29 Jalapeño Recipes That Are Hot, Hot, Hot
Beyond deep-fried poppers and pickled rounds on tacos and sandwiches, the ways to cook with jalapeños are endless. Part of jalapeño recipes’ allure is that they range from not at all spicy (um, sorry for that misleading title) to searing heat, thanks to the variations in flavor from pepper to pepper. You also have a fair degree of control over the level of spiciness, depending on whether or not you seed the peppers. In fact, you can tailor each of these jalapeño recipes to suit your spice tolerance (just add a little more chile or a little less, include the seeds or don’t, to your taste).
Our favorite ways to use these hot peppers include slicing them into thin slivers, scattering them as a garnish over nachos, and mixing them into marinades to add heat to a pork roast. If you want to drink your jalapeños, we have cocktails for that. But if you prefer your beverage tame the heat, shake up an icy margarita instead. On to our best jalapeño recipes.
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Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson2/29Lamb Chops With Polenta and Grilled Scallion Sauce
While delicious on lamb, this herby, smoky scallion-jalapeño salsa is easy to make whenever you fire up the grill. Simply grill the veg and mix them into the salsa while your protein rests. Or, you know, just skip the meat and enjoy wrapped in warm homemade tortillas.
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Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Michelle Gatton4/293-Ingredient Grilled and Fresh Tomato Salsa
Photo by Ed Anderson6/29Jalapeño Pepper Jelly
With two types of peppers, this sweet-heat condiment gets its gentle kick from seeded jalapeños. Craving something spicier? Leave ‘em in. Try it slathered on cornbread muffins, spooned over cream cheese and served with crackers, or in a marinade or salad dressing.
Photo by David Malosh8/29Chilaquiles
For a breakfast or brunch dish you can easily scale up or down, chilaquiles offers a flexible formula you can adjust depending on what you have in the fridge: No queso Oaxaca? Try mozzarella. No crema? Go for Greek yogurt. You can even use your favorite tortilla chips as the base.
Photo by Marcus Nilsson9/29Jalapeño-Pickled Peppers
Pack Italian peppers (or any lean, green type of pepper) in a brine of rice wine vinegar, sugar, and a handful of sliced jalapenos to create this sweet-and-spicy condiment for antipasto platters and sandwiches.
Photo by Peden & Munk10/29Migas Fried Rice
Transform day-old (or older) tortillas with this Thai-style riff on migas. The Tex-Mex-ified jaew sauce is the star, pairing funky fish sauce and soy with smoky cumin and peppers. Douse it with your favorite hot sauce for an extra kick.
13/29Ultimate Nachos
Photo by SANG AN15/29Spinach Shakshuka
If you’re familiar with the poached eggs and spiced tomato dish of North Africa but haven’t tried its spinach-steeped cousin, now’s the time. Serve it with your favorite flatbread to sop up the runny eggs and silky greens.
Photo by Chelsea Kyle, food styling by Rhoda Boone18/29Creamy Jalapeño Sauce
One of our favorite recipes for using a handful of jalapeños is this herbaceous do-it-all sauce: Use it to add heat, tang, and freshness to tacos, grain bowls, or a sheet pan of roasted veggies.
Photo by Isa Zapata, Food Styling by Pearl Jones20/29Jalapeño Popper Gougères
Two appetizer extremes, one jalapeño recipe to rule them all. Pack the spicy flavors of game-day poppers into these airy, elegant cocktail party puffs, equally welcome at a New Year’s Eve soirée or a backyard BBQ.
Photograph by Peden + Munk, food styling by Adriana Paschen, prop styling by Ceci Garcia21/29Grilled Banh Mi for a Party
Photograph by Peden + Munk, food styling by Adriana Paschen, prop styling by Ceci Garcia22/29Salted Melon Salad With Jalapeños and Feta
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca23/29Roasted Tomatillo and Avocado Salsa
This velvety dip lies somewhere between tomatillo salsa and guacamole. We love it spooned over tacos and burgers, but it’s also great stirred into a big batch of steamed rice. If you want to amp up the heat, experiment with habaneros or serranos.
Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson24/29Jalapeño-Marinated Grilled Pork Chops
Taking a cue from escabèche, this recipe calls for marinating the pork chops after they grill. This makes it ideal for summer nights, when you can linger outside while the cooked meat soaks in more flavor.
Photo by Linda Xiao26/29Green Pico de Gallo
Between bright tomatillos, lime juice, and fresh cilantro, this verdant salsa packs lots of vibrancy. Serve it with salty tortilla chips and a paloma.
Karl Petzke27/29Chilaquiles Verdes
While chilaquiles make a comfortingly egg-y, salty, saucy hangover food, this one requires a little prep time if you’re planning a morning-after meal. Just boil, blend, and refrigerate the salsa verde in advance for easy assembly–no matter how sluggish you feel.
Julian Broad28/29Smashed Fingerlings With Jalapeños
Shake up traditional potato salad by swapping out gloopy mayonnaise for a zippy mustard vinaigrette and sliced jalapeños for a crunchy bite.
