Hot and Spicy Recipes

Hot and Spicy Recipes

Here are some Spicy Recipes to put into practice with your Chillies, Tomato and Aromatic Herbs, anyone wishing to publish their own Recipe on this page can do so by sharing it on our Semi Strani Facebook Group or by writing to - At the bottom of this page you will find links to all the Chilli, Tomato and Aromatic Herbs Seeds that are mentioned in the various Recipes:


- Spicy Oil of Olive

- Chili powder

- Spicy Habanero and Oregano Sauce

- Mexican Chili Sauce

- Guacamole

- Peruvian Huncaina Sauce with Aji Amarillo

- Jalapeno with Cheddar and Bacon

- Rocotò Filled with Meat

- Round Stuffed Peppers with Capers, Tuna and Anchovies

- Penne Arrabbiata (Italian Pasta with Tomato, Garlic and Chili)

- Spaghetti with Garlic, Oil of Olive and Hot Peppers

- Spicy Spaghetti with Olives and Capers

- Spicy Beans

- Chilli with Beef



Spicy Oil of Olive


The Recipe to make a good Spicy Oil of Olive is very simple, first of all choose the Peppers with which you want to make it, for this job I prefer to avoid the Habanero because they give a sweet taste, I find particularly suitable the Acratà el Viagra Natural, the Diavolicchio Little Devil Calabrese, the Naga Morich, the Bhut Jolokia and the Carolina Reaper.


Take your Chillies, cut them in half and remove the Seeds because in this case we do not need them, so put the Pepper cut to dry on a plate in the sun for at least 3 days, in case there is no sun use a dryer, if not you have a dryer put them in the oven at 35/40 Degrees Celsius for a few hours. The ESSENTIAL point is that the Chillies are absolutely dry, to avoid the spread of botulism, this can be understood when taking the dried Chili in your fingers it crumbles immediately, if it remains firm it means that you must continue to dry it, this operation may require many hours and often days.


At this point take a glass bottle, I use 0.50 liter bottles that may seem small but the Spicy Oil that comes out of it will be used in drops, so half a liter will last you safely for a year. Boiled both the bottle and the cork, I use cork stoppers to make it even more aesthetically pleasing. Once everything has been sterilized put your chillies well dried in the bottle and filled with good extra virgin olive oil, corked and put to rest in the dark for at least two months, if you do it at the end of summer your oil will be definitely perfect towards Christmas, just for family reunions with which you can strabiliarea and "warm up" everyone!


How many hot peppers do you use? Eh this is at your discretion but it is better to avoid exaggerating in order not to risk making the Oil too heavy, so in the case of the lighter Chili peppers like Acratà, Diavolicchio, Cayenna etc, I would do about ten, for the super hot like Naga Morich, Bhut Jolokia and Carolina Reaper would do 3 to 5 at the most.






Chili powder


A very funny thing, if you have so many Peppers of different varieties, is to create many jars of different color and spiciness to show off in your dinners with friends and relatives. First of all, supply small glass jars with cork or metal caps, sterilize them by boiling them and dry them. At this point, all you have to do is take your chili peppers and proceed with drying, which is crucial in order not to risk botulism or even simple molds. To do this it could be very useful to buy a dryer that you can find at a few dozen euros, otherwise you can try drying them in the sun or using an oven at 35/40 degrees centigrade, so as not to alter the nutritional properties and taste. To be sure that the Chillies are completely dry, just take one in your fingers, if it crumbles right away it means that it is ready, if it stays hard and does not break it means that it needs to be dried for a few more hours. To grind it the best thing is a Chopper or a Coffee Grinder, it goes without saying that the finer the Pepper powder is, the greater the enjoyment.




Spicy Habanero and Oregano Sauce


The Hot Habanero and Oregano sauce is the right combination of the Mediterranean flavor of Oregano and the Latin fragrance of Habanero. A Spicy Salsa perfect for bruschetta, but also the perfect dressing for a pasta dish.


Ingredients for 300 ml of Spicy Sauce:


- Red Habanero Classic Red or Red Savina Pepper

- A Tropea Onion

- 300 Gr of ripe red tomatoes, you can choose between San Marzano or Rome

- Dried oregano in leaves




cut the Tomatoes into pieces and place them in a pan large enough to contain Your Sauce, add the Habanero and the chopped onion, oregano, a drizzle of oil and salt to taste. Put the pot on the stove and cook over low heat until the ingredients are wilted, then mix everything with the help of an immersion mixer. Keep the pot on low heat until all the water from the tomatoes is absorbed for about 20 minutes. While waiting for the sauce to be ready to be put in jars, sterilize the jars by boiling them in a pot for 30 minutes, then let them dry. Subsequently, when the Habanero Sauce is ready, pour it into the jars, and immediately put them upside down in another pot that you will fill with hot water and put on the fire. Once the water begins to boil, leave about half an hour, then turn off the stove and wait for the jars to cool in the cooking water. Once cold, place the jars of your Habanero and Oregano Sauce in a cool, dark place.


This recipe was shared by his friend Gik Ol.








The mythical Mexican Guacamole Sauce is an absolute must of Spicy Cuisine. It is an ancient Avocado-based condiment, now known throughout the world, whose recipe seems to date back to the Aztec times. The name Guacamole derives from Ahuacamolli, where Ahuacatl is the Aztec name of the Avocado, which in Mexican becomes Aguacates and Molli means Salsa. There are many variations I present to you the one I like the most because I am a big fan of Mexican Cuisine, suitable to be consumed a bit with everything but especially with simple Tortillas, pork or spicy chicken or with the mythical burrito. As for the Chilli to use, of course, the still green Jalapeno or I propose the Serrano, always green, as a personal alternative.


Ingredients: a ripe Avocado, a green Jalapeno Pepper (or 2 Serrano), a Pomodoro (I suggest the Green Zebra), a couple of tablespoons of extra virgin olive oil, a lime juice, a shallot, a pinch of black pepper and a pinch of Himalayan pink salt.


Preparation: cut the avocado in half lengthwise and cut the pulp with a small knife so as to be able to extract it more easily with a spoon; collect it in a small bowl. Then cut the lime in half and squeeze it to make the juice, pour it over the avocado pulp; then season with salt and pepper, and crush the pulp with a fork. Keep it aside, then clean and finely chop the shallot then wash, dry and slice the tomato into cubes. Then check off the green Chili pepper, empty it of its saints Seeds and cut it into strips, then this too into small cubes. Then pour the chopped shallots and diced tomatoes into the bowl with the mashed avocado pulp. Also add the Pepper and oil, stir and add salt and pepper if necessary. Your Guacamole Sauce is ready to be enjoyed! You can keep the guacamole in the refrigerator for 2 days at most, sealed in an airtight container.


Remember that the secret of a good Guacamole is certainly the use of well-ripe avocados, which must be soft, but not too soft due to the pressure of the fingers.






Peruvian Huncaina Sauce with Aji Amarillo and Potatoes in la Huncaina


The Huancaína Sauce is a famous Peruvian Salsa made from Aji Amarillo and fresh cow cheese. The name of this Salsa is due to the City of Huancayo, which is located in Peru at more than 3000 meters above sea level. The Huancaína Sauce can be used in different ways to accompany many dishes, but certainly the most famous dish is the Huancaína Sauce Potatoes, in the original language Las Papas a la Huncaina, ie boiled potatoes cut into slices garnished with this sauce , boiled eggs and black olives, a typical appetizer of Peruvian gastronomy. Salsa itself is also excellent with roasted and sandwich sausages.


The yellow color of the Salsa is due to the Aji Peppers which, in addition to the color, give it a slightly spicy and pleasant aftertaste. If you like it slightly spicy 2 Aji otherwise dare with 4.




2/4 Aji

1 tablespoon of milk

1 spoonful of fresh cow's cheese (ricotta or similar)

1 packet of galletas de soda (or crackers)

1 tablespoon of oil

1 pinch of salt




Wash Aji and remove the veins and seeds they contain, cut them into small pieces and place them in a bowl together with a spoonful of milk. Blend them with an immersion blender until the peppers are reduced to a pulp, Aji are used raw for this recipe, there is no need to cook them or remove the skin which is very thin and is easily chopped. Add the cheese, the crackers, which will give consistency to the sauce, the oil and the salt and whisk well all together until you get a creamy sauce. Cover the container with plastic wrap and let the sauce stand in the fridge for a few minutes before serving. The Huancaína sauce is kept in the fridge for two or three days.






Jalapeno stuffed with Cheddar and Bacon


The Jalapeno is recognized by all as one of the tastiest and most versatile Chillies, it's okay for everyone because the spiciness is relatively low; I put here the classic recipe very much in vogue in the South of the United States, obviously you can experiment with variations of any kind, from frying them with a batter instead of cooking them in the oven, with cheese, which in the American culture is Cheddar, but which can be replaced with our much more refined and tasty cheeses such as mozzarella, provolone or even feta, the Greek cheese.


Ingredients for 4/5 People:


- 20 jalapeños

- 300 Gr. Of Cheddar Cheese

- 20 slices of Bacon or Pancetta

- salt




First, preheat the oven to 180 degrees, so that it is already hot when your Jalapeños are ready to bake. Take the Jalapeno and cut them in half lengthwise, extract all the white inside and the seeds. Fill the halves of the Chillies with the cheese, in the original recipe it is Cheddar but as mentioned you can experiment with other types of cheese. Then roll the Jalapeno with cheese in a slice of Bacon or Pancetta, they are not the same thing but if you have difficulty finding the Bacon, as mentioned, the bacon is also fine. Now prepare a baking sheet covered with baking paper and lay the Jalapeno stuffed with cheese and wrapped in Bacon, cook for 25 minutes, until they are golden and crunchy. Serve hot, accompanied by a good glass of wine.






Rocotò stuffed with Carne


The original Peruvian Recipe is called Rocotò Relleno con Carne, it goes without saying that the Rocoto, which are the famous Andean Peppers known for being the only ones to have the Black Seeds, or you grow them yourself or you don't find them at the supermarket, so in case you did not have them you can of course buy the Seeds on this site, however you can replace these Peppers with small Peppers, but obviously it will not be the same thing.


Ingredients for 4 people:


- 8 Rocotos

- 200g of minced meat, beef and / or pork

- 4 tablespoons of minced garlic

- 50 grams of tomato sauce

- 1 chopped onion

- 2 boiled eggs

- 200 grams of grated cheese for gratinating

- 1 tablespoon of sugar

- Oil

- Cumin

- Salt and pepper

- 8 pitted black olives




Carefully cut the upper part of the Rocotò, remove the Seeds and the filaments with a spoon without breaking the skin, then place the Chillies to soak in boiling water, for a few minutes, so as to cook them but also to bring down the level of hotness may be excessive. In a pan with oil, sauté the garlic, onion, pepper and cumin until they are golden brown. Add the tomato sauce and the beef de beef and / or pork and cook over medium heat for at least 15 minutes, add a teaspoon of sugar. Once the meat is cooked, remove from the heat and add the black olives and hard-boiled eggs cut into small pieces. With this mixture, fill the Peppers and scrape the cheese and close the rocoto with their upper part, place the rocoto in a baking pan and cook at 180 degrees for about 30 minutes.




Stuffed round Peppers with Capers, Tuna and Anchovies


For this our Calabrese Recipe you can use various types of Chilli, the Cherry Bombs and / or the Kisses of Satan, which are all similar, on the 5,000 Shu and differ only a little for the size. Take the Chillies, cut them on top and extract the entire inside, placenta and seeds. Blanch them for a few minutes in a solution of white wine, vinegar, juniper, bay leaves, cloves and oregano. Once this operation is completed, lay the Chilli Peppers on a cloth to dry them, even overnight. The next day fill the Peppers with good Cappers, or with a mix of tuna, anchovies and capers made with a blender. At this point you can directly eat your stuffed peppers or store them in vacuum-packed jars.






Penne Arrabbiata (Italian Pasta with Garlic, Tomato and Peperoncino)


A classic dish of Italian cuisine, it seems that its name derives from the fact that the face of the person who eats it turns red for the chili pepper, so red as if it were angry ("arrabbiata" in Italian means "angry"). Here too our dilemma is ... which chili pepper to use? I suggest the Acratà el Viagra Natural, or the Diavolicchio Calabrese, the Cayenna Long Red or for the more adventurous the Naga Morich, the Carolina Reaper or the Moruga Red.


The Ingredients for 4 People are:


- Penne Rigate 300 gr

- Peeled Tomatoes drained one jar

- 1 clove of garlic

- Fresh chilli to your choice

- Parsley

- Extra virgin olive oil

- Salt


Preparation: Drain the peeled tomatoes, then transfer them to a bowl and mash them with a fork to break them up. At this point, chop the Chili Pepper with a knife. Put on the fire a pot full of water, salt to taste, for cooking pasta. Then pour a generous amount of oil into a pan, add the peeled garlic clove and the chili pepper. Let it fry gently, then add the tomatoes, mix together and season with salt. Then cover with a lid and cook for about 10 minutes, stirring occasionally. When the sauce is almost cooked, cook the pasta al dente. After 10 minutes, remove the lid and remove the garlic. Drain the pasta and transfer it directly into the sauce; skip it for a moment and add cooking water if necessary. Add the chopped parsley, stir one last time and serve your pens in the Arrabbiata still warm.


Where I come from in Tuscany you never put cheese on spicy ... but in the rest of Italy it would probably be nice to add Pecorino Romano or Parmesan.






Spaghetti Aglio, Olio e Peperoncino (Spaghetti Garlic, Oil of Olive and Chili)


Classic Italian Recipe especially of improvised summer dinners. Despite being quick to do, perfect success is not to be expected, I am writing here my personal version of a recipe that everyone does a little like they think. First of all we talk about Chili, our main argument, which one to use? There are those who prefer the dry one but we cannot but use them fresh, for me the top is still the Diavolicchio Calabrese, but we can certainly also use with great success the Acratà el Viagra Natural, the Chupetinho and the Cayenna Long Red ... but it goes without saying that for the bravest can use a Carolina Reaper, a Red Bhutlah, a Naga Morich or a Bhut Jolokia, however only red Peppers!


Once you have chosen the right Chilli to your palate, just a few cloves of Garlic and some nice Spaghetti that keep it cooked. Take your cloves of garlic, I make one clove per person, and cut them into small pieces, there are those who prefer to remove the green soul and those who prefer to eat it, I opt for the second choice but they are in the minority, then you take your peppers or your chili pepper in case of super hot I would not put more than one and extract the placenta and the seeds, once done everything in small pieces fry in oil, attention that this is the fundamental part to have a good pasta and that is you have to burn them at the right point and do not burn the garlic, once scalded, toss the Spaghetti al dente in the pan and sauté for a minute and serve!






Spicy wholewheat Spaghetti with Olives and Capers


A delicious pasta to prepare quickly, obviously the quality of the olives and capers will be decisive for obtaining an excellent dish, as for the chili which to use? For this dish I suggest a more obsolete chilli pepper to use in the fantasy kitchen, especially the Habanero White or Yellow Bullet, the Malaysian Goronong or the Pink Tiger, however you choose, I also suggest an Integral Pasta, whose flavor I find exalted by the Spicy , but even here you can choose the one you prefer.


Ingredients for 4 people:


- 300 Gr. Integral Spaghetti

- 2 Garlic segments

- 1 or 2 fresh chillies

- 15 Black Olives

- 1 Pinoli Spoon

- 1 Spoon Capers Under Salt

- 1 Parsley Sprig

- Salt

- Extra virgin olive oil


Preparation: Bring the water for cooking pasta to the boil. Peel and lightly crush the garlic cloves. Drain the Capers under running water, dab them with absorbent paper and set aside. Wash, pat and finely chop the parsley. Toast the pine nuts in a non-stick pan for about 1 minute. Cut the peppers into slices a few millimeters. Fry the extra virgin olive oil with the garlic cloves and the chilli peppers in a pan. Add the capers and olives. Cook for a few minutes adding half a glass of white wine and turn off. Cook the Spaghetti in salted boiling water. Drain and cook them in the pan with the sauce, add the pine nuts and parsley. Let it flavor for 1 minute. Transfer the Spaghetti Olive and Capers to a serving dish and serve immediately. You can also add coarsely dried dried tomatoes to give more flavor to these spaghetti.






Chilli with Beef


This more than a Mexican dish is a South American cowboy dish, of that cuisine that is commonly called Tex Mex, once they were only meat and chilli, then it opened to various cultural contaminations with beans, tomatoes, peppers etc , here I propose one of the many versions. You can serve Chili con Carne with white rice and tortillas or with cheddar and fried potatoes. Even here our usual nice dilemma: which Chilli pepper to use? I suggest a Habanero Red or another super hot red or even chocolate, just one.




- Ground beef 800 g

- 700 g precooked black beans

- Red peppers 250 g

- Tomato sauce 500 g

- Meat broth 500 g

- White onions 160 g

- Red onions 100 g

- Garlic 3 cloves

- Super hot fresh red or chocolate chilli

- Cumin powder 1 tbsp

- Coriander powder 1 tbsp

- Brown sugar 1 tbsp

- Extra virgin olive oil 30 g

- Salt up 2 teaspoons

- Black pepper 1 tbsp




Cut the garlic cloves, red onion and white onion into thin slices. Chop the Chili pepper and cut the Pepper into small pieces. Heat half the oil in a saucepan, add the minced meat and brown it over medium heat, stirring well. Season with a teaspoon of salt, sprinkle with a little broth and continue to brown for about ten minutes, then transfer the meat into a bowl and set aside. Pour the remaining oil into the same saucepan and add the Chili, garlic and onions. Also add the Peppers and season with a teaspoon of salt, pepper and brown sugar. Also add the cumin and powdered coriander, sprinkle with a ladle of broth and cook over medium heat for 10 minutes. At this point, add the previously browned minced meat. Pour the tomato puree and almost all the remaining broth, cover with the lid and cook over low heat for 60 minutes, stirring occasionally and checking that it does not dry too much; in this case stretch with a little broth. After this time, add the beans with their preservative liquid, cover again with the lid and cook for another 40 minutes, always over medium-low heat. Once ready, remove the casserole from the stove and let it sit for about ten minutes. Garnish with a few coriander leaves and serve your Chili con Carne still warm.


As variants you can omit the Beans and Peppers and / or use pieces of meat instead of ground.




Spicy Beans


In my humble opinion one of the foods that is best paired with the spicy are the Beans, especially the Borlotti, although you can choose the Black or the Red ones, I propose here my recipe of Spicy Bean, particularly appreciated with grilled sausages. As for the Pepper I suggest one of the chestnuts like a Habanero Chocolate, Brown Bhutlah, Moruga Chocolate and super spicy company.




- Beans 3 cans

- Tropea onions 750 g

- Tomato sauce 500 g

- Meat broth 500 ml

- Bacon 250 g

- Seasoned lard 250 g

- Raw ham 250 g

- 1 Garlic Clove

- A pinch of salt, sweet paprika, pepper, coriander

- A Chocolate Pepper

- Extra Virgin Olive Oil




Cut the Ham, the Lard and the Onion of Tropea into strips. Put them in the pan with hot oil. Let it fry, stirring until everything is nice. Drain the beans and rinse them from the liquid. Add them to the pan and let them fry a little. Add all the spices, including the chopped pepper and mix well. Add the tomato, stirring constantly. Add the broth, bring everything to a boil, stirring constantly. Let it simmer for an hour and let it thicken, stirring occasionally to prevent it from sticking to the bottom. Season with salt and serve on the table as a side dish with grilled meat.





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