Vegetarian – Page 33

Extra Spicy Southwest Seasoning

A quick mix for that Tex-Mex taste…

Need a quick spice rack mix to liven up your tacos, burritos, or fajitas? Let’s hit that spice rack. This extra spicy southwest seasoning takes only six exceptionally common spices and blends them into a simple, yet tasty Tex-Mex blend.

Don’t only look at Tex-Mex and Mexican cuisine, this southwest seasoning is also delicious as a quick and dirty chicken or steak rub to add a boost of flavor and heat. Cayenne pepper provides the pow in this recipe, and you can adjust to your heat tolerance – but note, a little goes a long way. Ramp up with care.

Spicy Avocado Salsa

by Matt Bray

Guacamole goes chunky…

That’s avocado salsa simply put. It is a guacamole, but with chunks of avocado (among other chopped salsa ingredients) instead of the creamy smooth experience you’ll often get from many store-bought options or recipes. It’s chunky like a salsa, making it a fun guacamole alternative for a game-day or party appetizer.

We like it spicy, so we reach for serrano peppers in this recipe. They may be available at your local grocer, but if they aren’t (or you prefer slightly less heat), a jalapeño pepper works as well.

Fiery Jamaican Curry Powder

by Matt Bray

The exotic flavor of the islands… Curry powder is a seasoning staple around the world, and different regions often have different takes on the popular spice blend. Jamaican curry powder is a perfect case in point. It’s the exotic flavor behind Jamaican curry chicken and …

Spicy Avocado Soup

by Matt Bray

Smoky and smooth…

This is one of our favorite dishes to pair with taco night. This spicy avocado soup recipe is both smoky and smooth. The flavor pairs perfectly with spicy Mexican food of all types, acting as a quenching treat in-between spicy bites.

Though, there’s a bit of a kick here too. Smoked paprika provides some warmth (along with its smokiness), and the touch of cayenne pepper powder adds a bit more simmer (but you can certainly pull it from the recipe to temper the spiciness). We love the soup with a few dashes of Tabasco sauce, but feel free to play with extra avocado and sprinkles of any of the spices in the soup to give it some color along with a texture/flavor boost.

Chipotle Honey Vinaigrette

by Matt Bray

Perfect for Tex-Mex salads…

Now this is a vinaigrette with a smoky edge. The smoky spiciness of chipotle peppers (and the earthiness of adobo sauce) are the perfect foil to the rich sweetness of honey. Add the tang of red wine vinegar (and a little squeeze of lime too if you prefer), and this is a mouth explosion of flavor that’s perfect for Tex-Mex salads. This is a lot like the dressing you’ll find (and often crave) from your local Chipotle restaurant.

You can spice things up even more with extra chipotle peppers in the sauce – or try an extra teaspoon of adobo sauce in the recipe for an earthier variation of the dressing.

Spicy Parsnip Soup

by Matt Bray

Earthy, hearty, and so much more…

In terms of flavor, parsnips are one heck of a root vegetable. They’re hearty, yes, and earthy too. But the underlying flavor is what makes them so delicious in soups. They have delicious cinnamon-like undertones, like the parsnip was spiced while growing in the earth. It’s why they make such a tasty cream soup – this has “feel good” written all over it.

Crushed red pepper provides some extra punch to this creamy parsnip soup, along with a little warmth from the curry powder as well. It’s not overwhelming – in fact the spices really complement the flavor of the parsnip perfectly.

Taco Sour Cream Sauce

by Matt Bray

Perfect for tacos of most any kind…

Putting a dollop of regular sour cream on your taco will seem so plain Jane once you try this super-simple taco sour cream sauce recipe. Here, a little cayenne pepper adds some solid sizzle to the typically mild taco seasoning, though it’s a totally optional add-in.

This recipe is Tex-Mex tasty and perfect for all types of tacos, from ground beef to fish tacos, along with other Mexican and Tex-Mex dishes to boot.

Spicy Piccalilli

by Matt Bray

Perhaps the best condiment on earth…

And no, we aren’t overstating it. Spicy piccalilli is a British condiment treat. A mishmash of fruits, vegetables, chili peppers (in this case jalapeño peppers, red or green), vinegar, and tons of spices. It’s such a crazy mix, and yet it just works. It’s spicy, tangy, and bold – a vegetable chutney with total attitude.

There are many uses for piccalilli. Try it as a side with sausage or eggs. Use it as a compliment to cheeses and cured meats. Or try it as a sandwich condiment that goes way beyond your typical ketchup or mustard. Really any dish where meat or cheese is part of the mix is a perfect opportunity to break out the piccalilli.

Chipotle Olive Oil

by Matt Bray

A delicious smoky, earthy dipper and marinade…

If you love smoky, earthy flavors, then chipotle olive oil is certain to make you smile. Chipotle peppers (smoked and dried jalapeño peppers) bring both that rustic flavor and just enough spice. Though you can amp things up more by adding more chipotles or (to keep things from getting too smoky, if that’s a thing) a little crushed red pepper during the cooking process.

Chipotle olive oil is delicious as a dipper with crusty bread – it’s a real “rustic on rustic” flavor experience. And we love it as a marinade for steaks, chicken, and seafood. Try it with grilled shrimp – it’s yum.

Spicy Thai Peanut Sauce

by Matt Bray

Coconut meet peanut butter…

That’s what makes the magic of spicy Thai peanut sauce – the pairing of deliciously creamy and exotic coconut milk with nutty and earthy peanut butter. Red curry paste and brown sugar add a delicious Thai-spiced sweetness. And then there’s the touch of cayenne pepper to add a simmer underneath it all. It’s not an overwhelming heat – just enough to complement all the other flavors going on here (but add more if you want to kick it up a notch!)

This is an exceptional party sauce for chicken, beef, and shrimp satay. Or try drizzling it over salads for a real exotic flair. It’s delicious, too, simply mixed with noodles, or try it with grilled salmon. The flavors pair very well with the rich flavor of the fish.