Type what you have

Ingredients

• ✓ red chile pepper
• soy sauce
• water
• rice vinegar
• sesame oil
• white sugar

Instructions

1. 1 Whisk soy sauce, water, vinegar, sesame oil, sugar, and chile pepper together in a bowl until well combined.

By rgerow

Ingredients

• ✓ red chile pepper
• cucumber
• salt
• butter
• cumin
• peanut
• lemon juice
• sugar
• cilantro

Instructions

1. 1 Mix together salt and cucumber, and allow to drain in a colander for ten minutes to release water. Pat dry, and place in a medium size bowl.
2. 2 Melt butter in a small saucepan, and stir in cumin and chili pepper.
3. 3 Add peanuts, lemon juice, sugar, and melted butter to cucumber, and stir together. Garnish with cilantro.

By RADHIKA GHATAGE

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
• tomato
• lime juice
• olive oil
• cumin
• fennel seed
• cilantro
• salt
• pepper

Instructions

1. 1 Arrange tomato slices on a platter; sprinkle with lime juice.
2. 2 Warm oil in a small pan over moderate heat. Add cumin, fennel and chili pepper; cook for 30 seconds. Remove from heat, discard pod and cool.
3. 3 Spoon seasoned oil over tomatoes, sprinkle with cilantro, salt and pepper.

By Jackie

Ingredients

• ✓ red chile pepper
• beef broth
• water
• red potato
• onion
• garlic
• kale
• nutmeg
• cinnamon
• allspice
• salt
• black pepper
• bacon
• sage

Instructions

1. 1 Combine beef broth, water, potato, onion, chile pepper, and garlic in a Dutch oven or large saucepan; bring to a boil over medium-high heat. Stir in kale; season with nutmeg, cinnamon, allspice, salt, and black pepper. Reduce heat to medium; simmer until potato is tender, about 20 minutes, adding more water if needed.
2. 2 Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until slightly browned but still tender, about 5 minutes. Drain on a paper towel-lined plate. Chop bacon.
3. 3 Stir bacon into soup; simmer no more than 3 minutes. Chill in the refrigerator for at least 2 hours. Top servings with sage.

By Dani LSF

Ingredients

• ✓ red chile pepper
• ✓ red chile pepper
• ginger
• lime juice
• fish sauce
• sugar
• salt
• pepper
• olive oil
• garlic
• lime zest
• cilantro stem
• cilantro leaf
• tuna steak
• watercress
• cherry tomato

Instructions

1. 1 Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature.
2. 2 Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness.
3. 3 Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.

By Alex Bluett

Ingredients

• ✓ red chile pepper
• chunk light tuna
• cranberry
• carrot
• green onion
• cilantro
• sesame seed
• ginger
• kosher salt
• mayonnaise
• asian chile paste
• sesame oil
• soy sauce
• honey

Instructions

1. 1 Mix tuna, cranberries, carrot, green onions, cilantro, sesame seeds, ginger, ground chile pepper, and kosher salt together in a large bowl.
2. 2 Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; add to tuna mixture and stir to coat.

By mimilulu

Ingredients

• ✓ red chile pepper
• bow tie pasta
• olive oil
• lime juice
• cilantro
• garlic powder
• cumin
• cayenne pepper
• salt
• black pepper
• corn
• black bean
• tomato
• green chile
• green onion
• avocado

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
2. 2 Whisk olive oil, lime juice, cilantro, garlic powder, cumin, ground chile pepper, cayenne pepper, salt, and black pepper together in a large bowl. Stir corn, black beans, diced tomatoes and green chiles, and green onions into the dressing to coat. Gently mix avocados into bean mixture; fold bow tie pasta into the salad. Cover salad with plastic wrap and refrigerate 30 minutes before serving.

By veithk

Ingredients

• ✓ red chile pepper
• olive oil
• red onion
• garlic
• tomato
• balsamic vinegar
• sugar
• basil
• salt
• black pepper
• mascarpone cheese

Instructions

1. 1 Heat olive oil in a skillet over medium heat, and cook and stir the onion until translucent and soft, about 5 minutes. Add the garlic, and cook and stir for 1 more minute. Stir in the tomatoes, balsamic vinegar, and sugar, and cook over medium heat for 10 minutes, stirring occasionally. Stir in the basil, red chile pepper, salt, and black pepper, and cook for 10 minutes more. Remove from heat, and stir in the mascarpone cheese.

By ANGIBEAN

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
• olive oil
• garlic
• salt
• black pepper
• tomato
• tomato paste
• celery salt
• brown sugar

Instructions

1. 1 In a saucepan, combine olive oil, garlic, salt, pepper and red peppers and lightly saute over high heat.
2. 2 Reduce heat to low and mix in tomatoes and tomato paste. Stir in celery salt, salt and pepper. Start with 1/2 cup of the brown sugar and mix into the sauce. Gradually add brown sugar, depending on acidity of tomatoes. First taste of sauce should be sweet.

By Bryan

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

Ingredients

• ✓ red chile pepper
• olive oil
• arborio rice
• vegetable broth
• garlic
• leek
• shrimp
• scallop
• spinach leaf
• red bell pepper
• black pepper

Instructions

1. 1 Heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
2. 2 While you are cooking the rice, heat the remaining tablespoon of oil in a pan. Stir in the garlic, leeks, red chili, shrimp, and scallops. Cook until the seafood is just beginning to turn color. Add the red bell pepper and spinach; cook until the seafood is opaque. Combine with the rice, and season to taste with pepper.

By MRSPETEL

Ingredients

• ✓ red chile pepper
• conchiglie pasta
• olive oil
• fennel bulb
• zucchini
• celery
• shallot
• garlic
• prawn
• tomato puree
• fennel seed
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes; drain, reserving 3 tablespoons of the water.
2. 2 Heat 1 tablespoon olive oil in large skillet or wok over medium-high heat. Saute fennel, zucchini, celery, shallots, garlic, and red pepper in hot oil until fragrant, 1 to 2 minutes; add prawns and continue to cook until prawns have changed color, about 1 minute per side.
3. 3 Pour tomato puree over the vegetables; add fennel seed and stir. Bring mixture to a simmer and cook until the vegetables are slightly tender, 5 to 7 minutes. Stir reserved water from boiling the pasta into the sauce mixture. Season sauce with salt and freshly ground black pepper. Pour sauce and vegetable mixture over the drained pasta, add 1 tablespoon olive oil, and stir to coat.

By deliciousbali

Ingredients

• ✓ red chile pepper
• red bell pepper
• yellow bell pepper
• olive oil
• red onion
• garlic
• white wine
• tomato
• basil
• black olive
• green olive
• oregano
• salt
• black pepper

Instructions

1. 1 Cut bell peppers into 1-inch pieces; set aside.
2. 2 Heat oil in a large, nonstick skillet over medium heat. Add onion and garlic; cook until fragrant, about 3 minutes. Add bell peppers; cook and stir until onion becomes translucent, about 7 minutes more.
3. 3 Stir in wine, then stir in tomatoes and bring to a simmer. Cook until tomatoes have begun to soften, about 5 minutes. Stir in basil, olives, and oregano; simmer, stirring occasionally, until bell peppers have softened, about 5 minutes more. Add chile pepper; season with salt and black pepper. Serve warm.

By Buckwheat Queen

Ingredients

• ✓ red chile pepper
• olive oil
• onion
• carrot
• garlic
• chicken broth
• water
• white wine
• potato
• rosemary
• sage
• thyme
• cannellini bean
• kale
• black pepper

Instructions

1. 1 Heat olive oil in a large Dutch oven over medium heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes. Stir in carrot and garlic; cook for 5 minutes more.
2. 2 Pour in chicken broth, water, and white wine; stir in potatoes, rosemary, sage, and thyme. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes.
3. 3 Add cannelini beans, kale, chile pepper, and black pepper; simmer, covered, for 30 more minutes.

By ChrisKelly

Ingredients

• ✓ red chile pepper
• shrimp
• tomato
• flat-leaf parsley
• olive oil
• onion
• red bell pepper
• garlic
• water
• tomato paste
• oregano
• salt
• black pepper
• paprika
• spaghetti

Instructions

1. 1 Peel shrimp and place skin, heads, and tails into a large saucepan. Fill pan with water and bring to a boil. Reduce heat to low and let simmer, about 45 minutes.
2. 2 Combine tomatoes and 1/2 the parsley in a blender; puree until smooth.
3. 3 Heat olive oil in a separate pan over medium heat. Add onion, bell pepper, and chile pepper; cook and stir until softened, about 5 minutes. Add garlic; cook until fragrant but not browned, 1 to 2 minutes.
4. 4 Pour pureed tomato mixture into the pan with the peppers. Add water, tomato paste, oregano, salt, and black pepper. Stir well; add paprika. Let sauce simmer on low to medium heat until juices have reduced.
5. 5 Strain shrimp shells from the water. Bring water back to a boil and add spaghetti. Cook spaghetti, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup of the cooking water and drain the rest.
6. 6 In the meantime, add shrimp to the tomato sauce. Add the reserved water, stir well, and cook until shrimp is pink, about 3 minutes. Plate spaghetti and spoon the sauce on top; garnish with the remaining parsley.

By Socratic Food

Ingredients

• ✓ red chile pepper
• parsley
• garlic
• bread
• mussel
• clam
• tomato
• white wine
• garlic
• onion
• olive oil
• water
• black pepper
• salt
• celery
• carrot
• onion
• prawn
• cod

Instructions

1. 1 Cut cod into pieces, reserving any scraps. Peel and devein prawns, reserving shells and any other scraps.
2. 2 Place cod scraps and prawn scraps, quartered onion, carrot, celery, salt, and pepper in a large saucepan; cover with water. Bring to a boil; reduce heat and simmer until fish stock is fragrant, 15 to 20 minutes.
3. 3 Strain and reserve fish stock.
4. 4 Heat olive oil in a saucepan over medium heat; cook and stir sliced onion, red chile pepper, and minced garlic until softened, 5 to 10 minutes.
5. 5 Pour in wine; cook for 5 minutes. Add tomatoes; bring to a boil. Add cod, prawns, clams, and mussels; pour in 1 cup fish stock. Simmer until fish is cooked through and clams and mussels have opened, 15 to 20 minutes.
6. 6 Toast bread in a toaster. Rub garlic halves on to 1 side of toasted bread.
7. 7 Place a piece of toasted bread in the bottom of each serving bowl. Ladle soup over toasted bread and top with parsley.

By Giulia

Ingredients

• ✓ red chile pepper
• pig's foot
• salt
• white vinegar

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

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
• water
• garlic
• fish sauce
• rice vinegar
• white sugar
• lemon juice

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

Ingredients

• ✓ red chile pepper
• olive oil
• ginger
• garlic
• sugar
• ketchup
• vinegar

Instructions

1. 1 In a bowl, stir together olive oil, chile peppers, ginger, and garlic. Mix in sugar, ketchup, and vinegar.

By JessieD

Ingredients

• ✓ red chile pepper
• lime juice
• fish sauce
• white sugar
• water
• garlic

Instructions

1. 1 Mix lime juice, fish sauce, sugar, water, red chile pepper, and garlic together in a bowl.

By vietlove

Ingredients

• ✓ red chile pepper
• garlic
• cumin
• paprika
• cayenne pepper
• salt
• black pepper
• olive oil

Instructions

1. 1 Place garlic, chile pepper, cumin, paprika, cayenne pepper, salt, and pepper in a mortar; grind into a paste using a pestle. Pour in olive oil and mix well.

By Djam

Ingredients

• ✓ red chile pepper
• fish sauce
• rice vinegar
• water
• white sugar
• garlic powder

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

Ingredients

• ✓ red chile pepper
• garlic
• caraway seed
• coriander seed
• salt

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

Ingredients

• ✓ red chile pepper
• vanilla greek yogurt
• peanut butter
• milk
• cinnamon
• nutmeg
• salt

Instructions

1. 1 Combine Greek yogurt, peanut butter, milk, cinnamon, nutmeg, red chile pepper, and salt in a bowl; beat with an electric mixer until light and fluffy.

By Mandi

Ingredients

• ✓ red chile pepper
• sesame oil
• garlic
• kosher salt
• malt vinegar
• fish sauce
• brown sugar
• soy sauce
• lime juice
• cilantro
• green onion

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

Ingredients

• ✓ red chile pepper
• tilapia
• bok choy
• tomato
• daikon radish
• tamarind paste
• water

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

Ingredients

• ✓ red chile pepper
• garlic
• white wine vinegar
• white sugar
• black peppercorn
• clove
• bay leaf
• lemon zest

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