Spicy Foods That'll Make You Scream (Just in Time for Halloween)

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Photo by: Kat Teutsch

Kat Teutsch

This month the only thing scarier than those spooky Halloween decorations your neighbors put out every year is the thought of your mouth on fire. There are the brave few who subject their taste buds to peppers of all kinds and those who need more palatable levels of spice. No matter your preference, these recipes might have you reaching for a glass of milk once you're done (and yes, that really works!).

Thanks to the heat of two to three Thai chiles (such as prik kee noo) or serrano chiles, Giada's skillet stir-fry is not for the faint of heart. Stir in whole fresh mint leaves before serving to balance the fiery kick.

A maragarita  in a short glass containing slices of lime and a mint spring

A maragarita in a short glass containing slices of lime and a mint spring

©Food/Prop Styling: Paul Lowe

Food/Prop Styling: Paul Lowe

Watch out when making (and drinking) these cocktails. Fresh jalapeno chiles have extremely hot seeds and veins that you'll want to remove before slicing and mixing with tequila and orange-flavored liquor.

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

Ancho chiles, cascabel chiles and arbol chiles come together in Alton's homemade powder that can be stored in a sealed container for up to six months. Sweet ancho chiles are balanced by spicier cascabel chiles, which have a  nutty flavor and medium heat, and arbol chiles, which can be blazingly hot. 

Food Styling - Jamie Kimm
Prop Styling - Marcus Hay

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Food Styling - Jamie Kimm Prop Styling - Marcus Hay

Turn this crunchy vegetable into a spicy snack with the addition of two chili powders: dried arbol chiles and dried guajillo chiles. The sharp guajillo chiles have a smoky flavor that will balance the intense heat of the arbols.

Bobby Flay's Fish Tacos with Habanero Salsa

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Bobby Flay's Fish Tacos with Habanero Salsa

Photo by: Matt Armendariz ©Television Food Network, G.P. All Rights Reserved

Matt Armendariz, Television Food Network, G.P. All Rights Reserved

Despite their fruity aroma, habaneros are actually the hottest peppers you can buy in many supermarkets. Bobby Flay adds just one teaspoon of finely chopped habanero pepper to his tomato salsa that's the perfect topping for fish tacos.

Is your mouth already watering? Find out what really cools your palate (milk, honey) and which solutions will have you still scrambling to cool down your tongue.

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