216 hot chili pepper recipes

Roma tomatoes slow-roasted for three hours with olive oil, garlic, and hot chili until jammy and concentrated, then tossed with spaghetti, parsley, and basil. Named for the volcano and just as fiery.

Homemade curry powder blend with 12 spices including cinnamon, cumin, coriander, turmeric, fenugreek, cardamom, and dried chili. A warm, aromatic base for Indian curries and stews.

Texas-style smoked brisket with a spicy chili rub and a beer-based mop sauce. Smoked low and slow over wood chips for tender, smoky bark and pink smoke ring.

President LBJ's famous Pedernales River chili recipe with venison, chili powder, oregano, cumin, and tomatoes. Authentic Texas-style no-bean chili.

Pickled African peaches spiced with turmeric, cumin, cardamom, ginger, and chili in a sweet vinegar syrup. A complex condiment that improves over two weeks.

Asian style sichuan beef with garlic, shallots, snow peas and red bell peppers.

Vegetarian fried rice with carrots, bell pepper, corn, fresh ginger, and chili in a wok with soy sauce. Uses cold pre-cooked rice for the best texture.

Golden zucchini balti with yellow squash, bell peppers, tomatoes, and turmeric stir-fried in a karahi with balti sauce. A vibrant vegetarian Indian curry ready in 30 minutes.

Authentic Thai red curry paste from scratch: dried chilies, galangal, lemongrass, kaffir lime rind, shrimp paste, and toasted coriander and cumin seeds blended into a fiery aromatic base.

Gulf Snapper with Avocado & Tomatillo Salsa recipe

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 cranberry chile chutney with jalapeño, Thai chili paste, and hot sauce simmered with fresh and dried cranberries. Medium heat, sweet-tart-spicy balance. Killer on meat or sandwiches.

Authentic Singapore-style fried noodles with curry powder, dried shrimp, barbecued pork, bean sprouts, and egg shreds. A wok-tossed hawker classic loaded with smoky, spicy flavor.

Lighter baked chili relleno squares made with egg whites, nonfat cottage cheese, low-fat cheddar, mozzarella, and chopped green chilis. Cut into a dozen portable squares that taste just as good cold as warm.

Freezer mix tacos: pre-cooked beef-tomato mix simmered with chili powder and cayenne for a fast weeknight taco night. Heat, fill, top, eat.

Tameya is Egyptian falafel made from dried broad beans instead of chickpeas, ground with fresh herbs, garlic, and spices, coated in sesame seeds and fried to a deep golden crunch.