16 salt free hot sauce recipes

Nutty, ever so slightly sweet and spicy. You have to love how quick and easy to make this delicious dish.

This is one of several Chinese stuffed pancake recipes, here we use bok choy, shiitake mushrooms and mung bean noodles (like vermicelli), tossed with sesame oil, ginger, garlic and five spice powder, lightly fry them on a non-stick skillet until golden brown outside, and steamy and flavorful inside.

This salad's presentation is quite lovely. The citrus vinaigrette is top notch and we use the leftovers for other vegetables. The combination of orange, lemon, lime and grapefruit really kick it up a notch. If you really want to impress your guests and blow them away with sophistication this is sure to wow them. Or just make the dressing and use it for other dishes and turn any ordinary vegetable into something special.

Bert Greene's peppered chili layers ground beef and beef shoulder strips with three different chiles (mild ground, caribe, fresh serrano). Slow-baked three hours with red wine, fresh tomatoes, and herbs. Kidney beans go in last. A serious cook's chili.

Making pot stickers are pretty much as same as making dumplings, the only thing different is how to cook them. Instead of boiling in the water, we fry them in a nonstick skillet with a bit oil, which really develops a layer of golden, brown and crispy bottoms with great texture. Serve these yummy pot stickers with a mixture of rice vinegar, a little bit soy sauce, a dash of sesame oil and splash of hot pepper oil.

Texas-style no-bean chili with hand-cubed beef and pork, beer, whiskey, dried chiles, and masa harina. A fiery, competition-worthy pot that feeds a crowd.

Southern fried dill pickles: crispy cornmeal-battered pickle chips spiked with cayenne, hot sauce, and Worcestershire. The classic roadhouse appetizer, golden and tangy.

Country-style pork ribs browned and braised in a bold sweet red wine sauce with honey, chili sauce, horseradish, and hot pepper. Falling-apart tender after 90 minutes in the oven.

Smoky andouille sausage simmered with tender potatoes, onions, and bell peppers in white wine and bacon drippings for Cajun comfort in one pot.

Crispy General Tso's chicken double-fried in a beer batter with a sweet-spicy glaze of soy sauce, vinegar, orange zest, and crushed chilies. Better than takeout.

Try this authentic Chinese dish that has a taste which will help you forget about ordering take-out.

Cornmeal-crusted Cajun catfish served over a sweet-and-spicy strawberry sauce made with preserves, horseradish, hot sauce, and red wine vinegar. A bold Southern fish dish that surprises.

Chicken chili with kidney beans, diced apples, and tomato juice simmered low and slow for two hours. A lighter chili with a surprising sweet-savory twist from fresh apples.

Southern beans stew with black-eyed peas, bell pepper, thyme, cinnamon, and creamed coconut stirred in at the end. A hearty vegetarian stew with Caribbean-Southern crossover flavors.

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.

Traditional Korean namool with seasoned spinach, daikon, soybean sprouts, and fiddlehead ferns in sesame and garlic. A colorful banchan platter of individually dressed vegetables.