Recipes with red chili peppers
353 recipes
Portuguese-Style Spicy Shrimp
Portuguese-style spicy shrimp marinated overnight in garlic, chilies, and olive oil, then grilled and served with a fiery red hot pepper dipping sauce. A bold piri-piri inspired starter.
Basque Vegetable Rice
One-skillet Basque vegetable rice with tomatoes, zucchini, bell peppers, Spanish paprika, and thyme cooked in broth until tender. A healthy, hearty vegetarian main served straight from the cast-iron pan.
Oriental Plum Sauce Marinade
Asian plum sauce marinade with hoisin, soy sauce, fresh ginger, garlic, cilantro, and dry sherry. A sweet, savory no-cook marinade for chicken, duck, or pork.
Szechuan Shrimp with Chili Sauce
Restaurant-style Szechuan shrimp flash-fried in peanut oil and tossed in a fiery chili-hoisin sauce with ginger, garlic, and dried chilies. An authentic Chinese wok recipe with serious heat.
Ajvar (Roasted Peppers & Eggplant)
Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.
Vietnamese Lemongrass Chicken
Fragrant stir-fried chicken with bruised lemongrass, red chilies, scallions, and roasted peanuts. A quick Vietnamese weeknight dinner ready in under an hour.
A Red Chili Nightmare
This scrumptious chili is made with succulent pork sausage, pinto beans and a nightmare of spices!
Bak Ku Teh (Pork Rib Tea Soup)
Malaysian pork rib soup simmered with star anise, cinnamon, and white peppercorns in a fragrant dark soy broth. Topped with crispy shallot flakes and served with rice.
Garlic Rosemary Shrimp New Orleans
New Orleans garlic rosemary shrimp sauteed with a whole head of garlic, white wine, lemon, and a dash of nutmeg, served over buttered fettuccine. Ready in 30 minutes.
Bhindi (Okra) Curry
Bhindi curry with okra simmered in a fragrant spice blend of mustard seeds, fenugreek, cumin, and turmeric fried in mustard oil. An authentic Indian okra dish.
Evil Jungle Prince with Chicken (Or with Mixed Vegetables)
Evil Jungle Prince is a Thai red curry chicken with coconut milk, lemongrass, kaffir lime leaves, red chili peppers, fish sauce, and fresh basil served over shredded cabbage. Also works as a vegetarian stir-fry.
Beef & Ham Chili
Beef and ham chili browns cubed beef and ham in rendered suet with onions, garlic, cumin, oregano, and red chile pulp. Old-school Texas-style bean-free chili, deep and rich.
Mexican Roast Loin of Pork
Mexican roast pork loin marinated in red chile, lime, cumin, oregano, and orange juice concentrate, then slow-roasted. Served with an orange-wine sour cream sauce.
General Tao's Chicken
General Tao's Chicken stir-fried with dried chilies, fresh orange zest and Sichuan peppercorns. A lighter, restaurant-style recipe that skips the heavy batter for a punchier version served over white rice.
Lettuce Wraps (Chinese New Year)
Very popular in Asian restaurants, can be used as a appetizer or main dish, both work very well.
Bean Curd Skin Rolls
Bean curd skin rolls wrap shredded mushrooms, dried tofu, celery, and carrot in fresh tofu sheets, then shallow-fry until crisp and golden. Drizzled with a chili-ginger dipping sauce.
Portuguese-style spicy shrimp marinated overnight in garlic, chilies, and olive oil, then grilled and served with a fiery red hot pepper dipping sauce. A bold piri-piri inspired starter.
One-skillet Basque vegetable rice with tomatoes, zucchini, bell peppers, Spanish paprika, and thyme cooked in broth until tender. A healthy, hearty vegetarian main served straight from the cast-iron pan.
Asian plum sauce marinade with hoisin, soy sauce, fresh ginger, garlic, cilantro, and dry sherry. A sweet, savory no-cook marinade for chicken, duck, or pork.
Restaurant-style Szechuan shrimp flash-fried in peanut oil and tossed in a fiery chili-hoisin sauce with ginger, garlic, and dried chilies. An authentic Chinese wok recipe with serious heat.
Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.
Fragrant stir-fried chicken with bruised lemongrass, red chilies, scallions, and roasted peanuts. A quick Vietnamese weeknight dinner ready in under an hour.
This scrumptious chili is made with succulent pork sausage, pinto beans and a nightmare of spices!
Malaysian pork rib soup simmered with star anise, cinnamon, and white peppercorns in a fragrant dark soy broth. Topped with crispy shallot flakes and served with rice.
New Orleans garlic rosemary shrimp sauteed with a whole head of garlic, white wine, lemon, and a dash of nutmeg, served over buttered fettuccine. Ready in 30 minutes.
Bhindi curry with okra simmered in a fragrant spice blend of mustard seeds, fenugreek, cumin, and turmeric fried in mustard oil. An authentic Indian okra dish.
Evil Jungle Prince is a Thai red curry chicken with coconut milk, lemongrass, kaffir lime leaves, red chili peppers, fish sauce, and fresh basil served over shredded cabbage. Also works as a vegetarian stir-fry.
Beef and ham chili browns cubed beef and ham in rendered suet with onions, garlic, cumin, oregano, and red chile pulp. Old-school Texas-style bean-free chili, deep and rich.
Mexican roast pork loin marinated in red chile, lime, cumin, oregano, and orange juice concentrate, then slow-roasted. Served with an orange-wine sour cream sauce.
General Tao's Chicken stir-fried with dried chilies, fresh orange zest and Sichuan peppercorns. A lighter, restaurant-style recipe that skips the heavy batter for a punchier version served over white rice.
Very popular in Asian restaurants, can be used as a appetizer or main dish, both work very well.
Bean curd skin rolls wrap shredded mushrooms, dried tofu, celery, and carrot in fresh tofu sheets, then shallow-fry until crisp and golden. Drizzled with a chili-ginger dipping sauce.
