791 hot pepper recipes

Beef rellenos stuff fire-roasted chilies with seasoned ground beef, dip them in airy egg-foam batter, then pan-fry until golden. A traditional Mexican stuffed pepper appetizer or main dish.

Jake's homemade BBQ sauce stirs ketchup, vinegar, hot sauce, and a touch of liquid smoke into a quick, no-cook sauce ready in 5 minutes. The shortcut barbecue sauce that beats anything bottled.

Cajun-seasoned chicken breasts pan-glazed with melted hot pepper jelly, fresh ginger, red onion, and white wine vinegar. A sweet-spicy-tangy one-skillet chicken dinner from a Delmarva cooking contest finalist.

Mexican quiche baked in tostada shells with Swiss cheese, crumbled bacon, green chiles, and a light cream custard. Individual-sized quiches ready in 30 minutes.

Indian-style fresh kachumber: tomato, red onion, fresh chili, and ginger tossed with lemon juice and salt. The crisp, tangy 5-minute side dish for channa masala, dal, or aloo parathas.

Adapted from “Jacques Pépin Celebrates” (Knopf, 2001)- New York Times

Stop making simple meals and try this savory dish that is bound to change your cooking ways!

Wild game marinade with red wine, juniper berries, vinegar, thyme, and peppercorns. Tenderizes caribou chops and steaks over a 2-day soak. Doubles as a BBQ baste.

New Orleans red beans and rice cooked low and slow in a crockpot with smoked turkey legs, onion, celery, bay leaves, and hot sauce. Makes enough to freeze multiple family meals.

Szechwan dry-fried beef: shredded steak fried until dark and chewy, then tossed with hot bean sauce, chiles, ginger, and toasted Sichuan peppercorns for that signature mala numbing-spicy heat.

Crab cakes with tomatillo salsa bind lump crabmeat with bread and egg white for a light crust, pan-seared and topped with tangy diced tomatillo-lime salsa. Southwest-style seafood dinner.

Tired of bringing the same thing to every party or event? Break out of your rut with this delicious festive herring spread!

Soft steamed buns filled with mushrooms, water chestnuts, bell pepper, and hoisin sauce, served with a soy-chili dipping sauce. Homemade Chinese bao that freeze beautifully for later.

Frijoles Puercos from Michoacan, loaded Mexican beans with bacon, chorizo, chicharron, queso anejo, and crispy tortilla squares. A rich, indulgent side dish with serious depth.

Pop's Buffalo wings deep-fry crispy then bathe in a buttery hot sauce with garlic salt, cayenne, and a paprika kick. Classic Buffalo style for a crowd of 50 wings.

Spicy, creamy cheese dip loaded with green chiles, cumin, chili powder, and sour cream. The kind of party dip that empties the bowl before halftime and has everyone begging for the recipe.