1,717 hot red pepper recipes

Crispy Southern-style cheese balls with sharp cheddar, crisp rice cereal, and a hint of cayenne. One-bite appetizer that bakes in 10 minutes. Party-ready.

Devils on horseback is a spicy version of angels on horseback, which are oysters wrapped in bacon and broiled. When oysters cook their edges curl, supposedly resembling angels' wings, hence the name.

Juicy shrimp marinated in beer, garlic, and Worcestershire then broiled on skewers until pink and sizzling. A Southern-style cookout favorite that's ready to eat after a quick broil.

Diced chicken simmered with bell pepper, onion, garlic, and rice in a spicy tomato sauce with a dash of nutmeg and hot sauce. Southern Creole comfort served with crusty bread.

Hot, creamy crabmeat dip with melted cream cheese, butter, garlic, and a dash of hot sauce. Just 5 ingredients and 25 minutes for the ultimate warm party dip.

Homemade Creole sauce with okra, tomatoes, green peppers, onions, and sherry blended smooth. A versatile Louisiana-style sauce with heat from hot sauce and depth from chili sauce.

Roquefort and cream cheese chicken spread with sour cream, cayenne, and hot sauce. A bold, tangy appetizer ready in 10 minutes flat.

Sopa de elote is a creamy Mexican corn soup made from pureed corn simmered in milk with sweet and hot peppers. Garnished with fried tortilla strips and crumbled cheese.

Hot oxtail stew simmered low and slow with garlic, bay leaves, and crushed red chili until the meat falls off the bone. A hearty one-pot stew finished with carrots, celery, and tomatoes.

Hot sweet mustard blends prepared mustard with horseradish, Dijon, hot sauce, brown sugar, and cayenne. The bratwurst-and-pretzel condiment that bites back.

Georgetown red rice cooked in bacon fat with tomatoes, onions, ketchup, and chicken broth. The Lowcountry South Carolina classic that holds the line as the unofficial state rice dish, smoky and tomato-stained.

Ambush your tastebuds with this savory chili made with succulent beef chuck, jalapeno peppers and red hot pepper sauce.

Pasta con il tonno is the classic Italian pantry pasta with canned tuna, garlic, dried chili, and tomato. A 40-minute weeknight dinner from the cupboard.

Creamy crab and clam dip with cream cheese and a kick of Tabasco, spread on melba rounds and warmed in the microwave. Ready in 10 minutes for easy party snacking.

Hot artichoke seafood salad bakes lump crab, chopped artichoke hearts, Parmigiano-Reggiano, and a hit of hot sauce into a bubbly, golden party dip topped with toasted almonds. Serve hot with crackers.

Cajun-style fish seared in a fiery pecan butter sauce with three kinds of pepper, garlic, and hot sauce. Inspired by K-Paul's in New Orleans, this works best with firm fish like swordfish, tuna, or sturgeon.