2,489 hot pepper recipes

Southwestern eggs Benedict with Canadian bacon on toasted English muffins, topped with a creamy guacamole hollandaise made from mashed avocado, mayo, lime juice, and hot sauce.

Potato skins get brushed with tangy Dijon mustard, layered with ham and roasted peppers, then topped with melted Monterey Jack cheese for a quick appetizer that's ready in 15 minutes.

Plump oysters simmered in spicy Tabasco cream and served in hollowed-out brioche rolls. Just 3 ingredients and 40 minutes for an elegant Cajun appetizer or brunch showpiece.

Traditional Southern Maryland stuffed ham packed with seasoned kale, watercress, cabbage, and celery. A spectacular heritage recipe where greens are stuffed into slits throughout a whole country ham.

Lobster fondue dip with sharp cheddar, white wine, and hot pepper sauce. A rich, melty cheese dip loaded with lobster meat, ready in 30 minutes.

Thai Kaeng Khua curry paste made with dried chilies, garlic, lemongrass, coriander root, and shrimp paste. A fragrant homemade paste that keeps 3-4 months refrigerated.

Sweet and hot corned beef brisket simmered with cloves, garlic, and chilies, then glazed with bitter orange marmalade and baked until burnished. The piquant cousin to the classic St. Patrick's Day boil.

You'll be seeing red with this delicious dish made with hot chili peppers and a pinch of paprika.

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.

Homemade chili powder blend with dried cayenne, pasilla, and red chiles plus cumin, oregano, and garlic. Customize the heat and flavor to blow away any store-bought blend.

Raw oysters on the half shell topped with a fresh lime-chili relish of shallots, cilantro, jalapeno, and red chili. A no-cook appetizer with serious kick.

Frijoles Puercos from Michoacan, loaded Mexican beans with bacon, chorizo, chicharron, queso anejo, and crispy tortilla squares. A rich, indulgent side dish with serious depth.

The sauce here is no kin whatsoever to the ketchupy stuff that too often swamps cold seafood; it's a good bet with cold shrimp or crabmeat, too.

Guasacaca is the Venezuelan avocado salsa: chunky avocado, tomato, onion, cilantro, and hot pepper sauce blitzed rough. Served alongside arepas, grilled meats, or tortilla chips.

Sun Dance chili with coarse-ground beef, ground chile peppers, mushrooms, and kidney beans simmered for two hours. A hearty, from-scratch chili that uses real ground chiles instead of chili powder.

A hot and tasty salsa that tastes amazing on sandwiches, in wraps or with tortilla chips.