Type what you have

Ingredients

• ✓ hot chile pepper
• yogurt
• egg
• water
• all-purpose flour
• celery
• swiss chard
• spinach

Instructions

1. 1 Beat yogurt and egg together in a large mixing bowl; add water and flour. Beat the mixture with an electric hand mixer until smooth; transfer to a large pot over medium heat and stir chile peppers into the mixture.
2. 2 Bring the yogurt mixture to a boil. Add celery, Swiss chard, and spinach to the yogurt mixture. Continue cooking until the celery softens, 15 - 20 minutes. Serve hot or chill and serve cold.

By Traci-in-Cali

Ingredients

• ✓ hot chile pepper
• onion
• soy sauce
• white vinegar

Instructions

1. 1 Stir together onion, soy sauce, chile peppers, and vinegar in a small bowl until well combined.

By tjimmo

Ingredients

• ✓ hot chile pepper
• water
• white sugar
• fish sauce
• lime juice
• ginger root
• garlic

Instructions

1. 1 Mix hot water, sugar, fish sauce, lime juice, ginger, garlic, and chile peppers in a bowl.

By Mr Ojeda

Ingredients

• ✓ hot chile pepper
• lime juice
• lime zest
• white sugar
• shrimp
• mango
• cucumber
• mint
• rice vinegar

Instructions

1. 1 Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth.
2. 2 Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

By karbol

Ingredients

• ✓ hot chile pepper
• onion
• garlic
• ketchup
• worcestershire sauce
• coffee
• cider vinegar
• brown sugar
• chili powder
• salt

Instructions

1. 1 Combine onion, garlic, ketchup, Worcestershire, coffee, vinegar, brown sugar, chile peppers, chili powder, and salt in a large saucepan and heat over medium-high heat until simmering. Reduce heat and simmer for 25 minutes.
2. 2 Puree in a food processor or blender until smooth.

By JmeMcK

Ingredients

• ✓ hot chile pepper
• chicken broth
• onion
• garlic
• chipotle pepper
• adobo sauce
• jalapeno pepper
• pepperoncini pepper
• hot pepper

Instructions

1. 1 Combine chicken broth, white onion, garlic, chipotle peppers, roasted red jalapeno peppers, pepperoncini peppers, dried Chinese hot peppers, and long hot chile peppers in a pot; bring to a boil, reduce heat to medium-low, and simmer until the peppers have softened, about 15 minutes.
2. 2 Transfer mixture to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

By Aerobiter

Ingredients

• ✓ hot chile pepper
• onion
• date
• basil
• parsley
• tomato
• beef bouillon powder
• garlic
• vegetable oil
• salt
• lemon juice

Instructions

1. 1 Place peppers, onion, dates, basil, parsley, tomato, bouillon powder, and garlic in the bowl of a food processor; pour in the oil. Pulse mixture until finely chopped, adding more oil if needed to thin; season with salt.
2. 2 Pour pepper mixture into a small saucepan; bring to a boil. Squeeze lemon juice into pepper mixture, reduce heat to low, and simmer for 15 minutes.
3. 3 Allow pepper mixture to cool; pour into a glass jar with a lid. Store pepper sauce in the refrigerator.

By Shilo

Ingredients

• ✓ hot chile pepper
• tomato
• red bell pepper
• apple cider vinegar
• onion
• sugar
• brown sugar
• lime juice
• salt

Instructions

1. 1 Place tomatoes in a large pot over medium heat; simmer for 1 hour, skimming off any excess liquid or foam as necessary.
2. 2 Stir bell peppers, vinegar, onion, white sugar, brown sugar, lime juice, chile peppers, and salt into tomatoes. Reduce heat to low; simmer until liquid reduces and sauce thickens, 3 to 5 hours more. Taste; adjust seasonings.
3. 3 Meanwhile, inspect four 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm, soapy water.
4. 4 Off heat, skim off any foam from sauce. Pack into the hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe 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 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 jars from the stockpot; rest, several inches apart, 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Janet Larsen

Ingredients

• ✓ hot chile pepper
• cilantro
• green onion
• green bell pepper
• carrot
• baby corn
• firm tofu
• chickpea
• snow pea
• sesame seed
• basil
• sesame oil
• olive oil
• lime
• salt
• long-grain brown rice
• water

Instructions

1. 1 Combine water, brown rice, and salt in a pressure cooker. Close and secure the lid; bring to high pressure according to manufacturer's instructions. Cook for 10 minutes. Release pressure naturally according to manufacturer's instructions. Drain any remaining water and transfer rice to a large bowl.
2. 2 Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make dressing.
3. 3 Toast sesame seeds in a nonstick skillet over medium-low heat, stirring occasionally, until evenly browned and fragrant, about 5 minutes. Transfer to a bowl.
4. 4 Cook and stir snow peas in the same skillet until bright green, 3 to 5 minutes. Remove from heat and let cool.
5. 5 Arrange snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper over the brown rice. Drizzle dressing over the entire bowl; toss to mix. Sprinkle toasted sesame seeds on top. Garnish with green onions and cilantro.

By Buckwheat Queen

Ingredients

• ✓ hot chile pepper
• potato
• tomato
• zucchini
• yellow squash
• egg
• salt
• pepper
• harissa
• water

Instructions

1. 1 Heat a nonstick skillet over medium heat. Add potatoes, tomatoes, zucchini, yellow squash, and chile peppers; cook and stir occasionally until vegetables are tender, about 20 minutes. Transfer vegetables to a bowl; set aside.
2. 2 Heat the same skillet over medium heat. Crack eggs into the skillet; fry until whites are set but yolks are still runny, about 5 minutes. Transfer eggs to the bowl of vegetables; season with salt and black pepper.
3. 3 Mince eggs and vegetables, using 2 knives, until small pieces and well blended. It will look mushy.
4. 4 Combine harissa with water, 1 teaspoon at a time, in a separate bowl until pourable but still thick. Pour harissa over kaftaji; serve.

By snowfairy

Ingredients

• ✓ hot chile pepper
• chili oil
• garlic
• chicken breast
• white sugar
• garlic salt
• black pepper
• mushroom
• onion
• oyster sauce
• basil

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chile peppers and garlic; cook until fragrant and just beginning to brown. Add chicken, sugar, garlic salt, and black pepper; cook until chicken is no longer pink but not cooked through.
2. 2 Add mushrooms, onion, and oyster sauce; cook until onion is tender and chicken juices run clear. Off heat, stir in basil. Let sit before serving for 2 minutes.

By Zfamily

Ingredients

• ✓ hot chile pepper
• tomato
• green chile pepper
• roasted red pepper
• onion
• red wine
• brown sugar
• tomato paste
• white vinegar
• garlic
• oregano
• cumin seed

Instructions

1. 1 In a large saucepan, place diced tomatoes with green chile peppers, roasted red peppers, onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds. Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes.
2. 2 Place mixture in a blender, and blend to desired consistency. Chill in the refrigerator 4 hours, or until cold, before serving.

By Andrew

Ingredients

• ✓ hot chile pepper
• goat stew meat
• curry powder
• garlic
• salt
• black pepper
• vegetable oil
• onion
• celery
• vegetable broth
• bay leaf
• potato

Instructions

1. 1 Combine goat meat, chile peppers, curry powder, garlic, salt, and black pepper in a bowl. Cover and marinate in the refrigerator, 1 hour to overnight.
2. 2 Remove goat meat mixture from bowl; pat dry, reserving marinade. Heat vegetable oil in a stockpot over medium-high heat. Cook goat meat in batches, browning on all sides, 5 to 6 minutes per batch; transfer to a plate. Add onion and celery to stockpot; cook and stir until onion begins to brown, 4 to 6 minutes.
3. 3 Stir goat meat into onion mixture. Add reserved marinade, vegetable broth, and bay leaf; bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Stir in potatoes; simmer until potatoes and meat are tender, 35 to 45 minutes more.
4. 4 Remove stockpot from heat; skim off surface fat and remove bay leaf.

By Roxy

Ingredients

• ✓ hot chile pepper
• white vinegar
• water
• sea salt
• cauliflower
• garlic
• mustard seed
• black peppercorn
• coriander seed
• dill seed
• allspice berry
• red pepper flake
• bay leaf

Instructions

1. 1 Inspect three quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes.
2. 2 Meanwhile, combine vinegar, water, and salt in a pot over medium heat; bring to a simmer.
3. 3 Pack each sterilized jar with equal amounts of cauliflower, chile peppers, garlic, mustard seed, peppercorns, coriander seeds, dill seeds, allspice berries, red pepper flakes, and bay leaves. Pour vinegar mixture into jars, filling to within 1/2 inch of the top. 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.
4. 4 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.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. 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 area.

By Kimberly D B Woodward

Ingredients

• ✓ hot chile pepper
• vegetable oil
• garlic
• pork
• soy sauce
• soy sauce
• fish sauce
• chile paste
• soybean oil
• onion
• green bell pepper
• thai basil
• white pepper

Instructions

1. 1 Heat oil in a wok over high heat. Add garlic and chile peppers and cook until garlic starts to brown, about 30 seconds. Add pork and stir-fry until browned, about 3 minutes. Pour in dark soy sauce, sweet soy sauce, and fish sauce. Cook and stir until liquid has reduced by half, about 3 minutes.
2. 2 Add chile paste, onion, and bell pepper. Stir-fry until pork is cooked through, 5 to 6 minutes. Stir in basil leaves and season with pepper. Stir until well combined.

By Gingi Sheppard

Ingredients

• ✓ hot chile pepper
• salt
• sugar
• coconut milk
• carrot
• snow pea
• orange bell pepper
• yellow bell pepper
• red bell pepper
• onion
• peanut oil
• chicken thigh
• peanut oil
• ginger
• garlic
• cilantro
• almond
• lemongrass
• shallot

Instructions

1. 1 Combine shallots, chile peppers, lemongrass, almonds, cilantro, garlic, ginger, and 2 tablespoons peanut oil in a food processor; pulse into a smooth paste. Measure out 1 cup of paste into a large bowl. Add chicken thighs and mix until thoroughly coated.
2. 2 Heat 1 tablespoon peanut oil in a large, deep skillet over medium heat. Pan-fry chicken in batches until cooked through and no longer pink in the center, about 5 minutes. Transfer to a large plate using a slotted spoon; set aside.
3. 3 Place onion, red bell pepper, yellow bell pepper, orange bell pepper, and carrot in the same skillet. Cook and stir until softened, about 5 minutes. Add snow peas; cook and stir until slightly softened but still crisp, about 1 minute.
4. 4 Return chicken to the skillet. Stir in coconut milk, sugar, and salt. Simmer until flavors combine, 10 to 15 minutes.

By christinereichard

Ingredients

• ✓ hot chile pepper
• cilantro
• lime
• sesame oil
• green onion
• gochujang
• pumpkin puree
• pork
• oil
• bucatini
• hoisin sauce
• green onion
• garlic
• paprika
• black pepper
• salt
• ground pork
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a skillet over medium high heat and cook pork, while breaking up into small pieces, 2 to 3 minutes. Season with salt, pepper, and smoked paprika and keep cooking and stirring until pork is crumble and is browned up, about 5 minutes.
3. 3 Lower heat to medium and add garlic and green onions. Cook for 30 seconds until fragrant. Mix in hoisin sauce and cook until sauce has glazed over all the pork pieces, 1 to 2 minutes. Transfer pork topping to a bowl.
4. 4 Pour out cooking grease but leave 1 tablespoon of grease in the skillet. Add pumpkin puree, gochujang, green onions, sesame oil, and chili peppers. Cook and stir over medium heat for 2 minutes.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook bucatini the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Fish out noodles and drop into the skillet with the pumpkin sauce. Reserve about 1/2 cup pasta cooking water.
6. 6 Squeeze lime juice on top of the noodles. Add about 2 tablespoons pasta water on top and mix noodles with the sauce until well combined. Keep adding pasta water, a little at a time, until sauce has reached your preferred consistency.
7. 7 Turn off heat and stir in chopped cilantro. Transfer noodles to a plate and top with ground pork.
8. 8 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ hot chile pepper
• kidney bean
• salt
• coriander
• cayenne pepper
• oregano
• cocoa powder
• cumin seed
• chili powder
• brown sugar
• beef broth
• tomato paste
• coffee
• dark beer
• tomato
• beef sirloin
• ground beef
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
2. 2 Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
3. 3 Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

By ROBTX99