6,390 red pepper recipes

Vinaigrette potato salad with olive oil, lemon, white wine, and Dijon mustard instead of mayonnaise. A lighter make-ahead potato salad with hard-boiled eggs and shallots.

Homemade red chile oil with dried piquin or cayenne peppers steeped in hot vegetable oil for 12 to 24 hours. Just 2 ingredients. The longer it sits, the spicier it gets.

Canned garlic dill pickles with red chili peppers, dill heads, and a balanced sweet-salt brine. Two quarts from one batch, water-bath processed for shelf-stable storage of 2 months or more.

Spaghetti aglio e olio is the classic Italian pantry pasta: spaghetti tossed with garlic gently fried in olive oil, hot red pepper, and parsley. Five ingredients, ready in under 30 minutes.

Banana-Green Mango Chutney pairs ripe bananas with unripe mango, fresh ginger, serrano chile, and raisins in a tangy sweet-hot sauce. Ready in 30 minutes and keeps refrigerated for 2 weeks.

Spicy Corn and Black Bean Salad with Mushroom and Cucumber recipe

Red eye chicken: pan-fried chicken breasts rubbed with paprika, white and black pepper, and cayenne, then finished with a quick roux-based tomato pan gravy. A fast, fiery weeknight chicken dinner.

A light, refreshing and uber-healthy take on traditional Thai green curry. You can adjust the amount of chilli you add based on how hot you prefer the curry. Serve with black or brown rice (or mixture of the two).

Mixed greens tossed with fresh herbs, cherry tomatoes, cucumbers, and toasted nuts get topped with crispy Parmesan wafers baked until golden for an elegant salad that looks restaurant-worthy.

Romanesco sauce is a Spanish-inspired vegetarian pasta sauce of charred roasted red peppers, toasted almonds, garlic, and bright lemon zest, pureed and spooned over hot or cold spaghetti. Smoky, nutty, and no-cook simple.

A Mexican-inspired chilled gazpacho loaded with fresh Roma tomatoes, zucchini, roasted garlic and spicy vegetable juice, topped with crispy tortilla strips and crumbled Cotija cheese.

Hearty vegetarian two-bean stew with potatoes, carrots, turnip, and herbs, thickened with a flour slurry. Pick any two beans you have on hand.

Red snapper Veracruz with pan-fried fillets in a tomato-olive sauce spiked with cinnamon, cloves, lime, and jalapeno, served over new potatoes. A classic Mexican coastal dish with warm spice and tangy brine.

Grilled jumbo shrimp marinated in citrus zest and herbs, served over sauteed vegetables with a triple-citrus honey-Dijon vinaigrette. An elegant plated dinner.

Steak au poivre with pepper-crusted beef tenderloin, sauteed mushrooms, a brandy-cream pan sauce, and a bed of wilted watercress. Classic French bistro fare.

Juicy Italian-style beef patties smothered in spaghetti sauce with sauteed mushrooms, peppers, and melted provolone over a bed of spaghetti. Ready in under an hour!