173 fried red pepper recipes

Kentucky Colonel's pork BBQ sauce is a thin, vinegar-based basting sauce with black pepper, chili powder, Worcestershire, hot sauce, dry mustard, and butter. A tangy, peppery Kentucky-style mop sauce that's all heat and no tomato.

Pedernales River chili made Texas-style with coarse ground beef, lard, ground chile, and no beans. A bold, no-frills LBJ-era recipe simmered low for an hour.

Chilled spicy shrimp poached in vinegar, broth, dry mustard, and hot sauce. A make-ahead appetizer with bold tangy heat and clean shrimp flavor.

Herbal vinegars infuse red wine vinegar with garlic, basil, rosemary, marjoram and dried chiles. Two large-batch blends (Southwest and Chef's Blend) for gift bottles, dressings and pantry seasoning.

Spicy red chili sourdough biscuits with cheddar cheese, chili powder, red pepper flakes, and dried chilies. A tangy, fiery twist on classic drop biscuits.

Bold brisket marinade paste with Szechuan peppercorns, garlic, paprika, lemongrass oil, dry mustard, and red wine. Score the meat, rub it in, and marinate for several days for deep flavor penetration.

Homemade red chili sauce from dried red chili pods, garlic, and salt. Just three ingredients blended smooth for enchiladas, tamales, burritos, and any Mexican dish that needs real chile flavor.

Cold fruited chicken salad with dried apricots, orange segments, grapes, and toasted almonds in a white wine-vinegar dressing. A light, low-calorie summer lunch.

Lnchee Kabin(Malaysian Spiced Fried Chicken) recipe

Emeril's calzone wraps a basil-sun-dried tomato yeast dough around a pork, red pepper, and white wine filling. A flavor-packed Italian turnover from the New Orleans chef.

Memphis-style rib basting sauce built on red wine vinegar, brown sugar, and Worcestershire with a kick of hot pepper. Tangy, thin, and made for long smokes.

Deep-fried Camembert dredged in mustard-herb flour and a spicy bread crumb crust with chili powder and cayenne. Crackling-crisp outside, molten cheese inside. A 30-second appetizer.

Homemade mild Italian sausage, bulk sausage is easy to make at home and just a bit more work to stuff.

Lima bean salad with diced tomatoes in a red wine vinegar and olive oil dressing with maple sugar and dry mustard. A simple, hearty bean salad served chilled.

Colorful ham kabobs with pineapple and bell peppers, basted in a tangy cranberry glaze spiked with mustard and cloves. A smart way to use leftover holiday ham in just 30 minutes.

Cajun spice blend with paprika, three peppers, onion and garlic powder, plus thyme and oregano. The all-purpose Louisiana seasoning that lifts blackened fish, popcorn, burgers, and roast chicken in a five-minute mix.