2,082 chili tomato recipes

Shredded turkey and pinto bean burritos with cumin-spiced tomatoes, Monterey Jack cheese, and crunchy cabbage. A quick, hearty wrap ready in under 40 minutes.

Layered Mexican chicken casserole with corn tortillas, cheddar cheese, and a creamy Rotel sauce. Freezer-friendly comfort food that bakes up hot and bubbly every time.

Grilled salmon with minted tomato salsa: pink fillets seared over fire and topped with a half-pureed warm salsa of tomato, mint, jalapeño, and green onion. A bright, garden-fresh dinner.

Barbecued chicken in a fiery citrus marinade of orange juice, scotch bonnet, garlic, and cilantro, grilled until crisp and served with lime-dressed chargrilled spring onions. Pile it into a wrap.

Indian-spiced potatoes and green beans with turmeric, asafetida, dried chiles, and ghee, boiled then charred on the bottom for a crispy, smoky crust.

Nam prik ong, Northern Thai tomato-pork relish with lemongrass, chilies, and dried shrimp served over sticky rice. Chiang Mai street-food staple built on fresh aromatics and pounded herbs.

My old old recipe. Looks bad, tastes AWESOME!

Quinoa salpicon salad tossed with fresh cucumber, tomato, mint, and parsley in a zesty lime-chile vinaigrette. A bright, protein-rich Latin American side dish served cold.

The health benefits of green papaya exceed those of the ripe variety. Raw green papaya is packed with vitamins, enzymes and phytonutrients. It contains vital nutrients including potassium, magnesium, and vitamins A, C, E and B. However, perhaps the most important health property of green papaya is its ability to improve digestion and the uptake of nutrients, raising enzyme levels and improving assimilation, and thus also strengthening the immune system. Green papaya contains two of the most powerful plant proteolytic enzymes: papain and chymopapain. These enzymes excel at breaking down proteins, fats and carbohydrates, as well as aiding healthy digestion. Papain can only be found in the papaya fruit and is more effective than pepsin produced by our own stomachs.

Low-fat vegetarian stew packed with sweet potatoes, okra, cabbage, and tomatoes, brightened with fresh ginger, lime juice, and cilantro. Topped with crunchy peanuts.

West African vegetables with peanut sauce, fried plantains, sautéed carrots, and green beans. Scotch bonnet heat, allspice warmth, and creamy peanut richness in every bite.

Homemade Pad Thai with chicken or pork, shrimp, rice noodles, and a tangy fish sauce with tomato paste and dried shrimp. Topped with crispy fried basil, peanuts, and bean sprouts.

Tangy grilled chicken with a Scotch bonnet and white wine marinade, sweetened with tomato paste and brightened with vinegar. A Caribbean-inflected chicken built for hot coals.

Blueberry ketchup blends ripe berries with tomato, plums, ginger, and warm spice into a savory-sweet condiment. Pair with grilled meats, cheese boards, or burgers for unexpected depth.

Pressure cooker rogan josh simmers tender mutton in a rich, nutty gravy of freshly roasted and ground coconut, almonds, and whole spices, with yogurt stirred in gradually. An aromatic Indian curry made fast in the pressure cooker.

Whole red snapper stuffed with saffron rice paella filling made with smoked sausage, shrimp, serrano chiles, and almonds. A Tex-Mex showpiece baked with lime butter.