466 hot pepper recipes

A succulent chicken dish that is also made with savory cornmeal dumplings that make one scrumptious dinner!

German potato salad with a twist: warm potatoes tossed in a tangy beer-based dressing with bacon, mustard, and a kick of hot sauce for Oktoberfest or summer cookouts.

Charcoal-grilled pork loin marinated in oyster sauce, soy, and whiskey, sliced thin and piled over steamed sticky rice with fresh cilantro and chilies. A Thai street food feast worth the wait.

Cajun file gumbo with canned salmon, okra, and the holy trinity simmered down and finished with file powder. A Lafayette-style one-pot supper served over hot rice.

Creamy Mexican corn soup pureed smooth, seasoned with cumin and green chilies, enriched with melted pepper jack cheese. Served over chicken and tomatoes with crispy fried tortilla squares.

Chutney chicken drumsticks in a quick microwave sauce of tomato, rehydrated dried apple, raisins, orange zest, and a whisper of clove. A weeknight dinner with sweet-hot chutney flavor in 30 minutes.

A Louisiana classic: creamy spinach in a spicy jalapeno cheese sauce with Worcestershire, hot sauce, and celery salt. Spinach Madeleine is the Cajun side dish that steals the show at every gathering.

A quick rendition of a tasty black-eyed pea soup that tastes amazing with a crusty bread.

Venison shepherd's pie with ground venison, mixed vegetables, and beef gravy topped with mashed potatoes. A hearty wild game comfort dish that uses cooked venison.

Nuevo Laredo chicken-fried steak marinated in beer with garlic, breaded in masa harina and cumin-spiced flour, then deep-fried. A Tex-Mex twist on a Texas classic.

Cheddar and corn-studded bread with chopped hot chilies and yellow cornmeal, mixed in the bread machine and baked into two golden loaves. Savory, spicy, and irresistible.

Juicy ground sirloin burgers seasoned with smoked paprika and garlic, topped with melted Manchego and roasted red pepper paste. Served alongside crispy chorizo hash browns.

Vegetable gumbo is a lighter, meatless take on the Cajun classic: the holy trinity simmered with okra, corn, tomatoes and paprika, thickened naturally by the okra. No roux, no meat, just hearty vegetable comfort.

Indian spiced potatoes with onions, tempered with cumin, mustard seeds, asafetida, and turmeric. Boiled, mashed, and pan-fried with garam masala and lemon juice.

One-skillet chicken and rice with Italian sausage, red peppers, tomatoes, cumin, and olives. A Spanish-inspired arroz con pollo vibe ready in under an hour.

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.