Spicy Recipes | Page 67 of 70

Smoky Sweet Chipotle Dry Rub

Rich and intense flavor for your BBQ meats.

Chipotle powder is one of those spices that once you try it, it’s hard not to crave it. That smoky heat is special, and it’s also a ton of fun to experiment with, especially with barbecue. This chipotle dry rub recipe layers that flavorful smokiness with the earthy sweetness of brown sugar and the pungency of garlic and onion powders. Most any well-stocked kitchen can pull this together out of the spice rack, and it’s simply delicious on grilled steaks, pork, chicken, and seafood.

Creamy Spaghetti Chipotle With Sausage

by Matt Bray

Rich, smoky, and savory.

If we had three words, that’s how we’d describe this creamy spaghetti chipotle recipe. The smoke and spice of the chipotle chili is matched well with the savoriness of the hot sausage and bacon. It’s an easy meal to whip up that’s big on flavor. If there’s too much heat, lower the amount of chipotle or choose regular sausage instead of hot.

Smokin’ Hot Habanero Burger

by Matt Bray

A burger with big ol’ bite! This one’s not for those with moderate spicy food tastes. This habanero burger is over-the-top and smokin‘ hot. It’ll knock your tastebuds to another zip code. There’s so much heat here, and in so many ways, that it’s a must to …

Spicy Cocktail Sauce

by Matt Bray

Cocktail sauce already has heat in it. The horseradish sees to that. What Tabasco adds is a second kind of burn on top of the first, which is more interesting than just making the sauce hotter. Six ingredients, one bowl, five minutes of work. Then …

Cascabel Sauce

by Matt Bray

Smoky and nutty, perfect on enchiladas.

The lovely cascabel pepper offers a lot more than just good looks. Its earthy flavors – smoky and nutty – make for one flavorful sauce, especially for tortilla-based Mexican cuisines like enchiladas, quesadillas, and burritos. Try this cascabel sauce, too, with grilled chicken and beef. We like it without the cilantro to retain the full nuttiness, but some prefer the hint of freshness the cilantro brings to balance some of the earthiness.

Aji Amarillo Sauce

by Matt Bray

Brighten your table.

As far as chili-based sauces go, few are as brightly beautiful as aji amarillo sauce. It looks like captured sunshine, and its tropical flavor and medium-high heat tastes terrific on everything from chicken to french fries. Aji amarillo is a staple of Peruvian cooking, so this sauce works very well with South American cuisine and other Peruvian recipes. If you happen to have fresh aji amarillo available, use it instead of the paste.

Guajillo Salsa

by Matt Bray

Guajillo peppers are well-loved for their smokiness and tea-like sweetness, and it’s these two flavors that make it such an excellent salsa pepper. Here mixed with tomatillo, this guajillo salsa has a sweet tang with a trailing smoke. It’s excellent finely blended and served with …

Habanero Guacamole

by Matt Bray

Bring on the guacamole extreme! So you want to experience new heights of heat in your homemade guacamole? Get ready for this. Habanero guacamole may look like your normal appetizer dip or Mexican side, but underneath all that smooth green is an explosion just waiting …

Mango Habanero Wings

by Matt Bray

Big heat and big taste! Ready for the next step in spicy hot wings? Mango habanero wings will entice you with their tropical sweetness, then kick you to the curb with intense habanero heat. If you’re planning a party with spicy food fans, you can glaze …

Grilled Old Bay Salmon

by Matt Bray

Spiced just right.

If you’re like us and love spicy Old Bay seasoning, this grilled Old Bay salmon recipe is sure to be a keeper. The flavors pair perfectly – the rich, meaty salmon is bold enough to compliment the strong Old Bay spice, not be overwhelmed by it as some lighter fishes can be. Try it with some grilled asparagus or a light summer salad – it’s a quick and tasty meal!