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Tomatillos give a bit of tang to this avocado dip. Hass avocados, with their pebbly skin, are generally smaller, meatier, and less watery than their smooth skinned counterpart, the Fuerte.
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This is like a South Asian version of huevos rancheros The sauce yields more than what you’ll need for one serving Refrigerate or freeze what you don’t use.
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Turkey has inspired Chef John's new favorite way to serve eggs: over a bed of garlicky, herbaceous Greek yogurt spread dressed with chili pepper-infused oil.
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New world Chocolate Bark with semi-sweet chocolate, cinnamon, chili pepper, and toasted pumpkin seeds.
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This sauce is made of avocado, tomatillo, serrano peppers, and cilantro.
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Ground beef is browned then combined with onions, pinto beans, diced tomatoes and green chiles, corn, crushed serrano peppers, taco seasoning and ranch dressing mix in this spicy, easy soup.
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Get Red Meat Chili: Carne Chili Colorado Recipe from Food Network
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Get Roasted Tomato Salsa (Salsa Asada) Recipe from Food Network
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Get Fig Catsup Recipe from Food Network
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Sliced cucumbers are tossed in a sesame-chili vinaigrette for a simple Japanese-inspired salad.
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This tangy topping is a perfect accompaniment for all kinds of soups.
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Lean ground turkey, rich shiitake mushrooms, and lots of crunchy water chestnuts come together quickly in a tasty filling for lettuce leaf wrappers.