268 red chili pepper recipes

Indian kachumber salad with cubed tomato, red onion, fresh chili, ginger, and lemon juice. A raw, no-cook side dish that pairs with any curry or grilled meat.

Spicy cranberry chile chutney with jalapeño, Thai chili paste, and hot sauce simmered with fresh and dried cranberries. Medium heat, sweet-tart-spicy balance. Killer on meat or sandwiches.

Green bell peppers stuffed with chopped White Castle sliders, eggs, chili powder, cumin, and hot sauce, topped with salsa and baked. A quirky, crowd-pleasing weeknight dinner.

Smoked chicken soup with chipotle peppers and basmati rice for a spicy, smoky one-pot meal. Simple ingredients, bold Southwestern heat in every spoonful.

A hearty vegetarian lentil chili simmered from red lentils, kidney beans, tomatoes, peppers, and fresh chili. High in protein and fiber, easy to make in one pot, and as fiery as you like.

Gulf Snapper with Avocado & Tomatillo Salsa recipe

Hot wine jelly made with sweet red wine and crushed chili peppers for a sweet-spicy spread. Serve with roasted meats, cheese boards, or crackers for a bold condiment.

I used fresh garlic replace of garlic powder, I think it is so great, sure, I am a garlic fan! This is a nice recipe!

Smoky chipotle salsa blended from canned chipotles in adobo, tomato paste, brown sugar, and red wine vinegar. Sweet, fiery, and ready in 10 minutes. Makes 2 cups.

Sauteed lehi fish with a fresh papaya-pineapple pepper relish tossed with sweet chili sauce and cilantro. A quick Hawaiian-inspired seafood dinner with tropical flavors.

A tasty low-fat dish that goes great with any meal you prepare this summer.

Sopa de elote is a creamy Mexican corn soup made from pureed corn simmered in milk with sweet and hot peppers. Garnished with fried tortilla strips and crumbled cheese.

Miniature quiches loaded with cheddar, bell pepper, and Tex-Mex spices. Crustless, two-bite party appetizers baked in a muffin tin until the centers just set.

Frito casserole layered with corn chips, ground beef, chili beans, tomatoes, corn, and cheddar cheese. A Tex-Mex weeknight casserole that comes together with pantry staples.

Grilled grouper marinated in olive oil, lemon, and garlic, topped with a garlic beurre rouge sauce of tomatoes, green chilies, cilantro, and butter.

A chilled, crunchy gazpacho-style soup packed with black beans, corn, jicama, peppers, cucumber, and zucchini in tangy tomato juice. Low-fat, vegetarian, and loaded with fresh vegetables.