Hot and Spicy recipe collection

Thick udon noodles with a spicy Asian dressing that's easy to make and ready when you are.

Cold Spicy Tomato Soup with Avocado and Chives recipe

This delicious mango chutney is great with any kind of Indian dish.

Spicy red bean soup with a smoky ham hock, cheesecloth-bundled cumin and cayenne, and a finish of Tabasco and parsley. A slow-simmered pot of Southern comfort food.

Hot Vidalia onion chutney is a fiery, lemon-bright condiment with cumin, mustard seed, and chili heat. A small-batch canning recipe that yields four half-pint jars for cheese boards and curries.

It is a simple to make corn flatbread, and it can be severed as a side-dish or appetizer with some sauce or dip.

This recipe comes from our friend Leila Best in Facebook, it is one of her favorite recipes; we really appreciate that she shares the recipe with us here, thanks Leilas! And hope everyone will enjoy this delicious recipe!

An easy to make coleslaw with south Asian flavors and a bit of a kick.

A savory and delicious stew that's made with red lentils, basmati rice, potatoes and pinch of hungarian paprika.

Dutch pancake with spicy apples is a puffed, golden oven pancake cut into wedges and smothered in cinnamon-glazed apples with a sweet sour cream dollop. A dramatic, custardy brunch centerpiece.

Fiery Assam-style spicy shrimp wok-fried in tamarind, oyster sauce, ginger, and chili. A bold Malaysian shellfish dish with sweet-sour-spicy layers. Serve over rice.

Chicken thighs marinate in a pureed sauce of tomatoes, garam masala, ginger, garlic, and chili, then roast until tender and caramelized. Indian-spiced comfort with a citrusy kick.

A new take on Jalapeno poppers. Cheese and green chilies stuffed inside wonton wrappers and cooked until golden.

For 5 or 6 quart crockery cooker: Double all ingredients.

Santa Fe spicy baked black beans with chipotle puree, ancho chiles, molasses, and two vinegars in a smoky-sweet sauce. Baked for an hour until thick and saucy. Serve in warm corn tortillas.

Indonesian chicken sateh skewers marinated in lemongrass, garlic, and curry, grilled over fire and drenched in a silky coconut-peanut sauce with fish sauce and lime.