1,630 chile pepper recipes

Chilled lobster tails stuffed with a creamy lobster salad made with mayonnaise, tarragon vinegar, mustard, lemon juice, and fresh herbs. An elegant no-cook first course for a special dinner.

Old-fashioned barbecued beans with kidney beans slow-baked for hours in a tangy sauce of ketchup, chili sauce, cider vinegar, brown sugar, and bacon drippings. Sticky, sweet, and deeply savory.

Microwave taco salad with hot Italian sausage, green chilies, and Monterey Jack over crisp lettuce and tomatoes. Single-person dinner ready in 20 minutes start to finish.

Mesa squash fry with sunflower seeds: roasted Anaheim chile, garlic, fresh corn kernels, julienned zucchini, red bell pepper, and a toasty seed finish. A Southwestern three-sisters-style vegetable side.

No-cook cucumber avocado salad with lime, chili pepper, and red bell pepper. Paper-thin cucumber slices with creamy avocado and a spicy citrus kick.

The sauce here is no kin whatsoever to the ketchupy stuff that too often swamps cold seafood; it's a good bet with cold shrimp or crabmeat, too.

Fiesta onion dip with Vidalia onions, black olives, green chilies, and fresh tomato dressed in olive oil and vinegar. A fresh, no-cook party dip.

Vegetarian chili with soybeans and wheat berries instead of traditional kidney beans. Simmered with fresh tomatoes, jalapeno, red bell pepper, and warm spices. Better the next day.

A zesty homemade salad dressing with olive oil, two types of vinegar, Romano cheese, garlic, and a kick of hot sauce. Mixes up in 5 minutes flat and gets better as it chills.

Caponata di melanzane with eggplant, peppers, tomatoes, capers, olives, and anchovies. A bold Sicilian appetizer that improves as it sits at room temperature for hours.

Shawrbat adas majroosha, a silky pureed lentil soup spiced with cumin, coriander, and saffron. A traditional Middle Eastern recipe finished with fresh lemon juice.

Thai jungle curry paste (kaeng paa) pounded from shallots, garlic, galangal, lemongrass, dried chilies, kaffir lime leaf and shrimp paste. Fiery, herbal base for water-based Thai curries.

Spicy Mexican bean burgers made with kidney beans, picante sauce, bell pepper, carrot, and chili powder. Oven-baked vegetarian patties for a healthier handheld meal.

Salsa de Linda is an easy, no-cook salsa: a coarsely blended tomato base loaded with chopped onion, peppers, and green chilies, then spiced with cumin, oregano, garlic, and cayenne. Ready for chips in 10 minutes.

Homemade pickled asparagus spears with garlic, hot chile peppers, and pickling spice in a tangy brine. Crisp, spicy, and shelf-stable for months.

Fish stuffed peppers with orzo tuck marinated rockfish inside warm roasted peppers over garlic-tomato orzo with basil. Mediterranean fish dinner with a bright coriander-lemon marinade.