50 Spicy Appetizer Recipes

Tips for using chili peppers:

*Color is not related to heat; as peppers ripen, their color changes from green to orange or red.

**Small chilies are usually hotter than large ones.

***To reduce the heat of the pepper, remove the seeds and inner membranes.

****Use gloves or wash your hands immediately after work - and avoid touching your eyes and skin while you work!


1. Guacamole with jalapenos. Mash 3 avocados, 1/2 cup chopped cilantro, 1 minced jalapeño, 1 tablespoon jalapeño hot sauce, juice of 2 limes, 1/2 minced red onion, 1 teaspoon each ground cumin and salt.*

2. Bean dip with chipotle. Puree 2 16-ounce cans black beans (drained and rinsed), 1 cup each chopped cilantro and canned roasted tomatoes, 2 tablespoons olive oil and chopped chipotle peppers in adobo sauce, juice of 1 lime, 1 clove garlic, 1 teaspoon each ground cumin, hot smoked paprika, and salt.**

3. Salsa with habanero. Puree 1 1/2 lb. can roasted tomatoes, 2 chopped seeded habanero peppers, 1/2 cup cilantro, 1 minced garlic clove, juice of 2 limes, 1/2 sliced ​​red onion, 1 teaspoon each ground cumin and salt.***

4. Hummus with harissa. Puree 2 x 14-ounce cans chickpeas (drained and rinsed), 1/2 cup each tahini and canned piquillo peppers, 1/3 cup each water and olive oil, 4-6 tablespoons harissa (Moroccan chili paste), the juice of 1 lemon, 1 minced garlic clove, 1 teaspoon ground cumin, and 1/2 teaspoon salt.*

5. Cheese sauce with pepper. Sauté 1 chopped shallot and a seeded bhut jolokia chili (ghost pepper) in butter over medium heat until softened. Add 1 tablespoon flour; cook 30 seconds. Whisk in 1 cup milk; simmer 5 minutes. Stir in 1 cup each grated cheddar and Pepper Jack cheese until melted. ****

6. Jalapeño dip. Puree 4 ounces cream cheese with 1/2 cup each mayonnaise, sour cream, and chopped cilantro, 1/4 cup chopped dill, 3 sliced ​​green onions, 2 sliced ​​jalapeños, 1 clove garlic, and 1 tablespoon lime juice; season with salt.**

7. Quesadilla with chorizo. Spread 1 tablespoon refried beans on 3 wheat tortillas; divide 1/4 cup shredded Pepper Jack cheese and 8 ounces cooked crumbled chorizo ​​among them. Add sliced ​​scallions and top each with another tortilla. Cook in a hot, buttered skillet for 2 minutes per side. Serve with 1 cup sour cream mashed with 1/2 an avocado, 1 tablespoon lime juice, 1 tablespoon jalapeño hot sauce, and 1/2 teaspoon salt.**


8. Nachos with chorizo. Spread 6 cups regular or hot tortilla chips in a baking dish. Top with 14 ounces can chili beans (heated), 1 pound cooked crumbled chorizo, 2 cups shredded Pepper Jack cheese, and 1/2 cup pickled jalapeños. Bake at 425°F (220°C) for 15 minutes, until the cheese is melted. Top with sour cream, cilantro, and green onions.**

9. Mini fish tacos. Whisk together 2 eggs, 2 chopped chipotle chiles in adobo sauce, 1 teaspoon each dried oregano, garlic powder, salt, and black pepper. Add 1 pound cod fillet (cut into 1-inch strips); toss. Marinate for 15 minutes. Coat with 1 cup each breadcrumbs, panko, 2 teaspoons each cayenne pepper, cornstarch, and 1 teaspoon salt. Deep-fry in vegetable oil at 350°F (190°C) until golden brown, 4 minutes. Serve in small tortillas.*

10. Fried squid. Whisk 1 cup milk with 2 teaspoons cayenne pepper. Add 1 pound washed squid (cut into 1/2-inch-thick rings, plus tentacles); stir. Marinate for 20 minutes. Combine 3/4 cup each flour and cornstarch, 3 tablespoons cayenne pepper, and 2 teaspoons salt. Dredge the squid in the flour mixture, then deep-fry in vegetable oil at 350°F (182°C) until golden brown, 2-3 minutes. Season with salt. Serve with hot marinara sauce.**

11. Thai-style crab cakes. Combine 8 ounces (230 g) crab meat, 1/4 cup each chopped cilantro, bean sprouts, and bread crumbs, 2 tablespoons mayonnaise, 1 tablespoon each fish sauce, Dijon mustard, lime juice, and chopped fresh Thai chili peppers. Form into 20 1-inch (2.5 cm) patties. Fry in vegetable oil until golden brown on both sides. Serve with Thai sweet chili sauce.**

12. Shrimp with Ahi Peppers. Combine 1/3 cup each lime juice and sliced ​​red onion, 2 tablespoons chopped marinated ahi peppers, 1 tablespoon orange juice, 2 grated garlic cloves, 1 teaspoon each grated ginger and salt; toss with 1 pound cooked shrimp and 1/2 cup cilantro. Refrigerate.**

13. Hot cheese sandwiches. Combine 2 tablespoons tomato paste with 2 teaspoons chopped Calabrian chili peppers from a jar; spread on 4 slices of bread. Top each with 2 slices of provolone cheese and top with another slice of bread. Cook in a hot, buttered skillet.**

14. Mexican Fried Plantains. Puree 1 cup marinated aji peppers, 1/2 cup cilantro, and 1 clove garlic. Add 1/2 cup sour cream, 1 tablespoon each aji brine, and lime juice; combine and season with salt. Fry 2 pounds frozen tostones (plantains) according to package directions. Sprinkle with cayenne pepper and salt. Serve with the sauce and lime wedges.**

15. Sausages in Sriracha sauce. Bring 1 cup ketchup, 1/4 cup each soy sauce and rice vinegar, 3 tablespoons each brown sugar and Sriracha sauce, 1 grated garlic clove, and 2 teaspoons grated ginger to a low simmer. Add a 14-ounce package of cocktail dogs; cook until heated through, 3 to 5 minutes.**

16. Jerk ribs. Rub 3 tablespoons jerk paste over the pork ribs (whole). Refrigerate for 4 hours or overnight. Season with salt. Bake on a rack set over a rimmed baking sheet at 300°F (150°C), turning halfway through, for 2 hours, or until tender. Brush the pork with 1/2 cup pineapple jam mixed with 2 tablespoons ketchup and 1 tablespoon habanero hot sauce. Bake for an additional 1 hour, turning halfway through. ***

17. Pretzels with honey mustard sauce. Whisk 1/4 cup each Dijon mustard and honey with 1 tablespoon habanero hot sauce. Serve with warm, soft pretzels. ***

18. Stuffed mushrooms. Combine 1 cup panko breadcrumbs, 1/2 cup each chopped capicola and grated Asiago cheese, 1 minced garlic clove, 1 sliced ​​green onion, 3 tablespoons each chopped parsley and olive oil. Fill 24 button mushrooms with the mixture. Bake at 400°F (200°C) until golden brown, 20 minutes.*

19. Stuffed hot peppers. Wrap Pepper Jack cheese cubes with slices of hot capicola; place pickled cherry peppers (remove stems and cores) inside. Thread with toothpicks; drizzle with olive oil. ***


20. Pizza baguette with sausage. Cut the baguette in half and spread each half with hot marinara sauce. Top with 1 pound crumbled cooked hot Italian sausage and 2 cups shredded smoked mozzarella. Bake at 450°F (230°C) until bubbly, 10 minutes. Stir in the Parmesan and parsley.*

21. Garlic baguette. Puree 4 tablespoons softened butter, 1/4 cup each olive oil and chopped parsley, 4 grated garlic cloves, 1 1/2 teaspoons red pepper flakes, and 1 teaspoon dried oregano. Spread on a halved baguette; season with salt. Brown in the oven on the broiler setting.**

22. Baguette with cheese and sopressata. Follow recipe #21. Add slices of hot sopressata and provolone, then return to the oven to melt the cheese. Stir in the Parmesan and parsley.**


23. Deep-fried stuffed jalapenos. Combine 1/2 cup diced grilled chicken, 1/4 cup chunky blue cheese dressing, 1 tablespoon each jalapeño hot sauce and crushed pickled jalapeños; spread on 10 halved, seeded jalapeños. Dip in 2 beaten eggs to coat; roll in 3/4 cup bread crumbs mixed with 3/4 teaspoon salt. chili powder and 1/2 tsp salt. Deep-fry in vegetable oil at 180°C until golden brown, about 3 minutes. ***

24. Fried dumplings with hot mustard. Whisk together 1/2 cup wholegrain mustard, 1/4 cup sour cream, 1 tablespoon chopped shallot, 1 grated serrano chile, 1/2 teaspoon each hot paprika and salt. Deep-fry 2 pounds (900 grams) of frozen vareniki in vegetable oil at 350°F (180°C) until golden brown, 4 minutes. Serve with hot mustard.*

25. Pork empanada. Combine 2 minced garlic cloves, the juice of 1 lime and 1 orange, 1 tablespoon olive oil, and 2 chopped marinated aji peppers; season with salt. Toss 1 1/2 cups cooked pulled pork with 1 cup pico de gallo sauce. Divide the meat among 10 empanada disks; fold in half and pinch the edges. Freeze for 20 minutes. Deep-fry in vegetable oil at 350°F (190°C), turning, until golden, 3 to 4 minutes. Season with salt and serve with the sauce.**


26. Sausages in dough. Combine 2 teaspoons each chipotle chili powder, hot smoked paprika, and ground coriander. Roll out croissant dough (8 oz. package); sprinkle both sides with the spice mixture. Divide into triangles and cut each in half lengthwise. Wrap each piece around a cocktail sausage; press to secure. Bake at 350°F (190°C) until golden brown, 15 minutes.*


27. Cauliflower with Buffalo Sauce. Whisk together 2 cups each flour and club soda with 1 teaspoon salt. Cut 1 small head cauliflower into 1-inch florets; dip in batter. Deep-fry in vegetable oil at 350°F (182°C) until golden, 3 minutes. Toss with 4 ounces (110g) melted butter, whisked with 1/4 cup (1/4 cup) Buffalo hot sauce; serve with blue cheese dressing.*

28. Kale chips with paprika. Tear 1 bunch kale into pieces; toss with 3 tablespoons olive oil and 1 tablespoon hot smoked paprika. Season with salt. Spread on 2 baking sheets, making sure the leaves don't touch; bake at 300°F (150°C) until crisp, 20 minutes.*

29. Szechuan-style candied bacon. Arrange 1 pound thick-cut bacon on 2 racks set on rimmed baking sheets. Bake at 375°F (190°C) for 15 minutes. Microwave 1/2 cup brown sugar and 1 tablespoon Sriracha sauce for 1 minute; stir until smooth. Spread on bacon and sprinkle with 2 teaspoons crushed Sichuan peppercorns, 1 teaspoon cumin seeds, and 6 crumbled dried chiles de arbol. Bake until crisp, 15 to 20 minutes.**

30. Pita chips. Cut 4 pitas into triangles; toss with 1/4 cup olive oil, 1 tablespoon ancho chili powder, 1 teaspoon each ground cumin, ground coriander, paprika, and salt. Bake in a single layer at 350°F (190°C) until golden and crisp, 8 to 10 minutes.*

31. Ricotta dip with chilli. Whisk together 3 cups ricotta, 1/4 cup chopped Calabrian chiles, 1 teaspoon each dried oregano and salt. Drizzle with olive oil; sprinkle with parsley.**

32. Baked brie with pineapple. Combine 1/4 cup pineapple jam with 1 minced jalapeño and 1 teaspoon fresh thyme. Trim the top rind from a small wheel of brie. Spoon the pineapple mixture on top. Bake in a small baking dish at 350°F (190°C) until softened, 10 minutes.*

33. Edamame with chili paste. Cook edamame beans in pods (400g) as directed on the package. Heat 1 tablespoon of vegetable peanut oil in a frying pan over high heat. Add 3 crushed garlic cloves and cook, stirring frequently, until golden brown. Stir in 2 tablespoons of sambal oelek (Asian chili paste), 1 tablespoon each of sugar, soy sauce, and fish sauce, and the beans. ***

34. Sunflower seeds in a sweet and spicy glaze. Combine 2 cups toasted sunflower seeds with 1 lightly beaten egg white. Stir in 3 tablespoons honey, 1 tablespoon olive oil, 2 teaspoons chopped rosemary, 1 teaspoon each red pepper flakes and salt. Bake on a greased baking sheet at 180°C, stirring once, for 18-20 minutes, until no longer sticky.**

35. Pumpkin seeds with Aleppo pepper. Toast 2 cups pumpkin seeds in the oven at 180°C for 8 minutes. Toss with 1 tablespoon olive oil, 2 teaspoons each Aleppo pepper flakes and ground cumin, 1 teaspoon each hot smoked paprika, salt, and black pepper. Bake until golden brown, another 8 minutes.*

36. Snack mix with sesame seeds. Melt 3 tbsp of butter, adding 1 tbsp. chili powder and sesame seeds, 1/4 teaspoon each cayenne pepper, garlic powder, and salt. Toss with 3 cups toasted corn snack; bake at 350°F (160°C) until golden brown, 15 minutes. Toss with 2 cups wasabi peas.**

37. Onion rings with chipotle. Slice 2 sweet onions into 1/2-inch-thick rings. Soak for 20 minutes in 1 cup buttermilk whisked with 3 tablespoons chopped chipotle chiles in adobo sauce. Combine 1 1/2 cups flour, 1 tablespoon chipotle powder, 1 1/2 teaspoons each baking powder and salt; whisk in 2 1/2 cups buttermilk. Dredge the onions in the flour, then dip them in the batter. Deep-fry in vegetable oil at 350°F (182°C) until golden, 3 to 4 minutes. Season with salt and chipotle powder.*

38. Sweet potato with Indian spices. Bake 2 lbs. of frozen sweet potato fries according to package directions. Toss with 1 tbsp. garam masala spices, 1 teaspoon cayenne pepper and 1 teaspoon salt. Meanwhile, sauté 1/2 diced onion in butter until softened. Add 1 tablespoon curry powder, a pinch each of cayenne pepper and salt; cook for 1 minute, then stir in 1 cup ketchup. Serve with sweet potatoes.**

39. Potatoes with Japanese spices. Bake 900 g of frozen French fries according to package directions. Toss with 1 tbsp. Japanese spice mix togarashi and 1 teaspoon salt. Serve with 1 cup mayonnaise mixed with 3 tablespoons sambal oelek, an Asian chili paste.**

40. Sandwich with cold cuts. Combine 2 cups chopped romaine lettuce, 1 cup sliced ​​onion, and chopped pickled hot cherry peppers. Spread olive tapenade on the bottom half of a halved 18-inch (45 cm) long sandwich bun (or two 9-inch (22 cm) buns); drizzle the top half with olive oil and red wine vinegar. Assemble with 4 oz (110 g) slices of hot sopressata, hot capicola, provolone picante, and the salad mix. Cut into wedges.*


41. Mini Pimento Burgers. Puree 1/2 cup shredded Pepper Jack cheese, 2 ounces cream cheese, 2 tablespoons each hot sauce, mayonnaise, and chopped pimento peppers, and a pinch of salt. Form 1 pound ground beef into 16 2-inch patties; season with ancho chili powder and salt. Cook in a greased skillet over medium-high heat for 1 minute per side. Serve on mini burger buns with the cheese mixture, barbecue sauce, and pickles.*

42. Mini burgers with fried chicken. Whisk together 1 1/2 cups buttermilk, 2 tablespoons cayenne, 1 tablespoon each garlic powder and chopped parsley, 1 teaspoon each chopped thyme, salt, and pepper. Add 4 skinless, boneless chicken thighs, cut into quarters; marinate 30 minutes. Dredge in 2 cups flour mixed with 2 teaspoons each cayenne and salt. Deep-fry in vegetable oil at 350°F (180°C) until golden brown, 7 minutes. Serve with coleslaw on potato buns.*

43. Cheese buns. In a food processor, combine 2 cups flour, 1 tablespoon each baking powder and sugar, 1 teaspoon each cayenne pepper and salt, and 1/4 teaspoon baking soda. Beat in 4 ounces cold diced butter, 1 cup each buttermilk and grated Pepper Jack cheese. On a floured surface, roll out to 1/2 inch thick; fold in half and roll out again. Cut out 24 rolls using a 2-inch cutter. Bake at 400°F (200°C) until golden, 15 minutes. Serve with hot pepper jam.*

44. Quick pickles. Bring to a boil 6 cups water, 1/2 cup distilled white vinegar, 2 minced garlic cloves, 3 tablespoons each sugar and salt, and 2 teaspoons red pepper flakes. Remove from heat and stir in 1/4 cup chopped dill and 10 sliced ​​Persian cucumbers. Cool. Refrigerate.**

45. Fried pickled cucumbers. Make half a batch of pickles (No. 44), or use 3 cups store-bought sliced ​​pickles. Drain and pat dry; reserve 1 tablespoon marinade. Whisk together 1 1/2 cups flour and beer, 1/2 teaspoon each cayenne pepper and salt. Dip pickles in batter. Deep-fry in vegetable oil at 350°F (190°C) until golden, 4 minutes. Serve with 1/2 cup mayonnaise mixed with the remaining marinade and 1 tablespoon hot sauce.**

46. ​​Brussels sprouts with bacon. Toss 1 pound halved Brussels sprouts with 3 tablespoons maple syrup, 1 tablespoon each chipotle and ancho chili powders, and 1 teaspoon salt; wrap each half in 1/2 slice bacon. Bake on a rack set over a rimmed baking sheet at 425°F (220°C) for 30 minutes, until crisp.*

47. Frittata with hot pepper. In a medium ovenproof skillet, sauté 1 sliced ​​onion and 1 sliced ​​bell pepper in olive oil over medium-high heat until softened; season with salt. Add 2 each sliced ​​red jalapeños and pickled cherry peppers; sauté 2 minutes. Whisk together 8 eggs, 1 cup shredded mozzarella, 1/4 cup milk, and 1 teaspoon salt; pour into skillet. Bake at 350°F (190°C) until set, 30 minutes. Cool; cut into pieces.**

48. Deviled eggs. Hard-boil 12 eggs; halve. Remove the yolks; mash with 1/2 cup mayonnaise, adding 2 teaspoons each of gochujang chili paste and Dijon mustard. Season with salt. Place on top of the whites; top with chopped kimchi and sliced ​​green onions.*

49. Crab Mary shot. Toss 4 ounces crabmeat with 2 tablespoons each chopped celery and pickled yellow Peruvian chiles, and 1 tablespoon hot sauce; chill. Whisk together 2 cups Clamato Clam Juice, 1/2 cup pepper vodka, 2 tablespoons hot sauce, 1 tablespoon each Worcestershire sauce, horseradish, and pepper, and 1 teaspoon celery salt; chill. Serve in shot glasses and top with crab salad.**

50. Mango with chili. Combine 1/4 cup salt, 1 tablespoon each Aleppo pepper flakes and chili powder, 1/2 tbsp hot smoked paprika and the grated zest of 1 lime. Sprinkle the mixture lightly over the mango slices and squeeze in the lime juice.*