2,431 hot pepper recipes

Moroccan tomato soup thickened with peanut butter and fired up with cumin, cayenne, and chili. A creamy, vegan-friendly bowl with a tangy splash of vinegar and real warm-spice depth.

Quick spicy sesame noodles: spaghetti tossed with hot pepper sesame oil for a 10-minute Asian-style side. Pair with grilled chicken or beef for a fast weeknight dinner.

Red devil pepper sauce blends Scotch bonnet chiles with allspice, onion, vinegar, and Pickapeppa for a fiery Caribbean-style hot sauce that keeps for months. A few drops go a long way.

Tired having steak everyday of the summer? This dish is sure to bring out the fun in a meal on a hot summer day!

Cuban black-eyed pea fritters fried golden, spiked with garlic and hot chili. Vegan, dairy-free, and the kind of crackling street snack meant to be eaten hot off the paper towel.

Home-made hot wings tossed in a two-ingredient buffalo sauce of melted butter and hot pepper sauce. Deep-fry for crispy or oven-bake for easy cleanup. Just 3 ingredients total.

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.

Two-ingredient pasta salad with ratatouille stirred into cold cooked pasta. A no-fuss meal ready in 15 minutes when you need something fast.

Velvety spinach soup with garlic, cream, and tender pasta ready in just 20 minutes for an elegant weeknight dinner that tastes like it took hours.

Quick microwave chili con queso dip with sharp cheddar cheese spread, fresh tomato, and green chiles. A Tex-Mex chip dip ready in under 10 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.

Slow-roasted leg of lamb rubbed with garlic, rosemary, and paprika, basted in a lemon-chicken broth sauce. A traditional Seder centerpiece that comes out tender as butter.

Pickled peppers and chilies preserved in a vinegar brine with an optional olive oil layer. Water bath canned for shelf-stable storage year round.

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.

Old-school Texas chili con carne built on rehydrated ancho and pequin chiles, cubed beef, cumin, and oregano. No tomatoes, no beans, no shortcuts. Just pure chile-forward heat the way the Lone Star State intended.

Marco Pierre White's homemade mayonnaise from the Mirabelle restaurant.