83 green chilly sauce recipes

Deep-fried ginger shrimp in a light batter with garlic, chili sauce, and whipped egg white. Crispy, golden, and served with the tail on for easy dipping.

TVP hash: a vegan bean-and-rice one-pot stew with kidney beans, corn, tomatoes, green pepper, cumin, and chili. Water-sauteed for an oil-free, high-fiber weeknight bowl.

Crispy-skinned roast duck over a smoky black bean sauce with cumin, green chili, and apple puree, drizzled with tangy tamarind jus. A fusion showpiece worth every minute.

Crispy beer battered soft shell crabs soaked in milk, fried golden, and served with a punchy Asian dipping sauce of fish sauce, lime, honey, and chili. Restaurant-worthy seafood at home.

Spicy chili beans made from dried red kidney beans simmered 4 hours with chili powder, cumin, cayenne, tomatoes, and bell pepper. A meatless chili with serious heat and deep bean flavor.

Thai-style green curry made with chickpeas, a homemade green chili paste, apple juice, and evaporated skim milk. A lighter, vegetarian take on the takeout favourite, served over rice.

Three beans simmer with tomatoes, jalapeños, and a full can of beer in this hearty vegetarian chili. Cumin and chili powder bring the heat home.

Pork intestines marinated with soy sauce, ginger, and chili, coated in bread crumbs, and steamed over sweet potato cubes. A traditional Chinese offal dish finished with hot sesame oil and scallions.

A simple slow cooking recipe that will have a hearty soup ready to be eaten when you get home from work.

Pan-seared orange roughy with a champagne reduction sauce, sauteed mushrooms, bell peppers, and onion rings. Spiced with soy sauce, chili powder, and red pepper for a bold, elegant fish dinner.

Chili-crusted flank steak fajitas grilled with marinated tri-color bell peppers, onions, and Roma tomatoes. A bright, lime-kissed Tex-Mex plate wrapped in warm flour tortillas.

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

Grilled beef sirloin kabobs marinated in brown sugar, chili powder, and hot sauce, served over fresh spinach with a cool yogurt dipping sauce.

A Tibetan style sauce for momos (Tibetan dumplings).

This is a great recipe- very light and a great dish for a veggie night!