246 red chile sauce recipes

This tasty dish has a yellow sauce made from red chili peppers, lemon grass and galangal.

Appetizers have long been a part of the culinary tradition in Europe, but they're relatively new to America. One of the first to appear in American cookbooks, at the turn of the century, was shrimp cocktail.

The sauce here is no kin whatsoever to the ketchupy stuff that too often swamps cold seafood; it's a good bet with cold shrimp or crabmeat, too.

You can do this beef roast in the oven or in a slow cooker. Either way, it comes out tender and juicy and makes a perfect dinner!

A zesty homemade salad dressing with olive oil, two types of vinegar, Romano cheese, garlic, and a kick of hot sauce. Mixes up in 5 minutes flat and gets better as it chills.

Spicy, tangy Thai turkey meatballs with red curry paste and fish sauce, served with a sweet-sour cucumber dipping sauce. A quick party appetizer ready in 30 minutes that feeds a crowd.

In this case evil means tasty, as this dish made with mixed vegetables and coconut milk makes a delicious meal.

Grilled steaks marinated in red wine, garlic, and Worcestershire then crusted with grainy mustard and cracked black pepper. The mustard caramelizes on the grill into a peppery, fragrant bark.

Lettuce cups with ground beef and tofu in a savory chili-garlic, hoisin, and sesame sauce. A lighter take on Chinese lettuce wraps with hidden tofu stretching the beef.

Fiery Sichuan chili pork stir-fried with green chiles, garlic, roasted peppercorns, and rice wine. Tongue-tingling, garlicky, and on the table in 25 minutes flat.

30-minute Thai red curry chicken simmered in rich coconut milk with mushrooms, bell peppers, and fresh basil. Served over rice, this weeknight dinner brings bold Southeast Asian flavor home fast.

Loaded baked beans built from two cans of beans simmered with peppered bacon, anaheim and hot chiles, garlic and a trio of fresh herbs. A smoky, sweet-and-spicy side that turns canned beans into the star of the cookout.

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Spicy smoked spareribs with a 10-spice dry rub featuring five spice powder and ginger, parboiled then smoked over hickory with a peach preserves basting sauce.

Pan-seared teriyaki chicken sliced over a cool, tangy cucumber salad with sesame oil, ginger and a hint of red pepper heat. A light, refreshing dinner that balances warm and cold in every bite.

Pan-seared orange roughy with a champagne reduction sauce, sauteed mushrooms, bell peppers, and onion rings. Spiced with soy sauce, chili powder, and red pepper for a bold, elegant fish dinner.