Matt Bray 
There are so many ways to make mashed potatoes tasty, but – of course – one of our faves is simply layering in delicious jalapeño pepper. The jalapeño’s bright flavor and low-medium heat work very well with potato earthiness. And mixed in as a paste, the flavor is consistent with every bite.
We’ll be honest, standard oatmeal cookies aren’t our thing. They tend to be too plain, just ok as a cookie. And in our books, “just ok” for a cookie is a culinary crime!
So why not spice up that ho-hum oatmeal with exotic spices like earthy cumin, fiery ginger powder, and warming nutmeg – and add a punch of heat from spicy cayenne pepper powder to boot? Now this is an oatmeal cookie that has something to say. It’ll warm up even the chilliest night, and that standard glass of milk is the perfect pairing to curb that heat!
Yes, a jalapeño cranberry sauce is the perfect side for a spicy Thanksgiving meal, but it can be oh so much more than that. We love it on pork chops or as a tangy grilled chicken topper with a twist. If jalapeño heat isn’t quite enough, try using serrano peppers instead. They can double the spiciness while still maintaining that crisp bright taste that pairs perfectly with cranberry.
Scoville heat units (SHU): 500 – 4,000 SHU
Jalapeño reference point: Equal heat to 20 times milder
Origin: Basque region, France
Products and seeds: Espelette pepper on Amazon
French cuisine is a lot of things – rich, subtle, and rustic come fast to mind – but meals with any sort of heat is not high on the list. That is except for dishes starring the French native Espelette pepper. Also known as piment d’Espelette, this chili is a common spice of the Basque region of France, and while not a scorcher, it has a delicious subtle heat, slightly smoky and slightly citrusy. It’s so essential to the Basque region and its cuisine that it’s been given – like some wines and cheeses – protective AOC certification.
When you move from spiced sweet potato soup to spicy, you have a dish that’ll warm you up no matter how cold it gets outside. The heat here comes from chipotle peppers in adobo sauce, and with it comes more than a hint of smokiness that pairs perfectly with the sweetness of the soup. Garlic and ground cumin provide an earthiness that balances things out perfectly.
It’s true. Sriracha works with near everything. At least in our book, it’s a go-to seasoning just like Old Bay or cayenne powder. This Sriracha slaw is a good example – an everyday side is turned just a little more special with a few tablespoons of Rooster Sauce. Try it with BBQ or as a sandwich side. It’ll warm you up just right.
What are Melrose peppers? The Windy City may be the last place you think of when you think about spicy peppers. And even with the Melrose pepper, you’d still be right. Melrose peppers, with their curved, tapered bodies, may look like hotter chilies, but really they are zero-heat …
When Fall is in the air, a hearty bowl of butternut squash soup is well in order. But why not turn it up a notch? Jalapeño peppers add some spicy to the flavorful spices like cumin, coriander, and curry powder in this recipe. It’s perfect as a lunch with some crusty freshly-baked bread or as an appetizer prior to a delicious Fall-inspired meal. Add a little cashew cream on top to bring some color and design to your plate.
There’s an Asian flair to this spicy cucumber salad provided by the light coating of rice vinegar, sesame oil, and soy sauce. And it’s brought to spicy life by a sprinkle of crushed red pepper or cayenne powder. It may look unassuming, but there’s a lot of flavor here. It works either as an appetizer or side, and we love pairing it as a complementary dish against savory barbecue. As different as the flavors are, they just work together.
What are Beaver Dam peppers? When you think chili peppers, Wisconsin may not be the first place that pops into your mind. But there’s a hidden treasure up near the Canadian border with a very fitting name. The Beaver Dam pepper – brought to the …