1,427 chily recipes

An easy beef flank steak recipe for your slow cooker.

In traditional Indian cooking, dal refers to any dried peas or beans and to the many dishes made from them. In Malaysia and Singapore, dal refers to a spicy stew made of uellow lentils that typically accompanies Indian bread. The cooking time will vary with the age of the lentil.

An easy to make coleslaw with south Asian flavors and a bit of a kick.

Serve with steamed rice and pair with spiced ale or imperial brown ale.

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.

Grilled chicken breasts marinated in cilantro and serrano chile, served with a buttery cucumber-white wine beurre blanc for a cool-meets-heat backyard dinner.

Thai hot and sour seafood soup with shrimp, scallops, and shiitake mushrooms in a fragrant lemongrass and lime leaf broth. A bright, gluten-free tom yum-style soup ready in under an hour.

Nopales con huevos y serranos: Mexican scrambled eggs with cactus paddle strips, fiery serrano chiles, tomato, cilantro, and melted Monterey Jack. A hearty breakfast from Mexico's high desert tradition.

Thai-style glass noodle salad (yum woon sen) with chicken and shrimp, dressed in lime, fish sauce, and serrano chiles. Bright, spicy, and cool, served over shredded lettuce.

An authentic basic salsa using dried chiles for use as a sauce for egg, Chilaquiles or Enchiladas. It also makes a nice spicy dip for tortilla chips.

Classic Rotel cheese dip with just 2 ingredients: processed cheddar and a can of Rotel tomatoes with chiles. The ultimate game day queso ready in 15 minutes flat.

Fiery homemade salsa made from oil-fried dried chile piquin blended with tomato sauce, cumin, and garlic. Five ingredients, ten minutes, serious heat.

China Moon serrano-lemongrass vinegar, a fragrant infused rice vinegar simmered with fresh ginger, lemongrass and serrano chiles. A bright, spicy condiment to splash into dressings, dipping sauces, stir-fries and noodle bowls.

Guacamole de la Mixteca: an authentic Oaxaca-region guacamole with ripe avocado, white onion, serrano chile, and cilantro. Mashed chunky in a molcajete, no lime, no fuss.

Another tasty pickling recipe that you can pass on to your sweet Grandmother.

Papaya mango relish with serrano chiles, lime juice, cilantro, and garlic. A fresh, no-cook tropical condiment with serious heat that pairs with grilled fish and tacos.