Then I served it with a sprinkle of
hot chili pepper flakes and a drizzle of olive oil.
4 tablespoons olive oil 1 large eggplant, cut into 1/4 inch pieces 1 garlic clove, finely minced 1 pinch red -
hot chili pepper flakes 1/2 red onion, cut thinly 2 tablespoons fresh parsley, minced 2 - 3 tablespoons white vinegar 2 - 4 teaspoons salt 1 teaspoon black pepper (or to taste)
Not exact matches
I often use red
pepper flakes in place of the
hot chili oil.
Hot pepper flakes in my soups and chilis, hot pepper powder with eggs, thawed hot peppers fried in olive oil and garlic topping my favorite pasta, dried hot pepper pods tossed into many major meals, and hot pepper sauce splashed on cheese steaks and hoagi
Hot pepper flakes in my soups and
chilis,
hot pepper powder with eggs, thawed hot peppers fried in olive oil and garlic topping my favorite pasta, dried hot pepper pods tossed into many major meals, and hot pepper sauce splashed on cheese steaks and hoagi
hot pepper powder with eggs, thawed
hot peppers fried in olive oil and garlic topping my favorite pasta, dried hot pepper pods tossed into many major meals, and hot pepper sauce splashed on cheese steaks and hoagi
hot peppers fried in olive oil and garlic topping my favorite pasta, dried
hot pepper pods tossed into many major meals, and hot pepper sauce splashed on cheese steaks and hoagi
hot pepper pods tossed into many major meals, and
hot pepper sauce splashed on cheese steaks and hoagi
hot pepper sauce splashed on cheese steaks and hoagies.
4 tablespoons
chili flakes (personally made by me from very
hot peppers from the farmers market) or 3 - 4 jalapeno
peppers if you find
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano
chili, chopped 14 oz (1 can) coconut milk salt and
pepper to taste pinch of
chili pepper flakes (I used bird's eye
chili flakes, which is
hotter than regular red
pepper flakes.
If you don't want spice (sad face) then omit the
hot chili paste, sriracha, and red
pepper flakes.
Combine the onion
flakes, beef and chicken bouillon, garlic powder,
chili powder, and
hot pepper sauce in a separate container.
Use a minced and seeded fresh
hot chili pepper, such as jalapeño or serrano, in place of dried
hot red
pepper flakes or sriracha sauce for a spicy scramble.
1 block of firm or extra firm tofu, drained and pressed (see notes below) 1/2 cup of
chili sauce 1/4 cup of rice wine vinegar Several dashes of your favorite
hot sauce 1 tbl of maple syrup 1 tbl Black or white sesame seeds 1
chili pepper / jalapeno diced (seeded or not depending on your heat preference) 1 cup of uncooked rice — cooked according to package directions 1 cup of shelled edamame, frozen with no need to defrost 3 spring onions, trimmed and sliced 2 tbl of pepitas 2 tbl of sunflower seeds 2 tbl of liquid aminos Garnish: red
pepper flakes (optional)
Trying to find healthy flavorful recipes for my husband and I. I used green
pepper instead of yellow, and added extra red
pepper flakes (we love heat) and some cumin,
chili powder, and a dash of
hot sauce!
Maria — garlic, ginger and / or onion would definitely be nice additions — even some
hot red
pepper flakes or
chili sauce.
It has three different types of heat — smoked
hot paprika in the
chili powder, chipotle chile
flakes, and fresh poblano
pepper.
4 eggs 2/3 cup spinach (I used one handful frozen spinach and did not thaw it first, just tossed in the frozen
flakes) 1/4 cup red
pepper, finely diced salt and
pepper, to taste 2 tablespoons
hot pepper jelly (or try tamarind paste, tahini, sweet and sour sauce, curry paste), optional and to taste pinch
chili powder, cayenne
pepper, garlic, onion powder, optional and to taste 1/4 cup carrots, green
peppers, mushrooms, asparagus, green beans, onions, corn, (or any vegetable that needs to be used or your have on hand), optional 1/4 cup shredded cheese, optional
Bhut Jolokia / Ghost
Chili, Trinidad Moruga Scorpion, 7 Pod
Chili Peppers, Brain Strain, Butch T, 7 Pot Douglah, Jonah
Chili Pepper -
Chili Pods,
Chili Powder and
Chili Flakes Hot Chili Seeds, Spicy Seasonings,
Hot Flavored Salt Blends, «HELLFIRE» Oleoresin Pepper Extract, Pure Capsaicin
ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon
chili flakes 1 small garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon
chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt
HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grat
HOT SAUCE VINAIGRETTE: 1/4 cup
hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grat
hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black
pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grated)
2 cups almond milk 1/2 cup extra virgin olive oil 1 teaspoon apple cider vinegar 1 tablespoon maple syrup 1/2 teaspoon
hot mustard 1/4 teaspoon white
pepper 1/2 teaspoon salt 1/2 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon turmeric 4 - 6 tablespoons nutritional yeast 3 tablespoons agar powder 1 teaspoon
chili flakes (optional)
Cooked
hot Italian sausage, meet mozz, charred small onions, crushed red
pepper flakes,
chili oil, oregano, and fresno
peppers
sweet
chili soy dip ingredients: 1/4 cup tamari or nama shoyu 2 tbsp maple syrup / raw honey / agave 1 tsp minced fresh ginger couple drops of
hot toasted sesame oil pinch of red
pepper flakes 1 green onion, thinly sliced on a bias 2 tsp toasted sesame seeds
If the
chili powder and red
pepper flakes don't bring enough heat for you then you can add
hot sauce.
2 zucchinis, small diced 1 1/2 cups small diced eggplant 2 red bell
peppers, small diced 1 1/2 cups giant lima beans, cooked 1 cup Arborio rice 1 tbsp olive oil 4 tbsp chopped walnuts, toasted About 2 cups water Sea salt /
hot chili flakes to taste
Next add your kale, egg if you desire, and garnish with fried garlic, scallions, sesame seeds, red
pepper flakes, nori strips, and a drizzle of
hot chili oil.
Add
chili pepper flakes if you want to make this spicy
hot.