1,534 chili pepper recipes

Spicy blender salsa with canned tomatoes, green chilies, cilantro, green bell pepper, and garlic. No cooking required. Keeps in the fridge for 5 days.

Creamy kidney bean dip spiked with green chilis, red pepper flakes, garlic, and melted cheddar cheese. Serve warm with tortilla chips for a crowd-pleasing party appetizer.

Grilled chili-rubbed lamb chops seasoned with cumin, thyme, allspice, and sugar, then served with hot pepper jelly. Marinate overnight for bold, smoky flavor on the grill.

Madras curry mixture is a homemade South Indian curry powder built from coriander, ginger, hot chilies, black mustard, fenugreek, black pepper, and curry leaves. Bolder and fresher than store-bought.

Lentil curry is cooked with coconut milk, nicely tangy and creamy taste!

Hearty fava bean soup with tomatoes, carrots, potatoes, and a kick of chili and cumin. A warming, plant-based bowl loaded with protein and spice. Vegan friendly.

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

This spicy marinade owes its unusual flavor to the chipotle, a smoked jalapeno chile. Chipotles are usually sold canned in tomato paste. Look for them at Mexican and Latin American markets. Adobo marinade goes particularly well with pork.

Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

Traditional Afghan eggplant layered with tomatoes, peppers, and onions, then draped in tangy garlic yogurt sauce (chakah). Serve with flatbread for a vegetarian feast.

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

Cuban-style black beans cooked from dried with garlic, onion, olive oil, and optional hot chilies. Slow-simmered overnight then finished in a sofrito and served over rice.

A fragrant North Indian potato and pea curry simmered in a spiced tomato-onion gravy with turmeric, garam masala, and green chilies. Vegan, naturally gluten-free, and on the table in just 30 minutes with a pressure cooker.

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.

Chana dal with turmeric, mustard seeds, green chilies, and a tarka of fried onion and garlic. A traditional Indian split chickpea dish that's vegan, protein-rich, and deeply spiced.

Grilled tomato cumin dressing with jalapeno, cilantro, lime juice, and Dijon mustard. A smoky, Southwestern-style vinaigrette emulsified with egg yolk for a creamy texture.