833 chili pepper recipes

Crispy Sri Lankan beef pasties with a spiced filling of minced beef, potato, curry leaves, cardamom, and coconut milk tucked into flaky homemade pastry and deep-fried golden.

Potato soup with green chilies, tomatoes, zucchini, and Monterey Jack cheese stirred in at the end. A chunky, Southwestern-style soup in chicken broth.

Rice con queso: a layered Mexican-American casserole of brown rice, black beans, ricotta, Monterey Jack, and cheddar with green chilies. A vegetarian pantry dinner that bakes in 30 minutes flat.

Indian potato, eggplant, and pea curry with a blended garlic-ginger-onion-chili spice paste and turmeric. Vegan, naturally gluten-free, and full of warming spice.

Pollo Loco-style chicken marinade with fresh lemon and orange juice, chili sauce, garlic, and hot sauce. Marinate 4 to 24 hours, then grill for smoky, citrusy results.

Sauteed squid and shrimp with eggplant, bell peppers, tomatoes, and garlic in olive oil with a squeeze of lemon. Served over golden-browned eggplant slices for a light, Mediterranean-style seafood dish.

Zesty homemade cocktail sauce with chili sauce, fresh lemon juice, horseradish, and a splash of hot sauce. No cooking required, just stir, chill, and dip.

Serve this as a condiment at your next Mexican cookout, with fajitas, pinto beans, cornbread, and coleslaw.

Fiery habanero hot sauce sweetened with canned plums, apricots, plum jam, and sugar, then smoothed with vinegar and pimentos. A fruity, face-melting condiment that makes 10 cups.

Tender yellow summer squash layered with sauteed onions, green chilis, and cheddar cheese, topped with crunchy cracker crumbs and baked until bubbly. A Southwestern-style squash casserole.

Straightforward ground beef chili with onions, tomato sauce, diced bell peppers, and chili powder thickened with cornmeal during the final 15 minutes of simmering.

Here is a recipe that is mainly a dip, since the shrimp are either grilled or eaten raw with the rest of the ingredients.

If you love black beans then you have to try this simple recipe that will satisfy your tastebuds.

Creamy New Mexican calabacitas with sauteed summer squash, corn, green chiles, and melted cheddar in a milky sauce. A comforting, traditional side dish that comes together in 40 minutes.

Roasted green chile soup with Anaheim peppers, red bell peppers, potatoes, and garlic pureed silky smooth. A Southwestern classic strained for a velvety, restaurant-quality finish.

Chiles rellenos-style poblano peppers stuffed with shredded chicken and mozzarella, baked under a tangy tomatillo verde sauce. A lighter Mexican main without the traditional egg batter and deep fry.