672 chili sauce recipes

Satay-style beef stir-fry with Chinese broccoli, shrimp paste, dark soy sauce, and rice wine. Thin-sliced steak wok-fried and tossed in a savory peanut-inspired sauce.

Rotel spaghetti sauce: classic Italian-style red sauce with a kick from canned Rotel tomatoes and green chilies. Onion, garlic, basil and oregano in olive oil, finished with a splash of white wine.

A classic yet tasty Chinese appetizer. Assorted fresh and crunchy vegetables are wrapped into bean curd sheets, and serve these delicious small bundles with some soy, sesame oil and chili sauce, yum.

Homemade hot dog chili sauce with ground beef, yellow mustard, ketchup, onions, and chili powder. A smooth, saucy topping that simmers for an hour and tastes like the real ballpark stuff.

Singapore chilli crab: cracked blue swimmer crabs simmered in a sweet-tangy tamarind, ginger and bird's eye chili sauce. Hawker stall classic, messy, hands-on, completely worth the cleanup.

Fettuccine with lime-marinated chicken breast in a tomato and green chili sauce. Butter and lime zest tossed into the pasta for a bright, Southwestern-inspired dinner.

Crispy fried tofu served with a Thai-style peanut dipping sauce made from garlic, cilantro root, chili, and rice vinegar. A spicy, tangy vegetarian appetizer or snack ready in 25 minutes.

Grilled tofu satay skewers with a creamy coconut-peanut satay sauce and a tangy vinegar-chili dipping sauce. A vegan take on the Southeast Asian classic with bold curry and lemongrass flavors.

30-minute Tex-Mex ground turkey chili with pinto beans, bell pepper, picante sauce, chili powder, and cumin. A leaner weeknight chili that doesn't skimp on smoky, warming flavor.

Indonesian-style mie goreng with soba noodles, tofu, snow peas, and bean sprouts, tossed in a soy-brown sugar-chili sauce. Vegetarian, low-fat, and on the table in 25 minutes.

Spicy garlic-ginger popcorn popped in corn oil with fresh ginger root, then tossed in butter, chili sauce, and parsley. A savory snack ready in 10 minutes.

Gado-gado is an Indonesian vegetable salad with steamed potatoes, carrots, cabbage, bean sprouts, and golden tofu, dressed in a warm coconut peanut sauce with chili.

Mexican grilled corn (elote) slathers charred ears in a lightened mayo-yogurt chili sauce, then dusts them with salty cotija and a squeeze of lime. A healthier take on the street-food classic.

North Carolina BBQ sauce with a vinegar base, ketchup, chili powder, brown sugar, and black pepper. Thin, tangy, and made for pulled pork and ribs.

Fragrant Asian pesto with peanuts, fresh basil, mint, cilantro, green chilies, and ginger. A bold, herbaceous sauce for noodles that's ready in 15 minutes. Vegetarian-friendly.

Old-fashioned chili sauce relish with tomatoes, celery, peppers, ginger, vinegar, and pickling spices. Vintage canning recipe to serve with cold meats and sandwiches.