286 hot pepper sauce recipes

This cheesy and moist tomato quick bread is made with whole wheat flour, mozzarella, parmesan cheese and tomatoes. It's packed with flavor and very easy to make.

Ground beef chili with kidney beans, a hit of cider vinegar, and a quiet pinch of allspice for warmth. A solid one-pot weeknight chili that fully comes together in an hour.

Award-winning chili with ground chuck, three kinds of tomato, pure chili powder, and a splash of beer simmered low for hours. The kind of contest-grade beef chili that tastes even better on day two.

Quick, easy yet delicious, an ideal week-night meal. Sichuan spicy oil really adds lots of yumminess, you can find it in most Asian or Chinese grocery store. Use any vegetables you have on hand.

Not sure what to do with your ripe avocados? This roasted corn, avocado and cilantro salsa will satisfy your tummy with lots of deliciousness, and it's also packed with goodness. Serve it with some store-bought or homemade tortilla chips or tacos.

Tasty and nutritious. This big pot of stew will warm up your whole family and provides both delicious flavor and health benefits.

A flavorful and filling dish is great for a quick week-night meal. It's healthy and nutritious enough as well.

Beat the winter this year with a savory Chicken Pot Pie filled a variety of spices vegetables that can satisfy anyone's hunger!

Nothing is better than a warm pumpkin soup at your Thanksgiving menu.

A savory and hearty soup made with succulent beef, hot chili sauce and bean sprouts.

It is corn season, so many fresh and sweet corn, we use them with sour cream and red pepper, some scallions and fresh cilantro, give the corn very rich flavor, and this is a very healthy way to cook corn too, enloy summer and corn!

Vegetarian chili loaded with kidney beans, three kinds of peppers, jalapenos, and TVP for hearty texture. A cookoff-tested vegan chili that tastes even better the next day.

Bibimbap is my all-time loved Korean food, there are so many great flavors and textures in it, and the best of all is that I can add whatever veggies I like, adjust the seasonings to my own taste, and it always comes out delicious. This quick and easy version is the one I make when I am too lazy to prepare every single veggie.

Vegetarian falafel with a clever bake-then-fry hybrid technique: oven-baked first to set, pan-crisped in olive oil to finish. Tucked into pita with cucumber, tomato, and yogurt sauce.

So yummy, store-bought seven-layer dip can never beat freshly homemade version, no doubt.

Gazpacho done right: ripe tomatoes, cucumber, and peppers blended smooth, then topped with the same vegetables finely diced for crunch. A no-cook chilled soup with lime, Tabasco heat, and an optional vodka kick.