238 red hot sauce recipes

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.

I am drooling thinking about the leftovers in the fridge. I can't wait to make and eat more.

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.

Tuna chili Texas-style with kidney beans, tomatoes, bell pepper, chili powder, cumin, and red wine vinegar. A quick microwave chili that swaps ground beef for canned tuna.

Basic peanut-style dipping sauce (no actual peanuts) with cashew butter, tahini, coconut milk, lime, miso, and ginger. A richer, Thai-leaning satay sauce for grilled skewers, coconut shrimp, or crudités.

Bloody Mary marinade made with V8 juice, vodka, horseradish, and hot sauce for poultry, pork, or fish. The cocktail-inspired marinade tenderizes and seasons in one step with bold tomato heat.

Cajun crawfish or shrimp cocktail sauce loaded with horseradish, chili sauce, Worcestershire, and hot sauce. A fiery, no-cook dipping sauce ready in 10 minutes flat.

Overnight marinated pork ribs slow-grilled with tangy vinegar ketchup baste for fall-off-the-bone tenderness and smoky char on the grill.

Homemade Creole sauce with okra, tomatoes, green peppers, onions, and sherry blended smooth. A versatile Louisiana-style sauce with heat from hot sauce and depth from chili sauce.

Grilled beef tenderloin gets seared hot then finished indirect, basted with a vinegar-and-ancho Western BBQ mop. Spicy Texas-style barbecue sauce with cumin and Tabasco for medium-rare results.

Gallo pinto: Costa Rican black beans and rice pan-fried with onions, bell peppers, spinach, Worcestershire, and hot sauce. A humble national dish made hearty and green. Vegan, one-skillet.

Smothered pork chops simmered in a tangy ketchup and hot sauce gravy with mushrooms and green peppers. Iron skillet comfort food, fork-tender in under an hour.

Spicy marinated shrimp for a crowd with 10 pounds of shrimp soaked overnight in olive oil, cider vinegar, capers, and hot sauce. A make-ahead party appetizer that serves 20.

New Orleans red beans and rice cooked low and slow in a crockpot with smoked turkey legs, onion, celery, bay leaves, and hot sauce. Makes enough to freeze multiple family meals.

Texas barbecued beef brisket rubbed with paprika and pepper, slow-cooked over very low coals for 6 to 7 hours, and served with a homemade ketchup-based barbecue sauce from the pan drippings.

Southern pimiento cheese sandwiches with sharp New York cheddar, mashed pimientos, cayenne, and Worcestershire. Hand-grated cheese makes all the difference in this classic spread.