452 hot pepper recipes

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.

Cuban-style black beans cooked from dried with garlic, onion, olive oil, and optional hot chilies. Slow-simmered overnight then finished in a sofrito and served over rice.

Use this creamy dip on a vegetable dip or as a companion with tortilla chips.

This hearty soup made with navy beans, cabbage and hot chili peppers is perfect for a rainy day.

Crispy cumin-spiced corn fritters fried golden and served with a zesty orange marmalade dipping sauce spiked with ginger, mustard, and hot pepper. Sweet heat in every bite.

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.

Crispy Colombian conch fritters with habanero heat, olives, pimentos, and fresh herbs. A Caribbean-style appetizer fried golden in minutes.

Microwave grouper with bell pepper and onion topped with a tangy horseradish-Catalina sauce with hot sauce and lemon. A fast, flaky fish dinner ready in 15 minutes.

Roasted acorn squash soup with garlic, wild rice, and a kick of cayenne. A cozy single-serving bowl that's vegan-friendly and loaded with warm spice.

Potatoes Rio Grande with boiled potato cubes tossed in a skillet with green chiles, garlic, stewed tomatoes, and bell pepper, topped with melted cheddar. A Tex-Mex potato side dish.

Southern pimiento cheese sandwiches with sharp New York cheddar, mashed pimientos, cayenne, and Worcestershire. Hand-grated cheese makes all the difference in this classic spread.

Slow-baked beans sweetened with molasses and brown sugar, spiked with tangy apple cider and white vinegar. This old-school recipe bakes low and slow for 6 hours until creamy and rich.

Dominican red beans and rice (habichuelas con arroz), small red beans simmered with cumin, garlic, a touch of sugar, and vinegar, spooned over fluffy rice. A naturally vegan plate, great with avocado and plantains.

A bold, smoky BBQ sauce built on strong black coffee, Worcestershire, ketchup, brown sugar, and hot chilis. Simmered for 25 minutes and pureed smooth. The coffee adds a deep, roasted backbone you can't get any other way.

Grilled chili-rubbed lamb chops seasoned with cumin, thyme, allspice, and sugar, then served with hot pepper jelly. Marinate overnight for bold, smoky flavor on the grill.

Texas-style red chili made from dried chile pods pureed into a fiery sauce with browned meat, cumin, and oregano. No beans, slow-simmered for hours.