7 Ways With Hot Sauce

With different levels of heat and different countries of origin there are just as many varieties of hot sauce as ways to use it.

  • Three-Alarm Cooking
    Photo: Lee Harrelson; Styling: Ana Kelly, Mindi Shapiro

    Three-Alarm Cooking

    Found on restaurants tabletops and in pantries across the world, hot sauce is a great way to infuse some fire into your meals. Everyone has their favorite type, so experiment with sauces that may be vinegar-based (like Tabasco®) or pepper-based (like green chile sauce) to find your favorite kick.

  • Hot Bean-and-Cheese Dip

    Hot Bean-and-Cheese Dip

    A great spur-of-the-moment appetizer this dip uses pantry staples like canned pinto beans, refried beans, canned diced tomatoes, shredded cheddar cheese, and of course, hot sauce. Bake it in 20 minutes.
  • Chicken-and-Sausage Gumbo

    Chicken-and-Sausage Gumbo

    Andouille sausage may add a little bit of spice to this traditional gumbo, but the biggest kick of heat comes from the hot sauce. Use half a teaspoon, or a full teaspoon if you dare. Spicy but oh, so good.
  • Jambalaya with Shrimp and Andouille Sausage
    Randy Mayor

    Jambalaya with Shrimp and Andouille Sausage

    The name jambalaya comes from the French term "jambon" or ham, an ingredient in early recipes. But Creole cooks are known to vary the meats in this hallmark rice and tomato recipe. This shrimp and sausage version takes less than 40 minutes.
  • New Orleans Barbecue Shrimp

    New Orleans Barbecue Shrimp

    Marinate peeled deveined shrimp in a host of N'awlins spices and a splash of hot sauce for just two hours and then bake. You'll have the party appetizer that everyone will rave about. So be sure to print out extra copies of the recipe.
  • Andouille and Red Beans with Rice
    Randy Mayor

    Andouille and Red Beans with Rice

    Andouille sausage and a few drops of hot sauce give this traditional Cajun rice and bean dish a real flavor kick. But beans and rice help tame the heat enough to make it perfect for kids and adults with sensitive palates.
  • Spicy Shrimp Cakes with Corn and Avocado Salsa
    Becky Luigart-Stayner

    Spicy Shrimp Cakes with Corn and Avocado Salsa

    Peeled raw shrimp are chopped in the blender and seasoned with hot sauce, scallions, sautéed vegetables, cilantro and panko to make a seafood burger extraordinaire. If you don't have time to make the homemade salsa, use cocktail sauce.
  • Turnip Greens With Caramelized Onions
    BECKY LUIGART-STAYNER

    Turnip Greens With Caramelized Onions

    Caramelized onions tame the bitterness of wilted turnip greens, but it's the splash of hot sauce that rounds out the flavors in this updated Southern side dish. Serve it with roast pork or chicken.

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