2,008 chilied recipes

Shrimp Arnaud, a classic New Orleans appetizer of chilled shrimp marinated in a tangy vinaigrette with hot mustard, chili sauce, garlic, and chives. Dusted with paprika.

Caramelized banana tossed with golden raisins, cilantro, lemon zest, and Japanese chili spice for a sweet-heat salsa. Ready in under 15 minutes, it pairs with grilled meats and fish.

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.

Indonesian sambal ikan transforms tuna into a spicy-sweet coconut relish with shallots, garlic, and candlenuts. Serve hot or cold as a bold condiment or side dish.

Hearty baked bean soup with cannellini beans, stewed tomatoes, molasses, and chili powder. Thick, smoky, and on the table in 40 minutes. Vegan-friendly comfort food.

Great apple pie recipe that we have used for years. Perfect with a cup of hot apple cider.

Linda Williams' many bean soup with mixed dried beans, a ham bone, tomatoes, carrots, and chili powder. A slow-simmered Southern bean soup built to feed a crowd.

Impressive and healthy, realistic portion size. Save up for this one!

Fiery habanero hot sauce sweetened with canned plums, apricots, plum jam, and sugar, then smoothed with vinegar and pimentos. A fruity, face-melting condiment that makes 10 cups.

A from-scratch red chile sauce made with dried chile pods, cumin seeds, garlic, and oregano pureed smooth. The essential building block for enchiladas, tamales, and smothered burritos.

Fresh salsa with chopped tomatoes, onion, and green chili peppers seasoned with garlic salt. No cooking required, just chop, mix, and chill for bold, clean Mexican flavor.

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

Pickled cauliflower with pearl onions in a tangy mustard-seed brine. Crunchy, bright, and fiery from a single red chili. A classic canning recipe perfect for antipasto plates.

Thai peanut sauce with coconut milk, red curry paste, chili paste, and peanut butter. Rich, spicy, and ready in 20 minutes. Serve with satay or as a dip.

Mango papaya chutney simmers ripe tropical fruit with apple cider vinegar, brown sugar, fresh ginger, garlic, chili, raisins, and allspice for a tangy-sweet condiment that pairs with curries, cheese, or grilled meats.

Sea bass fillets soaked in cumin-spiced milk, topped with a cilantro and green chile sauce, then baked in foil packets. Mexican-style fish that stays flaky and moist every time.