241 red chile sauce recipes

Blue corn tortillas stacked with seasoned chicken, Monterey Jack, pine nuts, and red chile sauce, then baked until bubbly. New Mexican flat enchiladas you eat with a fork and knife.

Red devil pepper sauce blends Scotch bonnet chiles with allspice, onion, vinegar, and Pickapeppa for a fiery Caribbean-style hot sauce that keeps for months. A few drops go a long way.

Pescado borracho: whole red snapper baked in a smoky ancho chile and red wine sauce with olives, capers, and fresh tomatoes. This Veracruz-style Mexican fish dish is bold, briny, and unforgettable.

Picante red sauce blended from roasted red bell pepper, diced tomatoes with green chiles, soy sauce, umeboshi vinegar, and basil. A smoky, tangy all-purpose sauce for pasta, stuffed peppers, or cabbage rolls.

Goan pork vindaloo, tender pork shoulder in a fiery, tangy brown sauce built from freshly toasted whole spices, dried red chiles, garlic, tamarind, and vinegar. The authentic Portuguese-Indian curry, hot and sour.

Mexican roast pork loin marinated in red chile, lime, cumin, oregano, and orange juice concentrate, then slow-roasted. Served with an orange-wine sour cream sauce.

Ayam Panggang Mesanten features charcoal-grilled chicken sliced and simmered in a coconut milk sauce with shrimp paste, red chiles, shallots, and lemongrass. Smoky, fiery, and deeply savory Indonesian grilling.

Roasted marinated crab with ginger, garlic, and serrano chiles served with a butter dipping sauce. Whole crab is marinated up to 4 hours, then grilled or oven-roasted until bright red and opaque.

Authentic guajillo chile salsa with roasted garlic, toasted pepitas, Roma tomatoes, and Mexican oregano. A rich, brick-red table sauce with deep, earthy heat.

Two-ingredient New Mexico style barbecued salmon. Salmon fillets brushed with red chile barbecue sauce and grilled over wood embers. The Southwestern way to cook a piece of fish.

Chicken almendrado simmers breast halves in a blended sauce of almonds, red chilies, cinnamon, and chicken broth. A Mexican almond-chile sauce with warm spice and subtle heat. Serve over rice.

Mexican-style chicken simmered in a smoky blended sauce of almonds, ground red chiles, cinnamon, and vinegar. Topped with slivered almonds for a nutty, spiced one-skillet dinner.

Texas-style red chili made from dried chile pods pureed into a fiery sauce with browned meat, cumin, and oregano. No beans, slow-simmered for hours.

South Goan duck vindaloo with dried red chiles, garlic, ginger, cumin, and coriander in a vinegar-based curry sauce. A fiery, tangy braised duck curry marinated in spice paste.

Mexican-style spicy beef stew braises chuck cubes in a tomato, garlic, and roasted green chile sauce until fork-tender. Served with warm flour tortillas to scoop up the rich, brick-red gravy.

Traditional Chinese New Year noodles with glass noodles, dried mushrooms, lily buds, and fermented bean curd sauce. Long noodles symbolize longevity and good fortune.