Habanero ranch sauce: creamy ranch with a pureed habanero, garlic and onion stirred in to taste. A cool, fiery dip for wings, fries and crudités that comes together in five minutes.
A classic mojito with a kick: jalapeño wheels muddled with mint, lime and sugar, then topped with white rum, club soda and lots of ice.
It’s hard to eat only one hushpuppy when they’re made with a plain dough, but when adding in jalapeño peppers and a little Old Bay seasoning, it’s like holding back the biggest food craving ever. Expect these to be gone soon after you place them out. They’ll quickly become a family favorite, perfect as an appetizer or side.
No matter your fish taco recipe, bring it to spicy life with this super-simple spicy sauce recipe. The sour cream, mayonnaise, lime juice and Sriracha meld together for a delicious creamy and tangy heat. Looking for a tasty fish taco recipe to try this sauce on? Check out this one that uses a cayenne and chili powder rub to amp up the tilapia. Together they provide a lot of kick!
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.
A rustic, spicy tomato soup with red wine, herbs, cumin and a good dose of red pepper flakes, simmered for an hour and blended as smooth or chunky as you like.
Creamy russet mashed potatoes with blanched jalapeño mashed into a paste and stirred in to taste, so the mild heat is even in every bite.
Chewy oatmeal raisin cookies with cinnamon, ginger, nutmeg and cloves, plus a half teaspoon of cayenne for a gentle warmth that builds as you eat. Keep a glass of milk handy.
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