Feel The Burn With Our Spiciest Recipes

By April 08, 2020

Calabrian chiles and chile paste produce a fiery, brick-red oil that is spooned over delicate steamed fish, crunchy spring vegetables, and fregola, a Sardinian pasta similar to Israeli couscous.
Michael Turek
Hua jun, or “slippery mushrooms,” from Sichuan’s Bamboo Sea are quick-cooked over high heat with a trio of chiles (sweet, spicy, and pickled).

Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho)

The heat of this deep-red ancho chile soup and its pasilla chile garnish is balanced by the addition of cooling crema and thinly sliced avocado. Get the recipe for Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho) »
Asian pear and a touch of sugar tame the heat of gochujang in this Korean cold noodle dish, while rice vinegar adds a satisfying tang. Get the recipe for Korean Spicy Cold Noodles (Bibim Guksu)

Black-Eyed Pea Hummus With West African Chile Paste

Black-eyed peas are puréed smooth and brightened with lots of lemon juice and served with a tiny dollop of intensely aromatic shito, a Ghanian chile paste, made sweet and spicy from caramelized onions, dried seafood, and smoky chile flakes. Get the recipe for Black-Eyed Pea Hummus With West African Chile Paste »

Chile de Arbol Salsa

This salsa is spicy—use it sparingly!—as any serious salsa should be. Its flavor is all chili and garlic, and does well atop nachos, burritos, and eggs. If you’re feeling daring, go for big scoops with your favorite bag of tortilla chips. Get the recipe for Chile de Arbol Salsa »

Spice-Rubbed Chicken with Duck Sauce

The fiery chile-based rub on this chicken is balanced by a basting of sweet-sour duck sauce. Get the recipe for Spice-Rubbed Chicken with Duck Sauce »
jeyuk bokkeum stir fried pork

Sichuan Chile Oil

A toasty, subtly fiery chile oil to drizzle over soup or dip with dumplings. It’s worth making a large batch; the oil will keep at room temperature for a year. Get the recipe for Sichuan Chile Oil »
Mexico City Spiced Edamame

Spicy Haitian Cabbage Slaw

The key to great pikliz, a spicy slaw made with cabbage and other vegetables, is time. The longer the sturdy, crunchy vegetables soak up the vinegar and citrus, the better. Serve it for breakfast, lunch, and dinner on everything from eggs to steak. Get the recipe for Spicy Haitian Cabbage Slaw »

Milagu Rasam

“Pepper is for colds and coughs, and turmeric heals wounds,” says cookbook author Viji Varadarajan. In his native South India, milagu rasam, a broth made with those key ingredients, also includes a dose of tamarind, which is believed to help heal sore throats. Get the recipe for Milagu Rasam »

Lao Tomato Dip

Penn Hongthong, the author of Simple Laotian Cooking (Hippocrene, 2003), taught us that charring the vegetables for this dip is the secret to its smoky flavor.
In this American Chinese classic, lightly battered chicken is tossed in a sweet, slightly spicy sauce. Though not traditional, apricot jam adds a welcome note of acidity and pop of color. Get the recipe for General Tso’s Chicken

Nashville Hot Chicken

The secret to Nashville’s famous hot chicken is in the layering: The bird is marinated in a spicy buttermilk brine, then dredged with more flour and spice, double-fried, and finally slathered with a fiery butter paste to create a crunchy, peppery coating. One bite into its burnished orange crust reveals first a tangy crunch, and then a deeper, complex spice that leaves a lingering fire behind. Adjust the heat by adding as much—or as little—cayenne as you like. Get the recipe for Nashville Hot Chicken »
Get the recipe for Mapo Tofu »

Sichuan Pork Wontons (Chao Shou)

Simple pork dumplings doused in a spicy, mouth-numbing chile oil. Get the recipe for Sichuan Pork Wontons (Chao Shou) »

Chicken Vindaloo

This tangy, spicy curry from Goa, India, has roots in vinh d’alho, a stew brought to the region by Portuguese colonists. Now an Indian restaurant staple, it comes in countless variations—some fiery, some mild—from the subcontinent to the British Isles. Get the recipe for Chicken Vindaloo »

Goanese Pork Vindaloo

Goan Pork Vindaloo Curry »

Padang-Style Chicken Curry (Gulai Ayam)

Chicken thighs can also be used to make this aromatic Indonesian curry. Get the recipe for Padang-Style Chicken Curry (Gulai Ayam) »

Sichuan Noodles with Spicy Pork Sauce (Dan Dan Mian)

For this beloved dish of China’s Sichuan province, a tangle of wheat noodles is topped with a spicy, pungent pork sauce. This recipe is adapted from one in Fuschia Dunlop’s Land of Plenty (W.W. Norton & Company, 2003). Inspired by an article in SAVEUR No. 154 (March 2013), it first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article 20 Years of SAVEUR: Capital of Heat. Get the recipe for Sichuan Noodles with Spicy Pork Sauce »

Yunnan-Style Breakfast Noodle Soup (Mi Xian)

Yunnan breakfast noodle soup

Spicy Cashew-Peanuts

Toss cashews and peanuts in caramelized sugar, fish sauce, garlic, and chile for a powerful, can’t-stop-eating bar snack. Add the lime, shallot, and basil right before serving so the nuts stay crispy. Get the recipe for Spicy Cashew-Peanuts »

Quick Basic Kimchi

Getting tired of your plain winter root vegetables? Throw some homemade kimchi on there to spice up a standard dish. Get the recipe for Quick Basic Kimchi »

Caribbean-Style Scotch Bonnet Pepper Sauce

Harness fiery Scotch bonnet chiles, along with sweet mango and honey, into a DIY hot sauce. Get the recipe for Caribbean-Style Scotch Bonnet Pepper Sauce »

Chicken and Prawn Curry

Chicken and Prawn Curry

Steamed Grouper in Chile Oil

Calabrian chiles and chile paste produce a fiery, brick-red oil that is spooned over delicate steamed fish, crunchy spring vegetables, and fregola, a Sardinian pasta similar to Israeli couscous. Get the recipe for Steamed Grouper in Chile Oil »

Korean Spicy Clam Soup

A simple, light soup not short on heat or spice. Get the recipe for Korean Spicy Clam Soup »

Hawaiian Chile Pepper Water with Garlic and Vinegar

A batch of this spicy, tangy condiment in the fridge is money in the bank for Hawaiian home cooks. Get the recipe for Hawaiian Chile Pepper Water with Garlic and Vinegar »

Potato Jalapeño Latkes

These are classic latkes, grated potatoes bound with matzo meal and egg, but the simple addition of jalapeño adds a new kick to an old Jewish classic. Medina serves his jalapeno latkes with a tangy, cooling horseradish cream. Get the recipe for Potato Jalapeño Latkes »

Puerto Rican Spicy Vinegar (Pique)

Puerto Rican pique is a seasoned vinegar, a simple blend of chilies, garlic, and spices (with pineapple usually added for sweetness) that gets better the longer it sits. Get the recipe for Puerto Rican Spicy Vinegar (Pique)

Braised Zabuton with Coffee Beans

The small flap of meat between the chuck and the rib eye in Wagyu is called the zabuton, meaning “cushion” in Japanese. Nicely marbled with intramuscular fat, the little-known cut—sometimes dubbed a Denver steak—is buttery and rich. Get the recipe for Braised Zabuton with Coffee Beans »

Watercress with Spicy Chile and Sesame Vinaigrette

Watercress with Spicy Chile and Sesame Vinaigrette

Pepper Pot Soup

This vegetarian soup, a Jamaican classic, is made with callaloo, a spinach-like green that can be found canned or fresh in Caribbean groceries. Serve with minced fresh Scotch bonnet chiles sprinkled on top for extra heat. Get the recipe for Pepper Pot Soup »

Kashmiri Lamb in Chile Sauce (Mirchi Qorma)

Tender lamb simmers in a fiery sauce in this recipe from Adhoo’s in Srinagar, Kashmir. Get the recipe for Kashmiri Lamb »

Japanese-Style Chicken Wings

Sansho, the Japanese equivalent of Sichuan pepper, adds kick to these sake-and-mirin-marinated wings. A fresh squeeze of lemon brightens them up for serving. Get the recipe for Japanese-Style Chicken Wings »

Pakistani Slow-Cooked Lamb Stew (Dumbay Ki Nihari)

A rich, spicy stew topped with bright cilantro leaves, a squeeze of citrus, and thin-sliced hot chiles, nihari is the ultimate comfort food. Get the recipe for Pakistani Slow-Cooked Lamb Stew (Dumbay Ki Nihari) »

Chettinad Pepper Chicken (Koli Milagu Masala)

This richly spiced chicken dish is adapted from a recipe in Madhur Jaffrey’s classic Flavors of India (West 175 Publishing, 1995). According to Jaffrey, “What gives this a very special southern flavor is the use of fennel seeds, curry leaves, and, of course, the pulse (legume) urad dal. This is definitely a dish you will want to make very frequently.” We couldn’t agree more. Get the recipe for Chettinad Pepper Chicken »

Triple-Cooked Spareribs with Chiles (Lu Rou)

These lavishly spiced ribs have some serious heat and require an overnight marinade, so be sure to plan accordingly. Get the recipe for Triple-Cooked Spareribs with Chiles (Lu Rou) »

Grapefruit & Habanero Skirt Steak with Grilled Tomato Salsa

Grapefruit & Habanero Skirt Steak with Grilled Tomato Salsa

Fish Ssäm with Spicy Chile Sauce

Ssäm, which is Korean for “wrapped,” refers to the lettuce wraps that enclose spicy grilled fish in this recipe from Matthew Rudofker, executive chef at New York City’s Momofuku Ssäm Bar. Get the recipe for Fish Ssäm with Spicy Chile Sauce »

Spicy Hot Chocolate

Get the recipe for Spicy Hot Chocolate With Black Bean Paste »

MORE TO READ

Want more Saveur?

Get the world's best recipes and kitchen tips in your inbox.

LET'S GO