175 hot spicy recipes

A spicy vegetable stew - easy to make. Some find that the flavors of the vegetables don't stand out unless you put in a lot of tabasco. But not everyone likes it hot. Just add enough to make the stew seem spicy to you.

Rhubarb jam with Chinese five-spice, crystallized ginger, and a whisper of hot sauce. Tart-sweet preserve with warm spice and gentle heat, perfect on toast or alongside roast pork.

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

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.

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.

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

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.

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

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.

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.

Cajun pork burgers made with ground pork, spicy Italian sausage, and a kick of hot sauce. A bold-flavored grilled burger ready in 30 minutes for backyard cookouts and quick weeknight dinners.

Carrots caramelize in hot oil until golden at the edges, then get tossed with tangy rice vinegar and savory black bean sauce for a quick Asian-inspired side dish with a spicy kick.

Ma-po tofu, silky bean curd and ground pork simmered in a fiery sauce of fermented chili and ginger, thickened glossy and finished with sesame oil and scallion. The Sichuan classic, hot, spicy and tender.

This is a great cake to serve with hot spicy cider. It is moist, fruity and sparkled with spices. It is an especially fine choice as a gift fromyour kitchen during the holiday times.

Sweet and spicy Tabasco pickles made with just 3 ingredients: dill pickles, sugar, and hot sauce. Drain, sweeten, shake daily for 5 days, and you've got an addictive Southern snack.