Cool Down With Hot Sauce

Appetizers, sides, and main dishes burst with lively flavor thanks to this spicy condiment.

Here's refreshing news about hot sauce. This chile-containing condiment temporarily speeds up your metabolism and cools you off. Capsaicin (the heat-causing chemical in chile peppers) causes you to perspire, especially on the head and face. As moisture evaporates, heat pulls away from the body, producing a cooling sensation. That's why so many dishes in hot climates are spicy.

But let's face it: The real reason we use hot sauce is because we love its taste and the rush we feel while eating fiery foods. One bite of these tongue-tingling recipes, and you'll experience new heights in zestful flavor. Check out "Healthy & Light" on page 190 for more recipes flavored with hot sauce.

SPICY SHRIMP AND GRITS

MAKES 4 SERVINGS

PREP: 15 MIN., COOK: 30 MIN.

1 ½ cups quick-cooking grits

¼ cup shredded sharp Cheddar cheese

1 ½ tablespoons butter

4 tablespoons hot sauce, divided

1 pound unpeeled, medium-size fresh shrimp

¼ teaspoon salt

2 bacon slices

½ cup chopped green onions

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh flat-leaf parsley

Hot sauce (optional)

COOK grits according to package directions. Remove from heat, and stir in cheese, butter, and 3 tablespoons hot sauce until melted and blended. Cover and set aside.

PEEL shrimp, and devein, if desired. Toss with salt and remaining 1 tablespoon hot sauce.

COOK bacon in a large skillet over medium-high heat 5 to 7 minutes or until crisp; remove bacon, reserving drippings in skillet. Crumble bacon. Add shrimp and green onions to skillet, and sauté 3 minutes or just until shrimp turn pink. Stir in lemon juice.

SPOON grits onto a serving platter; top evenly with shrimp mixture, and sprinkle with parsley and bacon. Serve with additional hot sauce, if desired.

TE OBEIDAT

MARIETTA, GEORGIA

NOTE: For testing purposes only, we used Frank's Original hot Sauce.

NO-COOK SWEET-AND-SPICY PICKLES

MAKES ABOUT 4 CUPS

PREP: 5 MIN.

Store pickles in refrigerator up to four weeks. (We doubt they'll last that long.)

1 (46-ounce) jar hamburger dill chips

½ cup sugar

2 large garlic cloves, thinly sliced

2 tablespoons hot sauce

DRAIN liquid from jar; remove pickles from jar. Rinse pickles with water, and drain.

LAYER half each of pickles, sugar, garlic, and hot sauce in jar. Press down gently. Repeat layers. Twist on lid to seal; invert jar, and shake 2 to 3 times to combine ingredients. Chill.

ANN WILSON

BOWDON, GEORGIA

NOTE: For testing purposes only, we used Tabasco Hot Sauce.

FIERY CHEESE-AND-CHUTNEY APPETIZER

MAKES 8 SERVINGS

PREP: 30 MIN., CHILL: 2 HRS.

Reader Tom Davis uses Tack Sauce, his favorite habanera hot sauce, when he makes this recipe. If you can't find Tack Sauce, use any habanera hot sauce.

1 (8-ounce) package cream cheese, softened

1 (3 ½-ounce) package Roquefort cheese, softened

1/3 cup mango chutney, chopped

1 tablespoon habanero pepper hot sauce

½ cup finely chopped honey-roasted peanuts

1 tablespoon chopped fresh cilantro

Assorted crackers

STIR together first 4 ingredients in a small bowl until blended. Cover and chill 2 hours or until mixture is firm enough to be shaped. Shape mixture into a ball; roll in peanuts and cilantro. Serve with assorted crackers.

TOM DAVIS

WAYNESBORO, MISSISSIPPI

NOTE: For testing purposes only, we used Crosse & Blackwell Genuine Mayor Grey's Chutney and Habanero in Your Head for hot sauce.

SWEET-AND-SPICY CHIPOTLE CHICKEN WINGS

MAKES 4 TO 6 SERVINGS

PREP: 10 MIN., COOK: 10 MIN.,

FRY: 8 MIN. PER BATCH, STAND: 5 MIN.

1 (15-ounce) can tomato sauce

2 tablespoons butter

½ cup honey

¼ cup chipotle-flavored hot sauce

1 tablespoon grated lime rind (about 3 limes)

3 tablespoons fresh lime juice

¼ teaspoon ground red pepper

4 to 5 pounds chicken wings

1 tablespoon salt

1 teaspoon pepper

1 cup all-purpose flour

Peanut or vegetable oil

HEAT tomato sauce and butter in a small saucepan over medium heat, stirring until butter melts. Stir in honey and next 4 ingredients, and bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Set tomato sauce mixture aside.

CUT off wingtips, and discard. Cut wings in half at joint, if desired.

SPRINKLE wings evenly with salt and pepper; dredge lightly in flour, shaking off excess.

POUR oil to a depth of 1 ½ inches into a large, deep skillet or Dutch oven; heat oil to 375°.

FRY wings, in 3 batches, 8 minutes per batch or until golden and crispy. Remove wings from oil using a slotted spoon; drain on layers of paper towels. (Allow oil to return to 375° before adding next batch of wings.)

PLACE wings in a large bowl. Drizzle with tomato sauce mixture, tossing well to coat. Let stand 5 minutes before serving.

SPICY CHICKEN SALAD WITH VEGGIES

MAKES 4 TO 6 SERVINGS

PREP: 20 MIN., CHILL: 1 HR.

3 tablespoons fresh lemon juice, divided

¼ cup plain yogurt

1/3 cup light mayonnaise

1 teaspoon salt

¼ to ½ teaspoon ground cumin

2 teaspoons hot sauce

4 cups chopped cooked chicken breasts

½ cup thin carrot strips

¼ cup finely chopped red bell pepper

4 green onions, finely chopped

1 tablespoon chopped fresh cilantro