415 chile red recipes

Try this Asian-style omelet that is made of shiitake mushrooms, scallions, and red chilis, adding a little bit of sesame oil and ginger, this omelet will satisfy you!

Try this devilishly delicious pasta dish made with pineapple juice, bananas and scotch bonnet chili peppers.

Stuffed bell peppers filled with millet pilaf cooked in a cilantro-lime-serrano broth with corn and tomatoes. A vibrant vegan main dish topped with pine nuts.

Hot rough tomato soup simmered with fresh tomatoes, ghee, dried red chiles, whole cloves, peppercorns, and bay leaves. An Indian-spiced, chunky vegetarian soup with real heat.

Smoky black beans simmered in tangy tamarind sauce with cumin, ginger, garlic, and garam masala. This hearty Indian-spiced side is vegan, protein-packed, and loaded with warmth from turmeric and red chile.

Chicken leg pieces marinated in spiced yogurt with ginger-garlic paste, mace, cumin, and gram flour, then roasted on skewers. Cook it tandoor-style, on the grill, or in your oven.

Sesame rice noodles toss soaked vermicelli with sesame oil, chile oil, bean sprouts, scallions, and cilantro. Light, fragrant Chinese-style noodles ready in 20 minutes, served hot or chilled.

Pork chops Abazia braised in white wine with fresh tomatoes, roasted red peppers, shallots, and rosemary. An Italian-style skillet dinner with a rich pepper sauce.

Yellow Hell is a Caribbean mango marinade with scotch bonnet pepper, dark rum, coconut milk, ginger, and lime. Fruity, fiery, and built for grilled chicken, pork, or seafood.

A cozy vegetarian pasta soup loaded with sliced meatless sausage, serrano chiles, red bell pepper, and sweet peas in a lemon pepper broth. Hearty, spicy, and ready in an hour.

West Indian rice and peas turns vegan with crisp tempeh, coconut-toasted brown rice, and black-eyed peas simmered with bay. Cinnamon, chile, and bell pepper bring Caribbean warmth.

Thin-pounded beef chuck marinated in lime, ginger, and chile, broiled with charred green beans and carrots, wrapped in tortillas with mint, lettuce, and peanut sauce. Thai meets Tex-Mex.

I love Asian food. These spring rolls were so refreshing and just delicious, and I also loved the texture because of all these fresh veggies. The dipping sauce was terrific.

Gazpacho de Los Angeles blends tomato juice, cucumber, peppers, green chiles, and Worcestershire into a chilled, no-cook soup. The California take on the Spanish summer classic.

Smoky chipotle tomatillo salsa with charred tomatillos, pureed chipotles in adobo, red onion and cilantro. Tart, smoky and vegan, with a deep building heat that's a world above any jar.

Beefy chili is a Texas-style chili made with fresh dried chili pod paste, ground beef, oregano, cumin, and red wine. No beans, no powder, just deep slow-simmered authentic flavor.