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Delicious green chiles stuffed with cheese, dipped in a special batter and fried in canola oil.
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Grated carrots add a nice color and texture to this blazing hot pepper jelly.
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This spicy chicken lime soup topped with avocado, queso fresco, and cilantro is sure to be a weeknight hit with fans of Mexican flavors.
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Black-eyed peas inspired this fast and flavorful salsa that mixes pimentos, mushrooms, celery, onion, and pickled jalapeno peppers. Serve it with tortilla chips or pita crisps to make a zesty appetizer.
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This low-cal salsa packs a punch with roasted habanero, jalapeno, and red chile peppers. Consider wearing latex gloves when handling the peppers during preparation!
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This DIY recipe for a tomato-based chili sauce has been handed down through generations and is now here for you to enjoy.
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Try this warm, thick, and comforting dish with split black lentils to warm yourself on a cold day.
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This recipe is by Jacques Pepin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Shrimp and fresh corn salsa combine in corn tortillas for a refreshing and low-calorie meal.
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Get Andouille Sausage Rice Pot Recipe from Food Network
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Bring the flavors of the Mediterranean to your kitchen with chicken cooked slowly on a bed of pepperoncini, olives and garlic with a creamy, lemon sauce. Serve over couscous or white or brown rice.
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Asian pear chunks add a surprising crunch to this refreshing and sweet mango and tomato salsa.