- 1 1/2 pounds red bell peppers
- 1 teaspoon coriander seeds
- 1/2 cup walnuts, lightly toasted
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons chopped seeded deveined red jalapeño chiles
Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed, and slice peppers.
Toast coriander and cumin seeds in small skillet over medium heat until aromatic, about 2 minutes. Cool; grind seeds finely in spice mill.
Blend walnuts, oil, cilantro, chiles, bell peppers, and ground seeds in processor until just smooth. Season relish with salt and pepper. Chill up to 1 day.
23 Jalapeño Recipes for When Hot Sauce Isn't Enough
Hot sauce is unquestionably a kick-ass condiment, but if you really want to bring the heat, you should think beyond the bottle. Jalapeño peppers not only taste great in pretty much every Mexican dish ever&mdashand who doesn&rsquot love cheesy, guacamole-topped goodness?&mdashbut also in eggs, burgers, dips, salads, and even muffins (trust us). See for yourself with these 23 jalapeño recipes.
1. Jalapeño Hummus
We could eat plain hummus at every meal, but experimenting with different flavors makes it that much more enticing. This recipe trades in lemon for lime and uses roasted jalapeños and cumin to give the creamy dip a soft kick. Top with fresh cilantro and make sure to give your hands an extra-good scrub to prevent any post-pepper burning.
2. Zucchini Noodles With Jalapeño Pesto
Homemade pesto transforms easy weeknight dinners from average to outstanding. This recipe ditches the noodles for zoodles&mdashwe love adding spiralized squash too&mdashand gives the pesto fresh zest with jalapeños, spinach, and arugula. To make it vegan, use pine nuts or walnuts in place of the cheese.
3. Sticky Honey Jalapeño Island Chicken
Spicy, sweet, succulent&hellip this island-inspired chicken recipe has it all when it comes to flavor. The secret to extra tender meat is marinating the drumsticks for at least 12 hours&mdash24 if possible&mdashand using jalapeño jelly to bind the sauce together. Top with sliced scallions and chopped peanuts for a nice crunch and serve with rice (pineapple fried rice is our go-to choice).
4. Low-Carb Jalapeño Crepes
Crepes satisfy more than just a sweet tooth. This keto-friendly crepe is savory, spicy, and full of bacon. (How&rsquos that for a power breakfast?) Simply blend eggs, cream cheese, pickled jalapeños, butter, and a touch of sugar for the crepe wrapping, and mix together more cream cheese (nom), cooked bacon, and a splash of vanilla for the filler.
5. Chipotle Honey Roasted Jalapeño Peach Corn Quinoa Salad
It&rsquos hard to keep salad inspiration going strong. This recipe keeps things interesting by mixing protein-packed quinoa, juicy peach slices, sharp cheddar cheese, and charred jalapeños with a punchy chipotle honey dressing. The result: not your average salad, not your average flavor (in the best kind of way). Add diced chicken breast to make it extra filling and romaine for a bit more crunch.
6. Jalapeño Popper Chicken Salad
Got leftover rotisserie chicken? Good, because you&rsquoll want to make this dish stat. The shredded chicken is mixed with mayo, cream cheese, red onion, pickled jalapeños, bacon, and cheddar cheese to create the most interesting (and delicious) chicken salad you&rsquoll likely ever have. Scoop up with lettuce cups to keep it low carb and substitute Greek yogurt for the mayo and cream cheese if you want to make it just a bit healthier (without sacrificing flavor).
7. Pea Shoot, Radish, and Fermented Jalapeño Tostadas
Tostadas are one of those dishes we often order out and seldom make at home&mdashuntil now. This simple recipe layers fiber-filled black beans, toasted tortillas, fried eggs, and sliced avocado for a super-stacked breakfast. Top it off with pea shoots, radishes, and the secret star (fermented jalapeños), and relish in the fact that you&rsquoll never have to turn to takeout again.
8. Jalapeño Cheddar Grits With Poached Egg
Sick of oatmeal? Switch to grits. This dish uses onions, garlic, and jalapeños for the bite and cheddar cheese, butter, and milk to make it extra rich. While we often love subbing nondairy milk in dishes, these grits taste best full of dairy (though you can use skim milk to lighten it up). Serve with poached or fried eggs and chicken sausage.
9. Cheddar Jalapeño Chicken Burgers With Guacamole
Regular beef burgers are great. Chicken jalapeño burgers, on the other hand, are amazing. Oh, and they&rsquore topped with cheddar cheese and guacamole&mdashmaking &ldquoamazing&rdquo feel like an understatement. Skip the mustard and ketchup and opt for pico de gallo and sour cream and serve with roasted sweet potato wedges.
10. Candied Jalapeños
Feeling inspired to put jalapeño on everything? Us too. These candied jalapeños make that dream a reality. Softening the spice with a little bit of sweet, these pickled peppers are the perfect topper for tacos, scrambled eggs, protein bowls, and everything really. They&rsquore also a delicious snack&mdashthough be warned that they&rsquore a bit addictive.
11. Jalapeño Popper Deviled Eggs
The devil is in the details in this spin on deviled eggs. Made with cream cheese, cheddar cheese, thick-cut bacon, mayo, and of course, jalapeños, this low-carb bite is the perfect snack when you&rsquore craving something indulgent but don&rsquot want to go overboard. Those averse to mayo can either skip it or sub in Greek yogurt.
12. Asian Jalapeño Chicken
Easy chicken doesn&rsquot meanbland chicken. This Asian-inspired recipe uses honey, lemon, jalapeño, sesame oil, garlic, soy sauce, and Sriracha to give serious life to the lean protein. Eat with brown rice, quinoa, or zucchini noodles, and make sure to drench with extra sauce. We also love cooking with pineapple for a little extra sweet. (Cashews make a good add-in too.)
13. Baked Jalapeño Popper Mac and Cheese
This decadent dish is not only spiced with jalapeños, but also with red pepper flakes, pepper jack cheese, and Dijon mustard, making it supremely spicy&mdashand supremely good. The spicy mac and cheese, which only takes 30 minutes to make, has quickly become one of our favorite weeknight (comfort) dishes.
14. Grilled Salmon With Strawberry Jalapeño Salsa
You don&rsquot need 20 ingredients to whip up something impressive. This recipe has two main components&mdashsalmon and salsa&mdashand is far from lacking in taste. The sweetness of fresh strawberry pairs perfectly with jalapeño, red onion, and cilantro and makes the perfect topper for grilled (or roasted) fish. Serve on a bed of greens with a drizzle of olive oil and sliced limes.
15. Lime Jalapeño Chicken Soup
Now this is chicken soup for the soul. Spiced with an entire jalapeño, it&rsquos a great dish for when you have a cold or are simply craving some heat. For extra protein, add white beans, and if you&rsquore looking for extra greens, wilt spinach in the soup right before serving. As with many soups, the flavor intensifies when it sits, so make sure to cook plenty for leftovers.
16. Garlic Jalapeño Chicken Sausage Patties
Sausage patty, meatball, mini burger, there&rsquos no wrong way to eat these delicious mounds of chicken. Ground meat is mixed with a variety of spices&mdashcrushed fennel seeds are a surprisingly wonderful add-in&mdashand cooked in a nonstick skillet for a fuss-free breakfast, lunch, or dinner. Bonus: They freeze well, so make extra.
17. Honey Jalapeño Cornbread Muffins
As if cornbread couldn&rsquot get better&hellip along came jalapeños. Classic cornbread batter is mixed with brown butter, fresh jalapeños (don&rsquot use canned or pickled!), sour cream, buttermilk, and a few more savory surprises and baked for 15 minutes, or until they are ultra fragrant and just starting to go golden. Serve warm with extra butter (because why not?) and honey.
18. Grilled Clams With Charred Jalapeño Basil Butter
Shellfish can be a little intimidating, but these clams couldn&rsquot be more of a breeze. Simply pop them on the grill until they open and then mix with melted jalapeño butter. (Though it should really be called jalapeño cheesy butter, as it&rsquos loaded with blue cheese.) We love dropping the drenched clams into linguine or eating al fresco with a side of grilled sourdough.
19. Slow-Cooker Jalapeño Chicken Taquitos
Leave it to a slow cooker to make chicken perfectly tender and all kinds of flavorful. This spin on jalapeño poppers uses cream cheese, sour cream, jalapeños, diced green chili, and a slew of spices to create the rich filling, and then rolls all that goodness into tortillas and bakes under another layer of cheese. The perfect party snack goes great with fresh salsa, and, naturally, guacamole.
20. Southwestern Eggs Benedict
Hollandaise is a surprisingly simple sauce, even when it&rsquos made special with jalapeños. Another fun twist: using chorizo in place of classic Canadian bacon. Pair with a spicy Bloody Mary and definitely carve out time for a post-brunch nap. (You&rsquoll probably dream of these Benedicts&hellip )
21. Easy Jalapeño Shrimp Veggie Bake
Some like it hot&mdashand those who do will love this shrimp bake. Full of fresh tomatoes, squash, zucchini, red onion, cream (or coconut cream), eggs, and a wee bit of cheese (nutritional yeast works too), this spicy seafood dish is perfect for date night or a quick family dinner. Eat with a simple Caesar salad or steamed artichoke.
22. Roasted Jalapeño Vegan Queso
Dairy lovers shouldn&rsquot have all the fun. This vegan queso dip is here to help. Made with only seven ingredients, it&rsquos proof that cheese-free is the way to be (at least sometimes). Spiced with jalapeños, chili and garlic powder, cumin, and sea salt, it&rsquos everything we love about queso without the post-dipping stomachache.
23. Jalapeño Sweet Potato Black Bean Tacos With Avocado-Lime Crema
It wouldn&rsquot be right to have a list of jalapeño recipes without at least one taco. This veggie-friendly version uses sweet potato and black beans in place of meat and packs on the flavor with sliced avocado, purple cabbage, and a light, tangy crema. We love experimenting with fillers, like portobello mushroom and cauliflower, and serving as a salad on a large bed of lettuce.
Quesadillas with corn and red pepper relish
It’s hard to go wrong with a quesadilla, I mean, who doesn’t love melty cheese and other flavour bits toasted between two flour tortillas. As the ‘pizza’ of Mexican cuisine, it’s always going to elicit much joy and happiness when you make and this recipe using the preserved Ball corn relish is now my favourite.
This corn relish recipe makes exactly 3 half-pints (500ml) jars.
I’m feeling rather smug and very domestic- goddess-like lately now that I have learned the proper method of home-preserving. I’ve been whipping out jars of strawberry jam to go with scones and zesty tomato salsa to dip corn chips in. Friends and family have been very impressed. In fact, I’d say you get the same kind of eyebrow-raising positive looks as when you plonk down freshly baked things. The best part is making a few jars at a time and then store in the cupboard until you need them. No more nasty preservative-laden canned products. When you preserve with the proper Ball water bath method, it’s not necessary to store the unopened jars in the fridge.
Unopened flour tortillas can be stored in the cupboard so you always have them on hand. Once opened keep them in the freezer. They are perfect for so many things. I’ve used a 6 month matured Cheddar. Mild but sharp enough to offset the sweetness of the relish. I’ve served it with my nearly instant slaw with chipotle hot sauce to add the crunchy element to the dish. A few sprigs of fresh cilantro finish it off perfectly.
The corn relish recipe called for red and green pepper, but I used red pepper only because weirdly I couldn’t find any in the supermarket yesterday. It’s deliciously sweet with a little nostril-curling heat from the mustard powder. Perfect for any hotdog, burger or sandwich. I definitely want to try it on Nachos and with scrambled eggs in a wrap.
- 10 dried red New Mexican chiles, seeds and tems removed, soaked in hot water for 1 hour
- 1/2 cup peanut oil
- 1 onion chopped
- 1 8-ounce can tomato sauce
- 1 teaspoon salt
Remove the chiles from the water and puree them in a blender or food processor. Heat the oil in a skillet, add the onion pureed chiles, tomato sauce and salt. Fry over medium heat for 1 to 2 minutes, stirring constantly. Add 1 chopped bell pepper and cook with the onion mixture.
Ata is the Yoruba word for chile pepper, and Nigerian chiles range from the tiny ata wewe to the large ata funfun. This sauce is served like a relish or dip with many West African dishes, particularly grilled meats.
Serves 6-8 Ingredients 2 tablespoons canola or olive oil 2 cloves garlic, chopped fine 1 medium white onion, chopped 1 teaspoon fresh ginger, peeled and chopped fine Zest of 1 lime 4 cups carrots, chopped (peeled or unpeeled) 4 cups vegetable broth or water Juice of ½ a lime Salt Black pepper Cilantro-Lime Pesto, to [&hellip]
Serves 8 INGREDIENTS 2 tablespoons canola oil 2 cloves garlic, chopped fine 1 large yellow onion, chopped 1 teaspoon cumin 4 cups carrots, chopped 4 cups vegetable broth or water Juice of ½ a lime Salt Cilantro-Lime Cream, to garnish (recipe follows) DIRECTIONS In a heavy bottomed soup pot over medium heat, add canola oil. [&hellip]
Quick 10 Minute Pickled Jalapenos
Can you believe these crunchy, tangy, and sweet pickled jalapenos are ready in under 10 minutes?! After trying this quick pickled jalapeno recipe, I promise you will never go back to jarred jalapenos again. This recipe seriously could not be easier and is well worth the time.
These jalapenos are so much better than canned and do not contain preservatives or artificial colors. The mixture of vinegar and salt act as a natural preservative (no canning needed) and help keep the jalapenos good in the fridge for up to two months. Although, I doubt they will last that long! a jar never lasts longer than a week around here.
This method also works well with any other type of chilis or even sliced pickles. I sometimes toss in some baby carrots or slices or bell peppers and they tastes so good too! You can also control the heat level but adding more or less sugar. I used 2 tablespoons and the jalapenos are still spicy but not too spicy and have a nice tangy/sweet flavor.
Shatta (Middle Eastern Hot Sauce)
I know, I know. This recipe won’t appeal to everyone. If you appreciate spicy jalapeños and keep a bottle of hot sauce on your table (Cholula forever)—this recipe is for you, and definitely for me. It’s a great solution for surplus garden jalapeños, too.
I first encountered shatta when I was wandering through the grocery store and a nice local man was offering samples of hummus and condiments, under his brand called Yummy’s Choice. Being the curious food blogger, I felt compelled—nay, obligated—to try them all. Would you expect any less?
They were all delicious, but I couldn’t leave without a tub of shatta, which is sort of a chunky, spicy Middle Eastern jalapeño sauce. It reminds me a bit of Italian pesto, which typically includes basil and pine nuts, and Argentinian chimichurri, which is a parsley blend with sherry vinegar.
I’d never heard of shatta before, so please forgive me if this recipe isn’t quite authentic. After some googling, it seems that shatta recipes aren’t very consistent. In fact, most recipes that I’ve seen online are red, but Yummy’s Choice uses jalapeños so that’s what I’m using. The common ingredients are spicy peppers, fresh herbs, garlic, cumin, and spicy peppers.
I loved his sauce so much that I modeled mine after his. His version includes some walnuts, so mine does as well, even though I didn’t see walnuts used in other online recipes. I also added a tiny bit of sherry vinegar on my own accord, which gave it some extra zing.
I love this sauce drizzled onto hummus, guacamole, rice and beans, quesadillas/burritos/nachos and even mac and cheese. It would go well with your favorite Middle Eastern/Mediterranean recipes, of course. If you don’t enjoy spicy flavors like I do, I promise to have a sweet treat for you soon.
- 1 12-ounce bag cranberries, fresh or frozen (thawed)
- 1 teaspoon lime zest
- 2 teaspoons lime juice
- 1-2 fresh jalapeños, seeded and coarsely chopped
- 2 tablespoons minced red onion
- ⅓ cup sugar
- 2 tablespoons extra-virgin olive oil
- Pinch of salt
Combine cranberries, lime zest, lime juice, jalapeno to taste, onion, sugar, oil and salt in a food processor. Pulse until coarsely chopped. Let stand until the sugar has dissolved, about 10 minutes. Transfer to a serving dish. Serve at room temperature or cover and refrigerate until cold.
Cranberry Salsa Crostini
Looking for a fast and festive appetizer? This Cranberry Salsa Crostini is just the answer! It's delicious and a cinch to assemble. It takes advantage of an often stereotyped, seasonal fruit and presents it in a new way. Try this during Thanksgiving week, and maybe a few more times throughout the upcoming holiday season.
Cranberry Salsa Crostini
Makes 2.5 cups of salsa
1 bag (12oz) fresh cranberries
2 jalapeños, seeded and coarsely sliced
4-6 scallions, green and white parts, sliced (about 1/2 cup)
1/4 cup cilantro, roughly chopped, packed
1 tablespoon lime juice, freshly squeezed
1/4 teaspoon Kosher salt
3/4 cup sugar, more to taste, as desired
1/4 teaspoon cumin
Slice a baguette into 1/4” slices, brush each slice with olive oil on both sides and bake (turning once) at 375°F until golden brown - about 5-7 minutes per side.
16 oz. cream cheese (two pkgs.)
1. Rinse the fresh cranberries in a colander. Pick out any bruised or withered berries. Towel dry the cranberries and place into the work bowl of a food processor.
2. Cut off the stem end of the jalapeño peppers, halve, remove the seeds, and any rib membranes. Coarsely chop the peppers and add to the cranberries. Prep the scallions by washing and trimming away the root end. Roughly slice the scallions including about 6 inches of the onion’s green portion. Add the scallions to the food processor.
3. Rinse the cilantro well and pat dry. Remove any coarse stems of the cilantro, but it’s perfectly fine to include the tender portion of the stems in this salsa. (Not having to stem the cilantro will save a lot of time!) Add the cilantro to the food processor.
4. Add the remaining ingredients: lime juice, salt, sugar, and cumin.
5. Pulse the mixture in the food processor stopping occasionally to scrape down the sides. Chop until all of the ingredients are finely chopped, but not pureed.
6. Transfer the mixture to a bowl for refrigerator storage. Chill for at least one hour. As the salsa chills, the sugar will promote the release of the cranberries’ juices. It will turn a lovely deep red – a dazzling color for any holiday table all season long. Stays fresh for up to 3 days -- a great do-ahead dish!
How to Make This Recipe
To a large bowl add 1 chopped green bell pepper, 1 can corn that’s been drained and rinsed (or 1-3/4 cup fresh sweet corn,) 1 can black beans that’s been drained and rinsed, plus 1 minced jalapeno, seeds and ribs removed first. Despite the jalapeno, I definitely would not call this dip spicy. I have seen many a child scarf this dip down with no issues!
Also add 3 vine-ripened tomatoes that have been seeded and chopped, plus 1/2 minced red onion.
Next up is 1/4 cup chopped cilantro (or more or less depending on how much you like cilantro,) 1 minced garlic clove, 1 teaspoon cumin, salt, and pepper.
Finally, drizzle on 3/4 cup Homemade Italian Vinaigrette (or Kraft Zesty Italian salad dressing if you don’t need to eat gluten-free,) then stir to combine.
That’s all she wrote! Serve immediately with plenty of tortilla chips, or stash in the fridge overnight if you want to enjoy the next day. Either way, I hope you love this easy, flavor-packed dip recipe – enjoy!