554 hot pepper sauce recipes

Grilled steaks marinated in red wine, garlic, and Worcestershire then crusted with grainy mustard and cracked black pepper. The mustard caramelizes on the grill into a peppery, fragrant bark.

Hot Hunan hoagies pile garlic-ginger marinated steak on toasted Kaiser rolls with a sesame-soy relish of mushrooms, peppers, and scallions. Asian-fusion sandwich with serious bite.

Quick, easy to make, and it tastes refreshingly delicious. Serve it as a side dish or a light yet tasty meal.

Texas-style smoked brisket with a spicy chili rub and a beer-based mop sauce. Smoked low and slow over wood chips for tender, smoky bark and pink smoke ring.

Chicken cheddar tortilla pizzas crisp corn tortillas in oil, then top them with seasoned chicken, tomato, onion, green pepper, pizza sauce, and melted cheese. A Tex-Mex pizza in 25 minutes.

Reno Red competition-style chili with coarse-ground beef, dried red chiles, cumin, oregano brewed in beer, and masa flour. No beans, all meat, pure heat.

Grilled beef sirloin kabobs marinated in brown sugar, chili powder, and hot sauce, served over fresh spinach with a cool yogurt dipping sauce.

Gado gado is the Indonesian salad of stir-fried cabbage, bell pepper, and bean sprouts drizzled with a warm peanut sauce spiked with garlic, shallot, cumin, and lemon. Vegetarian one-bowl meal.

Hearty Texas-style chili with beef and pork, slow-simmered with cumin, oregano and cayenne. No beans, just meat and bold spices.

Another kind of dumplings, steamed dumplings, but still a popular recipe too!

Traditional Chinese hot and sour soup with shredded pork, wood ears, black mushrooms, tofu, bamboo shoots, and silky egg ribbons. Thickened with cornstarch and spiced with white pepper and chili oil.

Double-stacked burger patties stuffed with green chiles and chipotle puree, topped with Monterey Jack and smoky chipotle mayo. Not for the faint of heart.

New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.

Classic Thai green chicken curry with coconut cream, bamboo shoots, kaffir lime leaves, and fresh basil. Fragrant, herbaceous, and ready in just 30 minutes.

Marinated portobello mushrooms broiled after an overnight soak in soy sauce, lime juice, cilantro, chili pepper, and garlic. Bold, meaty, and vegan.

Achara Zuke: Japanese pickled turnips with kombu seaweed, dried chili, and rice vinegar. A crisp, tangy tsukemono made by slow-curing accordion-cut turnips. Side dish or banchan.