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Feel the heat: 3 hot and spicy side dish recipes

A hot and spicy side can be a flavourful and interesting way to jazz up your next meal! Here are three recipe suggestions.

Peppers at the market

Add a little heat to your dinner with one of these hot and spicy side dishes!

Chipotle mushrooms

Serving size 6


  • 4 tablespoons extra-virgin olive oil
  • 1 medium onion, finely diced
  • 4 garlic cloves, finely minced
  • 4 cups button mushrooms, woody stem removed
  • 2 chipotle chilies in adobo sauce, finely chopped with 1 tablespoon of sauce
  • Pinch of kosher salt
  • 1/4 cup fresh cilantro, chopped


  1. In a large skillet, heat the oil over medium heat. Add the onions and cook for 3 minutes.
  2. Add the mushrooms, garlic and chipotles. Stir to coat.
  3. Season with the salt, and continue to cook while stirring occasionally for approximately 7 minutes or until mushrooms have reached the desired tenderness.
  4. Remove from heat and garnish with the cilantro.

Red pepper broccoli

Serving size 4


  • 1/4 cup extra-virgin olive oil
  • 5 garlic cloves, finely minced
  • 1-1/2 teaspoons crushed red pepper flakes
  • 1 red pepper, diced
  • 2 heads of broccoli, cut into small florets
  • Kosher salt
  • Freshly cracked black pepper


  1. In a large skillet over medium heat, heat the oil and add the garlic and red pepper flakes.
  2. Cook for 1 minute, stirring constantly.
  3. Add the diced red pepper and broccoli, and toss with the oil mixture to coat.
  4. Continue to cook over medium heat until the vegetables reach the desired tenderness.
  5. Season with salt and pepper.

Thai-inspired coleslaw

Serving size 6


  • 1/3 cup white or rice wine vinegar
  • 1/2 cup canola oil
  • 1/2 teaspoon lime zest
  • 1/2 a fresh lime, juiced
  • 1 teaspoon honey
  • 3 garlic cloves, finely minced
  • 1 teaspoon ginger, finely minced
  • 1-1/2 tablespoons fresh basil, chopped
  • 2 tablespoons cilantro, chopped
  • 3 tablespoons chili garlic sauce
  • 1/2 teaspoon red chilli flakes
  • 1/4 teaspoon freshly ground pepper
  • Pinch of kosher salt
  • 1/2 teaspoon ground coriander
  • 1-1/2 tablespoons toasted sesame oil
  • 6 cups shredded cabbage; use a mixture of green, red and napa as desired
  • 1/2 large red pepper, finely chopped
  • 2 cups grated carrots
  • 8 green onions, finely chopped
  • 2 teaspoons toasted sesame seeds


  1. Add all the ingredients except for the cabbage, chopped red pepper, carrots, onions and sesame seeds to a shaker or mixing bowl.
  2. Whisk or shake until thoroughly combined. Refrigerate for a minimum of 1 hour, and remix before use.
  3. Add the cabbage, red peppers, carrots and onions to a large bowl.
  4. Toss with the desired amount of dressing and the sesame seeds.
  5. Chill for another hour, then mix and serve.

More spicy food recipes

Spicy shrimp soup two ways
Spicy popcorn
Jamie’s chipotle chili cheese dogs

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