2,490 hot pepper recipes

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.

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

Thai-style stir-fried chicken with aromatic lemongrass, roasted cashews, and fiery chilies in a savory oyster-fish sauce glaze. Quick weeknight cooking with bold Southeast Asian flavors.

This beer cheese soup recipe is exactly what it sounds like, and tastes just as good—creamy, cheesy delish.

Retro shrimp mold made with tomato soup, cream cheese, and gelatin for a spreadable party appetizer. Canned shrimp, diced vegetables, and tangy mayo create a 1960s throwback that's surprisingly good on crackers.

Build authentic mole from dried chilis, cocoa, almonds, and warm spices. This rich, velvety sauce clings to tender chicken with layers of smoky, bitter, and sweet complexity.

Sweet corn kernels stud tender drop biscuits with a kick of red pepper and honey. Quick buttermilk biscuits with cornmeal texture that pair perfectly with chili or BBQ.

We like this piquant tomato sauce, which is easy on the calories, but if you are in the mood to indulge, try cream in place of the ricotta and yogurt.

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

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.

A quick rendition of a tasty black-eyed pea soup that tastes amazing with a crusty bread.

Seafood lovers will love this succulent shrimp dish that is prepared with a savory sauce.

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.

Elegant baked fish fillets topped with a spiced mayo of Creole mustard, hot sauce, Worcestershire, curry powder, and a Ritz cracker crust. Baked until flaky.

Brown rice, spinach, and melty Velveeta mixed with eggs and a splash of hot sauce, baked into a crustless quiche casserole. Comfort food that's filling, easy, and family-approved.