10 Unexpected Ways to Use Spicy Chile Paste

Fresh jalapenos and chile paste provide a two-pronged spice attack on the typically mild-mannered mac-and-cheese. This recipe also features bacon. "This mac and cheese has an intense sharp Cheddar cheese flavor with the kick of the jalapenos," says LOLOK.

Low in fat, turkey burgers get the rap for being boring and lacking flavor. Chile paste goes a long way towards rectifying the situation. The same can be said for the garlic, ginger, garam masala, and cilantro that also feature in this truly tasty turkey burger. "This recipe uses some of the same techniques and seasonings as the shish kebab to improve the dull turkey burger," explains Chef John. 

This meatless Bolognese sauce features red lentils, mushrooms, and carrots, and a spicy kick from sambal oelek. "I've tried making vegetarian Bolognese many times but never really succeeded," says AngelasHeaven. "This time it turned out really great and it's now one of my family's favorite meals. Another plus about this recipe: it will be good the first day but even better the second day. So make a big batch and enjoy this Bolognese over a couple of days. Garnish with Parmesan cheese and serve with a salad."

This simple vegetable soup showcases buckwheat and lentils along with your favorite seasonal vegetables. And it gets a nice kick in the pants from sambal oelek chile paste, which enlivens all the flavors. "This is a vegan soup that I make at least 3 times a month," says Buckwheat Queen. "During fall and winter, I use pumpkin or butternut squash. In the summer, I use green zucchini."

This recipe puts a couple twists on the classic quick-and-easy Italian pasta. It calls for chile paste in place of dried crushed red pepper flakes and fish sauce instead of anchovy fillets. "Serve with a generous green salad. I like something with strawberries or Asian pears and a glass of white wine. Make it a full meal by topping with a dry-spiced chicken breast (I like a hint of fish oil and garlic spice blends to make a nice rub.)"

For some, tuna and cheese together might seem unusual enough. This tuna melt goes one better, though, by introducing a kick of sambal oelek into the mix. The truth is, chile paste makes a great addition to almost any sandwich. Watch the video, as Chef John reveals the secret to a great tuna melt. "This is dedicated to all those chefs who tell you to never, ever mix fish and cheese together," says Chef John, "and yet there they are, at the diner at 2:00 in the morning. And you know what they eat? Tuna melts. And the reason they do is because they're delicious."

Aji amarillo is a Peruvian chile paste. And, of course, this Peruvian recipe for chicken and rice is hardly an unexpected place to find it. But we're breaking the rules with this one, just in case you're new to the spicy side of Peruvian food. It's something to seek out. "This is a Peruvian rice and chicken dish made with cilantro and a special Peruvian kick," says Amber Berrocal. "It's very delicious, my Peruvian father-in-law said that mine was even better then his sister's — who is one of the best cooks in the family (besides my mother-in-law)! Goes great with Huancaina sauce and salsa Criolla."

Chile paste, mustard greens, and cornichons work together here to create a super-flavorful potato salad with an additional green salad built right in. It's an unbeatable side dish for almost any food you can toss on the grill — ribs, burgers, barbequed chicken, sausages. "This is no beginner's potato salad," explains Chef John. Mustard greens are spicy, slightly bitter, and not at all subtle," says Chef John.

Chile paste adds an exciting flavor dimension to fresh pesto in this "spicy chicken and pesto pasta dish that's easy to adjust to any heat level," says LAGIRL. "I created it after eating a similar dish at a Santa Monica restaurant, and it's one of my favorites. Serve with additional grated Parmesan, if desired. As an option, it's delicious with creamy goat cheese stirred in at the end."

You may not immediately think Italian when you think of spicy food. But keep thinking, and you might recall the fiery temptation that is Shrimp Fra Diablo or that the Calabrians have a spicy chile pepper paste that packs serious heat. (Here's more on Calabrian Chili Pepper Paste.) Chef John has adapted this chile paste into a versatile spread with the addition of button mushrooms, eggplant, and onions. "This amazing Calabrian pepper spread is as delicious as it is unknown," says Chef John. "I love it on sliced fresh bread, but you can toss it with pasta, add it to a sandwich, fill an omelet, top a pizza, or serve as salsa with grilled fish, or in deviled eggs."

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