2,431 hot pepper recipes

Deep-fried chicken wings tossed in a hot sauce butter glaze with liquid smoke, horseradish, and Worcestershire, then baked until the sauce caramelizes.

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.

Peach and mint chutney simmers ripe peaches with ginger, chili, cider vinegar, and fresh mint into a bright, sweet-hot condiment. The summer relish that makes [curries](/recipes/curry) and grain bowls sing.

Hot and spicy baked chicken wings coated in a tomato-based sauce with red pepper flakes, hot sauce, and jalapenos. No frying needed. Serve with blue cheese and celery.

Egg ribbon soup with shrimp and spinach: silky egg drop soup with tender shrimp and baby spinach in a sesame-chili finish. One pot, 40 minutes, 8 grams of carbs.

Big-batch spicy turkey chili loaded with kidney beans, tomatoes, mushrooms, jalapenos, cilantro, and a secret splash of Kahlua. Feeds a crowd of 20.

Try making this savory dish in the convenience of your home by using the simple crockpot recipe provided.

Devil's Delight, a retro West Virginia spread of whipped cream cheese, deviled ham, and tomato soup with a hit of hot sauce. Make-ahead, spreadable, and made for chips and crackers.

A zesty homemade salad dressing with olive oil, two types of vinegar, Romano cheese, garlic, and a kick of hot sauce. Mixes up in 5 minutes flat and gets better as it chills.

Nuclear chicken wings: oven-baked wings glazed with a double-hot sauce of Tabasco and habanero, brown sugar, vinegar, and ground red pepper. For the chili-head crowd. Serve with blue cheese.

Sun Dance chili with coarse-ground beef, ground chile peppers, mushrooms, and kidney beans simmered for two hours. A hearty, from-scratch chili that uses real ground chiles instead of chili powder.

Vegan Mexican bake layered with corn tortillas, beans, rice, salsa, frozen corn, and vegetables. A flexible, no-fuss casserole you can throw together with whatever you have on hand.

North Carolina vinegar barbecue sauce with apple cider vinegar, white vinegar, hot sauce, and red pepper flakes. A thin, tangy no-cook sauce for pulled pork.

This is really a nice baked brie, especially with jalapeno. Big hit!

Texas barbecued beef brisket rubbed with paprika and pepper, slow-cooked over very low coals for 6 to 7 hours, and served with a homemade ketchup-based barbecue sauce from the pan drippings.

Jamaican jerk rub paste with four hot chili peppers, allspice, cinnamon, nutmeg, and thyme. A fiery wet rub with real Caribbean heat. Mix, rub, and grill for authentic jerk flavor.