Type what you have

Ingredients

• ✓ red chile pepper
• bay leaf
• hog casing
• black truffle
• parsley
• black pepper
• salt
• thyme
• cayenne pepper
• paprika
• sherry
• almond meal
• creme fraiche
• egg
• lemon
• shallot
• mushroom
• butter
• milk
• white bread
• ham
• chicken

Instructions

1. 1 Roughly chop chicken and ham and place in a food processor. Process until well combined and finely chopped. Set aside.
2. 2 Combine bread cubes and milk in a medium pan over low heat. Cook, stirring constantly, until mixture turns into a paste. Remove from heat and set aside.
3. 3 Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms, shallots, and lemon juice. Cook and stir until mushrooms are soft and liquid has evaporated, 5 to 8 minutes. Remove from heat and let cool slightly.
4. 4 Combine chicken-ham mixture, bread mixture, and mushroom mixture in a large bowl. Add egg yolks, crème fraîche, almond meal, sherry, paprika, cayenne, thyme, salt, and pepper; mix with your hands until well combined.
5. 5 Beat egg whites in a large bowl with an electric mixer until stiff, then gently fold into sausage mixture. Fold in parsley and shaved truffle. Cover mixture and chill in the refrigerator for 1 hour.
6. 6 Soak hog casing in cold water for about 30 minutes. Place the wide end of a sausage stuffing funnel up against the sink tap and run cold water through the inside of casing.
7. 7 Using a medium sausage stuffing funnel attachment, place the casing on the outside of the tube. Start passing meat mixture through the funnel, stopping as it just starts to come out the other end. Tie the casing into a knot at the end, then continue passing meat mixture through the funnel, supporting sausage with your other hand. Once meat mixture is finished, tie the other end of the casing into a knot.
8. 8 Twist the casing at regular intervals to create 10 individual links, alternating between twisting in opposite directions.
9. 9 Heat a large pot of water over low heat until lukewarm. Add sausages, chile pepper, and bay leaf; bring to just below simmering. The water temperature should stay around 200 degrees F (95 degrees C). Cook sausages in water for 40 minutes. Drain well, then run sausages under cold water to stop the cooking process.
10. 10 Melt remaining 2 tablespoons butter in the large skillet over medium heat. Cook sausages in hot butter until browned, about 7 minutes per side.

By stella

Ingredients

• ✓ red chile pepper
• vegetable oil
• tomato
• chicken breast

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

Ingredients

• ✓ red chile pepper
• red kidney bean
• water
• preserved lemon
• sugar
• black pepper
• bay leaf
• garlic powder
• anise seed

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

Ingredients

• ✓ red chile pepper
• chicken
• tomatillo
• california chile pod
• olive oil
• salt

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

Ingredients

• ✓ red chile pepper
• ground chicken
• hoisin sauce
• cilantro
• fish sauce
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix ground chicken, hoisin sauce, chile pepper, cilantro, fish sauce, and garlic together in a large bowl. Roll into balls using wet hands. Arrange on a rimmed baking sheet.
3. 3 Bake in the preheated oven until golden, 15 to 20 minutes.

By Chris Fincham

Ingredients

• ✓ red chile pepper
• red snapper
• lemon
• soy sauce
• butter
• ginger
• tomato
• chive
• white sugar
• salt

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

Ingredients

• ✓ red chile pepper
• pork sparerib
• honey
• coconut milk
• lime juice
• lime zest
• garlic
• ginger root
• green onion
• salt

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

Ingredients

• ✓ red chile pepper
• mango
• red onion
• cilantro
• green bell pepper
• chicken breast
• egg
• milk
• bread crumb
• olive oil
• cilantro

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

Ingredients

• ✓ red chile pepper
• avocado oil
• garlic
• ginger root
• taiwanese cabbage
• rice wine vinegar
• kosher salt

Instructions

1. 1 Heat oil in a wok or a large skillet over medium-high heat. Add garlic and ginger; cook and stir for about 30 seconds. Add cabbage and chile pepper; stir quickly, mixing in garlic and ginger. Stir-fry until cabbage becomes translucent and volume is reduced by half, but without it losing texture, 3 to 4 minutes. Stir in rice vinegar and season with salt.

By lutzflcat

Ingredients

• ✓ red chile pepper
• spaghetti
• olive oil
• garlic
• mullet bottarga
• parsley
• lemon

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, heat oil in a large skillet or wok over medium heat.
3. 3 Add garlic to the oil and cook until just warmed through, 1 to 2 minutes. Add chile pepper and stir together, reducing the temperature to medium-low. Continue stirring. The garlic should never become dark brown or crispy. If this has happened, the garlic is burnt and no longer appropriate for consumption.
4. 4 Drain the pasta, reserving at least 1 cup pasta water. Add the spaghetti to the oil mixture, still on medium-low heat. Stir or toss until all the spaghetti is well coated. Add 3/4 of the bottarga and stir to mix with the spaghetti, adding the reserved pasta water to hydrate as needed. There should be a little "sauce" when serving but not soupy.
5. 5 Divide onto 4 plates and sprinkle with chopped parsley and lemon zest; squeeze lemon juice over and sprinkle remaining bottarga on top right before serving.

By Buckwheat Queen

Ingredients

• ✓ red chile pepper
• garlic
• shallot
• turmeric root
• salt
• brown sugar
• olive oil
• chicken wing

Instructions

1. 1 Combine garlic, chile pepper, shallot, turmeric, and kosher salt; bruise with a mortar and pestle, or with the flat side of a cleaver. Place into a bowl, and stir in brown sugar, and olive oil. Toss chicken wings with marinade, cover, and refrigerate for at least 1 hour.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Toss the chicken wings again to recoat in marinade, then spread out onto prepared baking sheet.
3. 3 Bake in preheated oven until deep, golden brown, about 30 minutes.

By CHEYENNIGANS

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
• green peppercorn
• cilantro
• olive oil
• yardlong bean
• garlic
• brown sugar
• water

Instructions

1. 1 In a small bowl, using the bottom of a glass or jar, crush the peppercorns into a coarse pulp. Stir in the cilantro.
2. 2 Heat oil in a large wok or skillet over medium-high heat. Stir in beans, garlic, brown sugar, chile pepper, peppercorns and cilantro. Stir-fry for 45 seconds. Pour in the water and cover to steam for about 2 minutes. Serve immediately.

By Annabel

Ingredients

• ✓ red chile pepper
• yogurt
• white sugar
• salt
• cumin
• black pepper
• pomegranate
• mint

Instructions

1. 1 Stir yogurt, sugar, salt, cumin, black pepper, and chile pepper together in a bowl until fluffy, about 2 minutes. Add pomegranate seeds; mix until well combined. Garnish with mint leaves.

By Raysa

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
• bitter gourd
• vegetable oil
• salt
• asafoetida powder
• gram flour
• coriander
• jaggery

Instructions

1. 1 Place bitter gourd rings in a microwave-safe bowl. Toss with 1 teaspoon oil and salt to coat. Microwave, stirring halfway through, until tender, about 4 minutes.
2. 2 Heat the remaining oil in a saucepan over low heat. Add the gourds and asafoetida powder. Cook and stir until slightly browned, about 10 minutes. Add besan, ground red chile, and coriander; cook and stir until flavors meld, about 3 minutes. Add jaggery; mix well.

By LucksMe

Ingredients

• ✓ red chile pepper
• black peppercorn
• kosher salt
• brown sugar
• garlic
• mustard
• water
• balsamic vinegar
• olive oil
• lemon juice
• ice
• pork chop
• olive oil
• garlic
• black pepper

Instructions

1. 1 Crack about 1/2 of the peppercorns. Add peppercorns, salt, sugar, garlic, and mustard to boiling water. Mix thoroughly until all dry ingredients are dissolved. Slowly add vinegar, olive oil, and lemon juice until blended. Pour mixture into a shallow glass or ceramic dish.
2. 2 Add ice if the brine is hotter thank lukewarm. Add pork chops, cover, and marinate at room temperature for 2 hours, turning occasionally.
3. 3 Heat olive oil, garlic, pepper, and chile powder in a frying pan over medium-high heat. Remove pork chops from the brine and add to the pan. Cook for 2 minutes per side. Flip chops, reduce heat to a simmer, and cover. Cook, checking for doneness every 5 minutes, until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), 10 to 15 minutes more.

By June Brown

Ingredients

• ✓ red chile pepper
• olive oil
• carrot
• celery
• brown onion
• salt
• garlic
• fire-roasted diced tomato
• potato
• kale
• zucchini
• vegetable broth
• bay leaf
• lemon zest
• parsley

Instructions

1. 1 Heat oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add carrots, celery, onion, and salt; cook and stir for 2 minutes. Stir in garlic and chile pepper; sauté until fragrant, about 2 minutes. Add tomatoes, potatoes, kale, and zucchini. Pour in vegetable broth, add bay leaf, and stir to combine.
2. 2 Close and lock the lid; select high pressure according to manufacturer's instructions. Set the timer for 10 minutes; allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to the manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes more. Unlock and remove the lid.
4. 4 Ladle soup into bowls and garnish with lemon zest and parsley.

By Chuck Minor

Ingredients

• ✓ red chile pepper
• thai rice noodle
• chicken broth
• lemongrass
• chicken breast
• cremini mushroom
• coconut milk
• ginger
• fish sauce
• garlic
• lime juice
• white sugar
• lime
• green onion
• basil

Instructions

1. 1 Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.
2. 2 Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor; pulse until minced, 1 to 2 minutes.
3. 3 Bring chicken broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 10 to 15 minutes.
4. 4 Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.
5. 5 Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.

By Lux

Ingredients

• ✓ red chile pepper
• soy sauce
• spring onion
• sesame oil
• chile oil
• brown sugar
• garlic
• black vinegar
• sesame seed
• cucumber

Instructions

1. 1 Heat a dry skillet over medium heat. Add red chile peppers; cook and stir until fragrant, about 5 minutes. Let cool and transfer to a spice grinder; pulse until coarsely ground.
2. 2 Mix ground chile peppers, soy sauce, spring onion, sesame oil, hot chile oil, brown sugar, garlic, black vinegar, and sesame seeds together in a bowl to make dressing.
3. 3 Place cucumbers on a serving plate. Pour dressing on top and toss well. Let sit before serving, about 3 minutes.

By Chelsea

Ingredients

• ✓ red chile pepper
• pork butt roast
• water
• onion
• garlic
• bay leaf
• salt
• black peppercorn

Instructions

1. 1 Trim fat from pork butt. Cut into chunks and place in a large saucepan. Add water, onion, garlic, bay leaf, salt, peppercorns and chile pepper. Bring to a boil; skim foam from surface. Reduce heat, cover and simmer for 1 hour.
2. 2 Drain broth, let meat cool and shred with a fork. Refrigerate overnight if desired.

By TK

Ingredients

• ✓ red chile pepper
• soft tofu
• mayonnaise
• garlic powder
• white pepper
• mustard
• seasoning salt
• nutritional yeast
• paprika
• orange bell pepper
• celery
• parsley
• cilantro
• dill weed
• garlic

Instructions

1. 1 Wrap soft tofu in cheese cloth. Place over a medium bowl, and press to drain as much liquid as possible.
2. 2 Place tofu in a medium bowl. Mix in mayonnaise, garlic powder, white pepper, mustard, seasoning salt, nutritional yeast, paprika, orange bell pepper, red chile pepper, celery, parsley, cilantro, dill weed and garlic. Blend until smooth. Cover and chill in the refrigerator until serving.

By ZEWALT

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
• panang curry paste
• cooking oil
• coconut milk
• chicken breast
• palm sugar
• fish sauce
• makrut lime leaf
• thai basil

Instructions

1. 1 Fry curry paste in oil in a large skillet or wok over medium heat until fragrant.
2. 2 Stir in coconut milk and bring to a boil. Add chicken; cook and stir until chicken is nearly cooked through, 10 to 15 minutes.
3. 3 Stir palm sugar, fish sauce, and lime leaves into mixture; simmer for 5 minutes. Taste and adjust saltiness by adding more fish sauce if necessary.
4. 4 Garnish with sliced red chile peppers and Thai basil leaves.

By wiley

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
• vegetable oil
• panang curry paste
• coconut milk
• chicken breast
• palm sugar
• fish sauce
• makrut lime leaf
• thai basil

Instructions

1. 1 Heat oil in a wok or large pot over medium-low heat. Add curry paste; cook and stir until fragrant, about 5 minutes. Pour in coconut milk; bring to a boil. Add chicken; cook until almost cooked through, about 5 minutes. Stir in palm sugar, fish sauce, and lime leaves. Simmer until sauce flavors combine, about 5 minutes.
2. 2 Ladle chicken and sauce into a large bowl. Garnish with red chile peppers and basil.

By Wiley

Ingredients

• ✓ red chile pepper
• banana
• cucumber
• mint leaves
• cilantro
• ginger root
• lime juice
• fish sauce
• brown sugar
• tiger prawn

Instructions

1. 1 In a large bowl, mix bananas, cucumbers, mint, cilantro, ginger, and red chile pepper to make salsa.
2. 2 In a small bowl, blend lime juice, fish sauce, and brown sugar until sugar has dissolved. Thoroughly mix into the salsa.
3. 3 Bring a large saucepan of lightly salted water to a boil. Place prawns in the water, and cook 3 minutes, or until flesh is opaque. Serve with the banana salsa.

By NiTeAn6eL

Ingredients

• ✓ red chile pepper
• oregano
• salt
• cumin
• white sugar
• peppercorn
• garlic
• red chile powder
• paprika
• apple cider vinegar
• water
• ground turkey breast

Instructions

1. 1 Place dried peppers in a mortar and grind into medium-sized pieces. Add oregano, salt, cumin, sugar, and peppercorns. Grind into a rough powder. Add garlic and continue to grind until a paste forms. Use a wooden spoon to mix the chile powder and paprika into the paste. Add the vinegar and water while stirring. Mix well.
2. 2 Place ground turkey in a large bowl. Mix seasoning paste into turkey using your hands covered in clean rubber gloves. Allow mixture to rest in the refrigerator for at least 1 hour before using in your favorite recipe.

By Buckwheat Queen

Ingredients

• ✓ red chile pepper
• vegetable oil
• eggplant
• lemongrass
• garlic
• green onion
• basil
• ginger
• oyster sauce
• sugar

Instructions

1. 1 Heat 1 tablespoon oil in a skillet over medium heat. Add eggplant; cook until golden brown and soft, but not mushy, 3 to 5 minutes per side.
2. 2 Mix remaining 2 tablespoons oil, lemongrass, garlic, green onion, basil, red chile, and ginger together in a bowl. Pour over eggplant in the skillet. Cook until green onion wilts, about 3 minutes. Stir in oyster sauce and sugar. Cook until flavors combine, 2 to 3 minutes. Remove from heat.

By mariad3

Ingredients

• ✓ red chile pepper
• olive oil
• red onion
• garlic
• cherry tomato
• tomato
• gnocchi
• basil
• kalamata olive
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion, garlic, and chile pepper; cook until onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high; stir in cherry tomatoes. Cook until tomatoes start to break down and begin to make a sauce, about 5 minutes. Stir in crushed tomatoes; bring to a simmer, then reduce heat to medium-low and cook for 10 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Cook gnocchi in the boiling water until they float to the top, 2 to 3 minutes. Gently transfer gnocchi to a serving dish using a strainer or slotted spoon.
3. 3 Stir basil and olives into simmering sauce; cook 1 minute. Pour sauce over gnocchi. Sprinkle servings with Parmesan cheese.

By Laura N