1,161 chile pepper recipes

A deliciously seasoned soft spread served as part of the cheese course at a restaurant in Lyons, France.

Thai-style stir-fried chicken with aromatic lemongrass, roasted cashews, and fiery chilies in a savory oyster-fish sauce glaze. Quick weeknight cooking with bold Southeast Asian flavors.

Build authentic mole from dried chilis, cocoa, almonds, and warm spices. This rich, velvety sauce clings to tender chicken with layers of smoky, bitter, and sweet complexity.

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.

Broccomole: a fat-free, vegan guacamole swap made from pureed broccoli stems with cumin, green chilies, and fresh tomato. McDougall diet friendly.

Vegan broccomole dip made from pureed broccoli stems with cumin, lemon, green chilies, and fresh tomato. A zero-fat guacamole alternative in 15 minutes.

Blender-easy Thai green curry paste made with fresh green chilies, lemongrass, galangal, purple shallots, and cilantro. Blend everything smooth, store refrigerated, and you've got curry magic ready.

Spicy-sweet chutney with Granny Smith apples, fresh red chilies, and toasted pine nuts. This Indian-inspired condiment simmers for 30 minutes, then chills to develop complex flavors. Pairs with roasted meats or cheese boards.

Homemade bockwurst, the classic German veal sausage with chives, sage, mace, cloves, and white pepper. Ground veal bound with eggs and cream, stuffed into casings and gently poached.

Late making dinner? Try this dish that can be served with potatoes or rice.

Wild mushroom and foie gras stuffing for veal medallions with four varieties of mushrooms, shallots, white wine, and chives. French bistro cooking at home.

An Indian-style yogurt sauce with sautéed onions, hot chilies, cumin, coriander, and fresh tomato. Creamy, tangy, and gently spiced in just 30 minutes.

Hollowed tomatillos stuffed with cheddar, cream cheese, corn, and ground red chile. A no-cook Mexican-inspired appetizer you can prep ahead and serve cold.

Baingan bharta, an Indian roasted eggplant relish with charred eggplant, tomatoes, mustard seeds, cumin, turmeric, and green chili. Smoky, spiced, and served warm or at room temperature.

Braised Pork, served with bunya nut, Australian rice grass and dusted with Lemon Myrtle.

Smoky charred tomatoes meet tender poached chicken and crisp broccoli in a bright lemon dressing with a kick of chili, creating a protein-packed salad that's light yet satisfying.