condiments, etc. and spicy

1,723

Recipes

Mike's Salsa

Posted by MrTink  

A positively delightful salsa recipe for any occasion. Do not allow the idea of using habanero peppers to scare you off! They really blend well and will not make the dish as spicy as you may think with the seeds and veins removed. If you are brave... MORE»

Recipe #394063

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Green (Un-Ripe) Tomato Salsa for Canning

Posted by yogiclarebear  

Summer heat came late and left a bit early this year...leaving lots of green tomatoes! This "throw together" green tomato salsa was declared "the best salsa I've ever had" by my brother-in-law. Cooking time includes canning... MORE»

Recipe #393492

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Green (Un-Ripe) Tomato Salsa for Canning

Posted by yogiclarebear  

Summer heat came late and left a bit early this year...leaving lots of green tomatoes! This "throw together" green tomato salsa was declared "the best salsa I've ever had" by my brother-in-law. Cooking time includes canning... MORE»

Recipe #393491

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Spicy Fruit Finishing Glaze for Barbecue

(1 reviews) Posted by gailanng  

A sweet and spicy finishing glaze that's great on barbecued pork chops, ribs, chicken, or ham. We think it's much fresher tasting than store-bought. Can also be used as chutney. MORE»

Recipe #393304

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Red Hot Pepper Jam for Those That Like It Real Hot!!!!!!!!!!

Posted by ~Rita~  

Now you though my Spicy Hot Pepper Jelly, Hot As Hell Habanero Zucchini Jelly, Spicy Habanero Jelly was hot! You should try this if you dare! This is eye tearing mouth burning. I used 3 yes 3 ghost peppers and 5 habaneros. Ghost peppers are 100 times hotter then habaneros. I used red... MORE»

Recipe #392499

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Chipotle - Cilantro Mayo

Posted by Oh!Susannah  

This is good on burgers. You can balance the fire of the chilis by topping your burger with cheddar-jack cheese and cool guacamole or avocado slices. MORE»

Recipe #391851

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Super Spicy Jerk Marinade

Posted by daisygrl64  

This marinade is good for Beef, Chicken, Duck, Fish, Pork, Shellfish. Marinate at least over night to full enjoy the spicy flavor. MORE»

Recipe #391565

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Peach Jalapeno Jam With a Hint of Basil

Posted by ~Rita~  

Sweet and savory peach jam has layers of flavors each working together. Sweetened with your choice of honey or brown sugar. Either complements peaches nicely. Kicking it up with jalapenos. Do taste them to sense the heat level and use according... MORE»

Recipe #391439

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Thai Sweet Chili Sauce for Spring Rolls or Fried Tofu

Posted by College Girl  

Really good on any Thai food or whatever you need a dipping sauce for. Even chicken strips or ... whatevs. MMMM... o la la Your jalapeno mileage may vary, so adjust the heat accordingly. Keep in mind, however, that the heat is the strongest the... MORE»

Recipe #389272

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Smoky, Spicy Tomatillo Salsa Verde Aka Canned Green Hell!

(2 reviews) Posted by ~Rita~  

I wanted to preserve my Smoky, Spicy Tomatillo Salsa Verde Aka Green Hell! and came up with this. Adding the lemon, lime juice and vinegar for acidity to preserve the salsa. Green tomatoes can be used in place or along with the tomatillos. After opening the canned salsa you can drain... MORE»

Recipe #389253

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Marrakech Chutney

(1 reviews) Posted by Annacia  

Chock-full of chunky apples, raisins and onions, this is a naturally sweetened dark chutney from Maggie Runacre of Brockville, Ont that was originally published in a magazine. It's especially good with ham or a ploughman's lunch. Use inexpensive... MORE»

Recipe #388828

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Bistro Sauce

(2 reviews) Posted by Jynxxycat  

This is the best sauce ever, for just about anything. It has a bit of a spicy kick, but the amount of Tabasco can be toned down. The sauce is also known as "remoulade," in some circles. It's very versatile-- good for dipping, as well as... MORE»

Recipe #388727

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Smoky Strip Steaks With Chimichurri Sauce

Posted by Manami  

From: July Fourth, Published July 2007, on the Grill & Pairing of the Day: Big, Balanced Red Wines, July 2008, Food & Wine Magazine, Recipe by Laurent Tourondel. The chimichurri sauce made with parsley, garlic & olive oil is the... MORE»

Recipe #388085

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Tex-Mex Dry Rib Rub

Posted by swissms  

Printed from a long forgotten website in the 1990's. I have not tried; posted for safekeeping so I can clean out my paper recipe files. MORE»

Recipe #388077

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Dry Rub for Sirloin Steaks

(1 reviews) Posted by swissms  

Printed this from a long forgotten website in the 1990s. Have not tried; posted for safekeeping so I can clean out my paper recipe files. MORE»

Recipe #388074

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Dry Rub With Curry Powder

Posted by swissms  

Printed from a long forgotten website in the 1990's. I have not tried; posted for safekeeping so I can clean out my paper recipe files. MORE»

Recipe #387816

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The Other BBQ Sauce

Posted by I am his Jenni  

I'm always looking for new things to baste my grilled food with..thankfully DH and I have a creation of our own, that we've played with the spices for month's till finally coming up with this one. It offer's an excellant alternative to the same... MORE»

Recipe #386858

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Mexicana Salsa Verde

Posted by Chef #1360233  

This recipe is focused on ingredients more commonly found in Mexico (versus the alternate versions on this site — ingredients found in U.S. grocery stores or that omit the tomatillos). For dip, dressing or for marinade, this salsa can be made... MORE»

Recipe #386727

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Chili Zucchini Marmalade

Posted by ~Rita~  

This unique marmalade is spicy good. Using an overabundance of home grown zucchini and hot peppers. Orange and chili do complement each other and work great in this. Serve on cream cheese with crackers or glaze chicken, salmon, or ribs at the end... MORE»

Recipe #386658

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Smoky Corn Salsa (Bon Appétit)

Posted by blucoat  

This is a really delicious and addictive salsa with a smoky flavour from the grilled vegetables. The recipe is from the Bon Appétit Test Kitchen (August 2009). Make a batch of this versatile sauce, then serve it all week. You can spoon... MORE»

Recipe #386550

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