205 dried chili recipes

Traditional Chinese New Year noodles with glass noodles, dried mushrooms, lily buds, and fermented bean curd sauce. Long noodles symbolize longevity and good fortune.

Szechuan-style flank steak stir-fried with snow peas, mushrooms, carrots, and dried red chilies in an oyster sauce and sesame oil glaze. A spicy, authentic Chinese beef dish ready in about an hour.

Spicy smoked spareribs with a 10-spice dry rub featuring five spice powder and ginger, parboiled then smoked over hickory with a peach preserves basting sauce.

Another kind of dumplings, steamed dumplings, but still a popular recipe too!

Cooks in Southeast Asia make use of pastes that combine roasted fresh or dried chillies with a variety of other seasonings. Various commercial chilli pastes are sold, but a good chile paste is also easy to make at home.

Mexican deviled eggs spiced with cumin, jalapeno, capers, and ground red chiles, topped with fresh cilantro. A Southwestern twist on classic deviled eggs ready in 15 minutes.

This spicy and sweet mango chuntney goes very well with the corn flatbread, you can also use pineapple too.

Toast whole spices and grind fresh for this fiery Ethiopian blend that transforms stews, roasted vegetables, and grilled meats with layers of heat and warmth.

In traditional Indian cooking, dal refers to any dried peas or beans and to the many dishes made from them. In Malaysia and Singapore, dal refers to a spicy stew made of uellow lentils that typically accompanies Indian bread. The cooking time will vary with the age of the lentil.

Homemade red chile oil with dried piquin or cayenne peppers steeped in hot vegetable oil for 12 to 24 hours. Just 2 ingredients. The longer it sits, the spicier it gets.

An authentic basic salsa using dried chiles for use as a sauce for egg, Chilaquiles or Enchiladas. It also makes a nice spicy dip for tortilla chips.

Another tasty pickling recipe that you can pass on to your sweet Grandmother.

Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.

Chili-bacon rub made with bacon drippings, chili powder, cayenne, garlic, and tomato paste. A smoky, spicy paste for chicken and barbecue. Five ingredients, five minutes.

Thai red or green curry paste: a homemade aromatic blend of chilies, shallots, garlic, lemongrass, shrimp paste, ginger, and coriander. The from-scratch base for authentic Thai curries.

Thai yellow curry paste from scratch with toasted cumin and coriander seeds, dried red chilies, lemongrass, shallots, garlic, and warm spices. Pairs naturally with beef and pork.