900 chilied recipes

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

Indian-style spinach with popping black mustard seeds, dried chilies, turmeric, fresh mint, yogurt, and lemon. A quick saag-inspired side dish ready in 20 minutes.

This dish is best at room temperature, although it is good hot or cold also. I have given just the basic recipe; you can add all kinds of things, like corn, fresh tomatoes, cilantro, scallions, blanched chayote squash, etc.

Galliano barbecue sauce with ketchup, chili sauce, dark brown sugar, and lemon juice. An Italian liqueur twist on classic BBQ sauce for ribs, chicken, or burgers.

Pitlai is a South Indian lentil stew with bitter gourd (karela), chickpeas, tamarind, and a ground coconut-spice paste. A tangy, complex vegetarian curry with toor dal and jaggery.

Fettuccine topped with a spicy Mexican bean sauce made from kidney beans, stewed tomatoes, green chiles, and cilantro. A hearty vegetarian pasta dinner ready in 30 minutes.

Mexican-style spicy beef stew braises chuck cubes in a tomato, garlic, and roasted green chile sauce until fork-tender. Served with warm flour tortillas to scoop up the rich, brick-red gravy.

Ajat: Thai cucumber relish with thinly sliced cucumber, red onion, cilantro, and fresh chili in a sweet-tangy rice vinegar marinade. The crisp side that cuts through rich Thai curries and satay.

Indian-style cilantro mint chutney with green chili, lemon, and yogurt. Bright, herbal 10-minute dipping sauce for samosas, pakoras, and grilled meats.

Raccoon simmers with celery, apples, onion, and hot peppers until fork-tender, then gets brushed with barbecue sauce and roasted until golden. A traditional preparation for wild game.

Kathi rolls: soft Indian flatbreads stuffed with spiced mashed potatoes, green chiles, and cilantro. The classic Kolkata-style street food, originally from the Nizam restaurant.

Fiery Italian-style hot peppers sauteed with garlic and Roma tomatoes in olive oil. A 5-ingredient, 45-minute side dish or condiment with serious kick.

North Carolina BBQ sauce with a vinegar base, ketchup, chili powder, brown sugar, and black pepper. Thin, tangy, and made for pulled pork and ribs.

Roasted tomato salsa with jalapenos, garlic, white onion, cumin, and cider vinegar. Oven-roasting concentrates the tomato flavor for a smoky, slightly chunky salsa that beats any jar.

Spicy Mexican jicama salad with tangerines, apple, cantaloupe, cilantro, and a dusting of chili powder. A crisp, no-cook fruit salad in the style of Mexican street fruit cups.

Rustic skillet hash with leftover roast beef or venison, chunky potatoes, and onions browned in bacon drippings, then simmered in beefy gravy with a touch of chili powder.