452 hot pepper recipes

Watermelon cubes with a spicy lime dipping sauce made from lime juice, salt, and hot pepper sauce. A three-ingredient summer snack ready in 10 minutes.

Homemade red chili sauce from dried red chili pods, garlic, and salt. Just three ingredients blended smooth for enchiladas, tamales, burritos, and any Mexican dish that needs real chile flavor.

Crunchy dill pickled okra with garlic and hot peppers. Water bath canned for shelf-stable Southern snacking that beats any store-bought jar.

Indian carrot and yogurt relish (raita) with blanched shredded carrots, cumin, chili, and onion. A cool, tangy condiment ready in minutes.

Raw fresh chilli chutney with mint, ginger, and lime juice. No cooking required, just chop and mix 15 minutes before serving. A fiery Indian-style condiment for serious heat lovers.

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

Crisp celery sticks stuffed with a creamy blue cheese, ricotta, and cottage cheese filling spiked with Tabasco. A low-carb appetizer or snack ready with zero cooking.

Red bean dip made with kidney beans, black pepper, and Tabasco blended smooth. A 4-ingredient, 10-minute dip served hot or at room temperature with chips or crackers.

Vegan Mexican bake layered with corn tortillas, beans, rice, salsa, frozen corn, and vegetables. A flexible, no-fuss casserole you can throw together with whatever you have on hand.

North Carolina vinegar barbecue sauce with apple cider vinegar, white vinegar, hot sauce, and red pepper flakes. A thin, tangy no-cook sauce for pulled pork.

This is really a nice baked brie, especially with jalapeno. Big hit!

Texas barbecued beef brisket rubbed with paprika and pepper, slow-cooked over very low coals for 6 to 7 hours, and served with a homemade ketchup-based barbecue sauce from the pan drippings.

Jamaican jerk rub paste with four hot chili peppers, allspice, cinnamon, nutmeg, and thyme. A fiery wet rub with real Caribbean heat. Mix, rub, and grill for authentic jerk flavor.

Lemony green lentils simmered with cumin, cinnamon stick, chili flakes, ginger, and whole lemon slices. A bright, vegan, one-pot Indian-style side dish ready in under an hour.

A fiery raspberry-chile marinade with orange zest, raspberry vinegar, and fresh orange juice. Use it on chicken, shrimp, or grilled meats for a sweet-hot kick that lasts for weeks in the fridge.

Homemade pickled asparagus spears with garlic, hot chile peppers, and pickling spice in a tangy brine. Crisp, spicy, and shelf-stable for months.