Recipes with red chili peppers
353 recipes
Mongolian Beef # 2
Mongolian beef stir-fry with flank steak, scallions, garlic, hoisin, and oyster sauce. A fast wok-fried takeout favorite with a sweet, savory, slightly spicy sauce.
Barbequed Raccoon
Raccoon simmers with celery, apples, onion, and hot peppers until fork-tender, then gets brushed with barbecue sauce and roasted until golden. A traditional preparation for wild game.
Teriyaki-Pork Chops with Blueberry Ginger Relish
Bone-in pork chops marinated in soy, sherry and garlic, then grilled hot and fast. Topped with a fresh blueberry-ginger relish spiked with serrano chile, cilantro and lime for a sweet-heat finish.
Fruit & Shrimp Salad (Yam Polamai)
Yam Polamai, a Thai fruit and shrimp salad tossed in a lime-salt dressing and topped with crispy fried shallots, garlic, toasted peanuts and red chili. Bright, sweet, salty and crunchy in every bite.
Nevada Cowboy Chili
Nevada cowboy chili slow-simmers 8 pounds of coarse-ground chuck with bell peppers, jalapeños, tomatoes, beer and a fearless amount of ground chilies. Big-batch bunkhouse chili.
Coriander Spareribs
Pork spareribs marinated overnight in a coriander, garlic, lemon, and chili paste, then baked until caramelized and falling off the bone. Feeds a crowd with just 8 ingredients.
Vegetable Pasta Sauce
Vegetable pasta sauce loaded with zucchini, mushrooms, carrot and a secret of blended chickpeas that add body and protein to a red-wine tomato base. A hearty, vegan sauce that eats like a meaty ragu.
Gf Red Beans & Rice New Orleans Style
Gluten-free red beans and rice, New Orleans style, with ham, the holy trinity of onion, celery, and bell pepper, plus garlic and crushed red chili. Hearty Cajun comfort over brown rice.
Fresh & Smoked Salmon Pate
Salmon pate made with poached fresh salmon and smoked salmon, blended with butter, dill, and sour cream. Sealed with clarified butter for an elegant make-ahead appetizer.
Sunchoke Dills
Homemade pickled Jerusalem artichokes (sunchokes) with dill, caraway, mustard seed, garlic, and chili peppers. A crunchy, tangy canning project for preserving your fall or early spring harvest.
Boy Suhash's Phall
The hottest curry in the world by Boy Suhash, Luxembourg.
Lentil Lasagna
Lentil lasagna layers red lentils, broccoli, mushrooms and corn with no-boil spinach noodles, finished with a vegan cheeze sauce of soy milk, nutritional yeast and turmeric. Dairy-free, hearty and weeknight-friendly.
Herbed Falafel with Capsicum, Mint & Yoghurt Sauce
A truly authentic middle-eastern falafel recipe complete with the hard to find spicy sauce. Very close to the famous Aida's Falafel that used to be located in downtown Toronto.
Gaeng Kiow Wahn Gai (Green Chicken Curry)
Thai green chicken curry with coconut cream, eggplant, basil, and green curry paste. An authentic Gaeng Kiow Wahn Gai with rich, aromatic coconut sauce.
Sofrito of Chickpeas with Skillet-Braised Chicken Thighs
Browned chicken thighs braised in a Spanish-style sofrito of onions, garlic, tomatoes, paprika, and dried chilies, finished with chickpeas. A hearty one-skillet dinner.
Green Mango Salad with Grilled Lemongrass Prawns
Crisp grilled prawns glazed with lemongrass and ginger meet julienned green mango tossed in a tangy Thai dressing. Every bite balances bright lime, crunchy peanuts, and fresh herbs.
Mongolian beef stir-fry with flank steak, scallions, garlic, hoisin, and oyster sauce. A fast wok-fried takeout favorite with a sweet, savory, slightly spicy sauce.
Raccoon simmers with celery, apples, onion, and hot peppers until fork-tender, then gets brushed with barbecue sauce and roasted until golden. A traditional preparation for wild game.
Bone-in pork chops marinated in soy, sherry and garlic, then grilled hot and fast. Topped with a fresh blueberry-ginger relish spiked with serrano chile, cilantro and lime for a sweet-heat finish.
Yam Polamai, a Thai fruit and shrimp salad tossed in a lime-salt dressing and topped with crispy fried shallots, garlic, toasted peanuts and red chili. Bright, sweet, salty and crunchy in every bite.
Nevada cowboy chili slow-simmers 8 pounds of coarse-ground chuck with bell peppers, jalapeños, tomatoes, beer and a fearless amount of ground chilies. Big-batch bunkhouse chili.
Pork spareribs marinated overnight in a coriander, garlic, lemon, and chili paste, then baked until caramelized and falling off the bone. Feeds a crowd with just 8 ingredients.
Vegetable pasta sauce loaded with zucchini, mushrooms, carrot and a secret of blended chickpeas that add body and protein to a red-wine tomato base. A hearty, vegan sauce that eats like a meaty ragu.
Gluten-free red beans and rice, New Orleans style, with ham, the holy trinity of onion, celery, and bell pepper, plus garlic and crushed red chili. Hearty Cajun comfort over brown rice.
Salmon pate made with poached fresh salmon and smoked salmon, blended with butter, dill, and sour cream. Sealed with clarified butter for an elegant make-ahead appetizer.
Homemade pickled Jerusalem artichokes (sunchokes) with dill, caraway, mustard seed, garlic, and chili peppers. A crunchy, tangy canning project for preserving your fall or early spring harvest.
The hottest curry in the world by Boy Suhash, Luxembourg.
Lentil lasagna layers red lentils, broccoli, mushrooms and corn with no-boil spinach noodles, finished with a vegan cheeze sauce of soy milk, nutritional yeast and turmeric. Dairy-free, hearty and weeknight-friendly.
A truly authentic middle-eastern falafel recipe complete with the hard to find spicy sauce. Very close to the famous Aida's Falafel that used to be located in downtown Toronto.
Thai green chicken curry with coconut cream, eggplant, basil, and green curry paste. An authentic Gaeng Kiow Wahn Gai with rich, aromatic coconut sauce.
Browned chicken thighs braised in a Spanish-style sofrito of onions, garlic, tomatoes, paprika, and dried chilies, finished with chickpeas. A hearty one-skillet dinner.
Crisp grilled prawns glazed with lemongrass and ginger meet julienned green mango tossed in a tangy Thai dressing. Every bite balances bright lime, crunchy peanuts, and fresh herbs.
