20 Spicy Cayenne Pepper Recipes Perfect for Heat Lovers

Calling all heat seekers! If your taste buds crave a fiery kick, we’ve got the ultimate lineup of 20 Spicy Cayenne Pepper Recipes that’ll set your meals ablaze (in the best way). From quick weeknight dinners to bold comfort food classics, these dishes are guaranteed to satisfy your spice-loving soul. Ready to turn up the heat? Let’s dive in—your next favorite recipe is waiting!

Cayenne Pepper Spiced Chicken Wings

These crispy, fiery wings pack a punch with just the right balance of heat and savory depth—perfect for game day or whenever you crave bold flavor.

Ingredients:

• 2 lbs chicken wings, split at joints
• 2 tbsp olive oil
• 1 tbsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp honey (optional, for a touch of sweetness)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
2. In a large bowl, toss chicken wings with 2 tbsp olive oil until evenly coated.
3. In a small bowl, mix 1 tbsp cayenne pepper, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Sprinkle seasoning over wings and toss to coat thoroughly.
4. Arrange wings in a single layer on the wire rack. Bake for 45–50 minutes, flipping halfway, until skin is crispy and internal temperature reaches 165°F.
5. Optional: Drizzle with 1 tbsp honey right before serving for a sweet-heat finish.

The double-layer baking method ensures ultra-crispy skin, while the cayenne’s heat mellows into a smoky, complex kick. Tip: For extra crispiness, pat wings dry with paper towels before seasoning!

Spicy Cayenne Pepper Hummus

This fiery twist on classic hummus packs a punch with cayenne pepper and a touch of smokiness—perfect for dipping, spreading, or sneaking straight from the bowl.

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 2–3 tbsp ice water (as needed)

Instructions:

1. In a food processor, blend chickpeas, tahini, lemon juice, olive oil, garlic, cumin, cayenne pepper, smoked paprika, and salt until mostly smooth, about 2 minutes.
2. With the processor running, slowly drizzle in ice water, 1 tbsp at a time, until the hummus reaches your desired creamy consistency (usually 2–3 tbsp).
3. Scrape down the sides and blend again for 30 seconds until ultra-smooth. Taste and adjust salt or cayenne if needed.

The cayenne’s slow-building heat and the smoky paprika make this hummus addictively bold—just wait for the kick to hit after the first bite!

Tip: For extra depth, toast the cumin in a dry skillet for 30 seconds before adding it to the processor.

Cayenne Pepper Infused Guacamole

This smoky, spicy twist on classic guacamole brings just the right amount of heat to your next taco night or game-day spread.

Ingredients:

• 3 ripe avocados, halved and pitted
• 2 tbsp fresh lime juice (about 1 lime)
• 1/4 cup finely diced red onion
• 1/4 cup chopped cilantro
• 1 small jalapeño, seeded and minced
• 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup diced Roma tomato (seeds removed)

Instructions:

1. Scoop the avocados into a medium bowl and immediately drizzle with lime juice. Mash with a fork until slightly chunky or smooth, depending on preference.
2. Add red onion, cilantro, jalapeño, cumin, cayenne pepper, kosher salt, and black pepper. Fold gently to combine.
3. Gently stir in diced tomato just before serving to maintain texture.
4. Taste and adjust salt or cayenne if desired.

The cayenne pepper adds a slow-building warmth that lingers beautifully against the creamy avocado—perfect for those who love layered heat.

Tip: For extra smokiness, swap cayenne with 1/4 tsp chipotle powder.

Fiery Cayenne Pepper Shrimp Tacos

These spicy shrimp tacos pack a punch with smoky cayenne and a bright lime crema—perfect for when you’re craving bold flavors without the fuss.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp cayenne pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 8 small corn tortillas
• 1/2 cup sour cream
• 1 tbsp lime juice
• 1/4 cup chopped cilantro
• 1 cup shredded purple cabbage
• Lime wedges, for serving

Instructions:

1. In a bowl, toss shrimp with 2 tbsp olive oil, 1 tsp cayenne pepper, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt until evenly coated.
2. Heat a large skillet over medium-high. Cook shrimp for 2–3 minutes per side until opaque and slightly charred. Remove from heat.
3. Warm tortillas in a dry skillet or microwave for 20 seconds.
4. Stir together sour cream and 1 tbsp lime juice to make the crema.
5. Assemble tacos: Layer shrimp, shredded cabbage, and cilantro on tortillas. Drizzle with lime crema and serve with lime wedges.

The cayenne’s heat balances beautifully with the cool, tangy crema—a combo that’ll have you reaching for seconds. Tip: For extra smokiness, char the tortillas lightly over a gas flame before filling.

Cayenne Pepper Roasted Sweet Potatoes

These sweet potatoes pack a smoky-sweet punch with just the right kick of cayenne—perfect for spicing up your weeknight dinner or holiday spread.

Ingredients:

• 2 large sweet potatoes (about 1.5 lbs), cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1 tbsp honey
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Toss sweet potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, and 1 tsp kosher salt until evenly coated.
3. Spread in a single layer on the baking sheet. Roast for 25 minutes, flipping halfway, until caramelized at the edges.
4. Drizzle with 1 tbsp honey and roast 5 more minutes until glossy.
5. Garnish with 1 tbsp fresh parsley before serving.

The honey’s caramelization balances the cayenne’s heat, creating crispy-edged bites with a sticky-sweet finish. Tip: For extra smokiness, swap regular paprika for chipotle powder!

Spicy Cayenne Pepper Chili

This fiery chili packs a punch with cayenne’s slow-building heat, balanced by smoky cumin and a touch of sweetness—perfect for spice lovers who crave depth.

Ingredients:

• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 lb ground beef (90% lean)
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 2 cups beef broth
• 2 tsp cayenne pepper
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp brown sugar
• 1 tsp salt

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high. Add the onion and cook for 3 minutes until translucent. Stir in the garlic and cook for 30 seconds.
2. Add the ground beef, breaking it up with a spoon, and cook until browned (5–6 minutes). Drain excess fat.
3. Stir in kidney beans, diced tomatoes, tomato paste, and 2 cups beef broth. Bring to a simmer.
4. Add 2 tsp cayenne pepper, 1 tbsp chili powder, 1 tsp cumin, 1 tsp brown sugar, and 1 tsp salt. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.

The cayenne’s heat mellows into a warm, lingering kick, while the tomato paste thickens the chili into a rich, spoon-coating texture.

Tip: For extra smokiness, swap 1 tsp cayenne with chipotle powder.

Cayenne Pepper Garlic Butter Noodles

These spicy, garlicky noodles come together in under 20 minutes, making them the ultimate weeknight comfort food with a kick.

Ingredients:

• 8 oz dried spaghetti or linguine
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Instructions:

1. Cook pasta in salted boiling water according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant but not browned.
3. Stir in cayenne pepper, kosher salt, and black pepper, then immediately add drained pasta. Toss to coat, adding reserved pasta water 1 tbsp at a time if needed to create a glossy sauce.
4. Remove from heat and stir in Parmesan cheese until melted. Garnish with fresh parsley.

The magic here is how the cayenne’s slow-building heat plays off the rich butter and nutty Parmesan—it’s simple but far from boring.

Tip: For extra depth, swap half the butter with olive oil and add a pinch of smoked paprika with the cayenne.

Hot Cayenne Pepper Popcorn

Spice up your snack time with this bold, fiery popcorn that’s perfect for movie nights or whenever you crave a little heat.

Ingredients:

• ½ cup popcorn kernels
• 3 tbsp unsalted butter, melted
• 1 tsp cayenne pepper
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 1 tsp fine sea salt

Instructions:

1. Pop the popcorn kernels using your preferred method (stovetop, microwave, or air popper) until fully popped. Transfer to a large bowl.
2. In a small bowl, whisk together the melted butter, 1 tsp cayenne pepper, ½ tsp garlic powder, ½ tsp smoked paprika, and 1 tsp sea salt until smooth.
3. Drizzle the spiced butter mixture evenly over the popcorn, tossing gently with a large spoon to coat every piece.
4. Serve immediately, or spread the popcorn on a baking sheet and bake at 250°F for 10 minutes to crisp it up slightly.

The cayenne delivers a slow-building heat, while the smoked paprika adds a subtle smokiness—making this popcorn dangerously addictive.

Tip: For extra kick, add an extra ¼ tsp cayenne, or balance the heat with a sprinkle of brown sugar.

Cayenne Pepper Spiced Grilled Corn

This smoky, spicy grilled corn is a summer staple with just the right kick—perfect for backyard BBQs or weeknight cookouts.

Ingredients:

• 4 ears of fresh corn, husks removed
• 2 tbsp unsalted butter, melted
• 1 tsp cayenne pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 lime, cut into wedges (for serving)

Instructions:

1. Preheat grill to medium-high (about 400°F).
2. In a small bowl, mix the melted butter, 1 tsp cayenne pepper, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt.
3. Brush the spiced butter mixture evenly over the corn, coating all sides.
4. Grill the corn for 10–12 minutes, turning occasionally, until lightly charred and tender.
5. Squeeze fresh lime wedges over the corn before serving.

The smoky heat from the cayenne and paprika pairs perfectly with the bright lime—it’s a flavor combo that’ll have everyone reaching for seconds.

Tip: For extra depth, sprinkle a pinch of brown sugar into the butter mixture to balance the spice.

Spicy Cayenne Pepper BBQ Sauce

This bold, smoky-sweet BBQ sauce packs a fiery cayenne kick—perfect for slathering on ribs, chicken, or even roasted veggies.

Ingredients:

• 1 cup ketchup
• 1/3 cup apple cider vinegar
• 1/4 cup molasses
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/4 tsp black pepper

Instructions:

1. In a saucepan over medium heat, whisk together 1 cup ketchup, 1/3 cup apple cider vinegar, 1/4 cup molasses, and 2 tbsp Worcestershire sauce until smooth.
2. Stir in 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, and 1/4 tsp black pepper. Bring to a simmer, then reduce heat to low.
3. Cook uncovered for 15–20 minutes, stirring occasionally, until thickened slightly (it will continue to thicken as it cools).

The magic here? The cayenne’s heat builds slowly, letting the molasses and smoke shine first—ideal for BBQ lovers who like a lingering warmth.

Tip: For extra depth, add a splash of liquid smoke or a pinch of ground chipotle.

Cayenne Pepper Infused Olive Oil

Spice up your pantry with this easy, flavor-packed infused oil—perfect for drizzling over pizza, pasta, or roasted veggies.

Ingredients:

• 1 cup extra-virgin olive oil
• 1 tablespoon crushed red pepper flakes (adjust for heat preference)
• 1 teaspoon cayenne pepper
• 3 garlic cloves, thinly sliced
• 1 teaspoon kosher salt

Instructions:

1. In a small saucepan, combine 1 cup extra-virgin olive oil, 1 tablespoon crushed red pepper flakes, 1 teaspoon cayenne pepper, and 3 thinly sliced garlic cloves.
2. Heat over low heat (do not boil) for 8–10 minutes, stirring occasionally, until the garlic is lightly golden and fragrant.
3. Remove from heat and stir in 1 teaspoon kosher salt. Let cool completely.
4. Strain through a fine-mesh sieve into a sterilized glass bottle, discarding solids. Store in a cool, dark place for up to 2 weeks.

The slow infusion unlocks the cayenne’s smoky heat without bitterness, while the garlic adds a savory backbone—ideal for elevating weeknight meals.

Tip: For a milder oil, reduce the cayenne to ½ teaspoon and use only ½ tablespoon red pepper flakes.

Fiery Cayenne Pepper Deviled Eggs

These deviled eggs pack a punch with smoky cayenne and a touch of sweetness—perfect for spicing up your next potluck or game-day spread.

Ingredients:

• 6 large eggs, hard-boiled and peeled
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1/2 tsp cayenne pepper
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/2 tsp honey
• Salt, to taste
• Fresh chives, finely chopped (for garnish)

Instructions:

1. Slice the hard-boiled eggs in half lengthwise. Gently pop out the yolks into a bowl and arrange the whites on a serving plate.
2. Mash the yolks with a fork until smooth. Add 3 tbsp mayonnaise, 1 tsp Dijon mustard, 1/2 tsp cayenne pepper, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, 1/2 tsp honey, and a pinch of salt. Mix until creamy.
3. Spoon or pipe the filling back into the egg whites. Sprinkle with extra cayenne and smoked paprika for color, then top with fresh chives.

The cayenne’s heat is balanced by the honey’s sweetness, while smoked paprika adds depth—no boring deviled eggs here!

Tip: For smoother filling, press the yolks through a fine-mesh sieve before mixing.

Cayenne Pepper Spiced Meatballs

These juicy meatballs pack a smoky, spicy kick—perfect for game day or a cozy weeknight dinner with a side of cooling ranch or yogurt dip.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp cayenne pepper
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, 1 tsp cayenne pepper, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Mix gently with your hands until just combined—don’t overwork the meat.
2. Roll the mixture into 1.5-inch balls (about 18 total).
3. Heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs in a single layer (work in batches if needed) and cook for 8–10 minutes, turning occasionally, until browned and cooked through (internal temperature should reach 160°F).

The cayenne and smoked paprika create a deep, layered heat that’s bold but not overwhelming—ideal for balancing with creamy dips or tangy marinara.

Tip: For extra-crispy edges, broil the cooked meatballs for 1–2 minutes before serving.

Spicy Cayenne Pepper Pasta Arrabbiata

This fiery Arrabbiata packs a punch with cayenne pepper and garlic, simmered into a rich tomato sauce that clings perfectly to al dente pasta.

Ingredients:

• 8 oz dried spaghetti
• 3 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/4 tsp cayenne pepper
• 1 (28 oz) can crushed tomatoes
• 1 tsp sugar
• 1 tsp salt
• 1/4 cup fresh basil, torn
• Grated Parmesan, for serving

Instructions:

1. Cook spaghetti in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, heat olive oil in a large skillet over medium-low. Add garlic, red pepper flakes, and cayenne pepper; sauté 1 minute until fragrant but not browned.
3. Pour in crushed tomatoes, sugar, and salt. Simmer uncovered for 12–15 minutes, stirring occasionally, until thickened slightly.
4. Toss cooked spaghetti with the sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen. Stir in basil.
5. Serve immediately with grated Parmesan.

The cayenne’s slow heat builds with each bite, while the basil brightens up the robust tomato sauce—no cream needed for this velvety texture.

Tip: For extra depth, add a splash of the starchy pasta water to your plate and swirl it with the Parmesan.

Cayenne Pepper Roasted Cauliflower

This spicy, crispy roasted cauliflower is a flavor-packed side dish that’ll have everyone reaching for seconds—just enough heat to keep things interesting!

Ingredients:

• 1 large head cauliflower, cut into florets
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss cauliflower florets with 3 tbsp olive oil until evenly coated.
3. Sprinkle with 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper. Toss again to coat.
4. Spread cauliflower in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway, until edges are crispy and caramelized.
5. Garnish with 1 tbsp fresh parsley before serving.

The cayenne adds a warm kick without overpowering, while the high heat roasting gives the cauliflower irresistible crispy bits. Tip: For extra depth, drizzle with a touch of honey right after roasting to balance the heat!

Hot Cayenne Pepper Chocolate Brownies

These Hot Cayenne Pepper Chocolate Brownies are a decadent treat with a spicy kick—perfect for those who love a little heat with their sweet!

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 tsp cayenne pepper
• 1 cup dark chocolate chips

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan and line with parchment paper.
2. In a large bowl, whisk together the melted butter and 2 cups granulated sugar until smooth. Beat in 4 eggs one at a time, then stir in 1 tsp vanilla extract.
3. Sift in 1 cup all-purpose flour, 3/4 cup cocoa powder, 1/2 tsp salt, 1/2 tsp baking powder, and 1 tsp cayenne pepper. Fold until just combined, then stir in 1 cup dark chocolate chips.
4. Spread batter evenly into the prepared pan. Bake for 25–30 minutes, until a toothpick inserted comes out with moist crumbs (not wet batter).
5. Let cool completely before slicing into squares.

The subtle heat from the cayenne sneaks up after the rich chocolate fades, making these brownies dangerously addictive.

Tip: For extra spice, dust warm brownies with a pinch of cayenne before serving!

Cayenne Pepper Spiced Lentil Soup

This hearty lentil soup gets a warming kick from cayenne pepper, making it the perfect bowl to cozy up with on chilly evenings.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• Fresh cilantro, for garnish (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened. Stir in the garlic, 1 tsp cumin, and 1/2 tsp cayenne pepper; cook for 1 minute until fragrant.
2. Add the lentils, vegetable broth, and diced tomatoes (with juices). Bring to a boil, then reduce heat to low and simmer, partially covered, for 25–30 minutes until lentils are tender.
3. Stir in 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp lemon juice. Taste and adjust seasoning if needed.
4. Serve hot, garnished with fresh cilantro if desired.

The cayenne adds just the right amount of heat without overpowering the earthy lentils—great for those who love a little spice in their comfort food!

Tip: For extra creaminess, blend half the soup before serving.

Spicy Cayenne Pepper Fried Chicken

This crispy, fiery fried chicken packs a punch with cayenne pepper and a perfectly golden crust—ideal for game day or whenever you crave heat with crunch.

Ingredients:

• 4 chicken thighs and 4 drumsticks (bone-in, skin-on)
• 1 cup buttermilk
• 1 ½ cups all-purpose flour
• 2 tbsp cayenne pepper
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 ½ tsp salt
• 1 tsp black pepper
• 1 quart vegetable oil (for frying)

Instructions:

1. In a bowl, soak chicken in buttermilk for at least 30 minutes (or up to 4 hours in the fridge).
2. In another bowl, whisk together flour, 2 tbsp cayenne pepper, 1 tbsp garlic powder, 1 tbsp smoked paprika, 1 ½ tsp salt, and 1 tsp black pepper.
3. Heat vegetable oil in a deep pot to 350°F over medium-high heat.
4. Dredge each piece of chicken in the flour mixture, pressing to adhere. Shake off excess.
5. Fry chicken in batches for 12–15 minutes, turning occasionally, until deep golden and internal temperature reaches 165°F. Drain on a wire rack.

The cayenne’s slow burn pairs magically with the smoky paprika, while the buttermilk keeps the meat juicy beneath that crackling crust.

Tip: For extra heat, add 1 tsp cayenne to the buttermilk soak!

Cayenne Pepper Infused Bloody Mary

Spice up your brunch game with this fiery twist on a classic Bloody Mary—perfect for those who love a little heat with their morning cocktail.

Ingredients:

• 1 ½ cups tomato juice
• 2 oz vodka
• 1 tbsp freshly squeezed lemon juice
• 1 tsp Worcestershire sauce
• ½ tsp prepared horseradish
• ¼ tsp cayenne pepper (adjust to taste)
• ¼ tsp celery salt
• ¼ tsp freshly ground black pepper
• 2 dashes hot sauce (like Tabasco)
• Ice, for serving
• Celery stalk and lemon wedge, for garnish

Instructions:

1. In a cocktail shaker, combine tomato juice, vodka, lemon juice, Worcestershire sauce, horseradish, cayenne pepper, celery salt, black pepper, and hot sauce.
2. Fill the shaker with ice, seal tightly, and shake vigorously for 10–15 seconds until well chilled.
3. Strain into a tall glass filled with fresh ice.
4. Garnish with a celery stalk and lemon wedge.

The cayenne pepper adds a slow-building warmth that lingers, making this Bloody Mary as bold in flavor as it is in spice. Tip: For an extra kick, rim the glass with a mix of smoked paprika and salt before pouring.

Fiery Cayenne Pepper Salsa

This bold salsa packs a punch with smoky cayenne and fresh lime—perfect for dipping or slathering on tacos.

Ingredients:

• 4 medium ripe tomatoes, diced
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 cloves garlic, minced
• 1–2 tbsp cayenne pepper (adjust for heat)
• Juice of 1 lime (about 2 tbsp)
• 1 tsp salt
• 1/2 tsp sugar
• 1 tbsp olive oil

Instructions:

1. In a large bowl, combine tomatoes, red onion, cilantro, and garlic.
2. Sprinkle with 1–2 tbsp cayenne pepper, 1 tsp salt, and 1/2 tsp sugar. Toss gently.
3. Drizzle with lime juice and 1 tbsp olive oil. Stir until evenly coated.
4. Let sit at room temperature for 15 minutes to let flavors meld.

The cayenne’s slow burn and the lime’s zing make this salsa addictive—just wait for the heat to build after each bite!

Tip: For extra smokiness, char the tomatoes in a dry skillet for 2 minutes before dicing.

Conclusion

From fiery snacks to bold mains, these 20 cayenne pepper recipes are a heat lover’s dream! Whether you’re craving a spicy kick or looking to impress at your next gathering, there’s something here for everyone. Give them a try, then let us know which ones are your favorites in the comments—and don’t forget to share the spice love on Pinterest! Happy cooking!