5,241 chile recipes

Methi gobi: a Punjabi dry curry of cauliflower simmered with fresh fenugreek leaves, green garlic, ginger, tomato, cumin, coriander, and turmeric in ghee. Vegetarian, naturally gluten-free, deeply aromatic.

From-scratch enchilada sauce made with roasted dried chiles, pasilla peppers, and a flour-thickened chicken broth base seasoned with Mexican oregano and cumin.

Leg of lamb stuffed with rice rolls a butterflied Pakistani-spiced lamb leg around a mushroom and rice filling, roasted to carving-perfect for a showstopper holiday main.

Chicken salad with sun-dried tomatoes, walnuts, and lime mayo dressing. A crunchy, tangy twist on classic chicken salad loaded with celery, peppers, and fresh chives.

Smoky chipotle-ancho chili pesto with roasted red bell pepper, pine nuts, garlic, and olive oil. A bold, vegan Mexican-inspired sauce for pasta, grilled meats, or sandwiches.

Beef rellenos stuff fire-roasted chilies with seasoned ground beef, dip them in airy egg-foam batter, then pan-fry until golden. A traditional Mexican stuffed pepper appetizer or main dish.

Wok-seared lobster tossed in a fiery Szechuan chili sauce with hoisin, ginger, garlic, and dried red chilies. Restaurant-quality stir-fry ready in just 15 minutes from start to plate.

Mariachi beefballs with crushed corn chips in a spiced tomato-chili sauce served over layered Mexican rice with sour cream, green chilies, and Monterey Jack cheese.

Buttery shrimp seasoned with chili powder, paprika, and cumin served on golden toasted bread with fresh watercress. A quick Mexican-inspired appetizer ready in 25 minutes.

Fettuccine topped with a spicy Mexican bean sauce made from kidney beans, stewed tomatoes, green chiles, and cilantro. A hearty vegetarian pasta dinner ready in 30 minutes.

Low calorie clam dip made with cottage cheese instead of cream cheese, canned clams, chives, and thyme. A lighter take on classic clam dip that's ready in 5 minutes.

Spicy red chili sourdough biscuits with cheddar cheese, chili powder, red pepper flakes, and dried chilies. A tangy, fiery twist on classic drop biscuits.

Gujarati sambhara: shredded cabbage and grated carrots stir-fried with mustard seeds, asafetida, green chili, and fresh coriander. A quick Indian vegetable side that stays crisp and bright with a squeeze of lemon.

Pan-fried brook trout dusted in flour and cooked in butter until golden, served with a lemon-chive butter sauce. A simple, classic preparation for whole fresh-caught trout.

Classic salmon loaf with canned salmon, diced potatoes, celery, chives, and lemon zest, served with creamy Dijon sauce. A simple retro weeknight dinner.

Sri Lankan curried cashew nuts simmered in coconut milk with turmeric, fenugreek, curry leaves, and fresh chili. A traditional kadju curry that's vegan and richly spiced.