1,534 chili pepper recipes

Indian carrot and yogurt relish (raita) with blanched shredded carrots, cumin, chili, and onion. A cool, tangy condiment ready in minutes.

Homemade chipotle sauce with rehydrated dried chipotles, bacon, tomatoes, beef stock, and fresh cilantro. A smoky, spicy Mexican sauce with customizable heat level.

Pork chitterlings: soul food classic of pork intestines simmered with vinegar, onions, and hot peppers until fork tender, then served hot or battered and fried. A Southern holiday tradition.

Methi gobi: a Punjabi dry curry of cauliflower simmered with fresh fenugreek leaves, green garlic, ginger, tomato, cumin, coriander, and turmeric in ghee. Vegetarian, naturally gluten-free, deeply aromatic.

South Indian vegetable curry with butternut squash, coconut, tamarind, and mustard seed tempering. Tangy, mildly spiced, and perfect with rice.

A bold barbecue sauce built on orange, lime, and lemon juice with ancho chiles, red pepper, and fresh cilantro. Bright, smoky, and ready in 30 minutes flat. Brush it on chicken, ribs, or grilled shrimp.

Texas-style venison chili con carne with no beans, loaded with cumin, paprika, oregano, and pure chili powder. Lean, bold, and freezer-friendly wild game chili.

Sri Lankan hathu mushroom curry, a quick stir-fry of mushrooms, green pepper, and onion with curry powder, turmeric, and chili. Vegetarian, ready in 20 minutes.

Guacamole-stuffed tomato cups with avocado, green chiles, onion, and lemon juice, topped with crumbled bacon on a bed of lettuce. A fresh Mexican-inspired appetizer salad.

Gujarati sambhara: shredded cabbage and grated carrots stir-fried with mustard seeds, asafetida, green chili, and fresh coriander. A quick Indian vegetable side that stays crisp and bright with a squeeze of lemon.

A delicious side dish made with moong dal, green lentils and green chili peppers.

One-bowl black bean casserole with cornmeal, sweet corn, tomatoes, and mild green chiles baked until set. Lacto-vegetarian, low-fat, and simple enough for a busy weeknight.

Fettuccine topped with a spicy Mexican bean sauce made from kidney beans, stewed tomatoes, green chiles, and cilantro. A hearty vegetarian pasta dinner ready in 30 minutes.

Quelites, a traditional New Mexican spinach and pinto bean side dish with bacon drippings, chili pepper, and hard-boiled egg. A 25-minute Southwestern classic.

Sri Lankan curried cashew nuts simmered in coconut milk with turmeric, fenugreek, curry leaves, and fresh chili. A traditional kadju curry that's vegan and richly spiced.

Red devil pepper sauce blends Scotch bonnet chiles with allspice, onion, vinegar, and Pickapeppa for a fiery Caribbean-style hot sauce that keeps for months. A few drops go a long way.