Recipes with red hot pepper sauce

Inn Chicken marinates boneless breasts overnight in sour cream, garlic, lemon juice, and Tabasco, then coats them in breadcrumbs and bakes with melted butter until golden.

Texas BBQ beef brisket: seven pounds of brisket smoked low and slow with paprika rub and wood chips, finished with a tangy homemade sauce built from the pan drippings.

This recipe will produce a notably hot chili. But there are plenty of points where you can modify the heat level. You can substitute a bell or poblano pepper for the fresh hot peppers, substitute olive oil for the chile oil, and adjust or eliminate the hot sauce and/or cayenne pepper.

Spicy beef back ribs grilled low and slow with indirect heat, then brushed with a tangy ketchup, lemon and hot pepper glaze. Smoky, tender, and built for charcoal grills and backyard cookouts.

Slow cooker beef and pork chili with secret Southern twists: bacon drippings, coffee, cocoa, and a touch of sugar for deep complexity. Simmer for hours until thick and rich.

I love a bowl of hot chili during the long winter time, and this recipe has become my new favourite. It was very flavorful. I love spicy food, so I usually add way more hot sauce :)

Justin's Barbecue Sauce: a Cajun-style finishing sauce with red wine, ketchup, hot sauce, garlic, and aromatic vegetables. Two-hour simmer for depth, served over barbecue not basted.

Curried cucumber and tomato soup, a chilled summer puree of garden produce blended with curry powder, garlic, and hot sauce. No-cook, vegan, and ready after a quick chill.

North Carolina chopped barbecue pork shoulder braised in a tangy vinegar-ketchup sauce with celery seed, nutmeg, and cinnamon, then chopped and seasoned with hot sauce.

Skillet barbecue franks simmered in a quick ketchup sauce with chili powder, soy sauce, and hot pepper sauce. A 25-minute dinner the whole family will eat.

Yellow Hell is a Caribbean mango marinade with scotch bonnet pepper, dark rum, coconut milk, ginger, and lime. Fruity, fiery, and built for grilled chicken, pork, or seafood.

Fiery hot broiled chicken wings coated in hot sauce, vinegar, and garlic. Just 5 ingredients and 14 minutes under the broiler for crispy, spicy wings. Works on the BBQ too.

Artichoke squares baked with chopped artichoke hearts, shredded cheddar, eggs, and oregano. Onion and garlic sauté in the artichoke marinade for extra depth. Great party appetizer.

No-work salmon chowder built entirely from pantry cans: canned salmon, corn, stewed tomatoes, clam juice, and rice simmered together in one pot. A 30-minute pantry dinner for busy nights.

Hot Hoppin' John salad with black-eyed peas, rice, ham, and crispy bacon served over stir-fried cabbage. A Southern rice and pea dish with a kick of hot sauce.

Barbecue baked beans with pinto beans, chili powder, brown sugar, mustard, and apple cider vinegar. Baked uncovered until thick and caramelized. Smoky, tangy, and completely meatless.