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Top Rated Chile Recipes
Here is a classic hot and spicy dish from Singapore. Singapore has an endless supply of chiles and a huge assortment of chile pastes and hot sauces of every heat level. This dish works well with rice. Adapted from "1,001 Best Hot And Spicy Recipes" by Dave DeWittView Recipe
This is probably the most versatile of Mexico's many red chile sauces. It also shows two important techniques. To develop the flavor of the dried chiles while softening them and taking away any bitterness, they are washed, quickly heated on a griddle, and soaked in hot water. Learn to recognize the moment when they are fragrant but not scorched. Scorched chiles will turn the entire dish bitter and unusable. The other technique to note is one that I have made an even more special point of in my own cooking: After the sauce has been puréed, it is finished by being cooked in a small amount of hot fat. This kind of final sautéing is an important addition to flavor. It both deepens and melds the effects of separate ingredients. This particular chile sauce is also bound with a roux, which is not true of all.Besides being used for picadas, this sauce can be used to make enchiladas rojas (red enchiladas), with any filling you like. It is used with cooked pork to make carne con chile colorado and to season pozole, menudo, or Northern-style tamales. We also used it at my restaurant with string beans or potatoes to make simple Lenten dishes. In that case the sauce would have been cooked with vegetable oil and water instead of lard and chicken stock.View Recipe
The smokiness of dried chiles de árbol is balanced by the use of heavy cream, chicken stock, and honey in this easy-to-make and versatile sauce that goes well with seafood dishes like my Seafood Chile Relleno, a staple of the menu at my restaurant, Maya, located in New York City.View Recipe
Executive chef Marc Forgione, known for his Chicken Under a Brick at his self-titled restaurant in New York City, offers up a fine, Asian-inspired lobster dish that's a great way to impress a crowd. Try pairing this dish with a nice glass of fruity riesling, which will help temper that hint of spice.
Click here to see How to Best Kill a Lobster.
This classic Mexican dish from Executive Chef Guillermo Tellez of Square 1682 in Philadelphia is perfect to serve for a small, Mexican-themed dinner party. With the green chile, the white sauce, and the red pomegranate seeds, it’s all of the colors of the Mexican flag on a plate! — Allison Beck
Creamy corn chowder with a Southwestern kick! Corn and Hatch chiles are simmered in a silky cumin scented broth for a filling soup that is both soothing and spicy.For more great recipes like this one, visit Restless Chipotle.View Recipe
In this tasty dish, ancho chile peppers, rehydrated in tangy-sweet piloncillo-sherry vinegar water, are filled with creamy corn and baked.
This twist on the traditional Mexican stuffed chile is rich, creamy, and delicious, filled with a medley of seafood — here I use shrimp, calamari, and bay scallops — instead of the usual ground beef. This was one of the first items on the menu at Maya, and it remains a popular item to this day.
Green chiles are a trademark of Southwest cuisine, especially in New Mexico, where the hatch chile is abundant and tops everything from tacos to burgers to omelettes. In this recipe, pork is slow-cooked with a sauce made from the chiles, then used to create a taco that's full of flavor. We top it with cilantro, lime, and pickled onions, but you're more than welcome to get creative.
Click here to see 8 New Pork Recipes
No really, it's awesome: Executive chef Andrew Cooper at the Four Seasons Resort Rancho Encantado Santa Fe created this spicy variation of hot chocolate.
A popular burrito style stuffed with specially prepared poblano peppers. Here's a recipe inspired by the traditional chile relleno burrito to get you started making your own at home. View Recipe
The smoky flavor of this salsa pairs well with beef, and my mom always serves it alongside her brisket. In fact, I can always count on finding this salsa in her refrigerator. She and I like very spicy salsas, and we love the intensity of this one.