How to Use chile in a Sentence

chile

noun

• Add the chile paste from the blender and saute for a minute.
  — Amisha Gurbani, San Francisco Chronicle, 24 Mar. 2023
• Shrimp paste, chile paste, jalapenos, bean sprouts and mint leaves come on the side.
  — Linda Zavoral, The Mercury News, 15 Jan. 2024
• Chile flakes are chiles that have been dried then crushed.
  — Rebecca Firkser, Bon Appétit, 20 Mar. 2023
• Toast large slices of bread and schmear them with goat cheese and the tomato-chile solids.
  — BostonGlobe.com, 17 May 2022
• Add lemon zest, lemon juice, Thai chile, fish sauce and olive oil to pan.
  — Kitty Greenwald, WSJ, 25 May 2022
• Sprinkle the corn, beans, chiles and salsa over the rice; do not stir them in.
  — Nancy Baggett, Charlotte Observer, 31 Jan. 2024
• Dredge the fish in some of the red sauce fueled with anchovies and chiles, and enjoy the sting.
  — Tom Sietsema, Washington Post, 27 Nov. 2023
• The cornbread, made by Lavine’s wife Ann Lavine, is moist and spicy from chunks of jalapeños and green chiles.
  — Dallas News, 15 Feb. 2023
• Add the cooked beans and the reserved bean cooking liquid, the agave and the chile powder.
  — Sean Sherman, San Diego Union-Tribune, 1 Nov. 2023
• The glaze combines chiles, sesame oil, spiced soy sauce and a dose of brown sugar.
  — Betty Hallock, Los Angeles Times, 9 Nov. 2023
• For the sauce, in a medium bowl combine the reserved chile peppers, the soup, sour cream, and the 1 cup of milk.
  — Bhg Test Kitchen, Better Homes & Gardens, 6 June 2023
• The crowd laughed as Martinez added still more chile sauce and tasted again.
  — Laurie Ochoa, Los Angeles Times, 30 Sep. 2023
• If using, drizzle the hoisin sauce and chile paste over the egg and sprinkle with sesame seeds.
  — Genevieve Ko, San Diego Union-Tribune, 22 Mar. 2023
• To give this dish a Southwestern touch, stir in 1 (5-oz.) can chopped green chiles and 1/4 tsp.
  — Southern Living Test Kitchen, Southern Living, 29 Dec. 2023
• To the mortar, add the chiles, garlic, and shallot and pound until bruised.
  — Saveur Editors, Saveur, 10 Aug. 2023
• Spices from the spice rack: cumin, paprika, chile flakes.
  — Yotam Ottolenghi, New York Times, 14 June 2023
• Not too greasy, not too lean, with chile on whisper instead of a shout.
  — Mike Sutter, San Antonio Express-News, 2 June 2022
• Here, a chile like a cocked eyebrow; there, a split coconut with its flesh so close to cream.
  — Ligaya Mishan Melody Melamed, New York Times, 23 Nov. 2022
• This chili will use up your extra meat and give it a new life thanks to loads of chiles and peppers.
  — Southern Living Editors, Southern Living, 28 Aug. 2023
• Step 6: Serve Sprinkle the chops with salt, chile flakes, more five-spice powder.
  — Cathy Erway, Men's Health, 6 Sep. 2023
• First, reheat the beans with a glug of olive oil, one bay leaf, a pinch of cumin and, if desired, some red chile flakes.
  — Mahira Rivers, New York Times, 25 Oct. 2023
• Each order comes with a huge plate of the tender goat bathed in a dark-red chile marinade.
  — Nick Kindelsperger, Chicago Tribune, 28 Dec. 2022
• The dish itself took shape in mid-20th-century roadside spots, where fresh local chiles were added to burgers already on the grill.
  — Jacqueline Dole, Travel + Leisure, 30 May 2026
• Aleppo-style pepper, Maras red pepper flakes, or other mild chile flakes, 2 Tbsp.
  — Kamal Mouzawak, Bon Appetit Magazine, 28 May 2026
• Finish with chile garlic oil and serve with charred lemon.
  — ABC News, 27 May 2026
• This dip is peak summer, thanks to Old Bay seasoning, sweet corn, and roasted green chiles.
  — Kimberly Holland, Southern Living, 23 May 2026
• In our version, corn is charred, then the kernels are cut off and combined with jicama, chiles, cilantro, oil, cheese, and lime juice.
  — Victoria Spencer, Martha Stewart, 22 May 2026
• Made with red jalapeños, guajillo chiles and citrus fruit.
  — Mike Snider, USA Today, 14 May 2026
• The chiles delineate culinary borders.
  — Bill Addison, Los Angeles Times, 12 May 2026
• Upper East Siders, your neighborhood can finally claim a restaurant that knows its way around goat and chiles.
  — Ligaya Mishan, New York Times, 11 May 2026