554 hot pepper sauce recipes

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.

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 New Orleans Oysters Rockefeller with broiled oysters topped with rich spinach-herb butter and breadcrumbs, spiked with Pernod for an elegant appetizer.

Wok-seared lobster tossed in a fiery Szechuan chili sauce with hoisin, ginger, garlic, and dried red chilies. Restaurant-quality stir-fry ready in just 15 minutes from start to plate.

A scrumptious appetizer made with fresh artichoke hearts, cheddar cheese and soda crackers.

Spicy garlic-ginger popcorn popped in corn oil with fresh ginger root, then tossed in butter, chili sauce, and parsley. A savory snack ready in 10 minutes.

President LBJ's famous Pedernales River chili recipe with venison, chili powder, oregano, cumin, and tomatoes. Authentic Texas-style no-bean chili.

Texas BBQ beef brisket: seven pounds of brisket smoked low and slow with paprika rub and wood chips, finished with a tangy homemade sauce built from the pan drippings.

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.

Grilled salmon steaks basted in melted butter with lemon juice, white wine vinegar, and a hint of garlic. Simple, smoky, and on the table in 30 minutes flat.

Loaded avocado dip with bacon, sour cream, cucumber, and a kick of hot sauce. A no-cook party dip that's like guacamole's smokier, tangier cousin.

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

Grilled beef back ribs steamed in foil packets then finished over coals with a spicy ketchup sauce spiked with cinnamon, hot sauce, and crushed red pepper.

Smoked trout fillets topped with a creamy watercress sauce made from sour cream, lemon juice, and a kick of hot sauce. No cooking required.

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

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