719 chillie recipes

Indian peas, potato, and eggplant curry with a blended garlic-ginger-chili-onion spice paste and turmeric. A simple vegetarian curry ready in 30 minutes.

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.

Quick cheese bread pizzas with chili sauce and melted sharp cheddar on sliced cheese bread. A 3-ingredient snack ready in under 25 minutes that kids absolutely love.

Homemade garden pesticide using beer, garlic, hot chili peppers, and blended bugs to trap slugs and repel plant-chewing insects the old-fashioned way.

Cooked green chili salsa with simmered onion, garlic, green chilies, and fresh tomatoes blended smooth. A quick, mild Mexican-style salsa verde that works as a dip, sauce, or enchilada topping.

Mexican dairy dip with cream cheese, refried beans, and chili powder blended smooth. A three-ingredient game-day dip that takes 10 minutes and a springform pan.

Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.

Indian carrot and yogurt relish (raita) with blanched shredded carrots, cumin, chili, and onion. A cool, tangy condiment ready in minutes.

Spicy tuna burgers loaded with green chilies, smothered in chili-tomato sauce and bubbly Monterey Jack cheese. These Tex-Mex tuna patties bring bold heat to burger night in just 35 minutes.

Red devil pepper sauce blends Scotch bonnet chiles with allspice, onion, vinegar, and Pickapeppa for a fiery Caribbean-style hot sauce that keeps for months. A few drops go a long way.

Salsa is such a great sauce that can go well with lots of things, it can be served with chips as a dip, or it can be put in the casserole as a sauce. And it is so quick and easy to make, chop a few fresh vegetables, throw them all together, here your freshly homemade salsa.

Ancho chile, red pepper, and tomato soup: a silky Mexican-inspired pureed soup with rehydrated anchos, cabbage, and tomato, finished with creme fraiche and cilantro. Vegetarian and naturally gluten-free.

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.

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.

Moroccan-style cooked tomato and green pepper salad with cumin, garlic, chili, and lemon juice. Served warm or cold as a side dish or mezze appetizer.

Thai-style stir-fried eggplant with chicken or tofu, fresh basil, red chiles, and yellow bean sauce. Ready in 30 minutes with just 7 ingredients. Serve immediately for best color.