486 red hot sauce recipes

Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.

Classic ground beef enchiladas with flour tortillas dipped in egg, filled with a spicy tomato and chili pepper sauce, rolled tight, and baked under a blanket of melted cheddar cheese.

Grilled pirate steak basted with a beer, chili sauce, and Dijon mustard BBQ sauce simmered with soy, hot sauce, and liquid smoke. Bold, smoky, and built for the grill.

Stuffed mushrooms with whole littleneck clams topped with a spicy horseradish, mayo, and hot sauce mixture, then broiled until golden. A bold seafood appetizer.

Crab casserole with white sauce, separated eggs, and hot sauce, baked until puffed and golden. A souffle-style seafood dish with just six ingredients.

Fresh asparagus steamed to crisp-tender and bathed in a warm lemon butter sauce with parsley and a kick of hot sauce. The simplest, brightest spring side dish.

Creamy avocado hot sauce blends serrano chiles, garlic, and onion into a fiery, silky Mexican-style salsa. Five minutes, no cooking, pure heat with a smooth finish.

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

Norwegian sardine pate blends mashed sardines with cream cheese, lemon juice, and hot sauce into a smooth spread. Garnished with capers and served with toast.

Memphis-style rib basting sauce built on red wine vinegar, brown sugar, and Worcestershire with a kick of hot pepper. Tangy, thin, and made for long smokes.

Hot and sweet pepper beef kabobs marinate tender beef and bell peppers in a teriyaki glaze spiked with ginger, chili powder, and hot sauce, then hit the grill fast. Sweet, smoky, and ready in about 30 minutes.

Silky cream cheese sauce thinned with cream and seasoned with celery salt, hot sauce, Worcestershire, and onion. No cooking required. Drizzle it on everything.

New Orleans-style barbecued shrimp baked in butter, garlic, cracked black pepper, Worcestershire, and Tabasco. Not grilled, oven-roasted in a peppery butter bath.

Cream of shrimp soup with white wine, cream, thyme, and pureed shrimp for body. Reserved chunks of shrimp added at the end for texture. Restaurant-style bisque.

Cold sauced shrimp appetizer in a creamy curry-chili sauce with horseradish, mango chutney, capers, and a kick of Tabasco. A make-ahead party dish that improves overnight.

Chinese egg pancake rolls stuffed with seasoned pork, mushrooms, and scallions, steamed then sliced and drizzled with oyster-plum dipping sauce.