687 hot spicy recipes

Canned garlic dill pickles with red chili peppers, dill heads, and a balanced sweet-salt brine. Two quarts from one batch, water-bath processed for shelf-stable storage of 2 months or more.

Homemade pickled asparagus spears with garlic, hot chile peppers, and pickling spice in a tangy brine. Crisp, spicy, and shelf-stable for months.

Jamaican hot wings deep-fried and tossed in a buttery jerk spice sauce with Tabasco and tomato juice. Crispy, fiery, and loaded with Caribbean heat. Makes 40-50 wings for a crowd.

Chicken marinated in Australian native spices and olive oil, in a sweet corn and polenta broth.

Green tomato catsup made with apples, cabbage, bell peppers, and hot chilies in a tangy vinegar brine with pickling spices. A classic big-batch canning recipe for end-of-season tomatoes.

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

Braised Pork, served with bunya nut, Australian rice grass and dusted with Lemon Myrtle.

Texas-style red chili made from dried chile pods pureed into a fiery sauce with browned meat, cumin, and oregano. No beans, slow-simmered for hours.

Homemade chili sauce for canning with ripe tomatoes, sweet and hot peppers, pickling spices, and vinegar reduced by half. A classic preserved condiment processed in a boiling water bath.

Another kind of dumplings, steamed dumplings, but still a popular recipe too!

This is a Chinese-style soup popular in Indian Chinese cuisine due to its ease of preparation and hot spicy taste. The soup uses a spicies that adds lot of flavor to the soup.

Quite good and pretty spicy. I left out the mushrooms and cooked in a Dutch oven rather than the crockpot. I simmered it, covered, for about 1 hour 30 minutes. Would make this again. Thanks for sharing.

This is an awesome Raita (cucumber and yogurt) with the fresh zing of mint which goes well with lamb or to cool off your taste buds with a spicy curry or any other hot and spicy dish.

Crispy fried chicken wings tossed in a sweet-and-spicy sauce with French dressing, herbs, and hot sauce. Served with blue cheese dressing and crunchy veggies.

Spicy pureed guacamole dip with green chiles, hot sauce, and a splash of mayo for creamy richness. Made in a blender, chilled, and served with artichoke hearts or chips.

A quick and easy side dish that can be served with any Indian or hot main dish helps cool down the spiciness and bring the refreshing taste.