498 hot chili pepper recipes

Sri Lankan curried cashew nuts simmered in coconut milk with turmeric, fenugreek, curry leaves, and fresh chili. A traditional kadju curry that's vegan and richly spiced.

Szechwan cucumber salad with wood ear mushrooms, hot chili peppers, and a tangy soy-vinegar-sesame dressing. A crunchy, spicy Chinese cold salad that comes together in 30 minutes.

A bright Moroccan salad from Essaouira with smoky grilled green peppers, ripe tomatoes, cool cucumber, and hot chilies dressed in olive oil, lemon, and cumin. Refreshing, bold, and unmistakably North African.

Quick Jamaican rice and peas with canned coconut milk and red kidney beans. Warm Caribbean spices and herbs create authentic flavor in half the time.

This is one of my favorites. Deep fried tofu with a peanut sauce for dipping. This one calls for pressing the tofu first. It makes it denser.

Thai salad featuring pomelo or grapefruit segments tossed with shredded chicken, shrimp, peanuts, and a spicy lime-fish sauce dressing.

The fresh coriander and cooked vermicelli add an interesting touch to this version of lentil soup.

Spicy Lentil and Pepper Sauce for Pasta or Rice recipe

This toasted sandwich is perfect for summer. With grilled yellow summer squash, fresh deli turkey and a medly of spices it melts in your mouth and awakens your summer spirit...

Simple Italian spaghetti with burst cherry tomatoes, garlic, chili pepper, and fresh basil. Pasta finishes cooking in the sauce for maximum flavor absorption.

Pickled onions brined overnight in salt water, then packed in a hot vinegar brine with mustard seeds, horseradish, bay leaf, and hot peppers. Crunchy and tangy.

Egyptian-style falafel (ta'ameya) with dried fava beans, parsley, garlic, cumin, and coriander, ground twice for the right crispy-yet-tender texture. The original falafel before chickpeas took over.

Traditional Middle Eastern shawrbat adas, a hearty lentil and vermicelli soup with cumin, garlic, and fresh cilantro. Warming, deeply spiced, and a staple of Levantine kitchens.

Spiced cranberry relish caramelizes sugar, then cooks fresh cranberries with diced orange, lime, raisins, ginger, cinnamon, and vanilla bean for a complex holiday relish that improves with time.

Old-fashioned sweet pepper pickles brined overnight, then simmered in spiced sugar-vinegar syrup with cloves, cinnamon, mace, and ginger. A canning-jar staple from the heritage pantry.

Steamed clams in a coconut green curry sauce with lemongrass, garlic, basil, and white wine. A Hawaiian-Thai fusion seafood dish that's aromatic, creamy, and ready in 40 minutes.