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Ancho chiles are blended with tomatoes, onion, and garlic in this easy recipe for salsa roja, a great addition to enchiladas or tacos.
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Combine leftover cooked turkey with cranberry jelly and a few other savory ingredients to make a filling for scoop-shaped tortilla chips. They're a fun way to use up holiday leftovers.
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This has hints of the caribbean with the mango but also a hit of heat with the pepper jelly. It is a bold sense of flavors, but served over a very simple jasmine...
cooking.nytimes.com
The robust amatriciana sauce that so beautifully complements the baked fish in this dish is never made with fresh tomatoes; using canned tomatoes greatly simplifies the recipe and reduces the cooking time The bright flavors of striped bass make it especially nice for summer entertaining, but prepare it with any firm white fish you prefer, and use parsley when basil is out of season.
cooking.nytimes.com
This chili is renowned for its hotter versions; heavy on the cayenne and chili powder The masa harina thickens the stew and adds a subtle corn undernote.
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This is the salsa I use on my tri tip tacos
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This whole fish is fried and topped with a Thai basil and chile sauce for a stunning main coarse at the dinner table.
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Eggplant is sauteed, then coated in a spicy sweet sauce. It is simple and delicious! I'm sure you'll enjoy this!
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Tasty refried black beans are worth the time to prepare when made with turkey bacon, jalapeno, chicken stock, and cilantro. This also makes a great savory spread for bread.
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Fried chicken wings are tossed with a sauce made with butter, hot pepper sauce, chile-garlic sauce, Thai red chile paste, Asian sweet chile sauce, and honey for a spicy and sweet Thai spin on an American tradition.
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Get Pasta with Clams, White Wine and Spicy Italian Sausage Recipe from Food Network