50 Spicy Recipes, from Sizzling to Scorching

A good dose of spice can turn even the most boring of meals into a delectable feast. For fans of spicy food, that familiar burning sensation on your tongue is a craving that only hot chili peppers can satisfy. Whether it's dried chili flakes adorning a spicy pasta dish or freshly chopped pieces of jalapeño sprinkled over a plate of nachos, we just love the thrill of the burn. There are so many ways to infuse a bit of heat into your soups, casseroles, chicken dinners and cocktails, to name a few ideas, and each more delicious than the last. Take a look through our favorite recipes to discover some new ways to enjoy spicy flavors.

Don’t call it junk food—Flamin’ Hot Cheetos can be a fun and surprising way to add spice to a dish. In this vibrantly yellow macaroni and cheese recipe, the spicy snack gets infused into the béchamel and acts as a crunchy topping for the baked dish. It’s a wildly inventive take on the classic Mac and cheese that both kids and adults will adore.

Chili crunch is a spicy Asian condiment that’s full of crispy garlic for added texture. While it can be so great on things like noodles or dumplings, why not add some kick to your next cookout and drizzle some on top of your burgers? Pair that with a batch of homemade pickled Fresno chili peppers and red onions to double-down on the spice.

A classic Italian Arrabbiata sauce combines rich tomato sauce and spicy Calabrian chili peppers. The simple combination can be served with any type of noodle, but this recipe calls for hollow bucatini noodles that suck up the sauce. Top it off with a shower of chopped fresh parsley and a drizzle of extra-virgin olive oil.

The only way to improve a tart, citrusy margarita is to give it a spicy kick. Toss a few thinly sliced Serrano peppers into the shaker to infuse the drink with fiery heat that’s simultaneously cooled by plenty of ice. If the Serranos weren’t enough, a small scoop of red pepper flakes adds another layer of spice plus gorgeous flecks of red color.

Golden brown, battered, and fried, chiles rellenos are a thing of beauty. Pleasantly spicy poblano chilies are charred, skinned, and stuffed with Oaxacan-style cheese. This recipe utilizes a quick beer batter to dredge the chiles, which are served in a spicy Serrano-tomato sauce.

This spicy shrimp dish is versatile and quick to pull off, filled with plenty of spicy tomato sauce to complement succulent shrimp. The dish gets its heat from a combination of dried red chili flakes and serrano chilies. Remove the seeds to mellow the heat, or leave them in to crank it to 11.

Pork shoulder is a relatively affordable cut of meat that can be braised to tender perfection, ready to fill tacos or tortas. This recipe isn’t too far off from savory carnitas, but with a notable addition of Hatch chili to the braising mixture. Serve it with a scoop of garlic cilantro rice and spicy serrano pepper-infused black beans.

Flamin’ Hot Cheetos aren’t just for snacking by the handful. They can also be an innovative ingredient for other dishes, like these fried potstickers. In this recipe, crushed hot Cheetos form a crunchy coating to store-bought frozen potstickers, which are wonderful when dipped in creamy ranch dressing.

For an irresistible snack that will keep you coming back for more, whip up this smokey Hatch chili cream cheese dip. It’s ready in under an and hour and can be prepped ahead of time so you can just pop it in the oven right before serving. If you’re a fan of spice, feel free to double (or even triple) the amount of chopped chilis in the mix.

There are dozens of varieties of kimchi available on the market, but none are as good as a homemade version. The recipe can be time-consuming but the payoff is so worth it. Plus, this spicy fermented cabbage lasts up to six months in the refrigerator, ready to be added to rice bowls and soups at a moment’s notice.

This jerk chicken recipe from Kwame Onwuachi is just like taking a trip straight to the Caribbean. After brining the chicken for 24 in a spicy Scotch bonnet mixture, it then gets marinated in a classic Jerk sauce for another 24 hours. Char the chicken on a grill pan and finish under the broiler for that perfectly crispy skin.

Carolina Reaper peppers are an intensely hot variety that might require some searching, but the result is worth it for those that crave spicy flavors. This recipe infuses chocolate ganache with the peppers to be used for coating cookies or spooning over ice cream. Use caution when handling these notoriously wicked peppers and wear gloves when handling.

Indian food is known for its liberal use of heat and spice, both of which are utilized in this Goan beef curry. The curry uses a wet masala, or spice blend, to form the base of the curry. After simmering for around 40 minutes, it’s ready to serve with rice and chapatis (or whatever sides you prefer).

Temper the heat of summer with this refreshing (but spicy!) salad. Cilantro, scallions, and cucumber make up the base of the salad, which is dressed with rice vinegar, garlic, and thinly sliced cilantro. This quick hit can be eaten on its own or paired with things like pork kebabs, grilled chicken, or roasted fish.

Beef chili makes a great, filling meal that comes together quickly. Regardless of where you stand on the bean-or-no-bean debate, this chili recipe hits all the right notes thanks to the addition of some beer and a fiery mix of chipotle chilis and chili powder. Pile it high with your favorite and serve with cornbread.

Drawing on both spiral-cut Korean tornado fries and Hawaiian hurricane fries, this baked French fry recipe is a true delight for the senses. After baking in the oven until crispy, the fries are topped with a pickled jalapeño-garlic mayo, hoisin, and a generous hit of spicy Sriracha. A delightful addition of furikake and crushed arare crackers completes this fun snack.

This classic Sichuan dish combines firm tofu and ground pork, all mixed in a silky sauce that’s both salty and spicy. A combination of tongue-numbing Sichuan peppercorns and gochujang chili paste bring the heat. Serve it over white rice and topped with chopped green scallions.

Wickedly spicy and deviously unassuming, these homemade gummy candies are infused with Carolina Reaper peppers. These peppers number in the millions in Scoville Heat Units, making them some of the hottest chili peppers in the world. Tempt your bravest friend to try a single piece—if they dare.

A fun alternative to roasted sausages is to braise them in a spicy sweet sauce. The sausages take a turn on a grill pan before simmering lightly in the sauce, that has notes of hoppy beer, curry powder, and malt vinegar. Serve them on crusty rolls with grilled onions.

Gazpacho highlights the best of ripe summer produce, blended into a chilled soup so none of the raw flavors are lost. This version keeps the soup a bit chunky and utilizes seasonal Hatch chili peppers to add that characteristic New Mexico flavor. Jalapeño or Anaheim chilis can be a good alternative if Hatch aren’t available at your market.

The Nashville hot chicken sandwich is a dish with a cult following, offering layers of spice in the buttermilk brine and the hot cayenne pepper butter sauce. A creamy, sweet cabbage slaw tempers the heat slightly, along with a few tangy dill pickles.

Lentils are an amazing legume that offer a wide range of health benefits—but that doesn’t mean that eating them has to be boring. This spicy lentil soup has a wicked dose of heat from a Serrano chili (remove the seeds to temper the heat some). Fresh garlic and ginger round out the flavor, which you’ll want to keep dipping hunks of flatbread into.

Rule the barbecue with this grilled chicken from Bobby Flay. The buttermilk brine adds moisture and tang to the chicken, plus a decent amount of heat from a combination of 4 types of chili powder. The spicy-sweet glaze uses tropical fruit flavors to make the perfect glaze to temper the heat on the char-grilled chicken.

This refreshing savory beer cocktail is a Mexican specialty, combining rich tomato juice with your favorite bottle of Mexican beer (we prefer a dark variety). It’s a lower ABV version of a Blood Mary, with plenty of lime juice for tang and adobo sauce for spice. Use this recipe to make one for yourself, or follow the ratios to make a big batch to serve at a party.

These sweet-hot short rib tacos are a flavor-packed delight made with tender beef braised in a brown sugar, apple cider vinegar, and ancho chilis. Serve the meat on warm corn tortillas with sour cream and fresh cilantro for a winning meal that’s relatively hands-off.

This perked-up version of pasta in vodka sauce will shake up your weeknight dinner routine. With fresh, chopped jalapeño and Hungarian hot paprika in the mix, it's got a nice amount of heat—without overwhelming the other flavors. If you've got spice-sensitive eaters at the table, it's easy to dial back the heat in this dish, too.

In just 10 minutes, you can take shrimp from freezer to oven to table, ready to be served as an appetizer or a protein on pasta or rice. A quick blitz of cold butter, crushed red pepper, lemon, garlic, and parsley in the food processor creates a crumbly mix that you sprinkle over the shrimp before baking until bubbly. Make sure to pick up plenty of crusty bread—the garlic butter at the bottom of the pan truly delectable.

White wine-steamed mussels are a classic dish that never goes out of style. For a fun twist, add spicy chorizo, harissa paste, and red pepper flakes. The heat is intense, but creates a delicious creamy broth you won’t be able to resist dunking chunks of French bread into.

Hot pot is an enjoyable community dining experience where everyone comes together to cook various meats and vegetables in a shared broth that’s simmering in the middle of the table. Now you can serve it at home, thanks to this handy how-to from Andy Liang. Once you’ve made the spicy pork broth, the accompaniments are up to you, from sliced beef to hard-boiled eggs, to slices of pumpkin.

Fritto misto is a classic Italian appetizer that combines various types of vegetables and shrimp, all battered and golden-fried. Sometimes served with just a simple wedge of lemon, this version offers a spicy harissa mayonnaise that’s perfect for dunking those crispy morsels into. The secret to the crispy texture is whipped egg whites folded into the batter to add that perfectly airy crunch.

If you’re a fan of hot foods, you’re no stranger to a classic basket of Buffalo hot wings. These crispy fried chicken wings get that signature flavor from a combination of cayenne pepper sauce (like Frank’s Red Hot), melted butter, and a dash of Worcestershire. Creamy blue cheese dip cools your mouth a bit so you can keep going back for more.

Infuse a classic shepherd’s pie with a dose of Latin American flavor by swapping in ground chorizo for some of the ground beef. The meet mixture also has chopped poblano chili and canned diced tomatoes with green chilis to double-down on the heat, which is tempered some by the sour cream mashed potato topping. The result is a mix that’s full of flavor without going overboard on spice.

Whip up a quick snack that packs a punch of heat by sprinkling cold cucumbers with a homemade chili mix. The mix uses dried arbol and guajillo peppers to ensure the flavor is equal parts rich, savory, smoky, and spicy. A handful of roasted peanuts helps round out this simple but satisfying dish.

Italian food is known for uncomplicated but bold flavors that make the most of a few ingredients. This spicy shrimp pasta uses garlic, crushed red pepper, and anchovy to create a buttery sauce that’s rich and filling. Serve it with a quick tomato and onion pasta, plus a hunk of crusty bread.

This intriguingly spicy cocktail infuses Scotch whisky with blisteringly-hot Scotch bonnet peppers. The spicy liquor is shaken with lemon juice, orange marmalade, and a dash of bitters. It’s an intense but satisfying drink that begs to be sipped slowly.

Brothy chicken tortilla soup uses dried or fried tortilla strips to soak up the liquid and add texture. Diced jalapeños give the soup spice and the amount can be easily doubled if you prefer your soups to give you fire-breathing capabilities. Don’t worry- a hefty sprinkle of sliced avocado and shredded cheese help mellow the spice.

Mango salsa is a wonderful sweet-meets-hot topping for so many things from nut-crusted fish to chicken tacos. Just mix diced ripe mango with cucumber, jalapeño, and cilantro, then dress with lime juice. If your mangos aren’t quite ripe, you can always add a bit of honey to up the sweetness.

A jar of hot giardiniera is a must-have ingredient for certain dishes, like Italian beef sandwiches. This recipe features a mix of fresh vegetables, from carrots to cauliflower, with an added hit of spice from sliced Serrano peppers. The more peppers you add, the spicier the brine.

Inject your next steak night with a bit heat using a simple olive pesto sauce. Seek out some pitted green Sicilian olives to make the sauce, which gets texture from buttery pine nuts and grated parmesan cheese. The heat comes from spicy crushed red pepper flakes, which you can dial up or down depending on your preference.

Braised pork shoulder makes for an easy, mostly hands-off taco filling that braises in the oven for 2 to 3 hours. The pork is plenty hot from red chilis and chipotle in adobo sauce. Serve with additional pickled jalapeno slices for an extra dose of spice.

This quick dinner is inspired by the flavors of Louisiana’s signature dishes. The blacked trout is equal parts smoky and spicy with just a touch of brown sugar to round out the taste. It’s served with a kale and kidney bean mix that gets a hit of spice from bottled green hot sauce.

A can of pop or soda can act as the “secret ingredient” for enhancing the natural sweetness of pulled pork in this easy oven braise. A can of chipotle peppers adds a pleasant level of spice to complement the sweetness, lending itself to a sweet-savory-spicy flavor profile. Serve this on buns with coleslaw or in tortillas for a fun option for tacos.

Put some back-of-the-fridge peach jam to use by transforming it into a zesty glaze for grilled chicken. The glaze has finely chopped jalapeño to give it a spicy flair that matches the sweet peach. This versatile recipe can go with so many things, from baked potatoes to rice pilaf.

A tube of refrigerated French bread dough is just the hack you need to create this fun stuffed pockets goodness. The filling is a mix of cumin-scented chorizo mixed with corn, pickled jalapeños, and Monterey Jack cheese. A quick brush with egg ensures the pockets develop a perfect golden hue after baking in the oven.

Wake up a healthy turkey meatball and spaghetti recipe by adding in a heavy hand of crushed red chili flakes. Dial the spice up or down depending on your preference. Use a store-bought marinara sauce as suggested to save some time or make your favorite recipe from scratch.

Smoky, spicy, sweet—these wings aren’t your average batch. Brining the wings might seem like a long and unnecessary step, but it infuses the wings with flavor and heat down to the bone. While the wings smoke, brush them with a tangy tamarind glaze that adds another layer of flavor thanks to some Sriracha.

Turn some plain, bone-in chicken thighs into a quick and flavor-packed meal with this simple recipe that takes less than 10 minutes to prep. Red onions, black olives, dried chilis, and fresh orange roast on a sheet tray with the chicken until the skin is crisp and golden. The chilis add a ton of heat, so make sure not to go overboard if you have a sensitive palette.

A few hours in the slow cooker transforms tough short ribs into tender, fall-off-the-bone deliciousness. These get a pleasant sweetness from a mixture of apple butter and apple cider and a kick of heat from ancho chili powder. You can swap the ancho for regular chili powder if needed but Ancho chilis impart a rich, earthy flavor to the dish that is incomparable.

We probably all have a jar of chili powder kicking around in the back of our pantry somewhere, but making your own from scratch can make a huge difference in the flavor profile of your dishes. It’s worth seeking out dried ancho, cascabel, and arbol chilis, which get toasted in a dry pan to bring out maximum flavor. After a spin in the blender, the powder will be good stored in an airtight container for up to six months.