hot peppers

Try this Quick Egg &amp; Potato Scramble for your next brunch get-together! Given the complexity of flavors in our egg and potato scramble (hello, onions and jalapeño!), it's hard to believe how quick it is to make.

Quick Egg &amp; Potato Scramble

butter

ORE-IDA Potatoes O’Brien

onions

jalapeño pepper, finely chopped

eggs

pepper

Melt butter in large nonstick skillet on medium heat. Add potatoes, onions and jalapeño peppers; cook 7 to 8 min. or until onions are tender and potatoes are golden brown, stirring frequently.

Beat eggs and black pepper in small bowl; add to skillet. Cook 3 min. or until eggs are set, stirring occasionally.

Making the tortilla strips &amp; the roasted peppers ahead makes this gourmet burger a snap! Do make the cheese sauce as the burgers cook or right before!

Southwestern Queso Burgers

red onion,

beef (preferably 80/20)

Worcestershire sauce

chipotle peppers chipotle peppers

salt & pepper (suggest 3/4 teaspoon salt &

hamburger rolls, halved

Strips

Queso Blanco (see below)

lettuce

Tortilla Strip Tangles (see text above)

milk & 1/2 cup cream

grated pepper jack cheese

Mozzarella cheese (or use all pepper jack)

green chiles

For onion: oil space where the onions will sit. Brush a little oil on the onions. Add to grill, sprinkle with salt and pepper, and grill until grill marks appear and turn, repeat. Remove from grill as finished.

For burgers: Place burgers on the hottest part of the grill and cook, undisturbed, for about 5 to 6 minutes. Turn and cook for an additional 2-3 minutes for rare to medium-rare.

For buns: Brush cut side with oil. Toast carefully.

When ready to cook, clean grill grates

Take ordinary cheese bites to a new level with these Bacon-Wrapped Cheese Bites. Made with apricot preserves, jalapeño slices, bacon and cheese, these Bacon-Wrapped Cheese Bites will fly off the plate.

Bacon-Wrapped Cheese Bites

apricot preserves

OSCAR MAYER Fully Cooked Bacon

jalapeño

Cover rimmed baking sheet with foil; spray with cooking spray.

Spread 1 tsp. preserves onto each bacon slice.

Top each jalapeño slice with 1 cheese piece; wrap with bacon slice, preserves side facing in. Secure with wooden toothpicks.

Stand wrapped cheese pieces on prepared baking sheet.

Bake 10 min. or until cheese is melted; cool slightly.

Transfer wrapped cheese pieces to platter. Drizzle with any glaze remaining on baking sheet.

Discover one of the best and brightest guacamole dips you'll ever make. This guacamole recipe uses fresh lime juice and ripe avocados!

Guacamole

avocados

tomato, finely chopped

Tbsp. chopped fresh cilantro

garlic,

lime juice

Make a tried-and-true nachos recipe. Nachos with Cheesy Beef are everything you're looking for: simple to make, cheesy and crunchy with great toppings.

Nachos with Cheesy Beef

lb. lean ground beef

TACO BELL® Thick & Chunky Salsa

tortilla chips (4 oz.)

KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

tomatoes

jalapeño peppers

black olives

guacamole

Brown meat in skillet; drain. Stir in salsa; simmer 2 min., stirring occasionally.

Arrange chips on large microwaveable plate; top with meat mixture and cheese.

Microwave on HIGH 2 to 3 min. or until cheese is melted, rotating plate after each minute. Top with remaining ingredients.

Limpin’ Susan is often called the wife of Hoppin’ John, the pilau of peas and rice that Gullah cooks have made for generations in the South Carolina Sea Islands and Lowcountry, and that is also common in the Caribbean. Like Hoppin' John, the dish takes many forms depending on whose kitchen you grew up in. Some recipes start with fried bacon and end with washed long-grain rice, onions and okra steaming over simmering water for 45 minutes. Others call for simmering everything in chicken stock, or mixing chicken broth and cornstarch, then mixing the broth into cooked rice. B.J. Dennis, a Charleston chef, likes his Limpin’ Susan more like a dry stir-fry, akin to what one might eat in Trinidad. The rice is cooked ahead of time, so liquid is fully absorbed and the grains remain distinct. This recipe is vegetarian, although Mr. Dennis likes to toss in a handful of chopped shrimp when the onions are softening.

B.J. Dennis’s Okra Stir-Fry With Rice

oil oil

okra

garlic

ginger

peppers,

salt

black pepper

cooked long-grain non-aromatic rice,

Pour oil into an 8-inch skillet, adding more, if needed, to make sure it coats the entire bottom of the pan. Heat over medium to medium-high heat and add the okra. Cook, stirring occasionally, until okra is slightly browned and tender, about 4 minutes. Cover to allow okra to steam for a bit, until tender, about 1 to 4 minutes more.

Add everything else but the rice and cook for 2 minutes more, stirring frequently. Increase heat to high and add rice, stirring gently but constantly for about 2 minutes. If you want the rice to brown. like fried rice, you can cook the mixture longer. Taste frequently, and add more seasoning and oil throughout the process as needed. Serve hot.

Hatch green chile season only comes once a year in late summer and when they&#39;re gone, they&#39;re gone!  Roasting these prized chiles in your oven is not only easy but will fill your home with the tantalizing aroma only Hatch green chiles produce!

How to Roast and Freeze Hatch Green Chiles

Hatch green chiles

Preheat broiler on HIGH and place a rack 6-8 inches from the element.

Line a rimmed baking sheet with aluminum foil.

Spread the Hatch green chiles out on the prepared baking sheet.

Place in the oven and broil 6-8 minutes or until blackened, keeping an eye on the chiles.

Flip the chiles over with tongs.

Return to the oven and broil 5-7 minutes on the second side until blackened.

Immediately place a baking sheet of the same size over the chiles and let rest for approximately 15-20 minutes.

Peel and seed the chiles.  Chop and place into snack-size zipper-top bags and freeze or use in your favorite recipe within 3-4 days.

A quick and easy, non-fermented hot sauce using whatever red hot pepper you have. Similar to Frank&#039;s Red Hot Sauce or Sriracha.

Homemade Hot Sauce

peppers

onion

water

apple cider vinegar vinegar

tsp honey (optional)

Wash and remove stems from peppers. Chop roughly into small pieces (Kitchen scissors work great for slender peppers). Keep or remove seeds and white ribs  depending on how much heat you want. The more you leave in, the hotter your sauce will be.

Combine peppers, garlic and onion with water in pot and simmer for 20 minutes until peppers are soft and water is almost all gone. Remove from heat and let cool for 15 minutes.

Add vinegar to mix and puree - either with immersion blender or blender.

Taste and add more salt if needed. If you prefer a little sweetness, add honey.

Strain out seeds using fine sieve or cheesecloth.

If mixture is too thick add more vinegar to desired texture and taste.

Pour into sterilized jars or bottles (pint/2cup/500ml). (Wash then boil in water for 10 minutes.)

Seal with lid and keep refrigerated for up to 6 months. Flavour will be best after letting it age for at least 2 weeks.

Makes about 2 cups or 100 teaspoon sized servings!

Add some sweet heat to sandwiches, favorite side dishes, cornbread, and much more for this recipe for Cowboy Candy, a.k.a. candied jalapeños. Serve on burgers, nachos, quesidillas, sandwiches (especially liver sausage sandwiches), hot dogs, pulled pork, crackers, mix into egg salads and pimento cheese.This recipe is a refrigerator pickle, so all jars must be stored in the fridge. When you are done, save the syrup: it&#39;s got so many uses.

Candied Pickled Jalapeños Recipe

jalapeños

white granulated sugar

vinegar

½ teaspoon Morton Coarse Kosher Salt

Prep. Thoroughly wash the jalapeños. Wear disposable gloves when cutting and handling hot peppers and safety glasses are not a bad idea. Think you&#39;re a tough guy and don&#39;t need the protection? Do it barehanded and then go take a leak. Then, while you&#39;re crying, wipe your eyes. But for goodness&#39; sake, don&#39;t make love for 24 hours unless you&#39;ve worn gloves. Once your protection is in place, cut off the top stem of each pepper then slice them into ⅛ inch (3.2 mm) rings, unless you are afraid they will be too hot. In this case, get a knife and reach down into the pepper with it and scrape off the white veins that hold the seeds (right). These veins also hold most of the heat. The seeds have some of the capsaicin, but not as much. Then rinse out the cavity and slice into ⅛ inch (3.2 mm) rings.

Cook. Cook the sugar, vinegar, salt, and water in a saucepan over medium heat until it boils and stir until all the sugar has dissolved.Before you proceed, beware. When you add the peppers to the hot syrup they will off-gas capsaicin, a.k.a. pepper spray, almost the same stuff the riot  police use. It can really fill the house with pepper gas. Please do not hover over the pan, and remember to turn on the overhead fan on your stove. I do the cooking on my grill or the side burner. I have found that an N95 surgical mask helps.Now add the peppers and the liquid will stop boiling. Wait for it to boil again, then turn it off after about 30 seconds. This will pasteurize the peppers. If you wish, leave it boil longer to reduce the spiciness. While the syrup is hot, use a slotted spoon to move the peppers into a very clean 12 ounce (29.6 ml) jar. Pack them in tight and pour in the syrup. Poke around with a fork until most of the air is gone, tighten the lid, and refrigerate. Keep refrigerated.

Serve. After a few hours the jalapeños will start losing the bright green color and the peppers and the syrup will swap their fluids. You can dig in then, but if you wait a few days, you will be rewarded for your patience.

Learn how to make a Chile Relleno recipe! Even beginners can make restaurant-quality Chiles Rellenos with Sweet Picadillo.

Chiles Rellenos with Sweet Picadillo

beef

Tbsp. KRAFT Zesty Italian Dressing

(8 oz.) tomato sauce

almonds,

raisins

poblano chiles, roasted, peeled, seeded and deveined

sour cream

Heat oven to 350ºF. Brown meat in dressing in large skillet; drain, if necessary. Stir in tomato sauce. Bring to boil. Stir in nuts and raisins; simmer on medium-low 10 min. or until no liquid remains, stirring occasionally.

Spoon into chiles. Place in shallow baking dish; cover with foil.

Bake 10 min. or until heated through. Serve topped with sour cream.

Start chopping some veggies to make this cool and zippy gazpacho recipe. This Gazpacho with Shrimp serves 10, so it is perfect for a large crowd. 

Gazpacho with Shrimp

qt. (4 cups) tomato juice

tomatoes, seeded, chopped (about 2 cups)

peeled,

red onion, chopped

jalapeño peppers, seeded, chopped

KRAFT Zesty Italian Dressing

lemon juice

red pepper (cayenne)

lb. medium shrimp, cleaned, cooked

cilantro

Combine all ingredients except shrimp and cilantro in large bowl; cover.

Refrigerate at least 1 hour to allow flavors to blend.

Serve topped with the shrimp and cilantro just before serving.

Discover Slow-Cooker Black-Eyed Peas for your holiday gathering. Ham and bacon lend their smoky goodness to black-eyed peas in this simple and delicious slow-cooker dish. Slow-Cooker Black-Eyed Peas might be your new favorite side.

Slow-Cooker Black-Eyed Peas

black-eyed peas,

carrots, peeled, chopped

onion,

OSCAR MAYER Bacon, chopped

chicken broth

(10 oz.) reduced-sodium diced tomatoes and green chiles, undrained

pkg. (7 oz.) OSCAR MAYER CARVING BOARD Slow Cooked Ham

cumin

mustard greens, chopped

white rice

Place peas in large saucepan. Add enough water to cover by 3 inches. Bring to boil; simmer on medium-low heat 2 min. Remove from heat. Let stand, covered, 1 hour.

Cook and stir carrots, onions and bacon in skillet on medium heat 8 min. or until onions are crisp-tender. Meanwhile, bring broth, tomatoes and water to boil in saucepan.

Drain peas; place in slow cooker. Add cooked vegetables, broth mixture, ham and cumin; stir. Cover with lid; cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours).

Stir in greens. Cook, covered, 30 min. or just until greens are tender. Serve with rice.

Cream cheese and cheddar give this appetizer a smooth appeal. But wait until they taste the spicy kick from the chopped jalapeno peppers!

Pimento-Cream Cheese Appetizer Spread

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

KRAFT Shredded Sharp Cheddar Cheese

(4 oz.) pimentos,

green onions, chopped

Tbsp. finely chopped seeded jalapeño peppers

Juicy pineapple rings team up with the smoked ham to give these grilled quesadillas their Hawaiian-style appeal. And the chopped canned chipotle peppers add a nice little kick. 

Grilled Hawaiian Quesadillas

pineapple

KRAFT Mayo with Olive Oil

chipotle peppers

flour tortillas (8 inch)

OSCAR MAYER Deli Fresh Smoked Ham

KRAFT Shredded Monterey Jack Cheese

Grill pineapple rings 2 min. on each side or until heated through; cut in half.

Mix mayo and peppers until blended; spread onto tortillas.

Top with ham, cheese and pineapple; fold in half.

Grill 3 min. on each side or until golden brown on both sides.

Caribbean flavors update three-bean salad in this zesty dish made with black, pinto and garbanzo beans and a cumin, jalapeño and cilantro vinaigrette.

Cuban Bean Salad

olive oil

Tbsp. white wine vinegar

jalapeño pepper, seeded, finely chopped

oregano leaves

CLAUSSEN Kosher Dill Pickles

(15 oz.) black beans, drained, rinsed

(15 oz.) pinto beans, drained, rinsed

(15 oz.) chickpeas

celery,

red pepper,

green onions, sliced

tomato, chopped

Mix oil, cilantro, lemon juice, vinegar, cumin, jalapeno pepper and oregano in large bowl until well blended.

Add remaining ingredients; mix lightly. Cover. Refrigerate 2 hours or overnight. Stir gently just before serving.

Instant Pot Brisket Street Tacos

oil, divided

salt (less if broth is very salty)

beef broth

apple cider vinegar

garlic placed

salt & pepper

flour tortillas (or tortillas of choice)

Monterey Jack cheese

avocado, sliced

cherry tomatoes, sliced

red onion

Add oil to Instant Pot and set to Saute. While it heats, salt and pepper the brisket, then sear in the Instant Pot. Work in batches if necessary and transfer brisket chunks to a plate once each side is browned.

Top 19 hot peppers recipes from across the web

The most viewed hot peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Quick Egg & Potato Scramble

Southwestern Queso Burgers

Bacon-Wrapped Cheese Bites

Guacamole

Nachos with Cheesy Beef

B.J. Dennis’s Okra Stir-Fry With Ri...

How to Roast and Freeze Hatch Green...

Homemade Hot Sauce

Candied Pickled Jalapeños Recipe

Chiles Rellenos with Sweet Picadill...

Gazpacho with Shrimp

Slow-Cooker Black-Eyed Peas

Pimento-Cream Cheese Appetizer Spre...

Grilled Hawaiian Quesadillas

Cuban Bean Salad

Instant Pot Brisket Street Tacos

Yucatan Pork Stew Instant Pot or No...

Spicy Chile-Lemongrass Sauce

Italian Chili Oil (Olio Santo)

Top 19 hot peppers recipes from across the web

The most viewed hot peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick Egg &amp; Potato Scramble

Southwestern Queso Burgers

Bacon-Wrapped Cheese Bites

Guacamole

Nachos with Cheesy Beef

B.J. Dennis’s Okra Stir-Fry With Ri...

How to Roast and Freeze Hatch Green...

Homemade Hot Sauce

Candied Pickled Jalapeños Recipe

Chiles Rellenos with Sweet Picadill...

Gazpacho with Shrimp

Slow-Cooker Black-Eyed Peas

Pimento-Cream Cheese Appetizer Spre...

Grilled Hawaiian Quesadillas

Cuban Bean Salad

Instant Pot Brisket Street Tacos

Yucatan Pork Stew Instant Pot or No...

Spicy Chile-Lemongrass Sauce

Italian Chili Oil (Olio Santo)

The most viewed hot peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Quick Egg & Potato Scramble