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Chili con Carne! With chunks of chuck roast, browned in bacon fat and cooked with red kidney beans, red chili and chipotle chili, onion, garlic, jalapeños, tomatoes, and lime juice. Top with grated cheddar and chopped red onion. So GOOD!
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These vegan granola bars with oats, raisins, and almonds are held together with banana puree and raw nut butter for a tasty no-bake snack.
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This recipe blends the sweetness of mango with the smokiness of chipotle peppers and the heat of jalapeno peppers for a special guacamole.
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Tomatoes, jalapeno chile peppers, green chile peppers and onion are combined with cilantro and garlic powder. Adjust the amount of jalapenos and cilantro as desired.
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Slice up jalapeno peppers and coat with a seasoned flour mixture before frying in hot oil for a new twist on fries. Serve with your favorite creamy dressing.
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These spicy burgers are full of flavor and smell amazing. They stand on their own, but onions or roasted peppers give them even more of a kick!
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grilled Korean-Style Skirt Steak Recipe from Food Network
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Fruit, coconut water, and Greek yogurt are blended together, poured into a bowl, and topped with chia seeds in this smoothie bowl recipe.
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Bionicos are tasty yogurt fruit salads, drizzled with a combination of yogurt, sweetened condensed milk, and Mexican crema.
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This Greek feta cheese dip, Tyrokafteri, gets its color from roasted red peppers and its kick from pepperoncini.
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This colorful, sweet and tangy canned relish is made of yellow summer squash, green and red peppers, and onions. It's a great way to store your garden's bounty for later on, and a jar makes a great gift.