Very Hot And Spicy Recipes

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HOT AND SPICY WING SAUCE



Hot and Spicy Wing Sauce image

Hot and spicy very tasty. Dip your favorite meat into the sauce. Place on a serving dish and serve immediately.

Provided by Country Boy

Categories     Side Dish     Sauces and Condiments Recipes

Time 1h5m

Yield 20

Number Of Ingredients 7

1 (64 fluid ounce) bottle hot pepper sauce (such as Tabasco®)
½ cup butter
¼ cup ground cumin
¼ cup chili powder
1 tablespoon red pepper flakes
1 tablespoon ground white pepper
1 fresh tabasco chile pepper

Steps:

  • Heat hot pepper sauce, butter, cumin, chili powder, red pepper flakes, white pepper, and tabasco chile pepper in a pot over medium heat. Simmer until flavors have developed and sauce is thickened, about 1 hour.

Nutrition Facts : Calories 63.4 calories, Carbohydrate 3.7 g, Cholesterol 12.2 mg, Fat 5.6 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 3 g, Sodium 2419.2 mg, Sugar 1.4 g

SPICY SICHUAN HOT POT [MILD BROTH RECIPE INCLUDED]



Spicy Sichuan Hot Pot [Mild Broth Recipe Included] image

Spicy Sichuan Hot Pot is made with a delicious Chinese spicy broth that simmers away while your guests can cook their own thin slices of meats, vegetables, noodles and anything they desire. Fun interactive communal dinner idea!

Provided by HWC Magazine

Categories     Mains

Time 40m

Number Of Ingredients 48

1 diakon radish (peeled and cut into wedges)
8 oz baby corns (or corn on the cobs husked and cut in half)
8 oz mushrooms (we used enoki - optional)
2 cups baby bok choy (washed and prepped - optional)
2 cups green vegetables (we used bok choy)
2 cups napa cabbage (cut into cubes - optional)
Lotus root (optional)
Butternut squash (optional)
1/2 pound shrimp (optional)
12 oz beef (thin sliced)
6 oz tofu (firm cut into cubes - optional)
fish balls (optional)
fish (thin slices (optional))
8 oz rice noodles (we used dried shrimp noodles - optional)
Homemade Chinese Dumplings (optional)
1 tbsp oil (light flavored)
2 tbsp Sichuan peppercorns (or to taste)
8 Sichuan dried peppers (chopped or to taste (can substitute with other mild dried chili peppers or fresh chopped chilis to taste))
3 whole star anise
2 inch ginger (knob peeled and sliced)
1/3 cup orange peel (cut off orange peel off one orange (just the orange and not the yellow pith))
10-12 cups Chicken broth
5 dried mushrooms (we used shiitake)
1 diakon radish (peeled and sliced)
8 oz baby corns (or corn on the cob cut in half)
1 tbsp chili bean sauce
2 tbsp soy sauce (or to taste)
1 tbsp garlic chili oil (or to taste (optional))
4 green onions (chopped)
10-12 cups chicken broth (gluten free)
1 diakon radish (peeled and sliced thinly)
6 Chinese red dates (dried whole)
1/3 cup goji berries (dried also known as wolf berries)
3 garlic (peeled and bashed)
1 inch ginger (knob peeled and sliced)
6 shiitake mushrooms (dried)
8 oz baby corns (or corn on the cob husked and cut in half)
3 star anise (whole)
2 tbsp sesame oil
4 spring onions (chopped)
salt and white pepper (to taste)
2 tbsp soy sauce (or to taste)
Chopped bird chilies and soy sauce (optional)
Chopped garlic fried golden brown (optional)
Chinese picked vegetables (serves as a palate cleanser - optional)
Crushed chili, soy sauce, black Chinese vinegar and coriander (optional)
Sesame oil, scallions, garlic, chili oil and black Chinese vinegar (optional)
Oyster sauce, sesame oil, soy sauce, garlic, scallions (optional)

Steps:

  • Determine if your guests would like the hot and spicy or mild broth (I made one of each).

Nutrition Facts : ServingSize 8 g, Calories 255 kcal, Carbohydrate 16 g, Protein 20 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 102 mg, Sodium 1629 mg, Fiber 4 g, Sugar 4 g

CAUTION: EXTREMELY HOT! SALSA



Caution: Extremely Hot! Salsa image

This is not for the faint of heart! It is very spicy, so if you don't like it extremely hot, I wouldn't recommend you try this!

Provided by canarygirl

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 12

2 jalapenos
3 habaneros
1 small onion
2 garlic cloves
2 tablespoons cilantro, chopped
1 teaspoon cumin seed
1/4 teaspoon oregano, to taste
1 pinch thyme, to taste
salt and pepper
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 cup water

Steps:

  • Put peppers, onion, garlic, cilantro and cumin in a food processor, and process until finely minced, but not a paste.
  • Or, if you're mincing the peppers by hand-be SURE to wear rubber gloves, as the oil from the peppers is very irritating to skin and eyes.
  • Add seasonings, vinegar, olive oil and water and mix well.
  • Store in a glass container with a tight fitting lid (I use the larger size of baby food jars).
  • Stores well in the refrigerator for a couple of days.
  • Serve on chips, eggs, grilled chicken, in burritos, on tacos, mixed into rice or beans, anything you can think of!

SPICY CHICKEN CURRY



Spicy Chicken Curry image

Deliciously spiced and spicy

Provided by Matt Bray

Categories     Meal

Time 50m

Number Of Ingredients 19

2 pounds chicken breast (skinless and boneless)
1 can crushed tomatoes (15 ounce can)
1 large onion (chopped)
1 cup plain yogurt
1/2 cup vegetable oil
1/2 cup water (plus 1 tablespoon)
1 tablespoon curry powder
1 tablespoon garlic (minced)
1 tablespoon cilantro (chopped)
1 tablespoon lemon juice
2 teaspoons salt (divided)
1 1/2 teaspoons fresh ginger (minced)
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon black pepper
Rice

Steps:

  • Cut the chicken breasts into 2 inch pieces, then sprinkle the pieces evenly with 1 teaspoon of salt and the black pepper.
  • Pour the vegetable oil into a skillet over high heat. Once the oil is hot, cook the chicken until browned. Do not worry about cooking the chicken through. Brown it, then place to the side.
  • Lower heat to medium-high, then add the onion, ginger, and garlic. Cook, stirring often, until the onion turns translucent.
  • Add to the onion mix the curry powder, cayenne pepper, ground cumin, ground coriander, ground turmeric, and one tablespoon of water. Stir while heating for one minute.
  • Add in the crushed tomatoes, plain yogurt, cilantro and the last teaspoon of salt. Stir to combine.
  • Add the chicken back into the skillet, plus an additional 1/2 cup water. Stir the mix thoroughly, bring the mix to a boil, then lower heat and simmer, covered, for 20 to 25 minutes to cook the chicken through.
  • Uncover, check that the chicken is cooked through, then add the garam masala. cilantro, and lemon juice. Stir one last time, then serve over rice.

Nutrition Facts : Calories 297 kcal, Carbohydrate 8 g, Protein 26 g, Fat 18 g, SaturatedFat 12 g, Cholesterol 77 mg, Sodium 798 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

HOT AND SPICY CHICKEN



Hot and Spicy Chicken image

Chicken wings marinated in Spicy marinade and oven cooked

Provided by israelsunil

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Prepare the marinade by mixing all the ingredients together (except chicken)
  • Place chicken pieces in a bowl
  • Pour marinade over the chicken and marinade in refrigerator overnight
  • Preheat oven to 200C/400F/Gas Mark 6
  • Place chicken pieces on a roasting rack and cook for 25 minutes. Use the marinade to baste the chicken occasionally.

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