2,082 chili tomato recipes

Frontier Chicken is original from northern Pakistan, south Asian. It has become popular in the US, Canada and the UK. The unusual combination of flavors, spicy and the sweetness from the banana and peppers creates a unique balance.

Guacamole de la Mixteca: an authentic Oaxaca-region guacamole with ripe avocado, white onion, serrano chile, and cilantro. Mashed chunky in a molcajete, no lime, no fuss.

A Vietnamese twist on meat sauce with ground pork, fresh tomatoes, fish sauce, lime, and serrano chilies served over steamed rice. Ready in 30 minutes flat.

Nopales con huevos y serranos: Mexican scrambled eggs with cactus paddle strips, fiery serrano chiles, tomato, cilantro, and melted Monterey Jack. A hearty breakfast from Mexico's high desert tradition.

Fiery homemade salsa made from oil-fried dried chile piquin blended with tomato sauce, cumin, and garlic. Five ingredients, ten minutes, serious heat.

Ro-Tel macaroni and cheese baked with a homemade cheddar roux sauce and diced tomatoes with green chiles. A spicy, creamy twist on classic baked mac and cheese.

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.

Rotel salsa is the five-minute dip you make when guests are at the door: a can of Rotel tomatoes and chiles, fresh tomato, scallions, garlic, lime juice, and salt. No cooking required.

Navajo tacos built on Indian fry bread and loaded with seasoned ground beef, pinto beans in homemade New Mexican red chile sauce, cheddar cheese, lettuce, and tomatoes.

Roasted tomato and red chile arrabiata sauce with New Mexico chile, garlic, oregano, and cilantro over pasta. A Southwestern twist on Italian arrabiata with fire-roasted depth.

Quick Rotel salsa made with canned Rotel tomatoes and chiles, fresh tomato, scallions, garlic, and lime juice. No cooking required. Mix and serve with chips, on salads, or over Southwestern dishes.

Guacamole with serrano heat, white onion, and a surprise hit of pureed zucchini for body. Mexican-style avocado dip finished with tomato, green onion, and cilantro garnish.

Fresh pico de gallo salsa with serrano chiles, tomatoes, onion, garlic, cilantro, and red wine vinegar. No cooking required, bold heat from six serranos.

Pico de gallo, the classic Mexican rooster's beak salsa, made with diced tomato, white onion, cilantro, serrano chiles, lime, and salt. Crisp, fresh, never mushy. The 10-minute taqueria staple.

Tortilla soup with shredded chicken, crispy fried tortilla strips, melted Monterey Jack, and creamy avocado. A blender-based broth makes weeknight prep painless.

Fresh cilantro salsa with chopped tomatoes, serrano or jalapeno chile, garlic, onion, and red wine vinegar. A no-cook Mexican pico de gallo that doubles as a guacamole base.