2,776 peppers vinegar recipes

Fresh tuna and red potato salad dressed with low-fat yogurt, red wine vinegar, and cumin instead of mayo. Grilled yellowfin tuna, celery, and parsley make this a lighter, protein-packed main dish salad.

This recipe nowadays is not only cooked in Chinese New Year, but also in normal days!

Grilled lobster basted in basil butter served with a warm chanterelle, corn, and bacon salad with frisee and sherry vinegar. A stunning summer seafood main course.

Kansas City steak and spinach salad with soy-garlic marinated beef, fresh mushrooms, and orange sections tossed in a red wine vinegar-oregano dressing. Hearty and fresh.

Quick pork fajitas marinated in orange juice, vinegar, cumin, and oregano then stir-fried with peppers and onions. From fridge to table in 25 minutes flat.

A delicious marsala recipe made with shredded zucchini, spinach and banana peppers. Tastes great when served over basmati rice.

Jalapeño salsa cooked on the stovetop with fresh tomatoes, garlic, onion, cilantro, and a surprising kick of chopped green olives. A bright cooked salsa that goes with chips, tacos, eggs, and grilled meats.

Asparagus, tofu, and bell pepper are stir-fried in a Chinese based garlic-ginger-soy sauce. It's packed with deliciousness and goodness.

Mediterranean lentil salad tosses green lentils with roasted red peppers, fresh basil, toasted walnuts, and balsamic, served over dandelion greens dressed with lemon.

Another favorite side dish is the Potato Salad which used to be produced fresh daily, however now due to the fact that it can be produced and prepackaged and stored frozen till shipped and then refrigerated AmeraServe which is the company that Tricon uses sells the potato salad that way.

Light, vegetable-packed hot and sour soup with firm tofu, crisp snow peas, and red bell peppers in a tangy, spicy broth. Ready in 30 minutes for a quick, healthy meal.

Baby greens tossed with ripe mango and red bell pepper, dressed in a spicy ginger-raisin vinaigrette blended with cilantro and green chile. A bright, low-calorie salad bursting with tropical flavor.

Pollo Loco-style chicken marinade with fresh lemon and orange juice, chili sauce, garlic, and hot sauce. Marinate 4 to 24 hours, then grill for smoky, citrusy results.

Spicy homemade dill pickles with hot chili peppers, garlic, mustard seeds, and fresh dill in a vinegar brine. Crunchy, fiery refrigerator pickles ready in 3 to 4 weeks.

Chilled spicy shrimp poached in vinegar, broth, dry mustard, and hot sauce. A make-ahead appetizer with bold tangy heat and clean shrimp flavor.

Blackened portobello mushroom salad sears Cajun-spiced caps until deeply browned, then slices them over greens with white beans, tomato, red onion, and blue cheese. A hearty vegetarian steak-salad swap.