283 dried chile recipes

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.

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.

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

A quick, easy and flavorful salad. I added a bit chopped red onion, and used lemon juice instead of lime juice, and it was very tasty. Next time I will use pickled jalapeno, which I think will make the salad taste even better.

Sweet, sour and spicy, this delicious pineapple-chile chutney is packed with flavors. Serve it as a side dish with any Indian main course.

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.

5 alarm chili for serious heat-seekers: layered with jalapeno, serrano, scotch bonnet, chipotle, and pasilla chiles over slow-simmered beans and meat. A deep, smoky, blistering bowl of fire.

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.

This quick and easy stir-fry is a tasty way to cook seasonal eggplant and bell pepper together with classic Chinese seasonings. Serve it over rice.

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.

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

Toast whole spices until smoky, grind with dried chilies and aromatics, then blend with oil and wine for a thick Ethiopian berbere paste that clings to meats and vegetables.

Crispy fried tofu served with a Thai-style peanut dipping sauce made from garlic, cilantro root, chili, and rice vinegar. A spicy, tangy vegetarian appetizer or snack ready in 25 minutes.

Pasta arrabbiata with dried red chilies, six cloves of garlic, and tomato passata in olive oil. A spicy, stripped-down Italian classic with just seven ingredients.

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.

Mexican almond red sauce with ground toasted almonds, tomato, onion, garlic, paprika, and dried chiles. A quick 15-minute sauce that uses almonds as a thickener for rich, nutty heat.