3,088 pepper recipes

Sweet onion pepper relish with Vidalia onions, red and green bell peppers, and cabbage in a vinegar brine. A Southern canning staple for hot dogs, burgers, and sandwiches.

Broccoli with roasted red peppers tossed in a quick water saute with sliced garlic and fresh marjoram. A bright, oil-free Mediterranean side that doubles as a warm salad with a squeeze of lemon.

Homemade pepper vodka infused with hot chili peppers for at least a week, plus a creamy vodka pasta sauce recipe with tomatoes, butter, cream, and Parmesan.

Brazilian pepper and lemon sauce (molho de pimenta) with fresh lemon juice, chopped jalapenos, onion, and crushed garlic. A sharp, fiery condiment traditionally served alongside feijoada.

Pickled peppers or chilies in vinegar brine, with optional olive oil top layer. Versatile pantry preserve for sandwiches, charcuterie, or stir-frys.

Watermelon cubes with a spicy lime dipping sauce made from lime juice, salt, and hot pepper sauce. A three-ingredient summer snack ready in 10 minutes.

Hot three pepper relish made with sweet bell peppers, apple cider vinegar, and pectin for a thick, jam-like spread. A sweet-hot condiment that's perfect for canning and gift giving.

Roasted red pepper sauce blends sweet roasted peppers with fresh basil, parsley, and garlic into a smooth, no-cook pasta sauce. Bright, light, and ready in about five minutes, with no cream or stovetop required.

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.

Prosciutto gives the bread amazing flavor, and the bread comes out absolutely delicious!

Red pepper garlic sauce made from fresh-juiced bell peppers and garlic, thickened with arrowroot and finished with red wine. A vibrant, naturally sweet sauce for grilled meats and fish.

Philadelphia pepper pot is the legendary Revolutionary War-era soup of tripe, calves feet, red pepper, herbs, and potatoes. A heritage colonial stew that fed Washington's army at Valley Forge.

Vegetarian stuffed peppers filled with spiced black beans, brown rice, tomato, and a kick of chili powder and cumin. Steamed then baked for a hearty, plant-based dinner.

Fiery Caribbean pepper sauce blending mango, habaneros, ginger, turmeric, and mustard with vinegar. Fruity heat that keeps in the fridge for 6 weeks. No cooking required.

Confetti chicken and pepper rice with tri-color bell peppers, honey Dijon chicken, and green onions. A colorful one-pot dinner ready in 30 minutes.

Red wine and crushed peppercorn marinade with allspice berries and garlic. A bold five-ingredient soak for lamb, chicken, or grilled meats with warm spice and tannic depth.