Chile Pepper Recipes
Chile Pepper Basics
With chile peppers, size and heat go hand in hand. Larger varieties lean toward the milder side, while the small, pointy peppers usually deliver more burn.
In Season: Peppers are available year-round, but they're most abundant in summer.
What to Look For: Any variety of chile pepper you choose should be vibrant in color and have smooth skin. Avoid those with soft spots or wrinkles of any kind.
How to Store: Store in a paper bag in the crisper up to five days.
Padron Peppers Skewered with Chorizo
Take tapas to the grill with smoky chorizo skewered with spicy Spanish peppers.
Orecchiette with Sausage, Corn, and Chiles
Sweet summer corn and spicy jalapeno or Fresno chiles mingle in this hearty pasta dinner. A dollop of sour cream and a sprinkle of cilantro complete the Southwest vibe of the dish.
Poblano Chiles Stuffed with Corn and Monterey Jack Cheese
You can stuff anything into a poblano chile and fry it, and it will taste good. Serve this rendition with sour cream as a side dish or as a vegetarian main dish.
Backyard Jerk Chicken
Transport your taste buds to the tropics with this Jamaican spice blend featuring fiery habanero (or Scotch bonnet) peppers.
Stuff halved, seeded jalapenos with cheddar and cream cheeses and roast until browned and bubbly. These will be a hit at any casual get-together.
Pili Pili Sauce
This scorching sauce gets its heat from a heap of habanero chiles.
New Mexico Green-Chile Pozole
The hearty pork-and-hominy stew comes in red and green versions, depending on the chiles used. This green version, with tart tomatillos, gets its heat from jalapenos. It also makes lavish use of garnishes: avocado, sliced onion, cilantro, and limes.
Southwestern Turkey Burgers
If you're looking for a bold turkey burger, this recipe should hit the spot. Minced jalapenos add welcome heat, while mayo and shredded Monterey Jack make for a juicier, more savory patty.
Padron Peppers Fried with Sea Salt
For an addictive appetizer, fry these Spanish peppers in a heavy skillet until they are blistered. Then finish them with a sprinkle of sea salt.
Hatch Special Sauce
Papaya, mango, and rum add a sweet, tropical touch to this slightly spicy, chile-laced salsa. It is named for the region where New Mexico chiles hail from.
Honey-Roasted Eggplant with Chiles
The sweet honey glaze counters the heat of Thai chiles in this deliciously easy side dish.
Pickled Hot Cherry Peppers
Hot cherry peppers, pickled with garlic and peppercorns, pair winningly with mild cheeses. Bursting over a pillow of Burrata or stuffed with Pecorino Romano, they make the temperature rise.
Jalapeno Corn Muffins
Give your cornbread a kick with the addition of spicy jalapeno peppers.
Chicken with Poblano Cream Sauce
Broiling poblanos rather than grilling them is a great hands-free way to start this dish of pan-fried chicken breasts smothered in an authentically bold Mexican-style cream sauce.
Lesley's Green Chili
This green chili is a riff on a Mexican chicken dish. Fresh poblano and jalapeno chiles give the stew brightness and heat, and pork shoulder adds deep flavor.
Corn-Stuffed Poblano Chiles
First cultivated south of the border, corn more or less grew up with poblano chiles and tomatillos, two components of this Mexican-influenced dish. The filling in each mellow pepper is a mix of tang and sweetness -- poached chicken, nips of goat cheese, sauteed corn, and a green salsa spiked with lime.
Cheese Enchilada Casserole
Wrap Monterey Jack, queso fresco, or a combination of cheeses in corn tortillas, and bake in your choice of three chile-laden sauces -- tomato-jalapeno, tomatillo, or chile-raisin.
Corn-Tortilla and Egg Scramble
In this version of a favorite Tex-Mex breakfast dish, "migas," onion, poblano chile, and diced tomatoes are sauteed and then scrambled with eggs, pan-fried corn tortilla strips, and cheddar cheese. Serve with salsa, hot sauce, and sour cream if you like.
Seared Mild Chiles
Rich and sweet when seared in a cast-iron skillet, these Anaheim chiles or Italian frying peppers are an ideal match for grilled pork loin or lamb chops.
Grilled Skirt Steak with Poblano Relish
Skirt steak marinated in a savory sweet blend of pineapple juice and soy sauce gets a smoky, spicy kick from charred poblanos and onions.
Stuffed Marinated Hot Red Cherry Peppers
Bite-size chiles make perfect cups for melted pecorino cheese. Serve with crusty bread for sopping up the marjoram and garlic-infused olive oil marinade.
Easy Stuffed Poblanos
Make a quick, spicy sauce in the blender, pureeing canned tomatoes with jalapeno, onions, and garlic. Cornmeal thickens the black bean and pepper Jack filling of the poblanos.
Chicken Burger with Roasted Poblano and Onion
This summer, cook up a spicier, zestier twist on the burger -- it's sure to become a new favorite. Poblano chiles add gentle heat to the topping.
Salsa Trio and Homemade Tortilla Chips
Start the fiesta with not one, but three salsas -- cruda, verde, and roasted tomato -- that highlight jalapeno, serrano, and arbol chiles. All of these delicious dips can be made several days in advance.