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What are your favorite SPICY foods?

I love spicy food.

What are your favorite spicy dishes?

Do you have a preferred heat source?

Which form to use, fresh chilis, sauces, or powders?

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  1. i like making spicy stir fry - chicken or pork with oyster sauce, sugar, soy sauce, and chiles. i mainly use serrano chiles b/c those are what are available where i live - but the heat from chile to chile varies a great deal. sometimes, i only use 5. other times, i need to use 10 to get anywhere near the same heat. it's strange.

    1. jamaican jerk sauce on anything.
      and i add chilis to all my soups, its not a soup unless its spicy (chicken soup might be excluded)
      i usually use dried chilis.. they work well in soups because the long cooking time really brings out the spicyness.

      1 Reply
      1. re: RiJaAr

        "i usually use dried chilis.. they work well in soups because the long cooking time really brings out the spicyness"

        Thanks for the tip!!

      2. Laab (or "larp" as some prefer) from NE Thailand and Laos. In your use of chilis--dry your own, use powders including those ground from your dried, make your own sauces.

        1. I really like rendang. It's pretty easy to make - you just simmer beef for a few hours and add rendang paste and coconut milk. The rendang paste I usually use can be found in Ranch 99. I don't remember the brand, but they are yellow and red and the company makes many pastes for Malaysian food.

          I also like spicy hot chocolate.

          1. I live in NM, the land of spicy. Green chile (roasted, chopped and frozen) and red chile (pods or powder) are the mainstays here.

            Favorite spicy dishes:
            Spicy pork "Taejigogi Kochu'jang" from Fu Yuang in Albuquerque.
            Burritos from the Frontier in Abq., smothered with green chile stew.
            Green chile cheeseburgers. Current favorite is fron the Owl Bar in San Antonio NM, but I haven't tried Bobcat Bite in Santa Fe yet.

            We make our own green chile stew, which is cubed meat (your choice, pork, beef, chicken, even mutton) potatoes, green chile, onion, garlic, and stock. Some people add tomatoes. No recipe; it's made to taste.

            13 Replies
            1. re: paoconnell

              Can you recommend a good mail order source for both the chopped green chiles and the amazing NM red chili powder? I'm on the outs with my source. ALSO, I know you said there is no recipe, but can you elaborate a bit on how to make the green chile stew? It sounds right up my alley.

              1. re: prunefeet

                Hi prunefeet, I'm a New Mexico expat in NYC and I go nuts looking for good sources of green chilies. The best source I've found (outside of kind friends who mail to me) is www.nmchile.com. They're based in Hatch, NM which is THE place for growing green chile. In October, November and some of December (chile season) look for bright green Anaheim chilies in better supermarkets and roast them yourself. I rub mine with olive oil and sprinkle with salt, put them in a hot hot oven on a foil lined baking sheet, and take them out when they are black and blistered. It doesn't quite compare to New Mexico, but your house will smell terrific.

                1. re: ballulah

                  Just one comment: Anaheim chiles have very little heat, just barely above bell peppers, though they do have the rest of the flavor when roasted. The moderate heat chile variety from NM is Big Jim, and the hottest one is the Sandia.

                  1. re: paoconnell

                    Yeah, I'm not sure about this, but isn't New Mexico cooking not particularly spicy? In terms of heat? NM chiles are not that hot and anaheims are also not that hot. Even poblanos (the ones used for chiles rellenos) are not overwhelmingly hot.

                    This is certainly not meant to be insulting in any way to NM cuisine. It's a really delicious cuisine, but really hot it aint.

                    1. re: oakjoan

                      The New Mexico chiles can get up there a bit in heat, but in the general scale of things they never get all that high up in the heat department (Even the "Extra hot" varieties are roughly comparable in heat to a jalapeno.) As another ex-pat New Mexican, I recently found that one of the Super Wal-Marts in the area actually stocks Bueno brand frozen green chile. It's still a bit of a drive from here (the place is roughly 40 miles away) but much more convenient than bringing it back from Arizona, which we had to do before we found it.)

                      If I do need to add extra heat to green chile dishes, I usually use Cayenne Pepper. It's pretty effective as a heat source, and it doesn't add much of its own flavor. Elsewhere, I happen to like Sriracha chili sauce, although it is a bit on the salty side for some applications.

                      1. re: Vexorg

                        Some NM chiles are hot, some aren't. Big Jim chiles, used for chile rellenos, are mild to medium heat. Sandia chilies look like Big Jims, but the fresh pods are twistier, and they are hot on the order of hot jalapenos; some are very hot. We usually use chopped frozen Sandia chiles in most cooking that uses green chile.

                        Chile pequin is hot. Chile de Arbol is hot. NM food doesn't normally use really hot chiles like habaneros, though some foods use cayenne. The general idea of NM food is spicy food with flavor, not burn-your-mouth-off heat.

                        Vexorg: not sure where you live, but keep an eye out for Albuquerque Tortilla Company frozen green chile, flour and corn tortillas, and frozen red chile. WalMart in Las Vegas NV used to stock all of these a year and a half ago. Bueno was available in LV at FoodForLess grocery stores, and some Smith's stores.

                        1. re: paoconnell

                          I live in the Seattle area. We've been able to find the ABQ Tortilla Company stuff down in Arizona, but the Bueno stuff at the Super Wal-Mart is the only place we've found the stuff around here (in years worth of searching.) And yes, the Whole Foods here (as well as a couple of the smaller health food places) have the Hatch Brand stuff (and some dried New Mexican products as well.) I'd rather get the frozen tubs, but it will do in a pinch.

                    2. re: paoconnell

                      You're right, they're not the hottest. But I find that some of the the fresh green chile available in the Northeast gets up there in heat. I roast them at home and I know what I'm in for if my hands are burning after I peel them. I like the more flavorful side of heat.

                      OH! I found that Whole Foods started stocking Hatch brand products and green chiles.

                      1. re: ballulah

                        I'll try Whole Foods, thanks for the tip!

                    3. re: ballulah

                      I just moved from NM to Calif. and they have a truck that comes to Whittier Ca. once a year from Hatch, (maybe near your city they have a truck?) Walmart in Las Cruces Carries frozen whole green chilies from NM, on request they probably could ship them to your city. (even though I hate shopping at walmart because they encourage all their vendors to manufacture over seas)

                    4. re: prunefeet

                      There are lots of companies that mail green chile out of state. nmchile.com is one. Albuquerque Tortilla Company sells chile through supermarkets in the Southwest.

                      Here's a recipe for Green Chile Stew that's close to what I cook. It uses beer for the stock which I also use sometimes, but beef or chicken stock will also work.

                      http://www.premiersystems.com/recipes...

                    5. re: paoconnell

                      "Spicy pork "Taejigogi Kochu'jang" from Fu Yuang in Albuquerque."

                      Last night my family and I went to Fu Yuang and I had this dish again. The way you eat this is to have well washed lettuce leaves, rice, garlicky Korean chili paste Taejigogi, and various Korean kimchis or namul. The pork's ona Genghis Khan grill on the table. Take a piece of a lettuce leaf, put rice and a bit of the chili paste on the leaf, add a piece or two of the pork and maybe some kimchi or namul. Wrap the whole bunch in the lettuce leaf, and stuff in your mouth. Drink cold water or hot tea afterward to cut the heat. Repeat the above until finished or it's time to take the rest home for the following evening...which I did.

                    6. The license plate on my car bears the following characters 'TX CHILI.' My wife and I live on the East Coast. Need I say more?

                      Altho I like beans very much, beans never are an ingredient of my chili. You want beans with your chili, make frijoles refritos (refried beans) as a side dish.

                      I usually by a 5-pound beef roast (chuck or bottom round) from which I remove the excess fat before cubing in small pieces. The other ingredients include homegrown chiles, garlic, cumin, diced onion and Mexican oregano (Lippia graveolens) plus a small amount of tomato paste. The chiles are mostly serranos, Red Savinas, chocolate habaneros, and Kung Pao hybrids plus several tablespoons of paprika for color. Beer is the liquid of choice.

                      The finished product is divided into single serving portions, most of which are frozen for future dining. My wife is unable to tolerate the pungency, so the defrosted portions usually are my lunch.

                      1. I recently came up with this concoction:

                        Sesame crusted seared ahi with cilantro, finely diced jalapeno(seeded) covered with hot sesame chile oil and ponzu. Positively addictive. You can get the hot chile sesame oil at most asian markets. If you can't get ponzu, you can substitute low sodium soy sauce and a squeeze of fresh lime.

                        1. Something a little different ...

                          Right now I'm munching on a bit of a chocolate bar called CHUAO 60% CACAO SPICY MAYA. It is dark chocolate infused with pasilla chile and cayenne pepper. Wonderful, tasty melt-in-your-mouth chocolate with a surprising spicy finish that hits the palate seconds after you get the chocolate flavor. A great combination!

                          BTW, CHUAO is pronounced CHEW-WOW.

                          http://www.chuaochocolatier.com

                          .

                          3 Replies
                          1. re: SilverlakeGirl

                            Wow! That chocolate bar sounds great. I grew up in a place called Silverlake, in L.A. is that your home? Or are you from Silverlake Ontario or Montana or Virginia?

                            If you are in L.A., can you tell me where you get that bar so that I can demand that friends send some to me? Too lazy to order on line. Thnx.

                            1. re: oakjoan

                              Silverlake in Los Angeles ... basicly Hollywood.

                              They are carried in Los Angeles aat Gelson's. And I'm sure elsewhere as well.

                              1. re: SilverlakeGirl

                                1 other resounding recommendation for a spicy chocolate bar:

                                Dagoba has a bar called "xocolatl" that's dark chocolate, cacao nibs, aji amarillo chiles, maca, nutmeg, and vanilla. It's my absolute favorite (I don't actually have much of a sweet tooth, but the spicy does it for me). I'm in Northern CA - I think I've seen these in LA at Gelson's or Whole Foods but am not sure.

                          2. jambalaya!

                            I learned the hard way just how hot that delicious recipe can be but oh so tasty!

                            note to self: ice cold beer or water should always be on standby!

                            1. I love Cholula hot sauce, sold at supermarkets everywhere. Much better than Tabasco-- I can't stand the vinegar flavor of Tabasco. A splash of Cholula pretty much goes into everything I eat, ever since four years of dorm food shot my tastebuds to bits.

                              9 Replies
                              1. re: amandine

                                I'm a big fan of Cholula too, it's not so spicy as it is flavorful with a hint of cumin...hmmm. Have you tried the new chili garlic flavor. Its pretty tasty in soups and pot roasts. Lots of garlic flavor.
                                I don't eat any other hot sauce b/c I can't stand that vinegar flav. either.

                                1. re: bolivianita

                                  cholula is the best! it is so rich and deep with flavor - but spicy too. it just coats your mouth with flavor.

                                  1. re: dtud

                                    Yes, cholula may be my favorite all purpose hotsauce. Really delicious.

                                  2. re: bolivianita

                                    is it cumin? i hadn't picked up on that-- but no surprise there because cumin is another flavor i put in almost everything (kidding, but i love it)

                                    haven't seen the new chili garlic flavor... will check it out next time i'm at the supermarket

                                    1. re: amandine

                                      Jumping on the Cholula bandwagon--I too love it and will ask for it by name in restaurants. I put it on just about anything except dessert (though I have used a few drops when making gingerbread). I love love love it on scrambled eggs.

                                      My other secret ingredient in almost everything is finely ground, liberally shaken black pepper, especially in cold weather.

                                      1. re: thegolferbitch

                                        don't you hate it when the waitstaff has no idea what you're talking about when you ask for it?

                                        1. re: amandine

                                          I often bring it with me in my purse

                                  3. re: amandine

                                    Cholula has gotten quite expensive since it was "discovered". Now, I buy Tapatio Sauce or Bufalo Red Halapeno Sauce.

                                    1. re: bogie

                                      cholula is good, but i think it has always been pricey. i also like tapatio, but it is not similar to cholula in flavor. i like texas pete and frank's hot sauce. tiger sauce is good, too.

                                  4. I've started roasting sweet potatoes peeled and cut into long wedges w/ chipoltes (in adobo). Spicy and no butter needed! (but yes, olive oil)

                                    4 Replies
                                    1. re: NYchowcook

                                      I always do my sweet pots. with lime and chili powder, I will give this a try next time.

                                      1. re: bolivianita

                                        What's your technique? I'd be interested in trying.

                                        For the chipotles, I found that adding the peppers half way through high heat roasting keeps them from burning. I start w/ the potato wedges rubbed w/ olive oil, S&P, spread out on baking pan.

                                        1. re: NYchowcook

                                          I usually add oil, lime, salt and chili powder and roast at med-high heat. This is great on a whole chix too.

                                      2. hands down- after a Tabasco fling, a Tampatio fling and a Chulula fling- a girlfriend brought me back a 3-pack from the Baja Costco- SALSA HABANERA by CASTILLO. The 3 pack contained 2 red and 1 green sauce- all labled HABANERA. God Bless her, she makes a once a month run to the Fish Market in Ensenada- where she stocks up on all the fish product she can fit in her coolers!

                                        www.salsascastillo.com

                                        2 Replies
                                        1. re: JalamaMama

                                          You lucky bum, you!

                                          So they allow you to take fish, etc. back over the border?

                                          1. My favorite spicy foods would be buffalo wings, Thai Chicken Basil (Gai Pad Gra Pow) my homemade Cowboy Chili (and yes with beans)and believe it or not my family's recipe Guacamole!!! and any kind of bar-b-que dishes-ribs, pulled pork, chicken

                                            1. Tom Yum Soup! The kind that causes you to dab at your eyes and nose with your napkin while you eat it. I can feel that heat waking up my insides . . . love it! I only wish I could find a way to make it at home without driving to asian markets all over town for ingredients. I tried a pre-made "tom yum mix" (paste) from a gourmet store once . . . ew. Not right at all.

                                              1. My favorite chili pepper is the Aji pepper. Also called aji panca. Hard too get here but I have my parents send it to me from Bolivia. It has freat flavor and ranges from sweet, spicy to hot, hot, hot. It is used in making virtually everything from noodles to chicken to llama and tongue.

                                                2 Replies
                                                1. re: bolivianita

                                                  I have grown Aji Limone plants in my small garden in PA. They take longer to produce pods than other chiles, but the pods have a nice flavor. The Aji pods make a nice hot sauce that I add to V-8 juice.

                                                  1. re: bolivianita

                                                    Mexican/latino shops that carry Peruvian items usually have three types of aji, in puree, dried, or canned forms. Panca is the mildest, similar in heat to an ancho. Amarillo (yellow) somewhat hotter, rocoto hottest.

                                                    paulj

                                                  2. I love a good spicy stir fry, with chicken, eggplant, zuchinni, mushrooms, oyster sauce/dark soy/splash of yeri-yeri teriyaki/vinegar/sugar and many dried japanese chilies.

                                                    Close second is a homemade banh mi with a TON of sliced jalapenos/serranos and srichacha.

                                                    Favorite hot sauce is El Yucateco - the green one. Yum.

                                                    1 Reply
                                                    1. re: Lono37

                                                      El Yucateco green is really good, I agree. Love that poisonous green color!

                                                    2. As far as my friend and her bringing back fish across the border...well I have never asked if it was okay- she has done it once a month for yrs- she lives in Temecula. She buys abalone, shark, crab, halibut- you name it. I personally try not to think about where it was caught.

                                                      1. As you might suppose from the moniker I take my peppers seriously. I have no sweet-tooth whatsoever, use salt in moderation if at all, but a day without peppers in some form hasn't happened in a very, very long time. On my last trip out west I returned with about 20 lbs of dried peppers in my suitcase, those little celophane bags you get at most groceries just do not suffice.
                                                        For fresh peppers my favorite is the chilaca (think pasilla but more earthy), which I used to find in season at a flea market in Oakland, CA. I would buy a ton and roast and freeze them for later.
                                                        As far as dried peppers go I have to have a constant supply of New Mexican reds for sauces, anchos for soups, and de arbols for crushing and sprinkling on anything.
                                                        Favorite sauce (besides my own homemade "Gringo killer")would be Bufalo Chipotle (which isn't from Buffalo.)

                                                        1. My favorite spicy food is kimchee jigae, but it's also probably my favorite food across the board.

                                                          1. kimchi

                                                            sliced raw green chilis with soy sauce

                                                            wasabi and sesame paste mixture

                                                            1 Reply
                                                            1. re: ipsedixit

                                                              wasabi and sesame paste mixture ?!

                                                            2. I can't get enough of smoked jalapeno (aka chipotle) flavor. Fresh (make my own sometimes) or dried, even in ready-made sauces out of the jar.

                                                              Add a little to my chili or other sauces....mmmmmmmm

                                                              1 Reply
                                                              1. re: wallybgood

                                                                I'd like to know how you make your smoked chipotles wally.

                                                              2. In no particular order -

                                                                jerk - the scotch bonnets give it a wonderful flavor over and above the insane heat

                                                                vindaloo - cited in a book about fetishes as one form of masochism, but also with a rich abundant flavor

                                                                green papaya salad - with the recurring theme that in addition to the heat there's a wonderful flavorful front note, and the sticky rice provides a nice counterpoint

                                                                chipotle (the pepper/salsa - NOT the resto chain) - for the same reasons - big on both heat and a rich dusky flavor.

                                                                There are so many wonderfully hot and spicy things to enjoy, like green curry, saag, rendang, etc, but the items above top the list because of their rich flavor.

                                                                1. I'm a fan of the slow, long range, and furnace heat. I've got one of those gigantic double lock freezer bags filled with chile powder. Every time I go to the store I pick up something - anchos, d'arbols, pequins, chiptole, and if something fresh is on special I'll grab a couple of those and start drying those too. I've been doing this for about a year now and the bag is half full of wicked brick red powder. Added to coconut milk makes for a lethal curry. Added to a big ol' braised pork butt makes for many sweaty happy people. Added to Pearl River Bridge Superior Soy Sauce and hoisin makes for an excellent dipping sauce for anything that needs dipping.

                                                                  I'm a sucker for green curries, sichuan heat, and assorted hot and spicy dishes from across Asia, Africa, and Latin America.

                                                                  Oh yeah...and those Dark Chocolate & Chiptole cookies. Oh heck yeah.

                                                                  My only rule is that the dish actually has to have flavour and not be railroaded and rendered inedible by heat.

                                                                  1. I have to say that I love spicy food. Unfortunately, my tolerance for spice is a lot higher than most. So dishes that most find spicy, I don't. For example, I don't find vindaloo to be very spicy. That being said, here are my faves:

                                                                    Soon-tofu (Korean soft-tofu casserole)
                                                                    Nakji-bokum (Korean stir-fried octopus in hot spicy sauce)
                                                                    Jungle curry
                                                                    Thai drunken noodles
                                                                    Sichuan hot pot
                                                                    Mabo tofu

                                                                    I usually ask for these "extra spicy" at restaurants. I do have my limits, however. In New York, Brick Lane Curry House gives you a free beer if you can finish their phaal curry. It took me one week to finish it.

                                                                    5 Replies
                                                                    1. re: Miss Needle

                                                                      nakji bokum is great! my mother's version makes tears run down my cheeks and I am used to spicy food. For some reason though, the next day it isn't as spicy.

                                                                      ojingo bokum is great as well.

                                                                      korean green chilis dipped into home made daeng jang
                                                                      korean green chilis dipped into go chu jang

                                                                      soon dubu with lots of pork or mixed seafood
                                                                      all kinds of kimchi
                                                                      spicy korean fish soup (I forget what this is called) hae mul tang?
                                                                      jam pong

                                                                      1. re: bitsubeats

                                                                        Do you have a good recipe for jam pong?

                                                                        1. re: Feed Me

                                                                          jam pong - my favorite noodle soup...:o)

                                                                          i start with some beef or pork and and saute it in sesame oil, garlic, ginger and soy sauce. then I had the veggies - usually zucchini, wood ears, onions, carrots, and jalepenos. then i add some gochugaru (fine grind) to taste and then fill the pot up with water or broth. when it comes to a boil, i add the seafood - squid, shrimp, and mussels. when everything is cooked, i add spinach and a little bit of anchovy powder (dashida). i cook the noodles separately and put it all together in a big ceramic bowl. yum. i may have to make some tonight~!

                                                                        2. re: bitsubeats

                                                                          spicy korean fish soup = mae un tang?

                                                                      2. The Santa Cruz Chile company is another good source.

                                                                        http://www.santacruzchili.com/

                                                                        1. Many good things listed here, but for me my absolute craving for hot is for the camarones diabla - at a small local mexican restaurant in town. The sauce is so dark it is almost mahogony colored. You know you're in for a treat when that comes to the table. Get the tortillas and beer ready!

                                                                          Then for a close second is my Thai lettuce wraps, the filling is spicy hot, I make it with about 4-5 serrano chilies. I could stand more but the family complains, so I compromise and add more hot chili paste when wrapping it up to eat.

                                                                          3 Replies
                                                                          1. re: chef chicklet

                                                                            How could I have forgotten camarones al diabla? Shame on me!

                                                                            Another spicy dish that is on my list to try is chili crab from a hawker stall in Singapore!

                                                                            1. re: Loren3

                                                                              Oh and almost forgot this one too. If you like hot hot hot... I was given a recipe for something called Tinga, the reciepe from friend with family in Mexico, must be inland somewhere. Anyway you make it like a tostada, but the chicken,breast meat is braised in onion, garlic, and chipotles sauce with the chipotle peppers. AHHHHHHHHHHHHHHHHHHHHH your mouth will be on FIRE!!! but it is so darn good!!!!

                                                                          2. thai drunken noodles extra-spicy with tofu, for me! this is one recipe i have NOT mastered at home. any suggestions?

                                                                            i also love kimchee. have not even attempted to recreate this one at home yet. one day i dream of having a bibim bap party at my house, but that's a day in the far, far future!

                                                                            as for hot dishes i make at home (usually just make them when i am dining solo, since i have a high spice tolerance!): penne arrabiata, HOT fresh salsa & guac (often goes into burritos), vege chili with ~6 different bean types... a neighbor has an extensive pepper garden, so i'm always tossing peppers into places you wouldn't expect them: i recently gave my eggplant rollatini mixture a little kick before rolling up the eggplants and baking them! :o

                                                                            1 Reply
                                                                            1. re: rabidog

                                                                              I interrogated my favorite pad kee mao (thai drunken noodle) supplier about why his was so much better than everyone else's and he claims it's the btu in his wok--100,000 btu (looks like a jet engine) as opposed to 20,000. OK, I say, but there's also something mystically better about the sauce. For now, I buy double when I'm in town.

                                                                            2. I had forgotten about the most unusual place to find something spicy...beer. One of my favorite homebrews was made by a friend who add a single chipotle to a five gallon batch of Belgian Triple (think strong and a bit sweet.) The effect was interesting in that you first tasted the sweet, then the smokey and the heat just kind of creeped up on you when you were thinking about another sip.

                                                                              1. These are great posts. Funny, we have dishes/sauces from various Asian, North, South and Central American countries. Hmmmm. How about African dishes with such heat as berbere or piri piri? I love piri piri chicken from Mozambique, which has its roots in Portugal. Doro wat from Ethiopia is pretty firey too. Does anyone have any favorite recipes from the African continent ---- lots of land mass to choose from :)

                                                                                1 Reply
                                                                                1. re: Feed Me

                                                                                  I would kill for a good Yebeg Keye Wot (lamb in berbere spices) these days. It is hot but also has an amazing depth that I have yet to taste in another dish. I love the way my hands smell even if I wash it a million times afterwards. It could be really fierce too. Unfortunately Ethiopean food is almost non-existent where I live, or it is tamed down for the timid French-Canadian palate.

                                                                                  A local Szechuan restaurant makes this dish with onions, thinly sliced beef, coarsely crushed cumin, Szechuan peppers and hot chiles. There is usually about a cup of chiles per serving, and the combination of Szechuan peppers, cumin and chiles are addicting.

                                                                                  Other favories are kimchi and hot lime pickle, actually anything hot and pickled/fermented. There is something about domesticating bacteria in spices...

                                                                                2. I love spicy peanut sauce. On anything really.

                                                                                  I'm also into omelets with garlic chili sauce.

                                                                                  1. Ooh, good ol' crushed red pepper flakes on delivery pizza. Ahh...

                                                                                    1. Two things I always have sitting around that I can add to almost anything:
                                                                                      Ro-tel and ground cayenne.

                                                                                      Sometimes both, if I'm feeling creative.

                                                                                      1. I like most everything spicy, but I really like Jamaican beef patties as a easy-to-find, easy-to-eat snack item with heat power. In my office building, located in chowhell, we have a crap cafeteria with flavourless food, but the convenience store sells nice hot patties - and samosas, another spicy treat I like.

                                                                                        1 Reply
                                                                                        1. re: julesrules

                                                                                          i love a really spicy jamaican jerk sauce.. on anything..

                                                                                        2. I love omelettes with jalapenos in them finished off with tabasco (or any other spice but I order it out) on top! Also, love hot salsa on b-fast food, hot peppers on pizza, etc. Going on a cruise Sat. and am worried they won't have jalapenos. Years ago we went to the Marriott in Aruba and I asked for jalapenos at the omelette station. They had to go and get them and when they brought them out people were requesting them left and right. Now all Marriott buffet omelette stations have jalapenos. Like to think I caused it but.... nah, probably not.

                                                                                          1. I only do this to myself about once or twice a year. But its my favorite hot dish ever. I grow a couple Thai Dragon chile plants every year. When they get nice and ripe, I go to the store and get some cheap pork steaks, the ones sliced from the Boston butt, bone in. I grill the steaks with nothing more than S&P. I make a dipping sauce out of soy, garlic, ginger, lime, and a dozen or so chiles, and some sesame oil. My neighbor and I went through about 6 steaks on night and I lost count of the chiles we had, but we were fighting over them all night, I sure it was close to 30 - 40 chiles between us.

                                                                                            Maybe this should go under the "your worst kitchen mistakes" thread.

                                                                                            1. I love spicy food. I've loved it since I was 3 and my father gave my my first bite of pickled jalepeno.

                                                                                              I love the flavor of chipotle, I was so happy when it became the "in" flavoring agent, because then it became more widely available. I use chipotle powder as well as chipotle en adobo.

                                                                                              Kim chee with steamed sticky rice is awesome, I get cravings for it.

                                                                                              dried Korean red pepper has a sweetness that I like. To my palate it's almost like spicy paprika.

                                                                                              I use rooster sauce like it's ketchup. Sweet, garlicky spicy siracha.

                                                                                              There are so many spicy things I like, that I think I'm going to have to go off and make an entry in my food blog.

                                                                                              1. Thai green papaya salad! I love this stuff, but i have to act really asian in order for the restaurants to give me the super hot version...yummy yummy yummy...

                                                                                                so my favorite heat source is thai peppers. it's great with ramen too. :o)

                                                                                                1. kimchee is our new favorite spicy food.(though I'd tried it in Hawai'i in 2004 & loved it then too)..we recently tried collard green kimchee made fresh at local Asian food store at the suggestion of the Korean owner...wowee!

                                                                                                  3 Replies
                                                                                                  1. re: Val

                                                                                                    oooooh I want to try some collard green kimchee

                                                                                                    1. re: Val

                                                                                                      my mom makes some great kimchee out of chinese broccoli...is that the same as collard greens?

                                                                                                      1. re: soypower

                                                                                                        No not the same at all, but I want to try both! Collard greens are all leaf and fairly tough. Not stalky like chinese brocolli.

                                                                                                    2. My favorite is The Chipotle Chile. They are Smoked Jalapenos that are very hot yet have a deep, rich smokey flavor that is absolutely delicious. They are sold in cans packed in Adobo sauce and can be found in the hispanic/ethnic section of most supermarkets. I usually puree them with some garlic and add them to my Chicken Tortilla Soup. I've also used them in a marinade for chicken or shrimp. Be careful though, these are very hot and a little goes a long way!!

                                                                                                      1. our favorite hot sauce around here is Marie Sharp's from belize. we had it when we were there a few years ago and absolutely fell in love with it. it is very spicy, with awesome flavor as well. it's garlicky and peppery and it's just hot enough that it gets you without blowing out your tastebuds to the point that you can't detect the other flavors.

                                                                                                        we order it on the web.

                                                                                                        1 Reply
                                                                                                        1. re: mermaidsd

                                                                                                          I always have to bring some Marie Sharp's back from Belize. I have some of the industrial strength stuff in my fridge right now, but prefer the regular strength as I can use more at a time. Delicious, bright habanero flavor. Similar to Yucatan Sunshine, which is another favorite of mine.

                                                                                                        2. A lot of you might like emmadashi in Bhutan--large HOT chilis are placed in a pan, topped with cheese, covered and cooked a bit. That's it. Serve.

                                                                                                          1. I love eggs scrambled cooked in a little butter, add Pace's Picante (medium or hot, slices or little chunks of good cheddar cheese, place on corn tortilla and top with another tortilla, brown on both sides in a different or same if nonstick frying pan, or place scrambled egg, sliced cheese and Picante sauce onto a single heated softened tortilla and fold over, heat in microwave oven or frying pan. Has to be Pace's brand picante to be good.

                                                                                                            1. Spicy asian food is my favorite. I love sriracha and all kinds of asian garlic pastes/chili pastes. Can never have enough on hand.

                                                                                                              1. In the summer we grow lots of cayenne peppers, pick them daily and keep them in a bowl in the center of the table. We eat them with practically everything.

                                                                                                                1. oh, all you poor, poor people. you've evidently never tried a datil pepper.

                                                                                                                  i love datil, chipotle (or any smoked hot pepper) and jerk seasoning. usually i buy walkerswood in the jar, but i found a recipe online that looks pretty easy (i'd make it with datils of course):

                                                                                                                  so for all those who love a good jerk:
                                                                                                                  http://www.astray.com/recipes/?show=C...

                                                                                                                  i've yet to find anything else spicy that makes me want to put any of those three flavors aside.

                                                                                                                  1. Sriracha,a little bit goes a long way in main courses and soups.I like salsa,red and green and Adobo too.

                                                                                                                    1. I just found Bell & Flowers Fried Chile Paste. It seriously brings the heat - my girl joked that it looked like it was dissolving the spoon I was using. This is my new go to company for heat. I also bought a jar of their pickled Thai chiles. Does any one know if they have a website.

                                                                                                                      1. I add either crushed chile flakes or Tabasco habanero sauce to EVERYTHING, no kidding.

                                                                                                                        My favorite spicy foods are Sichuan Beef, Pho, Texas Chili, Jambalaya and Kung Pao Chicken.

                                                                                                                        Midnight snack preference is ramen noodles with Siracha or leftover spaghetti with chile oil.

                                                                                                                        The hottest dish I've ever heard about is Chicken Phall (Google it for a recipe), which is a spicy Indian stir-fry with 16-20 fresh habaneros for 4 servings.

                                                                                                                        1. Hakka style hot & sour fried chicken, deep fried spicy squid and homemade chili crab.

                                                                                                                          Favourite types of heat are Sriracha, Cholula hot sauce.

                                                                                                                          1. any spicy asian dish
                                                                                                                            any spicy cajun dish
                                                                                                                            any caribean spicy dish
                                                                                                                            buffalo chicken wings

                                                                                                                            I love jerk spice, cant beat habaneros for heat. In my humble opinion

                                                                                                                            1. Laksa lemak with an extra dollop of sambal belachan.

                                                                                                                              1. Sriracha with mayo tuna onions and Tarragon on whole wheat

                                                                                                                                1. I love spicy and sweet flavors together. One of my favorite dishes that uses this combo together is Generals Chicken. Yum! I don't often make spicy dishes myself simply because I never seem to get ir right. I tend to overdo the hot stuff.

                                                                                                                                  1. I like Chinese hot and sour soup. Black pepper makes it hot; white vinegar makes it sour. Your choice. I took a Chinese cooking class to learn how to make it. Lots of prep work but so worth it!

                                                                                                                                    1. To follow up on my obsession with Bell & Flowers Fried Chile Paste:

                                                                                                                                      I've been making a marinade/sauce of Fried Chile Paste, hoisin, Pearl River Bridge Superior Light Soy Sauce, a splash of oil, splash of vinegar & a secret ingredient.

                                                                                                                                      I use it for pretty much everything these days, by tweaking the amount of Chile Paste I can basically turn the heat up and down at whim. During experimentation I used to much and got the chile hiccoughs.

                                                                                                                                      1. Chicken vindaloo or chicken tikka masala ordered very spicy (I like the flavor of the tikka masala better)...really good, hot buffalo wings with lots of flavor...my mind is somehow at a blank, but my mouth is watering! Those are the main things I want when I crave spice. Thai, Chinese, other Indian dishes...anything with fresh peppers...I put tons of crushed red pepper on pasta, pizza, etc. Hmm, what else...I adore pepperoncinis. Oh, hot salsa, not the "hot" Tostitos kind, but a fresh, really hot salsa!

                                                                                                                                        1. A really good Thai green curry is probably the ultimate!
                                                                                                                                          Or, for breakfast, migas, which are texmex scrambled eggs with serrano chiles, tomato, cheese and tortilla chips.

                                                                                                                                          1. I am trying to find out where to buy scotch bonnet peppers in las vegas, nv. Can anyone help me?

                                                                                                                                            1. drunken noodles, esp. made with ground chicken (like pan-asian noodle house in dc, back in the day ;-(
                                                                                                                                              som tum, like at thai square on columbia pike in arlington, va.
                                                                                                                                              tom kha gai, any good thai place!