531 hot recipes

A scrumptious salad made with hot chili peppers and monterey jack cheese that is perfect for a summer barbecue!

Avocado relish dices ripe avocado with red onion, bell peppers, Roma tomato, garlic, fresh chile, and herbs in lime juice and olive oil. Chunkier than guacamole, brighter than salsa. Perfect topper for grilled chicken or fish.

Loved the idea of infusing curry, chili powder and cumin seeds in the oil, which made the curry oil so flavorful. The combination of apples, bell peppers, celeries, raisins, and peas (I used peas instead of snow peas) was delicious with the curried rice.

This quick, easy and delicious tortilla pizza is made with whole wheat tortilla, basil pesto, fresh vegetables, pickled jalapenos and mozzarella cheese. Perfect for breakfast or brunch.

Vegan sloppy joes made with textured vegetable protein, tomato sauce, molasses, and chili powder. Saucy, smoky, and ready in 30 minutes for a plant-based weeknight dinner the whole family loves.

An American invention, this pasta salad is done right. Caramelized fennel and red onions with sun-dried tomatoes with a light vinaigrette.

Gazpacho de Los Angeles blends tomato juice, cucumber, peppers, green chiles, and Worcestershire into a chilled, no-cook soup. The California take on the Spanish summer classic.

Two-meat Sunday chili with cubed sirloin tip and ground beef, three cans of tomatoes, chili beans, wine, and a generous spice rub. Cook, cool, reheat for deep flavor.

Give twice baked potatoes an Indian twist with some delicious Indian spices.

Steamed vegetable curry over brown rice with a quick ginger-lime sauce. A 30-minute vegan main with bright, crisp vegetables and an aromatic Indian-spiced finish.

Classic gazpacho, the chilled Spanish tomato soup with fresh tomatoes, cucumber, green pepper, garlic, and a bright lime-and-lemon finish. No-cook summer dish, ready after a 2-hour chill.

Not sure what to do with your ripe avocados? This roasted corn, avocado and cilantro salsa will satisfy your tummy with lots of deliciousness, and it's also packed with goodness. Serve it with some store-bought or homemade tortilla chips or tacos.

It's a delicious recipe to cook up your leftover cooked rice with some fresh vegetables and Indian spices. Quick, easy and tasty.

Vegetarian chili loaded with kidney beans, three kinds of peppers, jalapenos, and TVP for hearty texture. A cookoff-tested vegan chili that tastes even better the next day.

Sweet and spicy Tabasco pickles made with just 3 ingredients: dill pickles, sugar, and hot sauce. Drain, sweeten, shake daily for 5 days, and you've got an addictive Southern snack.

Smoked chicken and potato hash with cooked potatoes, garlic, fresh cilantro, and a hot sauce kick. Uses leftover smoked chicken for a fast skillet dinner.