500 red chili recipes

Homemade potstickers from scratch: hand-rolled dough wrappers filled with pork, napa cabbage, ginger and water chestnut, pan-fried crisp then steamed tender. Served with a soy, chili oil and vinegar dipping sauce.

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Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

Szechuan-style flank steak stir-fried with snow peas, mushrooms, carrots, and dried red chilies in an oyster sauce and sesame oil glaze. A spicy, authentic Chinese beef dish ready in about an hour.

Baked swordfish cubes spiced with chili and cumin, loaded onto warm corn tortillas with a fresh tomato-olive salsa, crunchy radishes, and a smoky roasted red pepper lime-cilantro sauce. Low-fat, healthy, and ready in 35 minutes.

Master Coney sauce: the classic Detroit-style hot dog topping with ground beef, tomato, and a warm spice list of cinnamon, allspice, clove, cumin, chili powder, and mint. Simmered low for three hours.

Mexican deviled eggs spiced with cumin, jalapeno, capers, and ground red chiles, topped with fresh cilantro. A Southwestern twist on classic deviled eggs ready in 15 minutes.

Cooks in Southeast Asia make use of pastes that combine roasted fresh or dried chillies with a variety of other seasonings. Various commercial chilli pastes are sold, but a good chile paste is also easy to make at home.

This spicy and sweet mango chuntney goes very well with the corn flatbread, you can also use pineapple too.

Toast whole spices and grind fresh for this fiery Ethiopian blend that transforms stews, roasted vegetables, and grilled meats with layers of heat and warmth.

In traditional Indian cooking, dal refers to any dried peas or beans and to the many dishes made from them. In Malaysia and Singapore, dal refers to a spicy stew made of uellow lentils that typically accompanies Indian bread. The cooking time will vary with the age of the lentil.

Serve with steamed rice and pair with spiced ale or imperial brown ale.

An authentic basic salsa using dried chiles for use as a sauce for egg, Chilaquiles or Enchiladas. It also makes a nice spicy dip for tortilla chips.

Another tasty pickling recipe that you can pass on to your sweet Grandmother.

Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.

Creamy avocado hot sauce blends serrano chiles, garlic, and onion into a fiery, silky Mexican-style salsa. Five minutes, no cooking, pure heat with a smooth finish.