476 hot pepper recipes

A double delicious breakfast that combines both omelet and guacamole. It's easy to make, very tasty and gives you enough nutrients to start up your new day.

These aren't your ordinary cocktail nuts, oh no! They're the life of the party, the thrill-seekers of the snack world. One bite of these bad boys, and you'll be whisked away on a wild rollercoaster of flavors.

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.

Classic stovetop chili with ground beef, dried pinto or kidney beans, fresh tomatoes, and a hit of cumin and hot chili. Slow-simmered for three hours until the beans turn velvety.

Make your own dip, it is easy and simple, use all the fresh vegetables, fresh lime juice, cilantro, your favorite spicy seasoning, fresh and tasty.

A savory and delicious dish made with succulent pork and coconut cream that will have you expressing how much you adore the taste!

Avocado crab salad served in avocado halfs. Makes an awesome presentation.

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

A flavorful and filling dish is great for a quick week-night meal. It's healthy and nutritious enough as well.

These delicious stuffed peppers are packed with goodness. Make this tasty meatless dish for a change.

Pumpkin soup with coconut cream and fresh ginger, brightened with lemon juice and a pinch of chili. Pureed silky-smooth and finished with chopped coriander. Thai-leaning fall comfort that works hot or chilled.

Tex-Mex guacamole made with ripe avocados, a can of Rotel tomatoes and chiles, Worcestershire, and a chill in the fridge to let the flavors meld. Crowd-feeding party dip for chips or tacos.

Big-batch homemade tomato soup base for canning. Fresh tomatoes simmered with onion, celery, parsley, and warm spices, then jarred for shelf-stable winter pantry stock.

Spicy red bean soup with a smoky ham hock, cheesecloth-bundled cumin and cayenne, and a finish of Tabasco and parsley. A slow-simmered pot of Southern comfort food.

Quite tasty and filling. I used black bean instead of pinto beans, I also squeezed half of the lime juice into the dressing, and I omitted the tomatoes that I didn't have on hand. I did think a ripe yet juice tomatoes would add more great flavor. Served it on a bed of lettuce and home-baked tortilla chips.

Lots of flavors, lots of textures. You will love this Indian-inspired dish that's packed with yumminess and goodness.