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Hot and spicy food

Next Friday is National Hot and Spicy Day.

Next Friday is National Hot and Spicy Day.

Dietician Adrienne Raimo talks about different spices and their health benefits, and shares some recipes.

1 tablespoon extra-virgin olive oil

1 medium onion, chopped
1 poblano or Anaheim chile pepper, seeded and diced
2 cups diced zucchini
2 cups diced summer squash
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro, (optional)

Heat oil in a large nonstick skillet over medium heat. Add onion and chile; cook, stirring, until soft, about 4 minutes. Add zucchini, summer squash and salt; cover and cook, stirring once or twice, until tender, about 3 minutes. Remove from the heat and stir in cilantro (if using).

Spicy Avocado
2 Haas avocados, halved, pitted, and diced in shell
1/2 red onion, thinly sliced
1 jalapeno, finely diced
1/2 bunch fresh cilantro, coarsely chopped
Juice of 1 lime
Kosher salt and freshly ground black pepper

Mash the avocados with a fork and combine with the red onion, jalapeno, cilantro, lime juice, salt and pepper.