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A hot and spicy black eyed pea concoction straight from the hot and spicy South. The longer it chills, the bolder it tastes.
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This tomato based curry may be modified for hotness depending on quantity of spices and number of jalapeno peppers used. It is a great favourite with my family - I make it about once a month.
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This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This smoky, creamy sauce makes an awesome dip for pupusas, quesadillas, or tortilla chips. You'd never know that there's no dairy in it —all of the creaminess...
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Get Black Bean Soup Recipe from Food Network
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The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole.
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Get Cabanal Breakfast Burrito Recipe from Food Network
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This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try.
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This recipe is great on anything--brats, hotdogs, and hamburgers. If you like it hot, you can add jalapeno peppers for a little spice.
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This versatile seasoning paste is fruity, smoky, and spicy. Use ancho chiles for more heat, guajillo for less.
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Get Salad of Green Mango with Prawn and Lobster Tail and Lime-Chili Dressing Recipe from Food Network
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Crispy quesadillas are made with the Mexican delicacy huitlacoche, a corn fungus also known as "corn truffle," and delicious Oaxaca cheese.