Spicy Recipes | Page 59 of 70

Garlic Pepper Seasoning

Two popular spices, plus…

Tired of always reaching for that salt and pepper to flavor up your food? Garlic pepper seasoning is a robust spice blend that’s surprisingly versatile. It matches two of the most popular spices – garlic powder and ground black pepper – but the seasoning doesn’t stop there. Paprika provides a little sizzle, brown sugar a little sweetness, and ground cumin a delicious earthy undertone. Onion powder, parsley, and salt round things out to top off the flavors.

It’s delicious as a pork or steak seasoning, but don’t stop with meat. Mix it with mashed potatoes (or sprinkle it over french fries), try it mixed with a marinara sauce for pastas, or simply sprinkle some in oil for use as a simple dipping sauce. It’s also a terrific way to spice up popcorn. It may quickly grab that space right next to your salt and pepper on your go-to spice rack.

Pineapple Jalapeño Jam

by Matt Bray

Tropical flare… The mix of tropical fruit tang, sweet, and spicy in this pineapple jalapeño jam is such a perfect combo. Seriously very few things pair as well as tropical fruit and chili peppers, and while pineapple jam may not be a daily driver preserve …

Pepperoncini Beef

by Matt Bray

Chuck roast slow-cooked with a whole jar of pepperoncini, garlic and Italian seasoning until it shreds, then piled into toasted rolls with the tangy juice for dipping.

Cranberry Jalapeño Jam

by Matt Bray

A tart, sweet cranberry jam with minced jalapeño, cinnamon and cloves, set with liquid pectin. Great on a holiday cheese board or over cream cheese, and easy to can in a water bath.

Spicy Whipped Cream

by Matt Bray

Whether as a dab of spicy for your slice of pie or as a delicious topper “with kick” for your hot chocolate, spicy whipped cream brings oh-so-tasty sweet heat to all sorts of desserts and drinks. We especially love it atop Mexican brownies — yeah, spice on spice. Or …

Habanero Ketchup

by Matt Bray

Ready to graduate from jalapeño slices? Go with habanero heat! Habanero ketchup is at the upper echelon of spicy condiments; this is not a ketchup for the timid. It’s blazingly hot, but with that sweet tomato tang that pairs with burger oh so well. But don’t stop there, …

A speckled bowl of penne in a creamy pale orange vodka sauce topped with Parmesan, crushed red pepper and torn basil, on a wooden shelf

Spicy Vodka Sauce

by Matt Bray

A creamy tomato vodka sauce with onion, garlic, Parmesan and a pinch of crushed red pepper, with the vodka cut to a balanced half cup. Enough for about 1 1/2 pounds of pasta.

Red beans simmered low and slow with a smoked ham hock, ladled over rice and finished with fresh jalapeño.

Spicy Red Beans And Rice

by Matt Bray

Red kidney beans simmered with a smoked ham hock, Cajun seasoning, cayenne and Tabasco, then spooned over rice. Mild, smoky and filling.

Jalapeño Corn Fritters

by Matt Bray

A little jalapeño pepper goes far in a batch of corn fritters. It’s just enough spice to perk you up, and the cumin and black pepper provide an earthy undertone that works perfectly with both the chili pepper and the subtle sweetness of corn. 🌶️ …

Cajun Lasagna

by Matt Bray

A bolder family meal…

There’s just a hint of spice, but a heck of a lot of southern flavor in this Cajun lasagna. Buoyed by Andouille sausage and a healthy amount of Cajun seasoning (or Creole seasoning), it’s got that extra “somethin’ somethin'” that’ll turn your typical family meal into something a bit more memorable

The heat mainly comes from a simple source: crushed red pepper. Yes, there’s some cayenne in the Cajun seasoning, too, but the red pepper flakes are really the power ingredient for the meal’s fire. So control your lasagna’s spiciness by adding or subtracting here, not by adding or subtracting Cajun seasoning. You may overpower the lasagna with too much Cajun (is there a thing?) or too little by messing with the amount of seasoning mix.