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Costa del Sol Barbeque Sauce
Pantry European

Costa del Sol Barbeque Sauce

4.9

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine ketchup, brown sugar, red onion, honey, vinegar, butter, red chile pepper, garlic, cayenne pepper, paprika, salt, and black pepper in a saucepan; bring to a boil.
  3. 3 Reduce heat to low and simmer, stirring occasionally, until sauce is slightly thickened, about 20 minutes. Blend with a hand blender until smooth.

By Allrecipes Member

Pickled Pig's Feet II
Appetizer

Pickled Pig's Feet II

4.5

Prep
10 min
Cook
120 min
Total
4450 min

Instructions

  1. 1 In a large stainless steel pot, place pig's feet and enough water to cover. Boil feet 2 hours or until tender; drain. Rinse feet in hot water to remove excess fat. Remove as many bones as you can.
  2. 2 Put 1 chili pepper and 3 pig's feet in each one quart jar. In a separate bowl, mix salt and vinegar together. Pour vinegar mixture over pig's feet to cover. Seal jars and refrigerate for at least 3 days to 1 week before eating.

By Ronnie Zvolensky

Kadai Chicken
Dinner Indian

Kadai Chicken

4.7

Prep
15 min
Cook
18 min
Total
33 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add chile peppers; cook and stir until browned, about 1 minute. Add tomatoes; cook and stir until softened and reduced, about 7 minutes. Stir in chicken; cook and stir until it is dark red and sauce thickens and starts to stick to the pan, 10 to 15 minutes.

By priya

Nuoc Cham (Vietnamese Spicy Dipping Sauce)
Southeast Asian

Nuoc Cham (Vietnamese Spicy Dipping Sauce)

5.0

Prep
5 min
Cook
5 min
Total
70 min

Instructions

  1. 1 Stir water, chile peppers, garlic, fish sauce, rice vinegar, and sugar together in a saucepan over medium-low heat until sugar dissolves into the liquid; remove from heat and set aside to cool completely, about 1 hour.
  2. 2 Stir lemon juice into the cooled liquid.

By CJ

Vietnamese Dipping Sauce
Southeast Asian

Vietnamese Dipping Sauce

3.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a medium bowl, combine the fish sauce, rice vinegar, water, sugar, garlic powder and chile pepper. Stir until sugar is dissolved. Taste to make sure the sweet, sour, salty and spicy flavors are balanced and adjust if necessary. Pour into bottles and seal with lids.

By BALISAL

Tunisian Harissa
Pantry African

Tunisian Harissa

4.7

Prep
40 min
Cook
Total
60 min

Instructions

  1. 1 Remove the stems and seeds from the chile peppers. Soak in cold water for 20 minutes, then drain. Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth. Place harissa in a jar, and cover the top with a little oil to maintain freshness. Store in the refrigerator.

By Asma Khalfaoui

Cilantro-Chili Pepper Sauce
Mexican

Cilantro-Chili Pepper Sauce

4.7

Prep
25 min
Cook
25 min
Total
65 min

Instructions

  1. 1 Cut the stem end off of the chile peppers, and remove the seeds using a thin knife, otherwise leaving the peppers whole. Place the peppers into a skillet, and toast over medium-high heat, turning frequently, until the skins of the peppers have blackened and loosened, about 10 minutes. The peppers are ready when 1/4 of the skin has blackened. Remove the peppers, place into a small bowl, and cover with plastic wrap. Allow to cool and steam for about 15 minutes, then remove and discard the skins. Chop the peppers, and set aside.
  2. 2 Heat the sesame oil in the skillet over medium heat. Stir in the garlic, and cook for 2 minutes to soften, then increase heat to medium-high, and stir in the chopped peppers and salt. Cook and stir until the mixture is hot and sizzling, about 1 minute. Pour in the vinegar, brown sugar, and fish sauce. Bring to a boil, then reduce heat to medium-low, and allow to simmer for 10 minutes.
  3. 3 Scrape the mixture into a blender, and add the soy sauce, lime juice, cilantro, and green onion. Puree until smooth. Serve immediately.

By Jeff

Fish Sinigang (Tilapia) - Filipino Sour Broth Dish
Southeast Asian

Fish Sinigang (Tilapia) - Filipino Sour Broth Dish

4.1

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 In a medium pot, combine the tilapia, bok choy, tomatoes and radish. Stir together the tamarind paste and water; pour into the pot. Toss in the chili peppers if using. Bring to a boil, and cook for 5 minutes, or just until the fish is cooked through. Even frozen fish will cook in less than 10 minutes. Do not over cook or else the fish will fall apart. Ladle into bowls to serve.

By Meli D

Laura's Pickled Garlic

Laura's Pickled Garlic

4.4

Prep
Cook
10 min
Total
10 min

Instructions

  1. 1 Trim the tops from the heads of garlic. Peel off all but one layer of the outer skin. Set aside.
  2. 2 In a saucepan, combine the vinegar, sugar, peppercorns, cloves, bay leaf, chile peppers and lemon zest. Bring to a boil and cook for 2 minutes. Add the garlic, and continue to boil for another 4 minutes. Remove from the heat and let stand overnight at room temperature.
  3. 3 Transfer to a clean jar. Strain the brine into the jar with the garlic so that the heads are completely covered. Discard the solids. Cover and store in the refrigerator until using. It will keep for 6 to 8 weeks. To keep longer, store in sterile jars and process in a hot water bath for at least 10 minutes to seal the jars.

By Laura

Sweet and Spicy Pepper Relish
Pantry American

Sweet and Spicy Pepper Relish

4.7

Prep
25 min
Cook
25 min
Total
110 min

Instructions

  1. 1 Wearing rubber or latex gloves, trim tops off chiles. Pulse chiles, bell peppers, and onion in a food processor, working in batches, until finely chopped, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
  2. 2 Stir sugar, vinegar, and pickling salt into chile mixture; bring to a boil. Reduce heat to medium and simmer, stirring more frequently toward the end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
  3. 3 Ladle relish into wide-mouth, ½-pint jars, leaving ½ inch headspace. Wipe the rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
  4. 4 Screw on the lids and store in the refrigerator for 2 to 3 weeks or the freezer for up to 6 months.

By foodinjars (Marisa McClellan)

Grandma Oma's Pickled Okra
Pantry American

Grandma Oma's Pickled Okra

4.8

Prep
10 min
Cook
25 min
Total
755 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Inspect three (1-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until brine is ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 Bring water, vinegar, and salt to a rolling boil in a small saucepan.
  4. 4 Divide okra evenly between the hot, sterlized jars. Place a dried chile and a teaspoon of dill into each jar. Pour hot brine over okra, then run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store jars in a cool, dark area for up to 1 year.

By Lorelei Rusco

Vegan Spicy Cashew Crema
Mexican

Vegan Spicy Cashew Crema

5.0

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 Place cashews in a bowl and pour filtered water over top until completely covered. Soak for at least 2 hours or overnight.
  2. 2 Drain and rinse cashews, then place into a food processor bowl. Add 1/2 cup water, lime juice, vinegar, garlic salt, ground chile pepper, and paprika. Blend for 1 minute. Add remaining 1/4 cup water if necessary for desired consistency; blend until smooth, 3 to 4 minutes. Taste and adjust for flavor.

By Diana71

Aaron's Amazing Simple Beans
Dinner

Aaron's Amazing Simple Beans

3.5

Prep
10 min
Cook
120 min
Total
610 min

Instructions

  1. 1 Place kidney beans into a large container and cover with about 1 quart water; let stand 8 hours to overnight. Drain.
  2. 2 Combine beans, 1 quart water, preserved lemon, sugar, black pepper, red chile pepper, bay leaf, garlic powder, and anise seed in a stockpot; bring to a boil. Reduce heat to low, cover stockpot, and simmer for 1 hour.
  3. 3 Remove lemon, bay leaf, and red chile pepper from bean mixture. Mash about 10% of the beans against the sides of the stockpot using the back of a spoon. Cover stockpot and simmer for 45 minutes more.
  4. 4 Remove cover from stockpot and simmer beans until beans are thickened and water is evaporated, about 15 minutes more.

By ACONTORER

Suegra's Tomatillo Chicken
Dinner Mexican

Suegra's Tomatillo Chicken

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (200 degrees C).
  2. 2 Place tomatillos, red chile peppers, and California chile pods in a small roasting pan or a rimmed baking sheet; cook in the preheated oven for about 20 minutes, turning frequently. If chiles start to get too dark, transfer to a blender or the bowl of a food processor.
  3. 3 Heat oil in a large skillet over medium-high heat. Add chicken pieces; cook, turning to sear evenly on all sides.
  4. 4 Combine tomatillos and chiles in a blender or the bowl of a food processor; blend until smooth. Season with salt; add to skillet with chicken. Reduce heat to medium-low; cover and simmer until chicken is tender, 20 to 25 minutes.

By Cyber Pana

Homemade Mexican Chorizo
Mexican

Homemade Mexican Chorizo

4.0

Prep
45 min
Cook
Total
135 min

Instructions

  1. 1 Place chile peppers in a bowl and cover with hot water. Soak until softened, about 30 minutes.
  2. 2 Meanwhile, place pork butt and pork fat in the freezer for 30 minutes. Chill meat grinder in the freezer to make grinding the meat easier.
  3. 3 Grind allspice berries and cloves using a mortar and pestle or a spice grinder. Set aside.
  4. 4 Drain chile peppers and place in a food processor or blender. Add vinegar and puree until smooth.
  5. 5 Fit the chilled meat grinder with a medium plate. Pass the partially frozen pork and fat through the grinder. Combine ground meat with pureed chile peppers, garlic, oregano, salt, pepper, and cumin in a bowl. Mix well with your hands for 2 to 3 minutes. Cover bowl with plastic wrap and chill for 1 hour, or overnight.
  6. 6 Meanwhile, soak casing in cold water for about 30 minutes. Place the wide end of a small sausage-stuffing funnel up against the sink tap and run cold water through the inside of the casing.
  7. 7 Use the medium sausage-stuffing funnel attachment and place casing on the outside of the tube. Start passing meat mixture through the funnel, stopping just as it starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.
  8. 8 Twist the casing at regular intervals to create individual links, alternating between twisting in opposite directions. Poke 2 to 3 small holes into each sausage with a metal skewer to allow air to escape during cooking.
  9. 9 Cook as desired or chill in the fridge for up to 3 days.

By brandon

Grilled Red Snapper with Lemon Chive Sauce
Dinner

Grilled Red Snapper with Lemon Chive Sauce

5.0

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Place snapper on a large plate; squeeze juice of 1 lemon onto each side and inside cavity. Set snapper aside to marinate, about 10 minutes. Combine soy sauce, butter, and ginger in a small bowl. Mix remaining lemon juice, tomatoes, chives, chile pepper, sugar, and salt together in a separate bowl.
  3. 3 Heat a large skillet to smoking hot over medium-high heat. Cook snapper until just beginning to brown, about 1 minute per side.
  4. 4 Place snapper on preheated grill; brush with soy mixture on each side. Grill, basting occasionally with soy mixture, until snapper flakes easily with a fork, 4 to 6 minutes per side.
  5. 5 Transfer snapper to serving platter. Pour tomato mixture over snapper to serve.

By ELevo

Turkey Chorizo (Loose, not Encased)
American

Turkey Chorizo (Loose, not Encased)

4.3

Prep
10 min
Cook
8 min
Total
18 min

Instructions

  1. 1 Pulse dried red chile peppers in a spice grinder until coarsely ground.
  2. 2 Combine ground chile peppers, apple cider vinegar, red chile powder, water, oregano, salt, garlic, cumin, sugar, and black pepper in a large bowl; mix well. Add turkey; mix until seasonings are well-incorporated.
  3. 3 Heat olive oil in a large skillet over medium-high heat. Add seasoned turkey; cook, stirring frequently to break up clumps, until no longer pink, 3 to 5 minutes. Stir in lime juice and orange juice. Continue cooking until browned, about 5 minutes more.

By janelle

Peanut-Tamarind Sauce
Asian

Peanut-Tamarind Sauce

4.1

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Whisk together the chicken stock, peanut butter, tamarind, chile pepper, ginger, garlic, hoisin, fish sauce, coconut cream, and soy sauce in a saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes more. Serve hot.

By Alessandra

Bissara
African

Bissara

4.2

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Fry garlic in the vegetable oil in a large pot over low heat until lightly browned. Pour in water and olive oil; stir in split peas, parsley, chili pepper, paprika, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, and simmer for about 55 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot. When the peas are tender, mash them with a wooden spoon until smooth; stir in additional water to reach desired consistency.

By Asma Khalfaoui

Harissa
Pantry African

Harissa

5.0

Prep
10 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Break up chile peppers. Remove the stems and seeds and discard. Wear disposable gloves if working with medium-hot or hot peppers.
  2. 2 Place chile peppers in a heatproof bowl and cover with boiling water. Let soak until softened, 15 to 20 minutes. Drain well, then dab dry with paper towels.
  3. 3 Heat 1 tablespoon olive oil in a small skillet over very low heat and cook garlic until soft but still pale, about 3 minutes. Let cool, then transfer to the food processor together along with chile peppers.
  4. 4 Toast caraway seeds, cumin seeds, and coriander seeds in the skillet over medium-low heat until fragrant, 2 to 3 minutes. Crush them in a mortar and add to the food processor. Process while slowly adding remaining olive oil, scraping down the sides of the food processor as needed. Season with salt.
  5. 5 Spoon harissa into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.

By nch

Island Jump-Up Ribs
Dinner

Island Jump-Up Ribs

4.3

Prep
40 min
Cook
70 min
Total
590 min

Instructions

  1. 1 Place ribs into a large saucepan. Cover with cold water, then place over high heat, and bring to a boil. Reduce heat to medium, and simmer for 40 minutes, then drain, and allow to cool to room temperature.
  2. 2 In a large bowl, mix together the honey, coconut milk, and lime juice. Stir in the lime zest, garlic, ginger, chile pepper, green onions, and salt. Toss the ribs with the marinade, cover, and refrigerate overnight, turning on occasion.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Arrange the ribs in a shallow baking dish. Bake in preheated oven until tender, 30 to 35 minutes.

By CRUMBSNATCHER

Mango Salsa Chicken
Dinner

Mango Salsa Chicken

4.3

Prep
Cook
Total

Instructions

  1. 1 TO MAKE SALSA: In a small bowl, combine the mango, onion, cilantro, green bell pepper and red chile pepper. Put aside until serving time.
  2. 2 Lightly pound the chicken breasts with a mallet to flatten. Beat the egg and milk together. Then coat them in the egg/milk mixture then the breadcrumbs. Chill for 1/2 hour.
  3. 3 Saute the chicken in olive oil until cooked through and juices run clear. Drain and serve with the mango salsa. Garnish with cilantro leaves.

By Emma

Chinese-Korean Cucumber Kimchi
Korean

Chinese-Korean Cucumber Kimchi

4.5

Prep
25 min
Cook
5 min
Total
180 min

Instructions

  1. 1 Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften. Drain, and rinse with fresh water.
  2. 2 While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil. Reduce heat, and stir in the chili bean sauce and hot chili oil.
  3. 3 Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavors. Serve chilled.

By Helena C

Garam Masala Spice Blend
Indian

Garam Masala Spice Blend

4.7

Prep
15 min
Cook
2 min
Total
17 min

Instructions

  1. 1 Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
  2. 2 Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.

By Michelle

Mary's Cast Iron Skillet Cornbread
American

Mary's Cast Iron Skillet Cornbread

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Pour vegetable oil in a cast iron skillet; place in the oven. Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Mix cream-style corn, cornmeal, buttermilk, sour cream, yogurt, eggs, salt, and red chile pepper together in a bowl to form batter. Remove skillet from oven using oven mitts; pour in batter.
  3. 3 Bake in the preheated oven until edges pull away from skillet, 30 to 40 minutes. Spread butter over top.

By Mary Ann