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The spiciest day of the year falls on August 19: National Hot and Spicy Food Day! If you enjoy eating food that makes your mouth sizzle, your eyes water and sends your taste-buds into a frenzy, then this holiday is for you!
A compound called capsaicinoid that is found in chili peppers is responsible for spicy sensations. Capsaicinoid concentration in a food is measured using the Scoville scale. The hottest pepper in the world is the California Reaper, which has a Scoville heat unit of 2,200,000, which is 200 times hotter than a jalapeno!
Not only is spicy food painfully good, but it is also good for you. Chili peppers are high in vitamins, calcium, beta carotene and may help reduce cholesterol. Believe it or not, hot peppers may actually help protect your stomach from forming painful ulcers. The capsaicin in hot peppers assist in killing the H. pyroli bacteria, the number one cause of stomach ulcer formation.
Humans have been seasoning their foods with hot and spicy ingredients for over 6,000 years. With 140 different varieties of chili peppers in Mexico alone, it is no wonder
why it is said to have originated from our Central American neighbors and then internationally traded to other countries such as Asia and India.
To cool your mouth down after eating something too spicy, drink or eat dairy products such as plain yogurt or milk, drink something acidic like lemonade or orange juice, or munch on carbs such as bread or bagels.
Kick things up a notch this National Hot & Spicy Food Day with these sizzling recipes not for the faint of heart!
Pineapple & Jalapeño Margaritas
Nothing like a spicy yet refreshing beverage to wash down all the spicy food you'll be eating on this holiday. The citrus, spice, and baked tropical fruit notes of Tres Agaves Reposado Tequila make it the perfect tequila for this spicy sweet beverage. Makes 2 drinks.
INGREDIENTS:
- 2 oz Tres Agaves Reposado Tequila
- 1.5 oz triple sec
- 1 oz lime juice
- 4 oz pineapple juice
- 6 slices of fresh jalapeno
- 2 pineapple slices for garnish
- 1 tsp. lime zest
- kosher salt
DIRECTIONS:
Run lime slice around the rim of each glass. Combine kosher salt and lime zest and dip the rim of each glass into the salt mixture.
Fill glasses halfway with ice.
Pour the tequila, triple sec, lime juice, pineapple juice and jalapeno slices into a cocktail shaker with a few ice cubes. Shake vigorously.
Strain the margarita into prepared glasses. Garnish with pineapple slices and enjoy responsibly!
Spicy Air Fryer Wings
Photo and recipe by Blonde Beard's.
Buffalo wings are a spicy food classic. These wings are made with only 2 ingredients. Blonde Beard's Holy Hell Buffalo Sauce turns the heat up a notch.
INGREDIENTS:
- Party wings (1 lb per person)
DIRECTIONS:
Pat wings dry.
Place in air fryer basket cook at 400 degrees for 15 minutes. Do not overcrowd.
Check and flip.
Cook another 15 minutes on other side.
Check and continue to cook until desired crispiness. After 30 minutes, check every 5 minutes. Remember crispy is better.
Toss in a large bowl with your favorite Blonde Beard’s Buffalo Sauce. Coat well. Enjoy immediately.
Shrimp Pad Thai
This spicy Shrimp Pad Thai is better than take out. A good sweet chili sauce is a must-have for this recipe, and PS Seasoning's Red Rooster Chili Sauce fits the bill! Makes 4 servings.
INGREDIENTS:
- 8 ounces dried Pad Thai rice noodles
- 2 tsp. peanut oil
- 3 garlic cloves, minced
- 3 tbsp. rice wine vinegar
- 3 tbsp. fish sauce
- 1 tsp. red pepper flakes
- 3 tbsp. PS Seasoning's Red Rooster Chili Sauce
- 2 tbsp. creamy peanut butter
- 1 tbsp. soy sauce
- 1.5 tbsp. lime juice
- 1 tbsp. sugar
- 12 uncooked peeled and deveined shrimp
- 3 eggs
- 3 scallions, sliced into 1-inch pieces
- 1 cup chopped roasted peanuts
- 1/2 cup bean sprouts
- 1/4 cup cilantro
DIRECTIONS:
Combine rice wine vinegar, fish sauce, red pepper flakes, sweet chili sauce, peanut butter, soy sauce, lime juice, and white sugar in a bowl. Set aside.
Place the Pad Thai noodles in a bowl and cover with hot water. Let them sit until softened, around 10-15 minutes.
Beat eggs in small bowl.
Heat peanut oil in a large pan over medium heat. Add the shrimp and cook for 5 minutes. Add the sauce and stir to combine. Move shrimp over to one side of the pan and scramble the eggs on the other side.
Drain the noodles and add them to the pan with the shrimp and eggs. Add the chopped scallions, chopped peanuts, bean sprouts, and cilantro. Stir well to combine. Cook for an additional 2-3 minutes, until the noodles are softened.
Garnish with extra peanuts, bean sprouts and cilantro and serve with lime wedges.
Hot as a Torch! Jalapeño Poppers
Photo and recipe by Cabot Creamery: "Our baked jalapeño poppers are not for the faint of heart. Be prepared to light up the taste buds and add a little zest to the snack spread! Our award-winning Cabot Cheddar combines with rich cream cheese for a smooth, delicious filling that balances out the spicy pop of the peppers." Makes 24 poppers.
INGREDIENTS:
- 12 jalapeño peppers, about 2½ inches long
- 4 ounces Cabot Alpine Cheddar, Cabot Mild Cheddar or Cabot Sharp Cheddar, grated* (about 1 cup)
3 ounces Cabot Premium Cream Cheese
¼ teaspoon garlic powder
¼ teaspoon ground chipotle pepper
2 large eggs
⅔ cup unflavored dry bread crumbs
½ teaspoon salt
3 tablespoons Cabot Sour Cream, plus more for dipping
2 tablespoons milk
2 scallions, sliced
*TIP: Or use a spicy flavor, such as Cabot Habanero Cheddar, omitting ground chipotle pepper.
DIRECTIONS:
Preheat oven to 325°F. Lightly oil baking sheet and set aside.
Cut peppers in half lengthwise; scrape out and discard seeds.
In small bowl, mix together cheddar, cream cheese, garlic powder and chipotle pepper; fill each pepper half with some of mixture.
Beat eggs until combined and frothy, in one bowl. In another bowl, stir together bread crumbs and salt. Roll each filled pepper in egg, then in bread crumbs. Place on baking sheet.
Bake until tender and browned, about 30 minutes. Whisk 3 tablespoons sour cream with milk. Drizzle over the poppers and sprinkle with scallions. Serve warm, with additional sour cream for dipping.
Fusilli alla Vodka with Basil and Parmesan
Photo and recipe by Bon Appetit.
This is one of my favorite recipes! A quick, creamy, cheesy and spicy pasta dish...what's not to love? Makes 4 servings.
INGREDIENTS: - 1/4 cup olive oil
- 1/2 shallot, finely chopped
- 1 small garlic clove, finely grated
- 1/2 cup tomato paste
- 2 tablespoons vodka
- 1 cup heavy cream
- 1 teaspoon crushed red pepper flakes
- Kosher salt, freshly ground pepper
- 1 pound fusilli
- 2 tablespoons unsalted butter
- 1 ounce finely grated Parmesan, plus more for servingt
- 1/4 cup chopped fresh basil
DIRECTIONS:
Heat oil in a large skillet over medium. Add shallot and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add tomato paste and cook, stirring occasionally, until paste is brick red and starts to caramelize, about 5 minutes. Add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes. Add cream and red pepper flakes and stir until well blended. Season with salt and pepper; remove from heat.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Add pasta to skillet with sauce along with butter and ½ cup pasta cooking liquid. Cook over medium-low heat, stirring constantly and adding more pasta cooking liquid if needed, until butter has melted and a thick, glossy sauce has formed, about 2 minutes. Season with salt and pepper and add 1 oz. Parmesan, tossing to coat. Divide pasta among bowls, then top with basil and more Parmesan.
Do Ahead: Vodka sauce can be made 5 days ahead; cover and chill.
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