack fresh green beans into pint jars with garlic, dill heads, and cayenne, then water-bath canned for shelf-stable spicy snap. A classic pickled green beans recipe for canning.

Black-eyed peas with fresh spinach sauteed in vegetable broth with a pinch of cayenne. A low-fat vegetarian side dish ready in 20 minutes flat.

Dried lentils simmer with chopped apricots, eggplant, tomatoes, and warm spices for hearty Armenian soup that balances sweet and savory.