Matt Bray 
When you pick up a bottle of Pepper Palace Ghost Pepper Sauce, expect a sauce that sticks around. Not on your shelf – we’re sure you’ll find as many uses for it as we did – but on the palate. That ghost pepper heat lingers, and with it a smoky sweet tang that’s as good on eggs as it is on steaks. Though, you may be surprised – the heat here is not as hot as you may expect for something labeled with the name of a super-hot chili.
This is one big and bold mustard, that’s for sure. Habanero peppers as the base deliver an extra hot punch. Be sure you and your guests are ready for this step up in condiments (and label properly) as it’ll come as a heated surprise.
Delicious on chicken or ribs… The mix of sweet and heat of this spicy honey BBQ sauce hits the spot. It’s perfect as a marinade for ribs or chicken when barbecuing. But don’t overlook the potential of this recipe as a dipping sauce. It’s total …
What are prairie fire peppers? Prairie fire peppers may look more like little Christmas lights (or even Light Bright pegs) than chili peppers, but you’re in for a real surprise if you pop one in your mouth. There’s a surprising heat (70,000 to 80,000 Scoville heat …
Adding a little red bell pepper and smoked paprika to your traditional hummus is a delicious twist. It’s slightly sweet with a hint of smoke and only the mildest sense of simmering heat. The smokiness comes from both the smoked paprika and the freshly roasted red bell pepper. Roasting the bell only takes ten minutes under a broiler, with a nifty kitchen trick after to make peeling the pepper super simple.
Serve the red pepper hummus with pita or vegetable crudités as a healthy dipper. Or – one of our favorites – try it as a spread for veggie sandwiches.
We love adding heat to BBQ sides, particularly baked beans. They already have that sweet barbecue flavor that’s so ready for a spicy injection to amp things up. In this spicy baked beans recipe, we opt for
We like using Sweet Baby Rays BBQ sauce in this recipe as it has just the right amount of sweetness, but feel free to use your favorite barbecue sauce or make your own. You can also temper the heat by adjusting the amount of chipotle used, though you’ll also lose some smokiness in the bargain.
With only a hint of heat, this deliciously sweet and tangy red pepper aioli is family friendly and very versatile. Try it as a dipping sauce for breads and cheeses or use it as an entree sauce. It’s a simple way to boost the flavor of grilled chicken. Or try it as a spread for vegetable sandwiches – it really amps the flavor.
The recipe calls for only a dash of crushed red pepper, but feel free to be heavy-handed if you’re looking for that extra spice.
There are some simple snacks in life that bring so much joy. And for any Marylander, Old Bay peanuts are one of those things. Think of the peanut as the perfect transfer mechanism to get our Old Bay fix. Seriously. It’s Southern snacking perfected down to its simplest form. Easy to make, deliciously nutty and salty, and don’t forget the subtle simmering heat from the paprika in the Old Bay.
Making harissa ketchup is about as simple as can be, yet it sure does pack an amazing amount of spice complexity. The harissa mellows the ketchup tang with the earthiness of cumin, coriander, and garlic. Then there’s a subtle grassy cilantro flavor, a hint of mint, and a solid spiciness to boot. This is a delicious option for burgers, turning the everyday patty into something special. Or use it as a dipping sauce for fried foods – it’s a perfect pairing for garlic or sweet potato fries.
Perfect pickled, crisp and tart… Scoville heat units (SHU): 1,000 – 2,000 Jalapeño reference point: Near equal to 8 times milder Origin: Spain (Basque Region) Products and seeds: Guindilla pepper on Amazon The guindilla pepper is a favorite chili in the Basque region of Spain. With …