Spicy Recipes – Page 56

Tomato Rasam

A “spice-potent” Indian tomato soup…

If you love Indian spices, tomato rasam is a must dish for an authentic night of Southern Indian food. It’s simply served over rice as a filling meal on its own or as a side dish to a larger meal. This is spice-filled comfort food at its best. Tangy, earthy, aromatic, and – yes of course – spicy!

The recipe calls for kashmiri chilies as the heat source. You can increase the heat by using rasam powder – either as a replacement to the cumin and coriander (see the notes) or as an additive at the end of the steps. Rasam powder (see our recipe here or buy it here) is spicy in its own right, so it adds additional kick.

Fiery Mexican Bean Salad

by Matt Bray

A bean salad with attitude…

As a barbecue side, Mexican bean salad is top of the line. Not only is it tasty, it also brings colorful life to the table. It’s an explosion of yellows, reds, and greens that looks fresh and fun.

And then there’s the other “f” in this recipe: fire. Jalapeño pepper provides a fresh bright pop while cayenne pepper powder layers a heat undertone through the entire spicy side dish. This most definitely is a bean salad with attitude – which works real well with bolder meat rubs and sweet BBQ sauces.

Thai BBQ Sauce

by Matt Bray

Yum on ribs, but perfect with shrimp and salmon…

Like hoisin BBQ sauce, this spicy Thai BBQ sauce is a turn away from the typical norm. It’s sweet, tangy, and earthy – like many sauces – but behind it all is an unusual foreign flair fueled by oyster sauce, fish sauce, and Thai chili paste. Thai BBQ sauce is tasty on ribs, steak, and chicken, but, frankly, it finds its real culinary home with grilled salmon and shrimp. The seafood pairs well with the unique flavors behind the recipe.

There’s just a little simmer of heat in the current recipe. The Thai chili sauce has a mellow burn and the cayenne pepper provides a little extra punch. If you want it spicier, increase that cayenne incrementally. It’s best to adjust any ingredients after the sauce has melded together for an hour or two. Ingredients like fish sauce and oyster sauce are strong flavors that will mellow with a little rest prior to use (and the sauce may even taste hotter). If you have the time, give the sauce a period to gel prior to tweaking the heat.

Spicy Refried Beans

by Matt Bray

Homemade refried beans with kick!

Sure, it’s really easy to pick up a can of refried beans from the supermarket, but making your own is both more rewarding and a heck of a lot healthier. Plus, you can spice things up just the way you want it. This spicy refried beans recipe steers relies on the oils from serrano peppers (or jalapeños if you can’t easily source serranos) – cooking them halved lengthwise with the beans. You can then remove the chilies for a smoother refried bean mix, or chop up the chilies and incorporate then into the beans.

Spicy refried beans are a delicious side for Mexican meals, or simply serve them with tortilla chips for a delicious spicy snack.

Spicy Collard Greens

by Matt Bray

These greens are fiery good…

We’re big fans of collard greens, but adding in a little fiery sizzle to go along with salty bacon really takes this spicy collard greens recipe to new heights. This is a perfect BBQ side – whether for grilled chicken, pulled pork, or steaks. The spiciness is from the spice rack staple – crushed red pepper. It’s easy to control how much heat you want. For the optimal flavor, it’s best to add in the CRP before covering and simmering the collard greens (step 6), but you can adjust to taste on the back-end right before serving.

Spicy Southwest Salad Dressing

by Matt Bray

Add a little Tex-Mex flavor to your greens… If you have Ranch dressing at the ready, a decently stocked spice rack, and a few common kitchen ingredients, you’re ready to make a delicious spicy Southwest salad dressing. This is a 5-minute “whip it up” recipe that’s still …

Honey Chipotle BBQ Sauce

by Matt Bray

Smoky and sweet… If you like your barbecue on the sweeter side, yet still with plenty of smoky flavor and spiciness, honey chipotle BBQ sauce is right up your alley. Chipotle peppers have a very eatable medium heat to go along with their natural smokiness. We pair these …

Aji Amarillo Aioli

by Matt Bray

Delicious with fried food…

We love the aji amarillo for its sunny, bright flavor and its unexpected heat. It’s a flavor that goes far. In fact, adding just a touch of aji amarillo paste (or aji amarillo powder if you prefer) to a little mayonnaise creates a delicious dipping sauce that’s perfect as an alternative to tomato-based cocktail sauces for fried foods. Try it with fried shrimp or simply with fries – really anything in-between. Looking for an aji amarillo sauce that’s a little less full-on “mayo’y”? Take a look at this recipe.

Jalapeño Salsa Verde

by Matt Bray

Bring a little go to your tomatillo salsa… Salsa verde is typically known more for its tang more than its heat, but we sure do love adding a little oomph to this popular salsa. Jalapeño peppers add just enough spiciness to bring a little go to …

Ancho BBQ Sauce

by Matt Bray

A little sweet, a little smoky… Ancho BBQ sauce provides just a little simmering heat, but really that’s not what makes the sauce. Ancho peppers, while not the spiciest chili around, pack a lot of flavor – a little sweet, a little smoky, and most definitely earthy. …