452 hot pepper recipes

Sri Lankan coconut roti (pol roti), a rustic pan-fried flatbread packed with shredded coconut, fresh chili, and curry leaves. No yeast, ready fast, and made to scoop up fish or chicken curry.

Low-fat curried carrot soup simmers carrots in chicken broth, then purees with curry powder and a dash of hot sauce. Four-ingredient pantry soup that's silky, vibrant, and surprisingly low calorie.

Try this recipe.They are great to serve as a party snack.

Basil pesto, marinated artichoke hearts, fried egg and some hot pepper sauce are topped on a slice of rosemary-olive oil bread.

Ready the grill for this succulent recipe that tastes great with baked or mashed potatoes.

Fresh tomatillo salsa verde with roasted garlic, hot chili peppers, scallions, cilantro, and a squeeze of lime. Chunky, tangy, and layered with smoky roasted depth. Makes 3 cups for chips, tacos, and everything in between.

Easy grilled pork ribs; dry-rubbed with spices, slow-baked, and then finished on the grill with a vinegary basting sauce.

Candied dill pickles transformed from store-bought dills into sweet-tart spears with sugar, vinegar, bay, and cloves. The Southern grandma trick that turns ordinary pickles into addictive snacking.

This recipe is very easy to make and tastes delicious. It’s my favorite appetizer. This is my method.

Add a new meaning to meatball soup with this dish full of flavor.

A delicous amber or red coloured sweet jelly made from tomatoes that can be served just like any other sweet spreads or added to cheese and cracker trays.

Pureed tomatoes and creamy avocado blend with tangy buttermilk in this refreshing cold soup topped with cucumber and sour cream.

Chana dhal vada, crispy South Asian lentil fritters made from coarsely ground split chickpeas spiced with chili, curry leaves, and chat masala, then deep-fried golden. A vegan tea-time snack with chutney.

Ulundu vadai, crispy South Asian urad dal fritters shaped into little doughnut rings, spiced with chili, curry leaves, and ginger, then deep-fried golden. Crunchy outside, fluffy within, with chutney.

Spicy red bean soup with a smoky ham hock, cheesecloth-bundled cumin and cayenne, and a finish of Tabasco and parsley. A slow-simmered pot of Southern comfort food.

Thai pumpkin and coconut cream soup blends shrimp, lemongrass, and chilies into a paste, then simmers cubed pumpkin in coconut milk with basil for a fragrant Southeast Asian first course.