Spicy Recipes | Page 60 of 70

Cajun Lasagna

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.

Spicy Corn On The Cob

by Matt Bray

Golden sweet meet spicy…

We can dive into corn on the cob any day of the week, especially fresh oven- or grill-roasted corn. But our love for the golden sweetness of corn takes another important step when those delicious ears are made fiery. There’s so much flavor in this spicy corn on the cob recipe to go along with the fun crunch and texture of the eating experience.

Our spicy corn on the cob relies on cayenne pepper for the heat. Cumin provides a little earthiness – like you’d get in chili powder. In fact, if you’d like a lesser-heat version of this recipe, simply remove the cayenne powder and substitute in a chili seasoning. The cilantro and lime zest provide a Mexican flair – a little tangy freshness. You can go there – or simply enjoy the earthy fire of the core recipe. These are perfection on the grill, but you can oven-roast them any time of the year to enjoy whenever you want.

If this spicy corn on the cob recipe is right up your alley, don’t miss our Mexican corn on the cob recipe as well. Its mix of paprika, chili powder, and cojita cheese is reminiscent of Mexican street food in all the right ways.

Habanero Infused Tequila

by Matt Bray

Tequila on the edge…

We don’t know if there’s a correlation between loving tequila and loving spicy food, but if we had to guess, they’ve got to be linked. This habanero infused tequila recipe brings the best of both worlds together, converging into one extra hot bottle of pure bliss. It’s delicious as a spicy shot on its own, or try it as a mixer for a spicy Tequila Sunrise or other tequila-based cocktail.

You can control the overall heat of this habanero tequila by choosing how long to steep the habanero peppers. Less time means less spiciness; more time means an extra-hot experience. And, as always, when working with habanero peppers, use kitchen gloves when handling the chilies. Extra hot peppers and above can cause especially painful chili burn. Be protected and wash your hands immediately after handling as well.

Spicy Almonds

by Matt Bray

Toasted with cayenne kick…

Sure roasted almonds alone are excellent to snack on as they are, but why not take ten minutes and turn those almonds into a fiery treat? Spicy almonds are perfect for parties, adding that extra spice twist that’ll make a memorable splash among friends and family.

Cayenne pepper provides the primary kick, with a little extra warmth from black pepper. It’s significant spice, so feel free to pull back on the cayenne used if you’re preparing for a group where spice tolerance is mixed. Halve the amount of cayenne (1/2 teaspoon) is best for those occasions.

The recipe calls for unsalted roasted almonds, but you can use salted roasted almonds instead – simply remove the extra salt from the ingredient list. We prefer less salt and more heat (and, if you’re reading PepperScale you may too), so opt for the unsalted roasted almonds if you can so that you can control the balance completely.

Homemade Green Chili Powder

by Matt Bray

Mean green…

It may surprise some, but green chili powder is real and just as tasty as any of the red chili powders commonly available. But the rub (no pun intended): Green chili powder is a whole heck of a lot harder to source. You can buy it online, but if you have extra green chilies sitting around, like Anaheim peppers or jalapeños, you can make it yourself with just a little time and a lot of sun (or a dehydrator).

You can use green chili powder just as you would red chili powders that are 100% chili pepper-based (cayenne powder, ancho powder, chipotle powder, etc…). The main difference is in the color (obviously) and flavor. The color is perfect for adding heat to salsa verde and other green sauces (as red powders can impact their color). Flavor-wise, green chili powders tend to not be as earthy and bold – think a more subtle flavor that’s impacted by the natural flavor profile of the pepper and not a smoking process (like chipotle powder).

Green chili powder works very well with meats that are more mild in flavor, like pork and chicken, and it’s also delicious sprinkled on fresh salads to provide a spice bump.

Spicy BBQ Shrimp

by Matt Bray

Grilled with a quick spicy rub…

When you’ve got your grill on, time is often of the essence. You’re likely cooking for friends and family, so the less time you have to spend seasoning and grilling, the more time you have to enjoy these special moments. Yet, you want your food to taste stellar – and in our case deliciously spicy – there’s no doubt. Enter the quick and dirty BBQ spice rub, perfect for making a batch of spicy BBQ shrimp in minutes.

The homemade spice rub in this recipe leans heavily on chili powder and cumin to provide an earthy simmer, but underneath it all is a smoky heat brought to life by smoked paprika. The rub takes only minutes to make and the shrimp grill up in mere minutes as well. In fact, what takes the most time is heating up the grill and soaking the skewers prior to use.

Cilantro Jalapeño Pesto

by Matt Bray

A spicy twist on the traditional pesto…

Cilantro jalapeño pesto takes the earthiness of traditional pesto and layers in a fresh fiery bite. It makes a perfect pasta sauce, sandwich spread, or spicy dip for the heat-inclined. Don’t overlook it, too, for use as an out-of-the-box taco sauce, especially for steak or chicken tacos. Beyond the jalapeño fire, the cilantro’s freshness and the hint of lime work very well with the flavors typical in Mexican cuisine.

You can turn up the heat even more by substituting in serrano peppers for the jalapeño. They provide a similar flavor profile (bright and grassy), only with a big uptick in heat. Serrano peppers can double the heat (and sometimes more) of jalapeño. You can also opt for additional jalapeño pepper to increase the spiciness, but careful with the pesto’s overall balance if you go this direction. Add additional minced jalapeño a teaspoon at a time and taste for balance often.

Spicy Watermelon Gazpacho

by Matt Bray

Sweet, spicy, and refreshing…

Now this is a soup that satisfies on a hot summer day. This spicy watermelon gazpacho has that refreshing watermelon flavor mixed with the sweetness of pineapple juice and honey, plus an exotic twist of fresh ginger. Then layered on top of it all is a bright jalapeño pepper heat that adds just the perfect level of tingle to the taste. It’s a thirst quencher – truly a satisfying summer soup. Pair it with a crisp white wine and a summer vegetable salad and you’re in eating heaven.

If you want to step up the spiciness, you can use serrano peppers instead of jalapeños. Start with only one serrano as the serrano’s spiciness typically more than doubles the heat of jalapeño while maintaining a very similar bright pepper flavor.

Spicy Thai Coconut Soup

by Matt Bray

Creamy, spicy, and full of flavor…

Spicy Thai coconut soup is our favorite Asian comfort food: rich, creamy, spicy, and fragrant. It’s one of those dishes that announces its presence with smells that taste good enough to eat! It’s hearty enough to stand on its own, but pour it over jasmine rice and you have a real meal at the ready in minutes.

The heat in this recipe is delivered by fresh red jalapeño, but you can opt for a few other directions. If you want more spiciness, try Thai peppers (it’s a significant upgrade, so be ready) or if you have sambal oelek at hand, you can use a few teaspoons of it in the soup to provide a comparable heat to jalapeño.

Smoked Chili Powder

by Matt Bray

Go for the smoke…

Sure chili powder always has an earthy undertone, due to the inclusion of cumin, garlic, and onion powder in the mix. But that earthiness is taken to another level when you opt for smoky chilies and smoked paprika to use as the chili pepper base.

Ancho peppers and chipotle are both recommended dry chilies for this smoked chili powder recipes. You can use all ancho for a milder powder, all chipotle for a medium smoky heat, or a mix of the two for a level of spiciness somewhere in-between. Use this recipe anywhere you’d use regular chili powder, but we highly recommend it as a barbecue rub or finishing seasoning for steaks. Also try it mixed with mayonaisse to create a smoky aioli, perfect for fry dipping.