26 Chile Recipes That (Might) Make You Sweat

Everyone deserves a little spice in their life. So what are you waiting for? Get on it. (And be prepared to stop, drop, and roll.)

By Josie Adams

September 17, 2015

Image may contain Animal Lobster Seafood Food and Sea Life

Everyone deserves a little spice in their life. So what are you waiting for? Get on it. (And be prepared to stop, drop, and roll.)

Alex Lau
1/25
Grilled Corn and Chile Dip
You can assemble this inspired party starter ahead of time, then bake right before you’re ready to serve it.
View Recipe
Juco
2/25
Tomatoes in Chile-Fennel Oil
Double the chile oil, keep it chilled, and drizzle it over flatbreads, pastas, and all of your grilled meats and vegetables all summer long.
View Recipe

Alex Lau
3/25
Crispy Brussels Sprouts with Chile Caramel
Smaller brussels can cook in half the time; rely on the visuals, not your timer, to know when they’re done.
View Recipe
Eva Kolenko
4/25
Lemon-Chile Green Bean Pickles
Brine is what seasons and preserves; without it, your veg will never graduate to pickle status.
View Recipe

Alex Lau
5/25
Grilled Padrón Chiles with Fish Sauce and Lime
Other not-too-hot chiles are great with the same seasonings if you can’t find Padróns. Look for shishitos or Italian frying peppers instead.
View Recipe
Shantanu Starick
6/25
Chile-Cilantro Butter
Compound butters are a terrific blank canvas.
View Recipe

Alex Lau
7/25
Pomelo Salad with Chile, Lime, Peanuts, and Coconut
A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.
View Recipe
Michael Graydon & Nikole Herriott
8/25
Snapper Escabèche with Chiles, Garlic, and Oregano
Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.
View Recipe

Michael Graydon & Nikole Herriott
9/25
Head-On Prawns with Chile, Garlic, and Parsley
Prawns are great for grilling because they’re much larger and have a slightly thicker shell than your average shrimp, offering insurance against overcooking.
View Recipe
Nicole Franzen
10/25
Seared Black Bass with Scallion-Chile Relish
With its clean flavor and forgiving, crispable skin, black bass is…no trouble. (Sorry.) Dress it up with a versatile spicy relish.
View Recipe

Michael Graydon + Nikole Herriott
11/25
Citrus-and-Chile-Braised Short Ribs
If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.
View Recipe
Linda Xiao
12/25
Habanero-Marinated Pork Chops with Mustard Greens Slaw
One hard-working pork chop marinade recipe serves two functions, flavoring the pork chops before and after they hit the grill.
View Recipe

Christopher Testani
13/25
Chile-Cumin Lamb Meatballs with Yogurt and Cucumber
Chef Seamus Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they’re also a great main.
View Recipe
Marcus Nilsson
14/25
Steakhouse Salad with Red Chile Dressing and Peanuts
The steak can be marinated a day in advance—in fact, it gets better.
View Recipe

Integrated Editorial Assistant. (That’s fancy for writes/edits/does a bunch of random stuff for both the magazine and bonappetit.com.) When she’s not doing that, she’s having an O.C.D. freakout about how many open boxes are by her desk in Butter Alley (the Edit team area), hosting her weekly Sunday supper/game night, ... Read More

Explore Bon AppétitChile