286 hot pepper sauce recipes

Traditional Southern Maryland stuffed ham packed with seasoned kale, watercress, cabbage, and celery. A spectacular heritage recipe where greens are stuffed into slits throughout a whole country ham.

Spaghetti in a fresh tomato sauce brightened with orange juice, garlic, basil, and a dash of hot sauce. A simple vegetarian pasta with an unexpected citrus twist.

Red bean dip made with kidney beans, black pepper, and Tabasco blended smooth. A 4-ingredient, 10-minute dip served hot or at room temperature with chips or crackers.

Burn your mouth with these spicy wings that are easy to make in the convenience of your crockpot.

Lentil pasta sauce: hearty meatless tomato sauce with lentils, oregano, and a kick of hot sauce, perfect for vegan or vegetarian pasta night. Protein-rich alternative to classic meat ragu.

Vegan pinto beans in tomato sauce served over brown rice with sauteed onions, celery, and hot pepper sauce. A filling plant-based dinner ready in 20 minutes.

Quick red beans and rice with diced ham, cayenne, cumin, and hot sauce over brown rice. A Cajun-spiced skillet dinner ready in 25 minutes using pre-cooked ingredients.

Southwestern eggs Benedict with Canadian bacon on toasted English muffins, topped with a creamy guacamole hollandaise made from mashed avocado, mayo, lime juice, and hot sauce.

Hot cheddar bean dip with mashed pinto beans, green chiles, and hot sauce baked until bubbly. Five ingredients, minimal prep, and maximum cheesy, spicy flavor for game day or any gathering.

Western-style beans and rice simmered in tomato sauce with hot pepper sauce, onion, and celery. A quick, budget-friendly one-skillet dinner ready in 20 minutes.

A delicious dip that is perfect for veggies, tortilla chips and crackers.

Smoky roasted eggplant spread with cumin, coriander, and fresh herbs. This low-fat appetizer dip is baked until silky smooth and packed with warm Middle Eastern spices.

Fresh okra cornmeal muffins with Worcestershire sauce, hot sauce, and chopped onion. Savory Southern cornbread muffins with a crispy crust from preheated pans.

New Orleans shrimp and squash bisque with yellow squash, potatoes, and carrots pureed smooth, then finished with cooked shrimp, dill, and hot sauce. Creamy without any cream.

White chicken chili loaded with two cans of pinto beans (one whole, one pureed) plus chickpeas, dry vermouth, and a touch of honey for body. Topped with melted mozzarella.

Homemade Creole sauce with okra, tomatoes, green peppers, onions, and sherry blended smooth. A versatile Louisiana-style sauce with heat from hot sauce and depth from chili sauce.