804 pepper sauce recipes

Smoky kielbasa red beans and rice made in the microwave in 30 minutes. Pinto beans, tomato sauce, and cayenne bring bold Cajun-style flavor to this one-pot weeknight dinner.

Strawberry sauce with grenadine, cinnamon, and a dash of hot sauce blended smooth. A sweet-heat dessert topping inspired by Pittsburgh's Union Grill.

This is really a nice baked brie, especially with jalapeno. Big hit!

Shrimp ceviche marinates briefly boiled shrimp in orange juice, lemon juice, ketchup, and hot sauce with thinly sliced onion. Bright, tangy, and chilled for hours before serving.

Lima bean and ham stew, smoky ham hocks simmered with tender dried lima beans, onion, carrot and celery. A hearty, soul-warming pot of Southern comfort, with the ham shredded right back in.

Baked flounder fillets smothered in cream of shrimp soup with Worcestershire, sherry, and a dash of hot sauce. A simple weeknight fish dinner with just 5 pantry-friendly ingredients.

Pon pon chicken (bang bang chicken) shreds poached chicken over salted cucumber ribbons with a warm sesame-soy-ginger dressing. Classic Sichuan cold-plate appetizer or main.

Quick pickled onion rings in a sweet vinegar brine with a hit of hot sauce. Two-day refrigerator pickle that brightens burgers, sandwiches, and egg salad.

North Carolina vinegar barbecue sauce with apple cider vinegar, white vinegar, hot sauce, and red pepper flakes. A thin, tangy no-cook sauce for pulled pork.

Cajun oyster pate with pimento-stuffed olives, bacon, hot sauce, and sweet relish blended into a smoky, briny spread. A bold appetizer served chilled on crackers.

Quick fish sauce made with mayonnaise, sun-dried tomatoes, dill, lemon juice, and hot sauce. A no-cook dipping sauce for fish fillets or fish sticks.

Red bean dip made with kidney beans, black pepper, and Tabasco blended smooth. A 4-ingredient, 10-minute dip served hot or at room temperature with chips or crackers.

A quick Cajun red beans and rice with canned kidney beans, chopped sausage, Creole seasoning, and Louisiana hot sauce. Thick, spicy, and on the table in 30 minutes for a weeknight taste of New Orleans.

Grilled tofu skewers with summer vegetables: tofu frozen in teriyaki overnight for chewier, more absorbent cubes, then grilled with peppers, onions, and mushrooms and glazed with barbecue sauce.

Fall-off-the-bone ribs slow-cooked with a tangy barbecue sauce that practically tends itself. Set it and forget it method delivers tender, flavorful ribs while you relax, perfect for lazy weekend cookouts.

Chilled spicy shrimp poached in vinegar, broth, dry mustard, and hot sauce. A make-ahead appetizer with bold tangy heat and clean shrimp flavor.