860 chilied recipes

Hot pepper and garlic spaghetti where the pasta cooks in chili-garlic infused water, absorbing heat and flavor from the inside out. A fiery vegetarian pasta with olive oil and parsley.

Samoosa potato filling tempers mustard seeds in hot oil and butter, then folds in onions, diced boiled potatoes, turmeric (borrie), and chili powder. The classic South African-Indian samoosa stuffing for crisp folded pastries.

Smoky roasted salsa with dry-charred tomatoes, onion, and garlic blended with chipotle peppers, lime juice, and cilantro. A fire-roasted Mexican salsa made entirely on the stovetop.

Phal base recipe: the blazing-hot curry paste foundation for Britain's spiciest Indian restaurant dish. Four ingredients blend into fiery heat for an authentic phal curry at home.

A bright Moroccan salad from Essaouira with smoky grilled green peppers, ripe tomatoes, cool cucumber, and hot chilies dressed in olive oil, lemon, and cumin. Refreshing, bold, and unmistakably North African.

Thai-style eggplant stir-fry with chicken or tofu, fresh basil, red chili peppers, and yellow bean sauce. A fast, fragrant weeknight dish ready in under 35 minutes.

Moroccan tomato and pepper salad with charred green bell pepper, cucumber, and a cumin-paprika-lemon dressing. Bright, smoky, and served cold.

Mango habanero hot sauce with eight ripe mangos, champagne vinegar, and carrots simmered into a smooth, fruity heat. Works with orange or green habaneros.

Fiesta Ranch Potatoes with Creamy Chile Dip recipe

Chili-rubbed bison tenderloin pan-seared and served over creamy morel mushroom linguine with charbroiled vegetables. A wild game dinner that feels like fine dining.

A light, brothy Mexican pozole with tender fish, hominy, tomatoes, green chiles, and cumin, finished with fresh lime. This seafood twist on the classic soup is ready in 30 minutes.

Nuclear chicken wings: oven-baked wings glazed with a double-hot sauce of Tabasco and habanero, brown sugar, vinegar, and ground red pepper. For the chili-head crowd. Serve with blue cheese.

Start a fiesta in your crockpot with this delicious side dish that is perfect to take with you to your next dinner party.

Indian tacos build hot frybread into open-faced plates piled with stewed anasazi beans, roasted Anaheim chiles, avocado, plum tomatoes, arugula, and red onion. Pueblo and Navajo street-food at home.

Lucknawi dal simmers pink lentils with turmeric and tamarind, then finishes with a sizzling tadka of cumin seeds, fried onion, garlic, ginger, and dried red chili. Sour, smoky, and brothy in the best Awadhi tradition.

Punjabi dal palak with spinach, fenugreek leaves, and dill simmered in turmeric and cumin. Finished with a generous pour of ghee for authentic, earthy richness.