Okay, so you’re not only a food lover, but also a spiciness enthusiast. Say no more, you’re simply in the right place.
I have eight main course meals featuring hot peppers that will have you cook at least two of them by the end of this week, if not by the end of this article.
No delays, fluff, or distractions, let’s get right to it.
1. Spicy Szechuan Chicken
I love a dish that really tests my spice tolerance, and Spicy Szechuan Chicken is the perfect contender. It has a generous dose of Szechuan hot peppercorns and a fiery chili oil. This Chinese classic has me reaching for my water glass more times than I can count.
You can use a smaller amount of hot peppers if you just want the flavor. Regardless, be sure to have some relief on standby.
2. Jerk Chicken
When I’m craving some Caribbean flair, Jerk Chicken is my go-to. This Jamaican specialty features a bold marinade made with scorching scotch bonnet peppers, allspice, and a blend of aromatic spices.
As the chicken sizzles on the grill, the marinade caramelizes into a sweet and spicy glaze that transports me straight to a tropical beach (and has me reaching for a cold beverage to douse the flames).
3. Buffalo Chicken Wings
Buffalo chicken wings have always been a fan favorite. These crispy, sauce-drenched morsels make me crave them as I write about them. Still, they need to be perfectly made to deliver the perfect experience.
The secret is in the fiery hot sauce, typically made with a blend of cayenne peppers and melted butter. Be prepared for an inevitable “wing challenge” among friends – and maybe invest in some heavy-duty napkins.
4. Mexican Chiles Rellenos
When my cravings lean more south of the border, Mexican Chiles Rellenos hit the spot. I don’t know which I like more, the gooey cheese dipped in a light batter, or the heat from the hot poblanos. Just kidding, of course it’s the heat.
The subtle heat from the poblanos is perfectly balanced by the rich, melty filling. The original recipe isn’t that hot but, if you’re feeling brave, why not add a bit more hot pepper?
5. Vindaloo Curry
The last dish was light on pepper, but this one is the opposite. If I’m feeling brave (or maybe a little masochistic), Vindaloo Curry is a dish that doesn’t pull any punches. This Indian curry brings the heat with a blend of fiery chili peppers, vinegar, and aromatic spices.
The dish is originally made with pork simmered in spicy sauce, but you can also go for beef or chicken. Regardless of the protein source. It’ll burn. Hard.
6. Spicy Shrimp Fra Diavolo
I just had to include seafood in this. And the Italian Spicy Shrimp Fra Diavolo is a classic that packs just the right amount of punch.
This tomato-based sauce gets its kick from a generous dose of crushed red pepper flakes, perfectly complementing the sweet, succulent shrimp.
7. Spicy Beef Tacos
I’m not Mexican, but a food list without Tacos doesn’t hold much weight in my book. These handheld wonders are loaded with seasoned ground beef, diced jalapeños or serranos, and plenty of spicy salsa.
Whatever you can think of, you can just slap it in a taco and call it a day, and that’s why virtually any spice can be added as much as you like without ruining the dish.
Regardless of what you put, top it with shredded cheese, diced onions, and a dollop of cooling sour cream. Thank me later.
8. Kimchi Jjigae (Kimchi Stew)
I don’t know how it works with you, but the cravings often hit me after watching a Korean movie. When that happens, I often turn to Kimchi Jjigae, which is Korean for Kimchi Stew. It’s literally a spicy cabbage dish with tender chunks of pork or beef.
Much like tacos, you can amp up the heat as much as you like without ruining the heat. Hot peppers all the way.
Final Thoughts
It’s not like you’ll have much going on in your mind after spicing things up a bit too much, but I do recommend milk instead of water when you accidentally overdo it. I still make the mistake of reaching for water because it’s often closer, which is why I say take my advice, I don’t use it anyway.
I’ve also included a recipe for how to make each dish. I did promise that you’ll make one soon; had to supplement that with a method to tempt you.
Growing up with a mom who filled her home (inside and out) with all sorts of plants, Lisa got her start in gardening at a young age. Living now on her own with a home and yard full of plants (including an indoor greenhouse), she shares all the gardening tips she’s gained over the years.