658 chili pepper recipes

Tart green mango, fresh lemongrass, and red chili slices create a bright Southeast Asian salsa that cuts through rich grilled meats and seafood in just 8 minutes.

Turkey Creole simmers cooked turkey with tomatoes, onion, celery, bell pepper, and chili powder in the slow cooker. A dump-and-go post-holiday meal served over rice for six.

Tender beef short ribs get a head start in the microwave, then hit the grill for smoky, charred edges and sticky honey-chili glaze. Ready in under an hour with a quick ketchup-based barbecue marinade.

Orange up your burritos with this easy and delicious recipe that is tasty down to the last bite.

Lemony green lentils simmered with cumin, cinnamon stick, chili flakes, ginger, and whole lemon slices. A bright, vegan, one-pot Indian-style side dish ready in under an hour.

Menudo estilo norteno with honeycomb tripe, calf's foot, hominy, and toasted ancho chiles simmered for hours. An authentic Northern Mexican hangover soup with deep chile heat.

A fiery raspberry-chile marinade with orange zest, raspberry vinegar, and fresh orange juice. Use it on chicken, shrimp, or grilled meats for a sweet-hot kick that lasts for weeks in the fridge.

Chicken Yassa from Senegal: lemon-marinated chicken broiled and simmered with caramelized onions, olives, habanero, and carrots. A tangy, savory West African classic served over rice.

Homemade pickled asparagus spears with garlic, hot chile peppers, and pickling spice in a tangy brine. Crisp, spicy, and shelf-stable for months.

Broiled snapper fillets and caramelized bananas topped with fresh orange juice, zesty chili peppers, and red onion. A tropical, low-fat dinner that's on the table in 20 minutes flat. Squeeze lime over everything.

Quick, easy and delicious way to cook your winter squash as a side dish.

Miris malu is a fiery Sri Lankan fish stew. Cubed fish simmers gently with tamarind, black pepper, cinnamon, garlic, ginger, and curry leaves in a thin, punchy chili-spiked broth.

Bite-sized baked egg cups loaded with cheddar, Monterey Jack, green chiles, and cumin. Makes 30 mini appetizers that disappear the second they hit the table.

A hearty and savory chili that tastes wonderful with a crusty bread or those old-fashioned bread bowls.

Smoky chipotle salsa simmered with roma tomatoes and garlic, then pureed smooth for a deep, fiery table sauce. A bold make-ahead salsa that keeps for days and freezes well.

Chili cilantro dressing with green chilies, fresh cilantro, lime juice, garlic, and honey. A bright, spicy blender dressing ready in 10 minutes for salads, tacos, or grain bowls.