1,835 red pepper recipes

Grilled butterflied leg of lamb marinated in red wine vinegar, garlic, and red pepper flakes, served with a briny olive relish. A Mediterranean centerpiece for spring entertaining.

Bay scallop ceviche cured in fresh lime and lemon juice with red pepper, cilantro, and green chile. No cooking needed for this bright, citrusy Mexican appetizer.

Memphis-style rib basting sauce built on red wine vinegar, brown sugar, and Worcestershire with a kick of hot pepper. Tangy, thin, and made for long smokes.

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.

Beanless Texas-style chili built on 4 pounds of sirloin, both ground and cubed, with bold chili powder, cumin, and a generous pour of hot sauce. All-beef and slow-simmered until thick, fiery, and fork-tender. Feeds ten.

No-bean Texas-style chili with ground beef, ground chile peppers, green chiles, and fresh tomatoes. Fat is skimmed after chilling for a leaner bowl.

Making the sausages was not as hard as I thought, and it tasted amazing. No need for me to buy sausages any more, this homemade one rocks.

Buttery wild rice layered with sauteed oysters and smothered in a creamy mushroom sauce spiked with hot sauce. A Southern casserole that steals the spotlight at any holiday table.

Pla nung horapa: Thai steamed red snapper rubbed with a fiery paste of galangal, lemongrass, red chiles, and fish sauce, finished with Thai basil and kaffir lime leaves. Aromatic Thai seafood ready in 20 minutes of steaming.

Marco Pierre White's homemade mayonnaise from the Mirabelle restaurant.

Bright Mexican calabacita salad with fresh corn, zucchini, red bell pepper, green chiles, and a zesty lime dressing. A colorful no-cook side dish that chills to even better flavor.

Fiery hot broiled chicken wings coated in hot sauce, vinegar, and garlic. Just 5 ingredients and 14 minutes under the broiler for crispy, spicy wings. Works on the BBQ too.

Ayam Kacang Bukittingga is a Sumatran peanut chicken braised in coconut milk with a fragrant spice paste of red chiles, ginger, turmeric, and garlic. Rich, nutty, and deeply aromatic.

Avocado stuffed with smoked fish is a West African appetizer of flaked smoked whitefish bound in a creamy sieved-yolk dressing, mounded into ripe avocado halves, and crowned with red pepper strips. Striking, elegant, no cooking.

This versatile salsa is a tasty twist on an old favorite and can be enjoyed in many ways from tacos to salad.

Pickled chipotles in red wine vinegar with just two ingredients and 15 minutes of cooking. Smoky, tangy, and ready to use as a condiment for months. Store in the fridge up to 3 months.