586 hot pepper sauce recipes

Chinese cold noodles tossed with shredded steamed chicken, slivered egg crepes, and scallions in a soy-chili oil dressing with Chinkiang vinegar and ginger. A refreshing, spicy summer noodle dish.

Asian flavors, soy sauce, garlic and ginger blend beautifully in this marinated cold salad. Lots of healthy ingredients along with solid flavor. The crispy fried wontons add a nice crunch.

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.

Traditional Korean namool with seasoned spinach, daikon, soybean sprouts, and fiddlehead ferns in sesame and garlic. A colorful banchan platter of individually dressed vegetables.

Delicious, my husband made this pizza for supper and I just couldn't stop eating it. I ate half of the pizza, and drizzled some hot pepper sauce on top, spicy and yummy. We will make it again for sure.

In China, there are literally thousands of methods to cook potatoes. This sweet and sour potato salad is quick and easy to put together, and it tastes delicious. It can be made one day ahead, served chilled, at room temperature or warm.

These roasted sweet potatoes go perfectly with the smoky and mildly spiced tangy lime sour cream. Definitely inspires you to cook sweet potatoes more often!

Hot potato salad layered with a tangy mustard-vinegar sauce, green peppers, carrots, and melted cheese. A warm, vegetarian twist on classic potato salad.

Kettle River gazpacho with fresh tomatoes, cucumber, green pepper, garlic, and chili sauce. A hot-and-spicy chunky version of the Spanish classic that works chilled, room temperature, or gently warmed.

Sweet corn and juicy cherry tomatoes are combined with a quick, easy and smoky cheese garlic sauce. You can have it as a side dish or a simply delicious main course. Next day the leftover tastes even better.

A light, brothy Mexican pozole with tender fish, hominy, tomatoes, green chiles, and cumin, finished with fresh lime. This seafood twist on the classic soup is ready in 30 minutes.

500 g chicken breasts 1,5 tablespoons mustard 3 eggs 1 tsp spices mixture 1/2 tsp carry dust 1 tsp white pepper 4-5 teaspoons flour salt Mix together: eggs + spices + salt + spices mixture + mustard Cut the chicken breasts into strips and stir the egg mixture. Stir in enough flour to get a thicker sauce. Let the mixture stand for 3-4 hours. Heat oil in a frying pan. Put a spoonful of the mixture in hot oil.

Dressed-up French dressing with mashed avocado, blue cheese, hard-boiled egg yolk and a hit of soy sauce. Quick creamy salad topper for steak or wedge salads.

Homemade deviled ham spread with warm spices, hot mustard, anchovy paste, and a whisper of sherry. Skip the canned stuff and make a version that actually tastes like something.

Creamy sweet potato soup with hot pepper relish and chicken broth, pureed smooth and topped with sour cream. Just five ingredients for a warming, spiced bowl.

A light, jiggly tomato aspic salad made with tomato juice, unflavored gelatin, and a squeeze of lemon. Diabetic-friendly at just 15 calories per serving, served on crisp lettuce with colorful pepper strips.