2,431 hot pepper recipes

A great way to use up day old bread. A savory version of bread pudding with spinach and mushrooms that's cheesy delicious.

Pumpkin soup with coconut cream and fresh ginger, brightened with lemon juice and a pinch of chili. Pureed silky-smooth and finished with chopped coriander. Thai-leaning fall comfort that works hot or chilled.

Tangy Louisiana-style vinegar coleslaw with shredded cabbage, grated carrot, green pepper, dry mustard, and a splash of hot sauce. No mayo, no fuss, just a crisp, zesty bayou-style slaw.

A baked fish with lemon sauce main dish. The velvety smooth lemon sauce is enriched with egg yolk which adds lovely mouthfeel and richness to the light and flaky sole.

Tex-Mex guacamole made with ripe avocados, a can of Rotel tomatoes and chiles, Worcestershire, and a chill in the fridge to let the flavors meld. Crowd-feeding party dip for chips or tacos.

Cheddar cheese and hot chili sauce give this bread incredible flavor, just eating the bread itself is delicious enough!

Big-batch homemade tomato soup base for canning. Fresh tomatoes simmered with onion, celery, parsley, and warm spices, then jarred for shelf-stable winter pantry stock.

Gluten free pizza with a rice crust. Easy to make & delicious. Perfect for a gluten-free diet.

Spicy red bean soup with a smoky ham hock, cheesecloth-bundled cumin and cayenne, and a finish of Tabasco and parsley. A slow-simmered pot of Southern comfort food.

Mexican tomato lime soup poured over crushed tortilla chips. Bright cilantro-lime broth with cumin, garlic and tomato. A 30-minute Mexican comfort soup.

Caribbean calabaza soup pureed silky with coconut milk, scallions, garlic, fenugreek, cumin, and allspice. Vegan, naturally creamy, and full of warm island spice.

In central Italy, from Umbria to Marches, the Easter Pie is more of a bread than a pie and is known as "torta di pasqua" or "pizza di pasqua.

This easy to make quiche is packed with flavor. Feel free to use low-fat ricotta cheese if you want a lighter result, or use some phyllo sheets to replace the pie crust to make a low-carb quiche.

Thai pumpkin and coconut cream soup blends shrimp, lemongrass, and chilies into a paste, then simmers cubed pumpkin in coconut milk with basil for a fragrant Southeast Asian first course.

Quite tasty and filling. I used black bean instead of pinto beans, I also squeezed half of the lime juice into the dressing, and I omitted the tomatoes that I didn't have on hand. I did think a ripe yet juice tomatoes would add more great flavor. Served it on a bed of lettuce and home-baked tortilla chips.

From the Thanksgiving collection I been gathering over the years.