Spicy Recipes – Page 61

Red Pepper Hummus

Sweet and smoky…

Adding a little red bell pepper and smoked paprika to your traditional hummus is a delicious twist. It’s slightly sweet with a hint of smoke and only the mildest sense of simmering heat. The smokiness comes from both the smoked paprika and the freshly roasted red bell pepper. Roasting the bell only takes ten minutes under a broiler, with a nifty kitchen trick after to make peeling the pepper super simple.

Serve the red pepper hummus with pita or vegetable crudités as a healthy dipper. Or – one of our favorites – try it as a spread for veggie sandwiches.

Smoky And Spicy Baked Beans

by Matt Bray

Sweet BBQ flavor, smoky chipotle heat…

We love adding heat to BBQ sides, particularly baked beans. They already have that sweet barbecue flavor that’s so ready for a spicy injection to amp things up. In this spicy baked beans recipe, we opt for chipotle pepper – arguably the most perfect barbecue chili around. Chipotle peppers deliver that jalapeño-level heat, but with that delicious smoky flavor to boot that pairs with sweet barbecue sauce so well.

We like using Sweet Baby Rays BBQ sauce in this recipe as it has just the right amount of sweetness, but feel free to use your favorite barbecue sauce or make your own. You can also temper the heat by adjusting the amount of chipotle used, though you’ll also lose some smokiness in the bargain.

Red Pepper Aioli

by Matt Bray

Sweet red…

With only a hint of heat, this deliciously sweet and tangy red pepper aioli is family friendly and very versatile. Try it as a dipping sauce for breads and cheeses or use it as an entree sauce. It’s a simple way to boost the flavor of grilled chicken. Or try it as a spread for vegetable sandwiches – it really amps the flavor.

The recipe calls for only a dash of crushed red pepper, but feel free to be heavy-handed if you’re looking for that extra spice.

Old Bay Peanuts

by Matt Bray

Southern snacking…

There are some simple snacks in life that bring so much joy. And for any Marylander, Old Bay peanuts are one of those things. Think of the peanut as the perfect transfer mechanism to get our Old Bay fix. Seriously. It’s Southern snacking perfected down to its simplest form. Easy to make, deliciously nutty and salty, and don’t forget the subtle simmering heat from the paprika in the Old Bay.

Harissa Ketchup

by Matt Bray

An earthy ketchup with heat…

Making harissa ketchup is about as simple as can be, yet it sure does pack an amazing amount of spice complexity. The harissa mellows the ketchup tang with the earthiness of cumin, coriander, and garlic. Then there’s a subtle grassy cilantro flavor, a hint of mint, and a solid spiciness to boot. This is a delicious option for burgers, turning the everyday patty into something special. Or use it as a dipping sauce for fried foods – it’s a perfect pairing for garlic or sweet potato fries.

Old Bay Tartar Sauce

by Matt Bray

Heaven with crab cakes…

There’s no denying the uber-love for Old Bay in our spice rack – the Maryland crab seasoning has the perfect mix of mild heat and bold spices. It’s so distinctive and flavorful. No crab cake is right without a little Old Bay along for the ride.

One of our favorite ways to bring that Old Bay flavor to crab cakes – or really any seafood – is via homemade Old Bay tartar sauce. The mix of mayonnaise, sweet relish, and Old Bay delivers a flavor wallop – tangy, creamy, warm, and earthy all in one. The heat in Old Bay comes from paprika in the seasoning itself. If you want a little extra fire to the flavor, add a half teaspoon of cayenne pepper powder to the mix.

Sriracha Margarita

by Matt Bray

Rooster-rita all the way…

Sriracha goes with anything…seriously. For instance, turn that classic margarita into a Rooster-rita with a little dab of the famous sauce. It provides plenty of heat and a nice splash of color.

Spice up the Sriracha margarita even more with a hot sauce salted rim. It’s easy to do, and provides a delicious kick from the minute your lips hit the glass. Top it off with a jalapeño wheel garnish and you’re off to the races with this delicious spicy cocktail twist.

Harissa Yogurt

by Matt Bray

Delicious on burgers, great as a dip…

Harissa can do no wrong in our book. Its bold mix of spices – including dried chilies, coriander, cumin, and mint – is perfect for breathing fiery life into what would otherwise be a bland dish or appetizer. This harissa yogurt recipe is excellent as a topper for burgers (and don’t forget turkey or veggie burgers…yum.) But don’t just spread harissa yogurt, use it as a dip as well. Sweet potato fries have a perfect spicy dipping sauce here. It’s also delicious with chopped raw veggies as a crudité dip.

Piquillo Pepper Sauce

by Matt Bray

Sweet and smoky…

Looking for a sauce to pair with savory foods? A simple piquillo pepper sauce can deliciously do the trick. The combination of sweet and smoke that piquillos bring to the table are hard to match. We double down on the smokiness here with a little hint of smoked paprika. Pair the sauce with chorizo or steaks for a perfect salty/sweet combo. Or use the sauce to bring life to simple chicken dishes.

The sauce is not overly spicy – piquillo peppers are mild in heat (500 to 1,000 Scoville heat units) and smoked paprika is relatively mild as well. If you want extra spice, add in a dash of cayenne pepper powder to fire up the sauce.

Habanero Aioli

by Matt Bray

A basic aioli is a go-to in the kitchen, perfect as a spread for sandwiches, as a dip for crudités and fries, or even as a sauce for meals. It’s a staple – a quick-to-make essential, though also a little boring when eaten straight. But when you bold …