2,774 red peppers sauce recipes

Reno Red competition-style chili with coarse-ground beef, dried red chiles, cumin, oregano brewed in beer, and masa flour. No beans, all meat, pure heat.

Wok-fried tofu with hot banana peppers, sweet red bell pepper, soy sauce, and a generous shower of fresh cilantro. A minimalist Chinese stir-fry that's fast and bright.

Jamaican jerk chicken legs baked with hot pepper sauce, cinnamon, and allspice, then crowned with a sweet-spicy papaya salsa. Caribbean island flavors over a bed of rice.

A simple but delicious dish that is perfect for a quick lunch or dinner.

Louisiana-style crawfish boil for 50 pounds of live mudbugs, purged and soaked in a spicy bath of crab boil, cayenne, hot sauce, lemons, and garlic. Feed the whole neighborhood.

Baked macaroni and cheese with sautéed peppers and onions, creamy cheese spread, and sharp cheddar for ultimate comfort food.

A succulent dish where pieces of eggplant are stuffed with mozzarella cheese and topped off with a delicious marinara sauce.

Grilled liver kabobs wrapped in bacon with bell peppers and onions, brushed with a tangy molasses-mustard-ketchup sauce. A bold cookout skewer.

Sooz's chili simmers ground beef with stewed tomatoes, mild green chilies, kidney beans, and chili powder for a crowd-sized, family-friendly bowl. A milder pot meant for bigger groups.

An award-winning chili recipe that combines pork with beef, sauces and reveals secret spices while cooking using a two-phase process to keep flavors bright and fresh.

Baked artichoke and shrimp dip with cream cheese, Parmesan, picante sauce, and mayonnaise. A hot, creamy, spicy party dip ready in 35 minutes.

Big-batch Texas-style chili with 5 lbs of rough-ground beef and pork simmered in beer, sour mash whiskey, jalapenos, and a heavy hand of cumin. No beans. No compromise. Pure cowboy heat.

Crispy cornmeal-crusted fish fillets pan-fried golden and topped with a brown-butter pecan sauce with parsley and lemon. Southern fish-fry meets classic meunière.

German-style potato salad with a warm beer dressing made from butter, flour, mustard, and a full cup of beer. Crispy bacon, onion, and celery get tossed in after the potatoes soak up the tangy, malty dressing.

Indonesian tofu satés marinated in sweet kecap manis and garlic, skewered, and broiled until the edges catch color. Served with a quick peanut-chili dipping sauce for a vegetarian take on a Southeast Asian street food classic.

Omaha-style flank steak marinated overnight in soy sauce, red wine vinegar, Worcestershire, dry mustard, and garlic, then grilled hot and sliced on the diagonal.