900 chilied recipes

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.

Thakkali isso is a Sri Lankan prawn and tomato curry simmered in two rounds of coconut milk with lemongrass, cardamom, fenugreek, and curry leaves. Finished with lime and curry powder.

Salsa Mexicana (pico de gallo) with fresh tomato, white onion, serrano chilies, and cilantro. A raw, chunky Mexican table salsa best made right before serving for maximum crunch and freshness.

Menudo is a beloved Mexican tripe and hominy soup with garlic, chili powder, and a touch of brown sugar. A simplified weekday version of the iconic Sunday cure-all.

Pickled chipotles in red wine vinegar with just two ingredients and 15 minutes of cooking. Smoky, tangy, and ready to use as a condiment for months. Store in the fridge up to 3 months.

Authentic Carolina pork barbecue with a whole shoulder smoked low and slow over hickory, basted with a vinegar-Worcestershire-chili-red pepper sauce. Real pit barbecue, no shortcuts.

If you're not in the mood for meat, try this scrumptious dish made with black eyed peas, squash, chili peppers and corn.

Turkish-style cucumber and tomato salad with paper-thin onion, fresh dill, green chili peppers, and a lemon-vinegar dressing. A bright, crisp side dish.

House Park beans are Texas-style pinto beans slow-boiled with chili powder, garlic, and a touch of sugar. No soaking, no meat, just simple seasoned pintos cooked low and long.

Baked red snapper fillets in a spicy tomato-chili sauce with zucchini, bell peppers, and celery. A lean, flavor-packed Southwestern-style seafood dinner.

A succulent dish made with green chili salsa that's so easy to make, you can use your crockpot!

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.

Sweet hamburger relish stirs together bottled chili sauce, sweet pickle relish, cayenne, and a pinch of cinnamon for a homemade burger condiment. No cooking, no canning, ready in five minutes.

Potato skins get brushed with tangy Dijon mustard, layered with ham and roasted peppers, then topped with melted Monterey Jack cheese for a quick appetizer that's ready in 15 minutes.

Thai Kaeng Khua curry paste made with dried chilies, garlic, lemongrass, coriander root, and shrimp paste. A fragrant homemade paste that keeps 3-4 months refrigerated.

Raw fresh chilli chutney with mint, ginger, and lime juice. No cooking required, just chop and mix 15 minutes before serving. A fiery Indian-style condiment for serious heat lovers.