2,431 hot pepper recipes

Homemade Italian sausage from coarse-ground pork shoulder with garlic, coriander, paprika, and black pepper. Stuff into casings or shape into patties. Add red pepper flakes for hot.

Caribbean ginger pepper sauce with pineapple, jalapeno, cayenne, lime, and Chardonnay. A sweet-hot tropical sauce for grilled swordfish or chicken breast.

Raccoon simmers with celery, apples, onion, and hot peppers until fork-tender, then gets brushed with barbecue sauce and roasted until golden. A traditional preparation for wild game.

Instead of being hard, dry spice cookies, these are soft, moist spicy cookies with a medium hot disposition. Their heat is derived from ground Jamaican Scotch Bonnet peppers.

Pasta con broccole with blanched broccoli in a fresh tomato sauce spiked with garlic, hot pepper flakes, basil, and oregano. A classic Italian-American vegetable pasta.

Pickled green tomatoes with fresh dill, garlic, celery, and green pepper in a hot vinegar brine. A tangy, crunchy refrigerator pickle ready in 4 weeks using end-of-season tomatoes.

Blackened chicken breast seared in a screaming-hot cast iron skillet with a Cajun-style spice blend of paprika, cumin, thyme, and red pepper, then finished in the oven. No butter needed.

Vegan hot and sour soup with slivered shiitake mushrooms and tofu in a peppery, tangy broth. Apple cider vinegar brings the sour, black pepper brings the heat, and arrowroot gives it that signature silky body.

Sweet onion pepper relish with Vidalia onions, red and green bell peppers, and cabbage in a vinegar brine. A Southern canning staple for hot dogs, burgers, and sandwiches.

Grilled curry chicken rice salad layers yogurt-marinated chicken strips over curried rice with bell pepper, snow peas, raisins, and peanuts. Cool Indian-inspired main for hot weather.

Classic French ratatouille with eggplant, zucchini, tomatoes, green pepper, and basil. The Provençal vegetable stew served hot or cold, a vegan summer-garden essential.

Grilled Italian sandwich layered with salami, fresh mozzarella, roasted peppers, and provolone on crusty bread with olive mayonnaise and Dijon. A hot pressed masterpiece.

Filipino calamari stew with squid simmered in garlic, vinegar, soy sauce, and pepper: tender in 10 minutes, served immediately while still hot and tangy.

Quick hot quiche with ham, Swiss cheese, mushrooms, and green peppers in a creamy egg custard with red pepper flakes for gentle heat. Flexible fillings, minimal prep.

Maui Spam muffins: toasted English muffins loaded with SPAM, pineapple, green pepper, and a brown sugar glaze, then baked until hot and caramelized. Ready in 20 minutes.

Peppered tenderloin steaks seared in a hot pan and finished with a quick brandy pan sauce enriched with sour cream. Bistro-style steak au poivre ready in under 30 minutes.