3,843 chile pepper recipes

Homemade sambar powder (sambar podi) with toasted channa dal, coriander seeds, red chilies, fenugreek, and asafetida. An essential South Indian spice blend.

Hot Indian chicken curry blooms cumin and cardamom in oil, then builds a tomato-onion masala with ginger, garlic, and Thai chili. Garam masala spiced, served over rice.

Texas-style cowpoke pinto beans cooked low and slow with smoked bacon, salt pork, jalapeños, cumin, and chili powder. Crockpot or stovetop, freezes well for refried beans later.

Salsa gruda is a chilled fresh tomato salsa with crushed coriander seeds, mustard seeds, and a splash of red wine vinegar. A no-cook condiment built for grilled chicken or fish.

Helen Evans Brown's corn chili bread bakes fresh corn kernels with cornmeal, sour cream, melted butter, Monterey Jack cheese, and diced green chilis into a rich, golden side dish. Pairs beautifully with roast pork or turkey.

Classic cucumber sour cream salad with dill seed, chives, white vinegar, and a kick of Tabasco. Salt-drained slices stay crisp and cool under a tangy, creamy dressing.

Thai stir-fried gemfish with green beans and mushrooms in a lemongrass-garlic paste with fish sauce, crushed peanuts, and bird's eye chillies. A fast, fragrant weeknight dinner served over rice.

Slow cooker sloppy joes with brown sugar, mustard, vinegar, and Worcestershire sauce over ground beef. Set it and forget it for a sweet-tangy crowd-pleasing sandwich night.

Spicy tuna burgers loaded with green chilies, smothered in chili-tomato sauce and bubbly Monterey Jack cheese. These Tex-Mex tuna patties bring bold heat to burger night in just 35 minutes.

Avocado and scallop ceviche cures finely chopped scallops in lime juice and green peppercorns, then folds in mashed avocado and chives. Stuffed into raw mushroom caps brushed with garlic-lemon oil for a striking party appetizer.

Turkish-style cucumber and tomato salad with paper-thin onion, fresh dill, green chili peppers, and a lemon-vinegar dressing. A bright, crisp side dish.

A spicy, yet scrumptious dish that goes perfect with any kind of dinner you prepare.

Spicy beef back ribs grilled low and slow with indirect heat, then brushed with a tangy ketchup, lemon and hot pepper glaze. Smoky, tender, and built for charcoal grills and backyard cookouts.

This dish is best at room temperature, although it is good hot or cold also. I have given just the basic recipe; you can add all kinds of things, like corn, fresh tomatoes, cilantro, scallions, blanched chayote squash, etc.

Midwest chili stews ground beef chuck with onion, garlic, cumin, ground chile, tomatoes, and pinto beans into a thick, brick-red bowl. Hearty heartland-style chili built for cold-weather suppers and game-day spreads.

Savory honeydew melon tossed with rice vinegar, fresh chile strips, and torn cilantro. A four-ingredient cool fruit salad that turns sweet melon into a Thai-inspired brunch starter.