459 hot pepper recipes

Spread some pizza sauce over a few slices of toast, arrange a few marinated artichoke hearts and half fried egg over each toast. Drizzle a bit hot sauce on top. A quick, easy and tasty crostini is ready within 10 minutes.

A delicous amber or red coloured sweet jelly made from tomatoes that can be served just like any other sweet spreads or added to cheese and cracker trays.

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.

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

Pureed tomatoes and creamy avocado blend with tangy buttermilk in this refreshing cold soup topped with cucumber and sour cream.

Rhubarb jam with Chinese five-spice, crystallized ginger, and a whisper of hot sauce. Tart-sweet preserve with warm spice and gentle heat, perfect on toast or alongside roast pork.

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

Capocollo, salami, and provolone stack on a crusty Italian sub roll with crisp lettuce, fresh tomatoes, hot peppers, and a drizzle of Italian dressing for a classic deli-style sandwich in 10 minutes.

Marinated artichoke hearts, warm pasts, crunchy cucumber, and juicy tomatoes are tossed together with the marinade juice from artichoke hearts, some red pepper sauce, and fresh cilantro. Quick, easy, and refreshing.

A delicious variation of coleslaw made with sweet bell peppers and tabasco sauce.

Lots of flavors, lots of textures. You will love this Indian-inspired dish that's packed with yumminess and goodness.

This focaccia turns out crusty outside and fluffy inside, the roasted bell pepper, chilis, cherry tomato and mozzarella give the focaccia amazingly delicious flavor. Eating it directly without anything else is yummy enough to satisfy your palate. This recipe is adapted from Chef Nancy, New York Times!

A scrumptious salad made with hot chili peppers and monterey jack cheese that is perfect for a summer barbecue!

Avocado relish dices ripe avocado with red onion, bell peppers, Roma tomato, garlic, fresh chile, and herbs in lime juice and olive oil. Chunkier than guacamole, brighter than salsa. Perfect topper for grilled chicken or fish.

Gazpacho de Los Angeles blends tomato juice, cucumber, peppers, green chiles, and Worcestershire into a chilled, no-cook soup. The California take on the Spanish summer classic.

Cold gazpacho soup with tomato, cucumber, green pepper, onion, garlic, and a hit of red wine vinegar and lemon. Chilled, no-cook, and perfect for hot summer afternoons.