466 hot pepper recipes

A wonderful cold summer soup made with juicy tomatoes, fresh basil and sweet bell peppers.

An award-winning chili recipe that combines pork with beef, sauces and reveals secret spices while cooking using a two-phase process to keep flavors bright and fresh.

Hearty beef summer vegetable soup with fresh tomatoes, corn, lima beans, and cabbage. Slow-simmered soup with tender beef chunks and garden vegetables.

This creamy cheddar cheese soup recipe is easy to prepare and creates a satisfying light lunch or dinner nearly any day of the week.

Mexican Chicken Salad with sour cream, cilantro, capers, cumin, and hot sauce - a creamy, spicy no-cook lunch served on lettuce with fresh avocado wedges. Ready in 40 minutes.

Kennebunk relish is a New England-style garden relish with green and red tomatoes, cabbage, peppers, and onions in spiced vinegar. An old-fashioned canning recipe with sweet-tangy heat.

Layered cornbread casserole with corn chips, sour cream, chilies, cheddar, and olive-studded cornbread baked over the top. A Southwest potluck bake that comes together in 30 minutes.

Spanish-style black bean soup simmered with bay leaves, celery seed, chili powder, and dry mustard. Half-pureed for thick, creamy texture, topped with sour cream and sliced egg.

Braised lamb shoulder and merguez-style sausages served over couscous with a cumin and cayenne broth. A North African-inspired feast with carrots, zucchini, and white wine.

Layered baked pasta casserole with hot Italian sausage, creamy spinach, and a ricotta topping. Old-school comfort food that feeds six in under an hour.

Ginger-soy marinated chicken stir-fried with crisp asparagus, red bell pepper, and onion in sesame and chili oil with a splash of port wine. A vibrant Chinese-style wok dinner served over rice.

Cold sesame noodles with a creamy peanut butter and sesame oil sauce, lightly spiced with hot sauce and soy. Quick lunch or potluck pasta salad ready in 15 minutes.

Savory cilantro corn pancakes loaded with roasted chiles, scallions, and sweet corn kernels. Served with salsa and sour cream for a Southwestern brunch twist.

Chili made from charcoal-grilled burgers crumbled with fire-roasted peppers, jalapenos, and kidney beans. Smoky, spicy, and built for eating outdoors around the fire.

Sun-dried tomato marinara with tri-color bell peppers, horseradish, and hot sauce. A bold, chunky pasta sauce with concentrated tomato flavor from both fresh and sun-dried tomatoes.

Light turkey jambalaya: a Louisiana-style one-pot rice dish built with lean turkey breast and turkey sausage instead of pork and andouille. All the Creole flavor, half the fat.