4,707 chily recipes

Homemade Thai green curry paste with dry-roasted coriander and cumin, fresh green chilies, lemongrass, and shrimp paste. Stores in the fridge for months and beats store-bought every time.

Homemade sun-dried tomatoes oven-dried at low heat for 16-18 hours, then packed in olive oil with rock salt and optional rosemary or dried chilies. A pantry staple that keeps indefinitely.

Mexican frijoles from scratch: dried pinto beans soaked, then slow-simmered with smoky salt pork or ham hock, onion, garlic, chili powder and cumin until thick and creamy. The classic pot of beans.

Fiery Italian-style hot peppers sauteed with garlic and Roma tomatoes in olive oil. A 5-ingredient, 45-minute side dish or condiment with serious kick.

Mexican salsa dip stirs together fresh tomatoes, green chiles, black olives, scallions, olive oil, and vinegar for a chunky no-cook party salsa with tortilla chips. Best after a brief rest.

Spanish-style garlic soup with toasted bread crumbs, tomatoes, paprika, and egg ribbons stirred in at the end. A rustic, warming bowl thickened with stale bread.

Fried Beancurd with Sweet Nut Sauce (Tao Hou Tod) recipe

Thai sa-teh skewers with chicken, beef, and pork marinated in lemongrass, curry, and fish sauce, grilled fast, served with cool cucumber sauce. Street-food flavor at home.

Pueblo Fire is a New Mexican red chile soup with dried chile pods blended smooth, browned beef round steak, and barbecue sauce, simmered for an hour. A fiery, rustic Southwestern bowl.

Pickled Hot Peppers with Honey and Horseradish recipe

C cubed casserole: corn, cheddar, and green chiles baked into a molten, cheesy Southwestern side. Three ingredients and a punch of garlic, ready in an hour.

Cubed corn and green chile casserole with sharp cheddar and garlic. A minimalist Southwestern side dish baked until bubbly and golden on top.

A from-scratch red chile sauce made with dried chile pods, cumin seeds, garlic, and oregano pureed smooth. The essential building block for enchiladas, tamales, and smothered burritos.

Santa Fe eggs blend eggs, green chiles, milk and sharp cheddar into a puffy, crustless baked casserole with gentle Southwestern heat. A wheat-free breakfast bake you make right in the blender.

Mexican mince from Marguerite Patten combines ground beef with kidney beans, sweetcorn, tomatoes, and chili powder. A British wartime-era spin on chili served over rice or pasta.

Baked turkey empanadas with a flaky cornmeal crust filled with cubed turkey, cheddar cheese, and green chilies. A great way to use leftover turkey.