Chile Peppers Recipes : Food Network

All Chile Peppers Ideas

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Salmon Ceviche with Citrus, Chiles and Avocado

Recipe | Courtesy of Josh Capon

Total Time:: 20 minutes

How to Cut a Jalapeño

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Plus: learn how to deal with jalapeno hands.

Cayenne Versus Chili Powder: What’s the Difference?

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And can they be used interchangeably in recipes?

What Is Sambal?

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This versatile Indonesian condiment brings the heat—and so much more.

Banana Peppers vs Pepperoncini: What’s the Difference?

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And can you substitute one for the other?

Man Sets New World Record for Eating the Most Ghost Peppers in One Minute

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Hot-pepper-scarfing speed-eater Gregory Foster ate 17 Ghost peppers in 60 seconds, collecting his third world record.

Jalapeños Are Getting Milder. Here’s How to Turn Up the Heat.

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Pepper breeders are taming the chiles’ signature bite. We asked Food Network test kitchen recipe developers what you can do about it.

From the Competition to Your Kitchen: Chile Pepper Cheat Sheet

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Inspired by the Food Network Star competition, the chefs in Food Network Kitchen break down the heat levels in some of the most-popular chile peppers.

Could Chile Peppers Be the Key to Naturally Managing Your Appetite?

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We're diving into the science behind spicy foods.

In this video from Outrageous Food, hot wing sauce created at Bad Boyz in Bedford, Pennsylvania is truly intense. A majority of Bad Boyz’s customers who try this dish have a hard time finishing it. This super thick fiery sauce coats wings that will make you cry. The recipe contains habaneros, ghost peppers and pepper sauce. Needless to say, Ghost peppers are one of the hottest peppers known to man. With their hot wing sauce reaching two million Scoville units, over the top is an understatement.

Make the Pioneer Woman 's Chile con Queso

Video | 03:03

Ree Drummond makes chili con queso dip. She starts with a chopped yellow onion browning in vegetable oil before adding one pound of hot breakfast sausage. She cautions that the dip is habit-forming and to enter at your own risk. Once the sausage is all broken up, Ree chops up a two-pound block of Velveeta and adds the cubes to the pan. She turns the heat down to low after the Velveeta is added, noting that it melts smoother than most other cheeses. While the Velveeta melts, Ree chops up a fresh jalapeno pepper, cutting out the membranes and most of the seeds so it’s not overwhelmingly spicy, and finely dices the jalapeno before setting it aside. She then adds to the queso what she says is an essential ingredient, tomatoes with diced chiles, taking care to include the juice. Two more cans of diced green chiles are added to the queso. Ree finally adds the diced jalapeno and gives the queso one last good stir.