Smooth and spiced just right… Mixing jalapeño heat with the smoothness of honey makes one delicious marinade or dipping sauce. Try it with chicken tenders or roasted chicken. Control the spiciness by leaving the jalapeño seeds in (spicier) or remove them for less heat.
Whether a simple spring salad, a grilled chicken salad, or a mango salsa salad, chipotle lime vinaigrette just works. Part tangy, party spicy, and a touch of sweet, this vinaigrette works perfectly with chicken, shrimp, or tropical fruits. If it’s too spicy, halve the amount of chipotle pepper used and increase the adobo sauce by an additional tablespoon.
Jamaican jerk sauce is not for the timid, that’s for sure. No sauce that starts with a half dozen Scotch bonnet peppers is one to take lightly. But that’s of course why we love it so much. It’s spicy, but also deliciously spiced – with the likes of allspice, nutmeg, and cinnamon in the mix. It’s a delicious marinade for chicken, beef, and pork.
If you can’t get your hands on Scotch bonnets, choose habanero peppers instead. They’re a close cousin that brings the same heat, just not quite the tropical fruitiness.
What’s an egg roll, spring roll, or fried wonton to do without a little spicy sauce on the side? The same, of course, could be said about nearly anything in our books, but in this instance a bold Thai chili sauce is well in order. …
Delicious…from pasta sauce to dipping sauce. Spicy Cajun cream sauce is not only tasty, it’s also very versatile. It’s obviously a good choice for adding a touch of spice to basic pasta. But try it, too, topping some chicken cutlets or as a dipping sauce side for …
A sweet and smoky barbecue sauce with maple syrup and chipotles in adobo, plus how to set the heat, how thick to simmer it, and the best ways to use it.
Cocktail sauce already has heat in it. The horseradish sees to that. What Tabasco adds is a second kind of burn on top of the first, which is more interesting than just making the sauce hotter. Six ingredients, one bowl, five minutes of work. Then …
A smoky, nutty sauce of toasted cascabel chiles and charred tomatoes, made for enchiladas, quesadillas, burritos and grilled meats.
A creamy, bright yellow Peruvian-style sauce made with aji amarillo paste, mayo, sour cream and lime. Great with chicken, fries and potatoes.
A smooth salsa of dried chile de árbol, tomatoes and garlic, plus how hot it gets, ways to change it up, what to serve it with, and how long it keeps.
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