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Chiles

Explore 351 recipes, 3 articles, 4 galleries, 163 videos, and more

Grilled Quail with Sesame Dressing

Other Ideas:
Asian, Main course, Papaya, Quail
Ingredients
  • 1 2/3 cups soy sauce
  • 6 quail
  • 1 large papaya, peeled, halved, seeded, and diced
  • 1 to 2 tablespoons peanut oil
  • 3/4 cup freshly squeezed lime juice
  • 3 to 4 heads baby bok choy, cut on the diagonal
  • 1 cup tamari sauce
  • Pinch of crushed red-pepper flakes
  • 3 red Fresno or other hot green or red chilies, seeded and finely minced
  • 2 tablespoons five-spice powder
  • 2 tablespoons grated fresh ginger
  • 1/4 to 1/2 jalapeno chile, seeded and finely minced
  • 1/4 pound chilled Chinese long beans trimmed, cut into 2-inch pieces, and blanched
  • 2/3 cup Chinese rice-wine vinegar, or sake
  • 1 1/2 teaspoons minced garlic
  • Grated zest and juice of 1 lime
  • 3 tablespoons soy sauce
  • Pinch of freshly ground white pepper
  • 2 tablespoons sugar
  • Pinch of coarse sea salt
  • 2 tablespoons reserved poaching liquid
  • 1/4 cup peanut or olive oil
  • 2 tablespoons sesame oil
  • Peanut oil, for grill pan
  • 1/2 cup sugar
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Chile Vinegar Sauce

Other Ideas:
Sauces
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Stanley's Laksa Paste

Ingredients
  • 5 stalks lemongrass, trimmed and roughly chopped
  • 10 garlic cloves, roughly chopped
  • 1 piece (1 inch) fresh turmeric, peeled and roughly chopped
  • 1 piece (3 inches) fresh galangal, peeled and roughly chopped
  • 1 piece (3 inches) fresh ginger, peeled and roughly chopped
  • 15 candlenuts, or macadamia nuts
  • 1 medium onion, roughly chopped
  • 4 large red chiles, stemmed and roughly chopped
  • 4 red-bird chiles, stemmed and roughly chopped
  • 1 teaspoon Malaysian shrimp paste
  • 1/2 cup vegetable oil
  • 1 1/2 tablespoons Indonesian palm sugar
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Tikka Masala Paste

Other Ideas:
Garam masala, Ginger, Indian
Ingredients
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cayenne pepper
  • 1 tablespoon smoked paprika
  • 2 teaspoons garam masala
  • 1 (2-inch) piece peeled fresh ginger
  • 1 1/2 teaspoons sea salt
  • 2 tablespoons peanut oil
  • 2 tablespoons tomato paste
  • 2 fresh red chiles
  • 1 small bunch cilantro
  • 1 tablespoon unsweetened shredded coconut
  • 2 tablespoons almond flour
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Chili Con Carne

Ingredients
  • 1 pound dried pinto beans, soaked according to package directions
  • 1/4 cup plus 3 tablespoons corn oil
  • 3 1/2 pounds plum tomatoes (about 18)
  • 2 1/2 pounds medium yellow onions (about 7), stem ends trimmed, quartered lengthwise with skins left on
  • 10 garlic cloves (skins left on)
  • 4 mulato chiles
  • 3 ancho chiles
  • 1 can (14 1/2 ounces) low-sodium beef broth
  • 1 cup water
  • 5 pounds ground round or ground chuck
  • 1 tablespoon coarse salt
  • 2 ounces Mexican chocolate or semisweet chocolate, chopped
  • 1/2 teaspoon freshly ground black pepper
  • Lumpy Guacamole
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Satay Peanut Sauce

Ingredients
  • 1/4 cup vegetable oil
  • 6 dried red chiles, soaked in water
  • 1 tablespoon tamarind pulp
  • 6 cloves garlic, peeled and sliced
  • 1 tablespoon granulated white, or palm sugar
  • 3 shallots, peeled and sliced
  • 1 teaspoon fish sauce
  • 2 stalks lemongrass, outer leaves removed and roughly chopped
  • 2/3 cup coconut milk
  • 1 half-inch piece ginger, peeled and chopped
  • 2 cups unsalted roasted peanuts, crushed
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
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EZ-Style Pork Ribs

Other Ideas:
Main course, Pork ribs
Ingredients
  • 2 tablespoons minced garlic
  • 1/3 cup molasses
  • 2 tablespoons ground cumin
  • 1/2 cup ketchup
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons chile powder
  • 2 tablespoons dark-brown sugar
  • 2 tablespoons ground cumin
  • 3 tablespoons coarse salt
  • 1/2 cup roughly chopped fresh cilantro
  • 3 tablespoons freshly cracked pepper
  • 1 to 3 tablespoons minced fresh chile peppers of your choice
  • 1/4 cup roughly chopped fresh oregano
  • 1/4 cup roughly chopped fresh cilantro
  • 6 tablespoons orange juice
  • 2 tablespoons freshly squeezed lime juice (about 1 lime)
  • 4 dashes Tabasco sauce, or more to taste
  • 2 tablespoons olive oil
  • 2 3-pound racks, preferably "3 and down" style pork ribs
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Clams with Lemongrass and Chiles

Ingredients
  • Coarse salt
  • 4 dozen small clams, such as littleneck, rinsed well (about 5 pounds)
  • 2 stalks fresh lemongrass, hard outer leaves removed and reserved, bottom 4 inches of stalks, thinly sliced crosswise
  • 2 tablespoons vegetable oil
  • 2 shallots, thinly sliced (about 1/2 cup)
  • 3 garlic cloves, minced
  • 2 small fresh green chiles, such as jalapeno, serrano, or Thai chiles, thinly sliced crosswise
  • 3 small fresh red chiles, such as cherry peppers or Holland chiles, thinly sliced crosswise
  • 1/2 cup lime juice, plus lime wedges, for garnish (5 limes total)
  • 1/4 cup Asian fish sauce
  • 1 cup loosely packed fresh cilantro leaves, coarsely chopped
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Devil's Black Bean Salsa

Ingredients
  • 3 tablespoons olive oil, plus more for baking sheet
  • 2 ears fresh corn, kernels shaved from the cob
  • 1 orange bell pepper
  • 1 fifteen-and-a-half-ounce can black beans, rinsed and drained
  • 1 mango peeled, pitted, and cut into 1/4-inch dice
  • 1 hot red pepper, seeds and ribs removed, finely diced
  • 1/2 red onion, finely diced
  • Juice of 2 limes (about 5 tablespoons)
  • 1 teaspoon coarse salt
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Grilled Cubanelles, Tomatoes, and Scallions

Time:15 mins
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