592 hot pot recipes

Spaghettini alla carrettiera with a spicy tomato-vodka cream sauce made from fresh tomatoes, garlic, dried chili, and heavy cream. A fiery Italian pasta that's silky smooth.

This simple and scrumptious dish made with hot italian sausages and white wine is sure to have you licking your lips.

Bold apple chutney with garlic, fresh ginger, and hot chilies. Simmer tart apples until mushy, then add pear strips that stay intact for texture. Makes 8-10 pints for canning.

Pickled onions brined overnight in salt water, then packed in a hot vinegar brine with mustard seeds, horseradish, bay leaf, and hot peppers. Crunchy and tangy.

Spicy garlic-ginger popcorn popped in corn oil with fresh ginger root, then tossed in butter, chili sauce, and parsley. A savory snack ready in 10 minutes.

President LBJ's famous Pedernales River chili recipe with venison, chili powder, oregano, cumin, and tomatoes. Authentic Texas-style no-bean chili.

Very berry salsa is a sweet-savory fruit salsa of blueberries and strawberries with Vidalia onion, blueberry vinegar, and toasted almonds. Served over sorbet or with pork and poultry.

Wild rabbit gumbo slow-cooked in a dark roux with the holy trinity, finished with plump oysters and a hit of hot sauce. Served over rice with file, this is deep Louisiana soul food.

Fresh Indonesian relish with lime, tomatoes, onions, basil, and chili peppers. This bright, no-cook condiment takes 15 minutes to prep and develops incredible flavor as it sits.

Loaded avocado dip with bacon, sour cream, cucumber, and a kick of hot sauce. A no-cook party dip that's like guacamole's smokier, tangier cousin.

Slow-braised calamari in umido with garlic, white wine, crushed chili, and tomato sauce, served with grilled ramp bruschetta and fresh marjoram.

Cajun-style fish seared in a fiery pecan butter sauce with three kinds of pepper, garlic, and hot sauce. Inspired by K-Paul's in New Orleans, this works best with firm fish like swordfish, tuna, or sturgeon.

Hot wine jelly made with sweet red wine and crushed chili peppers for a sweet-spicy spread. Serve with roasted meats, cheese boards, or crackers for a bold condiment.

Smoked trout fillets topped with a creamy watercress sauce made from sour cream, lemon juice, and a kick of hot sauce. No cooking required.

Cajun oyster pate with pimento-stuffed olives, bacon, hot sauce, and sweet relish blended into a smoky, briny spread. A bold appetizer served chilled on crackers.

Indian peas, potato, and eggplant curry with a blended garlic-ginger-chili-onion spice paste and turmeric. A simple vegetarian curry ready in 30 minutes.