2,490 hot pepper recipes

Misr allecha, an Ethiopian red lentil stew simmered with turmeric, garlic, and hot pepper into a thick, vibrant puree. A vegan, gluten-free side built for scooping with injera.

Mushroom beef patties smothered in a basil cream sauce, topped with melted cheese and onions. Salisbury steak taken up a notch with a hot-pepper kick and fresh mushrooms.

Grilled summer vegetable soup pureed from charred tomatoes, zucchini, summer squash, peppers, and red onion. Vegan, gluten-free, served hot or cold.

Authentic New Mexican chili with cubed beef chuck, pork, mild and hot ground chilies, amber beer, and a long simmer. Serve beans on the side, Southwest-style.

Grilled curry chicken rice salad layers yogurt-marinated chicken strips over curried rice with bell pepper, snow peas, raisins, and peanuts. Cool Indian-inspired main for hot weather.

A classic Chinese hot and sour soup with shredded pork, dried shiitake mushrooms, bamboo shoots, ribbons of egg, and white pepper for that signature warming heat. Restaurant-quality at home.

Pickled green tomatoes with fresh dill, garlic, celery, and green pepper in a hot vinegar brine. A tangy, crunchy refrigerator pickle ready in 4 weeks using end-of-season tomatoes.

Hot tamale pie with pinto beans, corn, and bell peppers in spiced tomato sauce topped with a cornmeal crust. A hearty vegetarian Southwestern casserole baked until golden.

Homemade Caribbean hot pepper oil infused with scotch bonnet, shallots, garlic, thyme, and fresh herbs in extra-virgin olive oil. Just mix, bottle, and wait one week for fiery island heat.

Mexicali corn stir fry combines two cans of corn with garlic, ginger, oyster sauce, and soy in a fast wok dish. A 20-minute side that pairs perfectly with steamed rice.

Dilly beans pickled with garlic, red pepper flakes, and fresh dill in a hot vinegar brine. Crisp, tangy, spicy pickled green beans canned in pint jars.

Szechwan spicy scallops: quick-fried sea scallops tossed in a hot-sweet-sour sauce of red pepper flakes, soy, ginger, garlic, and scallions. A fiery Chinese restaurant classic in 40 minutes.

Grilled beef kababs marinated 12 hours in soy sauce, lemon juice, Worcestershire, and mustard. Skewered with mushrooms, peppers, tomatoes, and onion over hot coals.

Filipino calamari stew with squid simmered in garlic, vinegar, soy sauce, and pepper: tender in 10 minutes, served immediately while still hot and tangy.

Cooked chicken breasts served over hot rice and smothered in Velveeta cheese salsa dip, garnished with bell and jalapeño peppers. Three ingredients, zero cooking.

Grilled Italian sandwich layered with salami, fresh mozzarella, roasted peppers, and provolone on crusty bread with olive mayonnaise and Dijon. A hot pressed masterpiece.