Add bold flavor to Mexican-inspired dishes with this signature chile.
Spice It Up
Jalapeños may not be the fieriest of chiles but they lend a nice spark to salsas, marinades, jellies, and cheeses. Try them
raw, roasted, lightly sautéed, or pickled and notice how the heat level and flavor subtly changes with different preparations.
Cheddar-Jalapeño Quesadilla Salad with Cilantro-Lime Vinaigrette
Pickled jalapeños add a tart and spicy twang to the black bean and cheddar quesadilla triangles in this easy supper salad.
Dolloped with bits of sour cream and salsa, it's a cross between loaded nachos and taco salad.
Salsa de Molcajete (Roasted Tomato and Green Chile Salsa)
Tomatoes, jalapeños and onions are quickly roasted under the broiler to lend a smoky rich flavor to this chunky salsa with
a fiery kick. Tradition calls for making the salsa in a Mexican lava rack mortar (molcajete) but a food processor or blender
works fine too.
Using store bought jelly, vinegar, green onions and chopped jalapeño you can make a spunky homemade pepper jelly without all
the mess and fuss of canning. Spread cream cheese on crackers and top with a dollop of the jelly for a fun party appetizer.
Shrimp marinate in a spicy lime juice-mint mixture before being quickly grilled so they're pretty tasty on their own. But
take time to make the fresh salsa since spicy jalapeños and sweet juicy pineapple are a marriage made in salsa heaven.
Enjoy a double hit of heat from the jalapeño Jack cheese in these turkey stuffed quesadillas and the side of quick jalapeño-cranberry
salsa. It's a quick weeknight meal and an easy way to use leftover chicken.
It's a salsa that will make your taste buds dance and sing. The spicy bite of finely chopped jalapeños and crushed black pepper
are softened with a sweet note of pineapple. Serve this versatile salsa with everything from chips to roasted fish to grilled
chicken or pork.
The fiery nature of jalapeños is softened in this speedy weeknight dinner salad since the peppers are lightly sautéed with
onions. Add diced avocado, tomatoes and yellow bell pepper, and delicate scallops take on subtle South-of-the-Border flavors.