620 hot red pepper recipes

This sautéed babaganoush skips the grill and cooks cubed eggplant with onions, garlic, cumin, and coriander in a wok. Mashed with tahini and fresh lemon, it's a smoky, chunky dip served with warm pita.

Sauteed turkey with tequila cream sauce sears turkey cutlet strips, then builds a reduced gold tequila and creme fraiche sauce with shiitakes and shallots over spaetzle. Mexican-German fusion main.

Soft steamed buns filled with mushrooms, water chestnuts, bell pepper, and hoisin sauce, served with a soy-chili dipping sauce. Homemade Chinese bao that freeze beautifully for later.

Moroccan-style okra and chickpea tagine simmered with tomatoes, red bell pepper, cumin, ginger, and a swirl of harissa. A vegan North African stew where blanching keeps the okra tender, not slimy.

Pon pon chicken (bang bang chicken) shreds poached chicken over salted cucumber ribbons with a warm sesame-soy-ginger dressing. Classic Sichuan cold-plate appetizer or main.

Vegetarian mushroom and spinach lasagna with ricotta, Swiss, Parmesan, and a roasted red pepper sauce with balsamic vinegar. Lighter than traditional lasagna.

Kennebunk relish is a New England-style garden relish with green and red tomatoes, cabbage, peppers, and onions in spiced vinegar. An old-fashioned canning recipe with sweet-tangy heat.

Spanish rice made with brown rice, fresh pureed tomatoes, bacon, green peppers, and a touch of molasses. Simmered on the stove then baked until tender and deeply flavored.

Spaghetti in a creamy peanut sauce with sesame oil, soy sauce, lime juice, and crushed red pepper, topped with blanched summer squash, scallions, and red bell pepper.

Chilled Bloody Mary soup with sauteed vegetables, tomato juice, Tabasco, and Worcestershire, served with a shot of ice-cold vodka at the table. A crowd-size cocktail in a bowl.

Lentil vegetable soup with sun-dried tomatoes, stewed tomatoes, spinach, and a hit of hot sauce. One-pot, naturally vegan, 32g fiber per serving, ready in 80 minutes.

German potato salad with a warm beer dressing made from a butter-flour roux, dry mustard, and a touch of hot sauce, tossed with crispy bacon. Kartoffelsalat at its best.

Basic peanut-style dipping sauce (no actual peanuts) with cashew butter, tahini, coconut milk, lime, miso, and ginger. A richer, Thai-leaning satay sauce for grilled skewers, coconut shrimp, or crudités.

Vegetarian five-pepper chili with three dried beans, fresh tomatoes, and dry-roasted spices. A meatless chili built on jalapeno, Hungarian, Cuban, and cheese peppers for layered heat.

Vegetable gumbo is a lighter, meatless take on the Cajun classic: the holy trinity simmered with okra, corn, tomatoes and paprika, thickened naturally by the okra. No roux, no meat, just hearty vegetable comfort.

Giardiniera, the classic Italian pickled vegetable jar packed with carrots, celery, bell peppers, cauliflower, and pearl onions in a sweet-spiced vinegar brine. Sandwich topper, antipasto staple, condiment for everything.