10,000 pepper recipes

Spanish-style omelet filled with a slow-simmered onion and tomato sauce with red pepper heat. A diner-classic folded omelet that earns its flavor from patient sauce work.

Traditional Irish pork sausages seasoned with mace, sage, marjoram, and a whisper of cayenne. A classic 75/25 lean-to-fat ratio for that proper banger texture and snap.

Authentic Maryland crab soup loaded with lump crab meat, potatoes, carrots, corn, and tomatoes in a savory fish stock. This Chesapeake Bay classic is brothy, chunky, and on the table in 45 minutes.

Cream cheese and Spam whipped with salsa, Worcestershire, and cayenne, then loaded with crunchy bell pepper, celery, and cilantro. A retro party dip that always gets finished.

Homemade ground beef salami cured with tender quick salt, liquid smoke, mustard seed, and garlic. Shaped into logs, refrigerated 24 hours, then slow-baked in foil.

Homemade sloppy joes with ground beef, tomato paste, and sweet red pepper in a thick, tangy sauce. Ready in 30 minutes with simple pantry staples. Skip the canned stuff forever.

Homemade baked gefilte fish made with ground halibut, shaped into tender balls and baked in tomato sauce with onions and green pepper. An easier, oven-baked twist on the Jewish classic.

Raw carrot and orange salad with currants, walnuts, lemon juice, and a pinch of red pepper flakes. A bright, no-cook side dish dressed in olive oil.

Texas venison chili browns cubed venison and beef, then simmers them with jalapenos, tomatoes and a masa harina thickener for deep, corn-rich body and real heat. A hearty wild-game chili with black beans.

It's so quick and easy to make your own breakfast sausage, perfect for homemade sausage and egg on a biscuit. Even better you control the salt, never buy store-bought again.

One-skillet beef and noodle supper with ground beef, mushrooms, onion, green pepper and flat noodles in a thyme-scented gravy. Old-school weeknight comfort food.

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.

Old-fashioned chitlins and hog maw simmered low and slow with celery, onions, green peppers, and red pepper flakes. A soul food classic that takes time but rewards every minute of patience.

Polynesian pork stir-fry with pineapple chunks, soy sauce, ginger, and green pepper in a glossy cornstarch glaze. Garnished with coconut and ready in 40 minutes.

Salsa gruda is a chilled fresh tomato salsa with crushed coriander seeds, mustard seeds, and a splash of red wine vinegar. A no-cook condiment built for grilled chicken or fish.

Make your pasta dishes seem authentic with this spaghetti sauce made of Veggies, tomatoes and a variety of spices.