chile pepper

Pork Chops and Padrón Chiles en Escabèche recipe | Epicurious.com

pork

kosher salt, divided

coriander seeds

small Padrón chiles

onion,

garlic cloves, thinly sliced

carrots

Tbsp. red wine vinegar

Tbsp. sherry vinegar or red wine vinegar

Tbsp. honey

paprika

Tbsp. extra-virgin olive oil, divided

Tbsp. oregano

Easy General Tso's Chicken recipe | Epicurious.com

green beans,

vegetable oil, divided

black pepper, divided

cornstarch

chicken

honey

soy sauce

garlic clove, finely grated

rice vinegar

Sriracha

tomato paste

ginger

(or more) dried whole red chiles,

scallion, thinly sliced

rice (for serving)

Instant Pot Lamb Haleem recipe | Epicurious.com

white jasmine rice rice

pearl barley

bone-in lamb stew meat

kosher salt, divided,

shallots,

ghee oil

garlic cloves, finely grated

1½ tsp. garam masala

cayenne pepper

turmeric

green Thai chiles, stems removed (optional)

(lightly packed) chopped cilantro,

limes,

Carrot, Onion, and Spinach Bhajias With Mango Chutney recipe | Epicurious.com

brown sugar

cinnamon

tsp kalonji (black onion

tbsp peeled and julienned fresh ginger

malt vinegar

bourbon

salt

Vegetable oil, for frying—you won't need more than 1 quart

red onion

ginger,

spinach

red chile, finely chopped

tbsp roughly chopped fresh cilantro

cumin seeds

tsp turmeric

tsp garam masala

½ tsp ground asafetida/hing (optional)

lemon

sea salt

¾ cup gram (chickpea) flour

Confit Turkey With Chiles and Garlic recipe | Epicurious.com

light brown sugar

black pepper

¼ tsp. kosher salt

turkey legs (4–5 lb. total)

garlic cloves, smashed,

oregano oregano

(or more) extra-virgin olive oil

(or more) crushed red pepper flakes

almonds

sesame seeds

Fish Tacos al Pastor recipe | Epicurious.com

guajillo chiles, seeds removed

morita chiles, seeds removed

lb. skinless striped bass

orange juice

¼ cup store-bought or homemade achiote paste

garlic cloves, 4 whole, 1 finely chopped

lime juice

1½ tsp. kosher salt

½ red onion, finely chopped

habanero chile, finely chopped

pineapple (from about ½ medium pineapple)

Tbsp. chopped cilantro, plus leaves

Vegetable oil (for grill)

corn tortillas

Lime wedges (for serving)

Panang Curry Paste Recipe | Epicurious.Com

chiles de árbol,

chiles,

lemongrass

peanuts

chopped peeled fresh (or frozen, thawed) galangal

lime

shallot,

garlic cloves, chopped

serrano chiles, chopped

cumin

pepper

Look

Butter Chicken recipe | Epicurious.com

chicken breast

lemon juice

red (Kashmiri) chile powder

yogurt

garam masala

garlic cloves,

sunflower

Vegetable oil

butter, melted

(1/2 stick) butter

cloves

green cardamom pods

black cardamom pod

cinnamon stick

fenugreek seeds

red chiles, diced

tomatoes

chicken stock

maple syrup

fenugreek leaves (find these at a specialty grocer

heavy cream

Heavy cream

cilantro

Sliced red chiles

Rice or naan

Just a little bit of spicy, salty chile bean paste is the reason this mapo dofou dish packs such an insane flavor punch.

Mapo Dofou

chiles de árbol

Sichuan peppercorns

vegetable oil

scallions, 1

½ small Fresno chile, finely chopped

garlic

doubanjiang (Sichuan-style fermented chili bean paste)

drained,

baby kale or mustard greens

short-grain rice (for serving)

spice mill

Just a little bit of spicy, salty chile bean paste is the reason this dish packs such an insane flavor punch.

Bon Appétit

Toast dried chiles and Sichuan peppercorns in a dry small skillet, turning and stirring, until fragrant, about 1 minute. Let cool; finely grind in spice mill.

Heat oil in a large skillet over medium-high. Cook 1" pieces of scallion, stirring, until bright green, about 30 seconds. Add pork and cook, breaking up with a spoon, until just cooked through, about 1 minute. Add dried chile mixture and cook, stirring, until meat mixture begins to look dry, about 1 minute. Add fresh chile, garlic, and ginger; cook, stirring, until fragrant, about 1 minute. Stir in doubanjiang, then tofu and 1 cup water. Bring to a boil, reduce heat, and add kale. Simmer until kale is wilted and tofu is heated through, about 3 minutes.

Serve mapo dofou over rice topped with thinly sliced scallions.

This deeply flavored mole recipe gets its traditional flavor from chilhuacle negro chiles.

Mole Negro

mulato chiles

pasilla chiles

chilhuacle negro chiles

plum tomato,

tomatillos, husks removed,

low-sodium chicken broth, divided

plantain, peeled, sliced

pecans

1"-thick challah,

allspice

raisins

raw pumpkin seeds (pepitas)

raw sesame seeds

herbs

aniseed

sugar

Kosher salt

Chilhuacle negro chiles give this mole its traditional flavor and should not be substituted. They’re difficult to find in the U.S., but you can find them—and the other chiles you’ll need—at spicetrekkers.com.

Wipe chiles with a damp cloth. Using kitchen scissors, cut a slit lengthwise along 1 side. Open chiles up and remove seeds, veins, and stems; discard stems. Toast seeds and veins in a dry large skillet, preferably cast iron, tossing occasionally, until completely blackened, 7–9 minutes; set aside.

Working in batches, toast chiles, turning occasionally, until slightly darkened and blistered but not burnt, about 1 minute per side. Transfer chiles to a medium bowl and add boiling water to cover (at least 2 ½ cups). Let soak until chiles are softened, about 20 minutes.

Meanwhile, cook tomato, onion, tomatillos, and garlic in same skillet over medium heat, turning occasionally, until almost completely blackened, 10–15 minutes. Let cool slightly, then remove skin from tomato; discard. Transfer tomato, onion, tomatillos, and garlic to a blender. Add ½ cup broth and purée until smooth; set tomato purée aside.

Heat 1 tablespoon oil in same skillet. Add plantain and cook, stirring occasionally, until golden brown, about 5 minutes. Set half of plantain aside for serving; place remaining plantain in a medium bowl.

Wipe out skillet and toast almonds, pecans, and peanuts in skillet, stirring often, until golden brown and fragrant, about 5 minutes. Transfer to bowl with plantain.

Toast breadcrumbs in skillet, tossing often, until golden brown, about 2 minutes; transfer to bowl.

Toast cinnamon sticks, allspice, cloves, raisins, pumpkin seeds, sesame seeds, dried herbs, aniseed, and cumin seeds until spices are fragrant, about 4 minutes; transfer to bowl.

Working in 2 batches, purée plantain mixture, adding 1 cup broth to each batch, until very smooth. Transfer plantain purée back to bowl; set aside.

Drain chiles, reserving soaking liquid. Purée chiles and 1 ½ cups soaking liquid in clean blender, adding more soaking liquid as needed, until smooth. Add toasted seeds and ribs and blend until smooth. Strain chile purée through a fine-mesh sieve into a medium bowl.

Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook chile purée, stirring constantly, until reduced by about one-third, 15–20 minutes. Add reserved tomato purée and cook, stirring often, until thickened, 8–10 minutes (reduce heat if needed to keep mixture from splattering). Add reserved plantain purée and simmer, stirring often, until thickened, 8–10 minutes. Stir in remaining 1 cup soaking liquid and bring to a boil. Reduce heat and simmer, stirring occasionally, 20 minutes.

Add chocolate and stir until melted. Return mole to a simmer and cook, stirring occasionally and adding broth by the cupful, until mole is just thick enough to coat spoon, about 30 minutes. Add sugar to taste and season with salt. Serve with meat or fish of choice.

DO AHEAD: Mole can be made 1 week ahead. Let cool; cover and chill. Reheat, adding broth as needed to loosen.

This deeply comforting Haitian meal consists of sos pwa nwa, black bean sauce enriched with coconut milk, served alongside mayi moulen, a creamy cornmeal porridge flavored with garlic and herbs.

Sos Pwa Nwa and Mayi Moulen

black beans

onion

scallions

parsley,

thyme

coconut milk

Scotch bonnet chile

fine-grind cornmeal

avocado

Sos pwa nwa is a stewy Haitian black bean sauce that combines beans, coconut milk, and aromatics to create a deep velvety dish. Starting with dried, not canned, beans makes a big difference, as canned beans will never achieve that same rich texture. Sos pwa nwa is most often eaten with white rice or mayi moulen, a thick and creamy cornmeal-based dish. It’s similar to polenta but infused with much more flavor thanks to aromatics such as garlic, thyme, and parsley. Included in this recipe is a hack for less labor-intensive cornmeal: Cover it with a lid! This way you won’t have to stir as often. But when you do stir, really put your back into it—mayi moulen is thick and requires some elbow grease to ensure it doesn’t stick to the bottom of the pot. The pairing of the sos pwa nwa and mayi moulen is a deeply comforting vegan meal, perfect for cold nights. —Lesley Enston

Place 1 cup dried black beans (no need to soak) in a colander and rinse under cold running water. Combine black beans, 1 Tbsp. extra-virgin olive oil, and 5 cups water in a large saucepan or small pot. Bring to boil over high heat and cook 15 minutes.

Reduce heat to low, cover, and simmer beans, checking occasionally and adding more water if needed to keep covered, until tender but not mushy, 1½–2 hours. Squeeze a bean between your fingers to test.

Meanwhile, peel and finely chop 1 small onion; set aside for mayi moulen. Thinly slice 3 scallions. Smash 5 garlic cloves with the side of chef’s knife, peel, and finely chop. Remove leaves from 5 sprigs parsley and 4 sprigs thyme and coarsely chop; discard stems.

Purée most but not all of the beans in pan with an immersion blender (or, transfer about half of the beans to a regular blender and blend until mostly smooth; mix back into beans in pan).

Heat 1 Tbsp. extra-virgin olive oil in a small skillet over medium. Cook scallions and a little less than half of the garlic, stirring often, until starting to brown, about 4 minutes. Scrape into beans, then add half of the parsley, half of the thyme, ½ cup unsweetened coconut milk, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Press 3 whole cloves into 1 Scotch bonnet or habanero chile (this will make them easy to find later!) and add chile to pot; bring bean mixture to a simmer. Cook, stirring occasionally, until just beginning to thicken (but don’t cook so aggressively that chile breaks open), 15–20 minutes. Sos pwa nwa should still be loose enough to spread on a plate. Thin with water if needed. Taste and season with more salt as needed. Carefully fish out and discard chile.

Meanwhile, make the mayi moulen: Heat remaining 1 Tbsp. extra-virgin olive oil in a Dutch oven over medium. Cook reserved onion and remaining garlic, stirring often, until starting to turn golden brown, about 4 minutes. Add 4 cups water and bring to a boil.

Whisking constantly, gradually sprinkle in 1 cup cornmeal, then add remaining thyme, remaining parsley, and remaining 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt. Cook, stirring constantly, until starting to thicken, about 2 minutes. Reduce heat to low and cover pot. Cook, stirring vigorously every 5 minutes or so, until cornmeal is velvety smooth and no longer gritty, 18–25 minutes. Taste mayi moulen and season with more salt if needed.

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