2,270 spicy recipes

The hottest curry in the world by Boy Suhash, Luxembourg.

A simple and scrumptious dish that is made with succulent beef and potatoes that are given an East Indian flavor.

Broiled grouper fillets seasoned with lemon juice and cracked black pepper, ready in under 10 minutes. The simplest low-fat preparation for one of the Gulf's best fish.

Chilled curried avocado soup blended silky smooth with cream and vegetable stock. A no-cook, 6-ingredient cold soup that's rich, spiced, and ready after a quick chill.

Crispy spiced fritters dripped through a slotted spoon into hot oil, made with chickpea flour, buttermilk, sambal, and a hand-ground spice blend of coriander, mustard, and cinnamon.

Spiced pineapple zucchini bread with crushed pineapple, currants, and chopped nuts. Two moist, fragrant loaves for the price of one big mixing bowl. Cinnamon-and-nutmeg classic with a tropical twist.

Drop biscuits with cornmeal crunch and pepper jack cheese baked in. Spicy, cheesy, and ready in 20 minutes with no rolling or cutting needed.

Loaded potato and buffalo chicken casserole piles spicy roasted potatoes with hot-sauce-marinated chicken, then a loaded topping of cheese, bacon, and green onion. A bold, hearty bake that eats like buffalo wings and loaded fries in one dish.

Quick salsa chicken stir-fry with kidney beans, chili powder, and vegetables served over rice. A Tex-Mex weeknight dinner ready in 25 minutes.

A new take on Jalapeno poppers. Cheese and green chilies stuffed inside wonton wrappers and cooked until golden.

Tex-Mex cornbread loaded with jalapenos, cheddar cheese, creamed corn, sour cream, and green onions. A moist, spicy, cheesy cornbread that packs real heat.

Cooked green tomato salsa with Granny Smith apple, jalapeño, fresh ginger, lemon zest, and cilantro. A sweet-tart-spicy salsa that uses up end-of-season green tomatoes.

A spicy sweet pepper sauce that's made from scotch bonnet chile peppers and bell peppers.

Seafood laksa made with scallops, snapper, king prawns, squid and served with Australian-style lemon myrtle linguini.

Guasacaca is the Venezuelan avocado salsa: chunky avocado, tomato, onion, cilantro, and hot pepper sauce blitzed rough. Served alongside arepas, grilled meats, or tortilla chips.

Homemade pickled jalapenos canned in a vinegar-water brine with garlic, pickling salt, and a touch of sugar. Whole or quartered peppers processed in a boiling water bath for shelf-stable storage all year.