701 chile pepper recipes

Pickled peppers or chilies in vinegar brine, with optional olive oil top layer. Versatile pantry preserve for sandwiches, charcuterie, or stir-frys.

Fresh tomatillo salsa verde roasted in a dry cast iron pan with serranos, jalapenos, pequin chiles, and garlic. Smoky, tangy, and seriously spicy with three types of peppers.

This tomato salsa is very delicious, especially with homemade whole wheat pita chips, they are really tasty together.

A delicious salsa made with juicy tomatoes and a variety of peppers which make it perfect for homemade tacos or tortilla chips.

Tom yum goong, the classic Thai hot-and-sour shrimp soup, fragrant with lemongrass, galangal, and kaffir lime, balanced by fish sauce, chili, and fresh lime. A bright, spicy bowl ready in 15 minutes.

WOW!! This burger was so easy to make, I could not believe how delicious they came out! I have already made a second batch, wrapped them individually with foil and put them in the freezer. Yum!

Kukul Mus Thakkali, a Sri Lankan chicken and tomato curry with coconut milk, lemongrass, curry leaves, fenugreek and cardamom. Marinated and simmered for rich, layered flavor.

Tacos de requeson: corn tortillas stuffed with ricotta cheese, fried golden and crisp, then filled with a tangy lime-radish-cilantro salsa. A traditional Mexican street food you can make at home.

Yellow split pea soup simmered with a ham bone, carrots, celery, and thyme for 3 hours until thick and smoky. A hearty, old-fashioned soup that turns a leftover ham bone into a full meal.

If you love black beans then you have to try this simple recipe that will satisfy your tastebuds.

Homemade chili powder blend with dried cayenne, pasilla, and red chiles plus cumin, oregano, and garlic. Customize the heat and flavor to blow away any store-bought blend.

Traditional Caribbean callaloo soup with dasheen, okra, plantain, and yam puréed into a silky, spiced broth with a Scotch bonnet kick. Warm, green, and soul-filling.

Fresh salsa fresca with tomatoes, tomato juice, jalapeno, serrano chile, cilantro, and garlic. A double-heat Mexican salsa that needs 2 hours to chill for the flavors to meld.

Cuban-style black bean soup simmered with ham hock, scotch bonnet pepper, and a splash of dark rum stirred in just before serving. Rich, smoky, and deeply satisfying.

Cajun spice blend with paprika, three peppers, onion and garlic powder, plus thyme and oregano. The all-purpose Louisiana seasoning that lifts blackened fish, popcorn, burgers, and roast chicken in a five-minute mix.

Southern-style okra stewed with Rotel tomatoes and green chilies, bacon drippings, bell pepper, celery, and chili powder. A smoky, spicy side dish that freezes well.