All recipes » Peppers

Bourbon-Ancho/Pasilla Sauce by Bob Vincent

This is a tasty sauce. It is adapted from one in Bobby Flay's Mesa Grill cookbook. The original used Ancho chiles only. I used more pepper than called for and added Pasilla peppers which have a smoky overtone to them. I also added a clove of garlic to the mix. At the end of reducing the sauce I added 2 Tbs of cold unsalted butter…

Chipotle Smoked Red Pepper Sauce by Bob Vincent

This sauce is adapted from one in Bobby Flay's Mesa Grill cookbook. The honey and chipotle puree make for a sweet/hot flavor that is very good. I used more oil than originally called for, increased the amount of onion and added mayonnaise to thicken the sauce slightly. It refrigerates well and can be used as a condiment on most…

Stuffed Jalapenos by Wendi Taylor

Mouth watering tasty goodness. Great for parties or a back yard bar-b-q. Dozens of potential variations.

Giggling Gourmet's "Don Quixote's Boca de Fuego!" Hot Sauce by Giggling Gourmet

For those that like it hot: Here's a hot sauce personal favorite of my own design that I have been working on over the years, it has a nice kick, fresh taste & creamy texture and we use it on just about everything! Enjoy!

Chile Rellenos by Unorthodox Epicure

Chile Rellenos are traditionally cooked in a light, airy batter. While that is a delicious method, Panko provides more contrast in consistency — and seems to absorb less oil.

Mexican-Style Stuffed Peppers by Jennifer Bass

Bacon Wrapped Jalapeno Poppers by David St. John

The Best Chile Rellenos Ever by Mihir Shah

I love chile rellenos and this is a spectacular recipe - I use a little less cheese than you'll probably get in a restaurant, but it "feels" better that way. Feel free to add more cheese (or use different kinds of cheese). Enjoy!