Chile pepper recipes for those who like it hot, featuring fresh chile peppers such as jalapeno, serrano, Thai, shishito, and habanero peppers in everything from tacos to salads, eggs to soup. You’re certain to exactly the level of heat you want. Or, as some would say, need. Forget the difference among all the peppers? Check out our fresh chile pepper primer.
Essentially eggs scrambled with chips (or day-old tortillas) and salsa, chilaquiles is equally enticing in the a.m. as the p.m., with a cup of hot joe or a bottle of cold cerveza.
Braised Chicken with Tomatillos
Slightly tart and eminently easy, this tomatillo sauce makes ample so you can stash some in the fridge for later. Cook once, eat twice.
Thai Beef Salad ~ Larb
Given its multitude of tastes, textures, and temperatures, this salad is certain to remind you there's more to this cuisine than pad Thai.
Pulled Pork Tacos
Cultures collide in these pulled pork tacos from Nik Sharma that draw on tradition—by way of both Mexican techniques and Indian ingredients.
How To Cook Shishito Peppers
Knowing how to perfectly blister shishito peppers results in a beguiling cocktail nosh with a mildly tingly, almost sweet heat.
Mapo Tofu Ramen
An easy and comforting mash-up of Chinese mapo tofu and Japanese ramen in a mouth-tingling sauce with plenty of chiles.
Green Chile Macaroni and Cheese
This grown-up rendition of mac and cheese has a little more gusto in the form of mild heat. And that smattering of crushed tortilla chips, rather than bread crumbs, may be a game changer for you.
Roasted Cauliflower With Jalapeño and Capers
Roasted cauliflower has been the darling of the veggie world for a while. But this version goes beyond with jalapenos, capers, lemon, and parsley. Roasted cauliflower 2.0.
Authentic Vietnamese Pho
Here's how to make the exquisitely nuanced and awesomely slurpable Vietnamese beef and rice noodle soup known as pho.
Easy as heck, this guacamole takes a minimalistic approach that keeps ingredients to the essentials yet doesn't disappoint. Sorta tricky to come by that these days. And yet here we are.
Tom Yum Goong Soup
The lilt of lemongrass. The sour smack of tamarind. The warm-your-belly pervasiveness of galangal. The unmistakable funk of fish sauce. All in this exquisitely authentic soup.
Chimichurri-induced happiness can be yours with this foolproof, fuss-free, Argentine-approved answer to what's for dinner.
What could be easier than plopping some hot peppers in a bottle of booze, setting it aside for as long as you can resist, and then dribbling it over everything? Exactly.
Pico de Gallo
A Mexican staple, this sauce of sorts is essentially fresh salsa that's named, curiously, for a rooster's beak.
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