1,843 pepper sauce recipes

Marinated flank steak (London broil) in red wine, soy sauce, oregano, and marjoram, broiled hot and sliced thin against the grain. Tender, flavorful weeknight steak from an affordable cut.

Sherried barley soup is a hearty mushroom and pearl barley soup deepened with a browned roux, a splash of sherry and Worcestershire. Earthy, savory and thick, the kind of cozy bowl that warms you through.

Colorful black bean salad with red, yellow, and green bell peppers tossed in a tangy cumin vinaigrette with cilantro and hot sauce. Vegetarian, vibrant, and served at room temperature.

Marinated tofu club sandwich on whole wheat French bread with bell peppers, red onion, arugula, and homemade basil mayo. Herb-infused, no cooking required, and packed with Provencal flavor.

Homemade BBQ sauce simmered with paprika, dry mustard, bay leaves, and apple cider vinegar over a tomato juice base. A balanced barbecue sauce with depth that bottled versions can't match.

Pork spareribs marinated overnight in pineapple juice, soy sauce, and apple cider vinegar, then steamed and grilled with a homemade citrus BBQ sauce. A three-step process for fall-off-the-bone ribs.

Pork sausage barbecue beans, a one-skillet cookout side of hot Italian sausage, baked beans, bell pepper, green onions, and a brown sugar spiced BBQ sauce.

Jamaican jerk sauce blended from allspice, scotch bonnet pepper, thyme, scallions, citrus juice, and soy sauce. A fiery Caribbean marinade with warm spice and serious heat.

This tasty stew will reward you for the time it takes to make a proper roux, which add depth.

First Alert Chili made with 4 pounds of ground beef, kidney beans, beer, and blended plum tomatoes. A big-batch chili loaded with cumin, paprika, and heat.

Fiery Thai tofu soup with lemongrass, galangal, kaffir lime leaves, enoki mushrooms, and fresh chilies. A tom yum-style broth that's vegan, fragrant, and ready in 30 minutes.

Barbequed swordfish with a spicy tomato glaze and a Mediterranean black olive, cucumber, and plum tomato salad. A composed summer plate finished with a Dijon-chive vinaigrette for restaurant-level dinner party plating.

Vegan penne pasta with fresh Roma tomatoes, snow peas, mushrooms, and a hit of tamari and cayenne. A veggie-loaded weeknight dinner ready in 35 minutes.

One-skillet Polish sausage dinner with kielbasa, mushrooms, celery, and instant rice in a savory tomato-Worcestershire sauce. Ready in under 45 minutes.

Bob's barbecue sauce builds smoky-sweet flavor from bacon drippings, ketchup, molasses, Worcestershire, vinegar, and chili powder. Simmered 30 minutes for a thick, glossy sauce that keeps for weeks.

Vegetarian chili with dried pinto beans, TVP, meatless meat crumbles, jalapenos, and cocoa powder for depth. A hearty, plant-based big-batch chili with serious spice and body.