2,218 green chile recipes

Big-batch homemade salsa with fresh tomatoes, green peppers, jalapenos, green chilis, and cayenne pepper. Makes 7 quarts for canning with a water bath method. Stock your pantry for the year.

Dry potato curry with mustard seeds, turmeric, cumin, and fresh ginger. Parboiled red potatoes tossed in a sizzling spice base for a sauceless Indian side dish ready in 35 minutes.

Hot baked artichoke dip with green chiles, Parmesan, and mayonnaise. Just four ingredients, 30 minutes, and a bag of tostada chips. Game day gold.

Indian-style cilantro mint chutney with green chili, lemon, and yogurt. Bright, herbal 10-minute dipping sauce for samosas, pakoras, and grilled meats.

Indian-spiced okra in a savory sauce with caramelized onion, ginger, turmeric, green chili, and ground almonds. A quick vegetarian side dish ready in 30 minutes.

Tender yellow summer squash layered with sauteed onions, green chilis, and cheddar cheese, topped with crunchy cracker crumbs and baked until bubbly. A Southwestern-style squash casserole.

Tropical quesadillas filled with ripe banana, green chilies, and Monterey Jack cheese with a squeeze of lime. A sweet-savory snack or dessert ready in 15 minutes.

Tex-Mex salsa verde thickened with toasted pumpkin seeds and a quick roux, built on green chilies, parsley and chicken broth. A cooked green sauce for enchiladas, eggs and chips inspired by the El Chico restaurant chain.

This dish is best at room temperature, although it is good hot or cold also. I have given just the basic recipe; you can add all kinds of things, like corn, fresh tomatoes, cilantro, scallions, blanched chayote squash, etc.

Pressure cooker collard greens with butter beans, white wine, bay leaves, and fresh hot peppers. Southern comfort without the ham hock, ready in 30 minutes.

This elegant chilled tomato consomme blends ripe tomatoes, green peppers, and leek into a crystal-clear broth, served cold with fresh chives and pimiento for a light summer starter.

The spices bring out a tantalizing flavor in this dish which is best served with flat bread or rice.

Vegan stuffed mushrooms filled with a fresh tomato, garlic, scallion, and chive salsa dressed with olive oil and lemon juice. Light, bright, and no cheese needed.

Wild rice amandine en casserole with slivered almonds, chives, shallots, and green pepper, baked slow in chicken broth until the grains burst. Elegant holiday side that finishes hands-off in the oven.

Mexican meatball patties stuffed with Monterey Jack cheese, mixed with chorizo, green chiles, and crushed pretzel crumbs, baked inside bell pepper quarters.

Hearty Latin stew with brown rice, bulgur, chickpeas, corn, green beans, stewed tomatoes, and red chiles. A vegan one-pot meal loaded with grains, beans, and vegetables.