688 pepper sauce recipes

Quiabada is a Bahian Brazilian beef and okra stew with garlic, tomatoes, and malagueta peppers, simmered into a reddish sauce served over rice or angu.

Traditional Japanese some oroshi condiment: daikon radish infused with red pepper, grated into spicy little balls, and served with ponzu sauce. The classic sashimi garnish.

Pan-fried fish fillets in a Latin-style island sauce with tomatoes, olives, green pepper, vinegar, and bay leaf. A Veracruz-inspired one-pan dinner.

Penne alla vodka with spicy tomato cream sauce, garlic and red pepper flakes. Italian restaurant-style pasta ready in 45 minutes.

Molded red pepper couscous ring filled with steamed vegetables and topped with a cool dill yogurt sauce. Stunning vegetarian buffet centerpiece that cuts like a savory cake.

Pasta with chicken, tomato, and Romano cheese ready in 40 minutes. Spaghetti tossed with chicken strips, fresh tomatoes, olives, green pepper, and broth reduced into a light savory sauce.

Pasta tossed with four colors of oven-roasted bell peppers, balsamic vinegar, garlic, fresh basil, and olive oil. A vibrant, low-fat sauce bursting with smoky sweetness.

A vegetable-packed white lasagna layered with a creamy pesto sauce, mashed white beans, mushrooms, peppers, eggplant, and spinach-ricotta. No tomato in sight, finished with a parmesan-breadcrumb crust.

Romanesco sauce is a Spanish-inspired vegetarian pasta sauce of charred roasted red peppers, toasted almonds, garlic, and bright lemon zest, pureed and spooned over hot or cold spaghetti. Smoky, nutty, and no-cook simple.

A homemade pepper and mushroom pizza on a from-scratch yeast crust, spread with a creamy blended cottage cheese and Parmesan sauce instead of red sauce, then loaded with mozzarella. A lighter, veggie-packed pie.

Sweet and tangy chicken stir-fry with pineapple chunks, red bell pepper, and zucchini in a balsamic vinegar pan sauce. A weeknight one-pan main with bright sweet-and-sour flavor.

Vegan linguine with new potatoes, wilted greens, green beans, and roma tomatoes in a garlicky vegetable stock sauce with red pepper flakes. Light, hearty, no oil needed.

Swordfish Provencale braised in a French bouquet garni-perfumed tomato sauce with mushrooms, peppers, and white wine. A classic southern French main dish topped with pimentos and capers.

Fragrant cumin-spiced brown rice baked with tender eggplant, sweet bell peppers, and tomatoes in a golden turmeric-ginger sauce, finished with melted cheese.

Traditional Afghan eggplant layered with tomatoes, peppers, and onions, then draped in tangy garlic yogurt sauce (chakah). Serve with flatbread for a vegetarian feast.

Orzo with fresh tomato sauce: rice-shaped pasta tossed with quickly cooked summer tomatoes, garlic, basil, and red pepper flakes. Ready in 20 minutes.