Chili Pepper

is a spicy stew of Mexican origin containing chili peppers (sometimes in the form of chili powder), meat (usually beef), tomatoes, and beans.

Papayas and chili peppers were introduced to Southeast Asia by the Spanish and Portuguese explorers in the 17th century from the Americas in the Columbian Exchange.

Fish, lime juice, onion, chili pepper, corn, sweet potato

salt-boiled fish, i.e. fish cooked in salt and spices including tamarind juice, garlic, shallot, ginger, turmeric, lemongrass, galangal, chili pepper, Indonesian bayleaf, citrus leaf, shrimp paste, and palm sugar.

prepared using labuyo chili, coconut milk, puréed strawberries and sugar

while the chicken meat used with this satay is generally plain white in colour and only seasoned with salt, key lime, and chili.

cooked with curry-like spices in coconut milk, garlic, chilies

In addition to the crab, its ingredients include onion, tomato, piri piri (a cultivar of Capsicum chinense, one of the sources of chili pepper that grows both wild and domesticated), garlic, coconuts and spices which form a yellow curry.

The original recipe contains turkey, ground pork to make the but (meatball), tomato, chilmole, achiote, black pepper, cloves, cumin, oregano, epazote, garlic and boiled eggs.

The Sichuan version has a crisp texture and uses dried chillis, onions, and tomatoes.

The use of dry coconut, tamarind, and red chillies along with other spices are the main ingredients that make Hyderabadi cuisine different from the North Indian cuisine.

Tex-Mex cuisine is characterized by its heavy use of shredded cheese, beans, meat (particularly chicken, beef, and pork), chili peppers, and spices, in addition to flour tortillas.

Ema datshi (Dzongkha: ཨེ་མ་དར་ཚིལ་; Wylie: e-ma dar-tshil) is a spicy Bhutanese stew made from hot chili peppers and cheese.

Among the spices used, Kashmiri chilli pepper (martswangun) - chilies are grown locally in Kashmir.

The other foundation is belacan (prawn paste), which is used as a base for sambal, a rich sauce or condiment made from belacan, chilli peppers, onions and garlic.

Most traditional foods in Guatemalan cuisine are based on Maya cuisine, with Spanish influence, and prominently feature corn, chilies and beans as key ingredients.

Tomatoes, tomato paste, chili peppers

consists of meat, chili pepper, and vegetable oil