1,619 red chili pepper recipes

Eggplant with tofu stir-fries thinly sliced Japanese eggplant and silky tofu cubes with garlic, fresh chiles, basil, and salty yellow bean sauce. A Thai-style 30-minute vegetarian main.

Moroccan beet appetizer salad with herb-flecked beets and potatoes dressed separately in a chili-spiked olive oil vinaigrette. Composed with diced tomato, onion, and black olives. Vegan and bright.

Food processor guacamole with mayonnaise for extra creaminess, onion, lemon, and crushed chilies. Pulsed to a chunky cottage-cheese texture in under 5 minutes.

Italian pollo alla diavola or "devil's chicken" with butterflied bird marinated in chili-infused olive oil and lemon, then grilled hard over coals until charred. Classic Tuscan grilling.

Food processor salsa made with roasted green chiles, canned tomatoes, green onions, garlic, dried red chili, and cilantro. No cooking required, just pulse and serve with chips.

Whole wheat spaghetti with broccoli, garlic, and hot pepper in olive oil. A vegetarian one-pot pasta where the broccoli cooks right in the pasta water.

Spicy pork roast with a sweet-hot rub of sugar, ground chile, and oregano. Slow roasted to a crackling mahogany crust over a tender, juicy boneless pork loin.

Steamed mussels in a spicy tomato, white wine, and red chilli sauce with garlic and spring onions. Serve with crusty bread to soak up every drop of the broth.

The original Australian Dinkum Chili made with kangaroo meat, ground emu ham, and wallaroo bacon simmered in Aussie beer with regional chili peppers. This is fair dinkum bush tucker meets chili cookoff.

Tart green mango, fresh lemongrass, and red chili slices create a bright Southeast Asian salsa that cuts through rich grilled meats and seafood in just 8 minutes.

Tender calamari rings tossed with slow-caramelized onion marmalade infused with chile oil. A simple, elegant Catalan appetizer served with crusty French bread.

Pickled cauliflower with pearl onions in a tangy mustard-seed brine. Crunchy, bright, and fiery from a single red chili. A classic canning recipe perfect for antipasto plates.

Egg and potato curry simmers cubed potatoes in a ginger-garlic masala gravy, finished with hard-boiled egg quarters and fresh cilantro. A classic Pakistani comfort dish.

Spanish-style stuffed mushroom caps filled with cured ham, garlic, parsley, chili pepper, and olive oil. A simple tapas appetizer baked in just 15 minutes.

Japanese cucumber pickles: thin-sliced cucumber and red onion in a sweet-tart rice vinegar brine with chili and cilantro. A quick no-cook refrigerator pickle, crisp and bright, ready to serve alongside grilled meats, chicken or fish.

Creamy corn and walnut dip with cream cheese, lime juice, cumin, and ground red chili. A no-cook Mexican-inspired party dip with crunch and heat, ready in 10 minutes flat.