577 red hot recipes

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.

Start your day with one or two wedges of this cheesy and tasty broccoli frittata with a cup of orange juice or some fresh fruits. It satisfies your taste buds and provides enough nutrients before the lunch hunger hits you.

Portuguese-style spicy shrimp marinated overnight in garlic, chilies, and olive oil, then grilled and served with a fiery red hot pepper dipping sauce. A bold piri-piri inspired starter.

Herbal vinegars infuse red wine vinegar with garlic, basil, rosemary, marjoram and dried chiles. Two large-batch blends (Southwest and Chef's Blend) for gift bottles, dressings and pantry seasoning.

Try something different this summer with this dish that is sure to make everyone forget about the barbecue.

Lobster or shrimp fra diavolo in a spicy tomato sauce with red wine, hot peppers, garlic, and fresh herbs, tossed with pasta. Italian-American seafood at its boldest.

Scallops in double pepper sauce with slivered red and green bell peppers, five cloves of garlic, hot sauce, and briny capers. A quick skillet seafood dinner in 30 minutes.

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.

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.

You'll be seeing red with this delicious dish made with hot chili peppers and a pinch of paprika.

Mesquite grilled beef brochettes marinated in Cabernet, Dijon mustard, red wine vinegar, and thyme, skewered with seasonal vegetables and served over couscous.

Camarones al ajillo with shrimp sauteed in generous olive oil, fresh garlic, hot sauce, and lemon. A classic Spanish-style garlic shrimp appetizer ready in 20 minutes.

Southern minced barbecue pork shoulder slow-boiled with vinegar, cayenne, and hot sauce, then chopped and seasoned. A tangy, vinegar-based pulled pork in the Eastern Carolina tradition.

Bacon-wrapped grilled shrimp marinated in lemon juice, ketchup, garlic, and hot sauce. Jumbo shrimp on skewers with crispy bacon, ready in about an hour.

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.

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.