Recipes with hot chili peppers

Quick, easy and tasty! The stir-fried cabbage can be served with steamed rice or crusty bread.

Smoky chipotle tomatillo salsa with charred tomatillos, pureed chipotles in adobo, red onion and cilantro. Tart, smoky and vegan, with a deep building heat that's a world above any jar.

Ulundu vadai, crispy South Asian urad dal fritters shaped into little doughnut rings, spiced with chili, curry leaves, and ginger, then deep-fried golden. Crunchy outside, fluffy within, with chutney.

Thanksgiving comes to mind! Healthy and interesting recipe. From my MIL's recipes but I think she got this from her SIL! This could be a salad or a side dish and could be made a day ahead and brought to room temperature before serving.

A savory and hearty soup made with succulent beef, hot chili sauce and bean sprouts.

Layered corn tortilla casserole with Monterey Jack, sweet corn, green onions, and diced chili peppers in a tangy buttermilk-egg custard. A Tex-Mex weeknight dinner ready in 40 minutes flat.

Robust beer chili with ground beef, fire-roasted peppers, and kidney beans. The beer adds malty depth while three-hour simmer creates complex, layered flavor.

Robust beer chili with ground beef, fire-roasted peppers, and kidney beans. The beer adds malty depth while three-hour simmer creates complex, layered flavor.

Caribbean calabaza soup pureed silky with coconut milk, scallions, garlic, fenugreek, cumin, and allspice. Vegan, naturally creamy, and full of warm island spice.

Vegetarian Pad Thai with rice noodles, scrambled eggs, mung bean sprouts, grated carrots, and crushed peanuts in a tangy lime-fish sauce. Ready in 30 minutes.

Found this recipe on heatherchristo's blog. It looks beautiful and sounds delicious, I have all the ingredients on hand, and will have to give it a try very soon.

This dish, which originated on the island of Hainan, off the coast of Southern China, emphasizes the natural sweet flavour of an absolutely fresh chicken and served with rice that is cooked in chicken fat with garlic and then simmered in chicken stock.

Classic mole poblano, Mexico's legendary sauce: dried chiles, almonds, sesame, raisins, and warm spices pureed and slow-simmered with a touch of chocolate into a deep, complex sauce for poultry.

The salty and savory pasta matches perfectly with the sweet, Asian flavors of the shrimps.

A hearty and warm choice for those cold winter nights.

I love curry but I like it simple with lots of curry sauce. This is easy and delicious