796 chili tomato recipes

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.

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

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.

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.

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.

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.

Killer salsa made with dried pequin chilies softened in vinegar, then blended with tomato juice, garlic, cumin, and oregano. Serious Tex-Mex heat for chip dipping and tacos.

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.

Pasta arrabbiata with dried red chilies, six cloves of garlic, and tomato passata in olive oil. A spicy, stripped-down Italian classic with just seven ingredients.

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.

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

Mexican cebiche with mackerel fillets cured in fresh lime juice for five hours with serrano chiles, tomatoes, olive oil, and oregano. A no-cook seafood dish that lets citric acid do the cooking.

Fresh pico de gallo with tomatillos, serrano chiles, tomatoes, cilantro, and onions. A chunky Mexican salsa with a tart twist, perfect on fajitas.

Hot rough tomato soup simmered with fresh tomatoes, ghee, dried red chiles, whole cloves, peppercorns, and bay leaves. An Indian-spiced, chunky vegetarian soup with real heat.

Plum tomato salsa with sherry vinegar, shallot, serrano, thyme, and cilantro. A bright Mediterranean-leaning fresh salsa for spooning over grilled fish and chicken.