540 hot red pepper recipes

Marinated chicken simmers in a bright, herb-packed cilantro sauce with fresh tomatoes and chili pepper. This bold Mexican-style braise fills your kitchen with the most intoxicating aroma.

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.

Delicious! The steak was melting in my mouth, and it had loads of flavour. What an easy and yummy recipe!

Gado gado is the Indonesian salad of stir-fried cabbage, bell pepper, and bean sprouts drizzled with a warm peanut sauce spiked with garlic, shallot, cumin, and lemon. Vegetarian one-bowl meal.

Crispy tortilla pizzas topped with fresh tomatillo salsa, chili-rubbed chicken strips, red onion, and melted cheddar. A fun Southwest twist on pizza night.

Zesty beef burgers seasoned with lemon zest, sage, ginger, and hot sauce for a flavor-packed patty that grills or broils in 15 minutes. A bold twist on the classic backyard burger.

Jumbo shrimp marinated overnight in wine, lemon, and garlic, breaded and broiled until golden for an elegant make-ahead appetizer or main dish.

Smoky, tangy Texas pit barbecue sauce made with ketchup, vinegar, brown sugar, and hot pepper sauce. Ready in 25 minutes, this bold homemade BBQ sauce brings authentic Lone Star flavor to ribs, brisket, chicken, and more.

Traditional muffuletta sandwich with salami, ham, provolone, and olive salad piled on a round crusty loaf. New Orleans street food legend that feeds four with simple, bold flavors.

Pounded chicken breasts marinated in hot sauce and butter, stuffed with crumbled blue cheese, then baked and broiled golden. All the bold buffalo wing flavor in an elegant roll-up.

Retro avocado-shrimp aspic sets sieved avocado and plump shrimp in a savory gelatin mold with pimiento, Worcestershire, and a dash of hot sauce. Unmold onto lettuce for a stunning vintage appetizer.

Adapted from “Jacques Pépin Celebrates” (Knopf, 2001)- New York Times

Smooth and creamy chicken pâté blended with Neufchâtel cheese, dry sherry, and a hint of nutmeg. No cooking required. Just blend, chill overnight, and serve with crackers.

Homemade Sai Oua: ground pork packed with lemongrass, galangal, kaffir lime, cilantro root, and dried chilies, stuffed into natural casings and charbroiled. Northern Thai sausage done right.

Hot baked mushroom dip loaded with Monterey Jack cheese, bacon, sour cream, and a kick of hot sauce. Topped with bread crumbs and served bubbly from the oven.

Whole chicken basted in a rich butter sauce with sherry, curry powder, Worcestershire, oregano, and dry mustard. Slow-roasted and repeatedly glazed until the skin turns deep golden and lacquered.