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Tender chunks of pork are stewed together with roasted green chiles in this classic stew.
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Recipe for Peanut-Oil-Fried Chicken Wings with Spicy Peanut-Apricot Dipping Sauce, as seen in the October 2008 issue of 'O, The Oprah Magazine.
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A simple roasted tomato salsa recipe to go with tortilla chips, tacos, or most any Mexican meal.
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If you're seeking seriously intense heat and rich, layered flavors to go along with it, Indonesian sambal will deliver a two-for-one punch The chef Retno Pratiwi uses a mix of red bell peppers and two kinds of red chiles to form the base of the exquisite, bright red sauce, softening it with a little coconut sugar and brightening it with aromatics You can reduce the number of chiles or opt for milder ones if you're not looking for a kick
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Chef John cooks fragrant jasmine rice with fresh ginger, chili flakes, turmeric, and coconut milk for a delicious side dish with spicy grilled meats.
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Taco 'bout a healthy dinner!
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Chili powder, curry powder and coriander seeds are the secret for the zip in these low-calorie potato skins. And so simple to make. Baked potato skins are dipped in olive oil, dusted with spices and baked until crispy and memorable.
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You bet it's better on bread!
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Leftover holiday turkey can be transformed into turkey tamales made with corn oil instead of lard. Serve with lime wedges.
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Chef John's recipe for tuna tartare is made with serrano peppers, coconut milk, and cashews.
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This mild salsa is made with fresh tomatoes, garlic, bell pepper, and serrano and jalapeno chile peppers, and can be made more spicy by using more serrano peppers.
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Always wondered but never dared? This is simple recipe will help you please any avid lover of Mexican cuisine, and give you a delicious introduction to the world of beef tripe.