Type what you have

Ingredients

• ✓ red chile pepper
• chana dal
• black lentil
• rice
• split yellow lentil
• water
• salt
• cumin seed
• cooking oil

Instructions

1. 1 Combine chana dal, urad dal, rice, and moong dal in a large bowl; cover with several inches of cool water. Soak 8 hours to overnight.
2. 2 Grind soaked dal-rice mixture, chile peppers, and salt into a paste using a mortar and pestle; transfer to a bowl. Add enough water to make a batter just thin enough to spread; stir in cumin seeds.
3. 3 Heat a griddle (or a tawa) over medium heat; lightly grease with oil around edges and in the middle. Ladle some batter on the griddle; spread into a thin circle using the back of the ladle or a large spoon. Cook about 3 minutes, then flip. Cook about 3 minutes more; transfer to a plate and serve immediately. Adas are best eaten hot off the griddle. Repeat with remaining batter.

By SUSMITA

Ingredients

• ✓ red chile pepper
• salt
• garlic powder
• black pepper
• garam masala
• sunflower oil
• onion
• tomato
• spinach
• water
• egg

Instructions

1. 1 Mix salt, garlic powder, black pepper, ground red chile, and garam masala together in a bowl. Set seasoning mix aside.
2. 2 Heat oil in a pan over medium heat. Add onion. Cook, stirring occasionally, until starting to brown, about 5 minutes. Add tomato and cook until mushy, about 3 minutes more. Add spinach and water and cook for another 2 to 3 minutes.
3. 3 Add eggs to the pan and let set for about 3 minutes. Evenly sprinkle the seasoning mix on the surface of the eggs, then stir to scramble. Cook over low heat until eggs are done to desired level, 2 to 5 minutes more.

By Neha

Ingredients

• ✓ red chile pepper
• olive oil
• onion
• green bell pepper
• red bell pepper
• garlic
• tomato
• sugar
• salt
• black pepper
• egg
• green onion

Instructions

1. 1 Heat olive oil in a heavy-bottomed frying pan. Saute onion and bell peppers in the hot oil for 2 to 3 minutes. Add chile pepper and garlic; cook and stir the peppers start to caramelize, 2 to 3 minutes. Add tomatoes and sugar. Cook over medium heat for 3 to 4 minutes. Season with salt and pepper.
2. 2 Make indentations in the sauce using a wooden spoon. Crack eggs into indentations in the sauce. Cover and cook until whites are firm and yolks reach desired doneness, 5 to 8 minutes. Uncover and garnish with green onions.

By Simple Savoury

Ingredients

• ✓ red chile pepper
• vegetable oil
• mustard seed
• cumin seed
• chana dal
• curry leaf
• cashew
• ginger root
• green chile pepper
• asafoetida powder
• semolina
• yogurt
• carrot
• salt
• fruit salt

Instructions

1. 1 Heat vegetable oil in a pan over medium-low heat. Add mustard seeds, cumin seeds, and chana dal and saute for a few seconds. Add curry leaves, dried red chile, cashews, ginger, green chile peppers, and hing and saute until cashew nuts turn slightly brown, 3 to 4 minutes. Add semolina and cook and stir over low heat until slightly browned; remove mixture to a plate and let cool completely, about 10 minutes.
2. 2 Add yogurt and carrot to the mixture and mix well. Add water as needed to reach desired consistency. Season with salt to taste. Cover and let sit for 15 minutes. Check batter consistency again; add more water if needed.
3. 3 Grease an idli pan and add water to steam; bring to a boil.
4. 4 Meanwhile, add fruit salt to the batter, mix well, and then pour the batter in the greased molds.
5. 5 Steam the idli for 10 minutes. Remove the idli from the molds and serve.

By gompte

Ingredients

• ✓ red chile pepper
• ghee
• lime juice
• semolina
• salt
• ginger root
• tomato
• water
• curry leaf
• green chile pepper
• onion
• asafoetida powder
• mustard seed
• chana dal
• black lentil
• cashew
• cooking oil

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Fry the dried red chile peppers, cashews, urad dal, chana dal, and mustard seed in the hot oil until the cashews are golden brown, about 5 minutes. Sprinkle the asafoetida powder into the skillet. Add the onion, green chile peppers, and curry leaves to the mixture; cook and stir until the onions are softened, about 5 minutes.
2. 2 Pour the water into the skillet along with the tomato, ginger, and salt; bring to a boil. Gradually pour the semolina into the mixture in a thin stream, stirring continually. This is very important. If you add the semolina too quickly, or do not stir quick enough, you will get lumps. Cook and stir until the mixture begins bubbling; reduce heat to low, cover, and allow to cook 10 to 15 minutes. Stir the lime juice and ghee into the mixture. Remove from heat and allow to rest 10 minutes before serving.

By SUSMITA

Ingredients

• ✓ red chile pepper
• red bell pepper
• orange bell pepper
• onion
• sugar
• apple cider vinegar
• pickling salt

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)

Ingredients

• ✓ red chile pepper
• okra
• dill
• water
• vinegar
• salt

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

Ingredients

• ✓ red chile pepper
• apple cider vinegar
• red chile powder
• water
• oregano
• salt
• garlic
• cumin seed
• white sugar
• black pepper
• ground turkey breast
• olive oil
• lime
• orange

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

Ingredients

• ✓ red chile pepper
• vegetable oil
• cream-style corn
• yellow cornmeal
• buttermilk
• sour cream
• greek yogurt
• egg
• salt
• butter

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

Ingredients

• ✓ red chile pepper
• pickling cucumber
• water
• kosher salt
• dill
• garlic
• black peppercorn

Instructions

1. 1 Place cucumbers in a large bowl covered with cold water; soak for 8 hours to overnight.
2. 2 Inspect a 1 gallon glass or ceramic container for cracks and ring for rust, discard if defective. Immerse in simmering water until pickles ready. Wash new, unused lid and ring in warm soapy water; set aside until ready to store pickles in refrigerator.
3. 3 Combine 4 quarts water and salt in a large pot; bring to a boil.
4. 4 Meanwhile, drain cucumbers, trim ends, and cut a slit in sides with a small, sharp knife. Place several dill stalks, ½ garlic cloves, about 10 peppercorns, and 1 to 2 slices chile pepper in bottom of sterilized container; arrange ½ cucumbers on top. Repeat layering with remaining dill, garlic, peppercorns, chile pepper, and cucumbers.
5. 5 Pour boiling hot brine over cucumbers to cover. Place a small plate on top to keep cucumbers submerged. Store in a cool place until pickles fermented to your liking, 4 to 10 days, depending on how warm it is. Remove plate, cover container, and refrigerate until ready to use.

By Tania D

Ingredients

• ✓ red chile pepper
• garlic
• olive oil
• lime juice
• whole grain mustard
• sea salt
• black pepper
• salmon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a medium baking dish with aluminum foil; lightly grease foil.
2. 2 Grind garlic, chile pepper, and olive oil together with a mortar and pestle. Add lime juice, mustard, salt, and black pepper; mix until a thick paste forms.
3. 3 Place salmon fillets in the prepared baking dish; coat with mustard paste.
4. 4 Bake in the preheated oven until salmon easily flakes with a fork, 12 to 15 minutes.

By Natalie

Ingredients

• ✓ red chile pepper
• refried bean
• taco seasoning mix
• cream cheese
• guacamole
• flour tortilla
• paper cupcake liner
• green onion

Instructions

1. 1 Stir refried beans and taco seasoning together in a bowl. Place cream cheese in a separate bowl; stir until smooth. Stir guacamole into cream cheese until well combined.
2. 2 Place 1 tortilla on a work surface; spread evenly with ½ cup bean mixture and top with ½ cup guacamole mixture. Roll tortilla into a log; moisten edge with a little water to seal. Wrap each rolled tortilla tightly in plastic wrap; refrigerate until firm, 1 hour to overnight.
3. 3 Unwrap rolls; trim and discard uneven edges. Cut rolls into 1-inch pieces; place 1 piece into each cupcake liner and insert 1 red chile pepper strip in center of each piece for wicks. Sprinkle with green onion.

By Prairierose31

Ingredients

• ✓ red chile pepper
• cooking spray
• red snapper fillet
• garlic
• garlic salt
• cilantro
• lime
• butter

Instructions

1. 1 Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
2. 2 Marinate in the refrigerator, 30 minutes to 1 hour.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
4. 4 Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.

By mslisa

Ingredients

• ✓ red chile pepper
• cherry tomato
• red onion
• balsamic vinegar
• garlic
• italian seasoning
• sugar
• salt
• pepper

Instructions

1. 1 In a saucepan over medium-low heat, combine cherry tomatoes, red onion, balsamic vinegar, chile pepper, garlic, Italian seasoning, sugar, salt, and pepper. Simmer for about 15 minutes, then mash the tomatoes to release the juices. Continue to cook, stirring occasionally, until the sauce is thick, about 45 minutes.
2. 2 Allow to cool, then cover and refrigerate until needed.

By MADAMEMIMI

Ingredients

• ✓ red chile pepper
• cod
• canola oil
• salt
• black pepper
• mayonnaise
• wasabi paste
• cilantro
• green cabbage leaf
• cilantro

Instructions

1. 1 Pat fish dry with paper towels.
2. 2 Heat canola oil with dried red chiles in a large, nonstick skillet over medium heat. Cook fish in the hot oil until flesh is opaque and the edges of the fish are slightly browned, about 3 minutes per side. Sprinkle fish with salt and black pepper. Remove from heat, drain, and discard peppers.
3. 3 Stir mayonnaise, wasabi paste, and 2 tablespoons cilantro together in a bowl. Spoon several tablespoons of fish into a cabbage leaf and wrap leaf around fish; repeat with remaining leaves and fish. Garnish each roll with a sprinkling of cilantro. Serve with wasabi mayonnaise.

By Rachel Born

Ingredients

• ✓ red chile pepper
• olive oil
• pork tenderloin
• chicken broth
• teriyaki sauce
• brown sugar
• onion
• garlic
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes.
2. 2 Meanwhile, mix together chicken broth, teriyaki sauce, and brown sugar in a bowl. Stir in onion, garlic, red chile peppers, and black pepper.
3. 3 Put browned tenderloins in a slow cooker and cover with teriyaki sauce mixture. Cook on Low for about 4 hours, turning 2 to 3 times during cooking time to ensure even doneness. The internal temperature of tenderloins should reach 145 degrees F (63 degrees C).
4. 4 Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. Spoon liquid over slices when serving, if desired.

By Teri Carrillo-Fox

Ingredients

• ✓ red chile pepper
• water
• pickling salt
• white vinegar
• dill weed
• pickling spice
• mustard seed
• garlic
• alum
• green bean

Instructions

1. 1 Gather all ingredients.
2. 2 Sterilize 8 (1 pint) jars in boiling water for at least 5 minutes.
3. 3 Combine water, pickling salt, and vinegar in a large pot; bring to a boil. Reduce heat to low, and keep at a simmer while you pack the jars.
4. 4 Place the following in each jar: 1 head of dill, 1 tablespoon of pickling spice, 1 tablespoon of mustard seed, 1 dried chile pepper, 2 cloves of garlic, and 1/8 teaspoon of alum. Pack beans into the spiced jars in a standing position.
5. 5 Ladle the hot brine into jars, leaving 1/2 inch of space at the top. Screw the lids onto the jars.
6. 6 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.
7. 7 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 in a cool dark place for at least 1 week before eating.

By RIIHI

Ingredients

• ✓ red chile pepper
• red wine
• steak sauce
• orange
• green onion
• garlic
• ginger
• salt
• pepper
• beef sirloin steak

Instructions

1. 1 Combine the red wine and steak sauce in a large bowl. Stir in the orange slices, green onions, chile peppers, garlic, and ginger. Season with salt and pepper to taste.
2. 2 Place steak strips in a shallow dish and pour marinade over meat. Cover, and refrigerate 8 hours.
3. 3 Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from heat. Soak wooden or bamboo skewers in water for 30 minutes to prevent them from burning.
4. 4 Remove steak from marinade, and discard; thread meat onto skewers. Arrange skewers on prepared grill, and cook until meat is no longer pink and juices run clear, 7 to 10 minutes.

By Sandy

Ingredients

• ✓ red chile pepper
• soybean oil
• onion
• green onion
• pimento pepper
• curry powder
• whipping cream
• cod
• garlic powder
• salt
• pepper

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Stir in onion, green onions, red chile pepper, and pimentos. Cook and stir until onions are tender, about 5 minutes. Mix in curry powder, and continue to cook and stir 2 to 5 minutes.
2. 2 Blend cream into the onion mixture, and simmer until thickened. Mix in cod, cooking 3 to 5 minutes, until easily flaked with a fork. Season with garlic powder, salt, and pepper.

By Kristin

Ingredients

• ✓ red chile pepper
• green onion
• pork belly
• salt
• brown sugar
• rice vinegar
• fish sauce
• ginger juice
• soy sauce
• garlic
• water

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Lay a large sheet of aluminum foil on a flat work surface. Lay 1/2 of the green parts of the green onions down in the center of the foil. Place pork belly, fattiest-side down, on top of the green onions. Top with remaining green parts of the green onions and sprinkle with salt. Fold aluminum foil tightly around pork and green onions. Wrap pork belly again in another sheet of aluminum foil. Place wrapped pork, seam-side up, into a loaf pan.
3. 3 Cook pork belly in the preheated oven for 5 1/2 hours. Turn off the oven and let cool in the oven for 2 hours. Remove from the oven and chill in the refrigerator, 8 hours to overnight.
4. 4 Remove pork from the foil and discard green onions. Cut pork into eight pieces.
5. 5 Cook bacon in a skillet over medium heat until crisp all over, 2 to 4 minutes per side.
6. 6 Whisk brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce together in a bowl.
7. 7 Remove most of the fat from the bacon skillet and discard. Add 1 tablespoon of the brown sugar glaze and increase the heat to medium-high. Add pork and cook until caramelized and glazed on all sides, about 10 minutes. Make a well in the center of the skillet and add white parts of the green onion, garlic, and peppers. Sauté until fragrant, about 1 minute.
8. 8 Pour water and remaining brown sugar glaze into the skillet; simmer until sauce thickens, 3 to 5 minutes.

By John Mitzewich

Ingredients

• ✓ red chile pepper
• shrimp
• cilantro
• olive oil
• yellow onion
• garlic
• salsa
• red bell pepper
• white wine
• lemon juice
• lime juice

Instructions

1. 1 Toss shrimp and half the cilantro together in a bowl.
2. 2 Heat olive oil in a skillet over medium heat; sauté onion until translucent, 1 to 2 minutes. Add garlic and sauté until browned, 1 to 2 minutes.
3. 3 Stir salsa, red bell pepper, white wine, red chile pepper puree, lemon juice, and lime juice into onion mixture; bring to a boil. Reduce heat and simmer, 2 to 3 minutes. Add shrimp to salsa mixture; cook and stir until shrimp are cooked through, about 5 minutes. Garnish with remaining cilantro and add more lemon or lime juice to taste.

By Emily

Ingredients

• ✓ red chile pepper
• red snapper
• basil
• peanut oil
• fish sauce
• yellow bell pepper
• garlic
• ginger
• tomato
• water
• brown sugar
• rice vinegar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
2. 2 Stuff snapper's cavity with ½ cup basil leaves; set aside. Heat peanut oil in a large skillet over high heat until smoking. Brown both sides snapper in the skillet, about 1 minute total. Transfer snapper to the roasting pan; drizzle with fish sauce. Reserve peanut oil in the skillet.
3. 3 Bake in the preheated oven until flesh flakes easily with a fork, 25 to 30 minutes.
4. 4 Meanwhile, reheat peanut oil in the skillet over medium heat. Add yellow pepper, chile peppers, garlic, and ginger; cook until peppers have softened, about 5 minutes. Stir in tomatoes, water, brown sugar, and rice wine vinegar; bring to a simmer over medium-high heat until thickened to desired consistency. Pour sauce over snapper; garnish with basil leaves.

By Chili Spice

Ingredients

• ✓ red chile pepper
• olive oil
• zucchini
• garlic
• tomato
• sweet onion
• vegetable broth
• tarragon
• dill weed
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add zucchini and garlic; cook and stir until lightly browned. Off heat, set aside.
2. 2 Combine tomatoes, onion, and chile pepper in a blender or the bowl of a food processor; pulse until puréed, leaving a few small chunks.
3. 3 Combine tomato purée and vegetable broth in a large pot; season with tarragon, dill, salt, and black pepper. Bring to a boil, reduce heat to low, and stir in zucchini-garlic mixture. Cover; cook for 45 minutes.

By Susan Elane Berry

Ingredients

• ✓ red chile pepper
• kale
• olive oil
• parmesan cheese
• oregano
• salt
• butter
• bread crumb
• cauliflower
• chipotle spice rub
• orange
• red wine vinegar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Spread kale on the baking sheet. Drizzle 1 tablespoon olive oil on top. Coat with Parmesan cheese, red chile pepper, oregano, and salt.
3. 3 Bake in the preheated oven until crisp, 15 to 20 minutes. Transfer to a plate.
4. 4 Heat butter in a small skillet until melted and starting to brown, about 5 minutes. Stir in bread crumbs. Remove from heat.
5. 5 Slice cauliflower into 1/2-inch "steaks". Rub 1 tablespoon olive oil and chipotle spice rub on top.
6. 6 Heat a large skillet over medium heat. Add cauliflower; cook and stir until browned, about 2 minutes per side. Transfer to the baking sheet.
7. 7 Bake in the preheated oven until just tender, about 15 minutes.
8. 8 Place cauliflower steaks on a large serving platter; top with crisp kale and orange.
9. 9 Whisk remaining 1 tablespoon olive oil and vinegar together in a small bowl. Drizzle over orange. Sprinkle bread crumbs on top.

By Robin K

Ingredients

• ✓ red chile pepper
• butternut squash
• olive oil
• cinnamon
• nutmeg
• kosher salt
• black pepper
• dark chocolate
• garlic
• maple syrup
• yellow onion
• chicken stock

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Rub each half of squash with 1 1/2 tablespoons olive oil and place cut-side up on baking sheet. Sprinkle cinnamon, nutmeg, salt, and pepper on each half. Place chocolate, garlic, chile, and maple syrup into the cavities of each half.
3. 3 Bake in the preheated oven until flesh is soft and tender, 45 to 55 minutes. Remove from oven to cool.
4. 4 Heat 1 tablespoon olive oil in a stock pot over medium heat. Cook and stir onion until translucent, about 5 minutes.
5. 5 Scoop flesh out of 1 butternut squash half, along with cavity contents, into a blender. Add onion and 2 cups chicken stock; puree until smooth. Pour into stock pot. Scoop flesh out of remaining butternut squash half, along with cavity contents, into blender. Add remaining chicken stock; puree until smooth. Pour into stock pot.
6. 6 Heat soup in stock pot over medium heat to desired temperature; add salt and ground black pepper to taste.

By HisAnomaly

Ingredients

• ✓ red chile pepper
• tomato
• vegetable oil
• onion
• garlic
• white wine
• basil
• parsley
• salt
• black pepper
• cod loin
• prawn

Instructions

1. 1 Fill a large bowl with ice and cold water. Slice an "X" in the bottom of each tomato. Bring a pot of water to a boil. Add tomatoes and cook for 2 minutes. Transfer tomatoes with a slotted spoon to ice water bath for 1 minute; drain. Peel tomatoes, starting from "X" side; chop.
2. 2 Heat vegetable oil in a skillet over low heat. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Add tomatoes and chile pepper; cook and stir until tomatoes begin to reduce, 5 to 8 minutes. Add wine; reduce heat to medium. Cook until wine reduces slightly, about 5 minutes. Season with basil, parsley, salt, and black pepper.
3. 3 Place cod in tomato mixture; cover and cook 5 minutes. Flip cod; cook until fish flakes easily with a fork, 3 to 5 minutes more. Add prawns; cover and cook until prawns are bright pink on the outside and no longer translucent in centers, 2 to 3 minutes. Season with salt and black pepper.

By sslyon

Ingredients

• ✓ red chile pepper
• ground beef
• onion
• egg
• hot pepper sauce
• bread crumb
• paprika
• parsley
• salt
• pepper
• monterey jack cheese
• jalapeno pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a bowl, mix the ground beef, onion, egg, hot pepper sauce, and bread crumbs. Season with paprika, parsley, salt, and pepper. In a separate bowl, mix the cheese, red chile pepper, and jalapeno pepper. Form the beef mixture into 4 balls, and press a well in the center of each. Stuff with equal amounts of the cheese mixture. Press meat around filling to seal. Arrange on a baking sheet, and press gently into thick patties.
3. 3 Bake 20 minutes in the preheated oven, turning once, until well done.

By gothlingbecka

Ingredients

• ✓ red chile pepper
• sweet cherry tomato
• celery
• red bell pepper
• salt
• black pepper
• sea salt
• black pepper
• lime
• ice cube
• worcestershire sauce
• hot pepper sauce
• soy sauce
• vegetable juice
• mexican lager

Instructions

1. 1 Place cherry tomatoes, celery, and red bell pepper into a blender. Pulse a few times to get mixture moving. Blend on high until mixture has liquefied, a few more seconds. Place strainer over a bowl and strain mixture to remove seeds and skins. Push mixture through strainer with a spatula to extract the liquid. Season with salt and pepper.
2. 2 Sprinkle flake salt, black pepper, and chili pepper on a small plate. Rub rim of a glass with cut surface of a lime. Invert glass and dip rim into salt mixture.
3. 3 Fill glass with ice and add Worcestershire sauce, hot sauce, and soy sauce. Pour in the vegetable juice and juice of 1/2 lime. Fill the glass 3/4 of the way with ice-cold beer. Stir. Top off with more beer. Garnish with lime slice.

By John Mitzewich

Ingredients

• ✓ red chile pepper
• olive oil
• balsamic vinegar
• thyme
• rosemary
• garlic
• salt
• black pepper
• potato
• pumpkin
• onion
• garlic

Instructions

1. 1 Mix olive oil, balsamic vinegar, thyme, rosemary, minced garlic, salt, and pepper together in a bowl. Set aside for flavors to blend, about 40 minutes.
2. 2 Preheat an oven to 475 degrees F (245 degrees C).
3. 3 Combine potatoes, pumpkin, onions, red chile pepper, and whole garlic clove in a large bowl; pour olive oil mixture over vegetables and toss to coat. Spread vegetables in a roasting pan in 1 even layer.
4. 4 Roast in the preheated oven, stirring 1 or 2 times, until vegetables are tender, about 1 hour 10 minutes.

By Harry Dubya

Ingredients

• ✓ red chile pepper
• whole kernel corn
• vegetable broth
• potato
• onion
• garlic
• chili powder
• salt
• parsley
• black pepper
• soy milk
• margarine
• lime

Instructions

1. 1 Place the corn, vegetable broth, potatoes, onion, garlic, red chile peppers, chili powder, salt, parsley, and black pepper in a slow cooker; cover. Cook on Low for 7 hours.
2. 2 Pour the vegetable mixture into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the mixture in the cooking pot. Once everything has been pureed, return it to the slow cooker. Stir the soy milk and margarine to the mixture; cook on Low for 1 hour more. Add the lime juice to serve.

By Megan Elizabeth Monts