Here are all the best jalapeno recipes to make with this spicy pepper! Jalapeño adds a bright zingy flavor and a kick to everything it touches.
Got some jalapeño peppers? This small and mighty pepper is one of the tastiest around. Not only does it bring a kick of heat to recipes, it adds a bright zingy flavor that’s hard to replicate with any other ingredient. This medium-sized pepper was originally cultivated in Mexico, so it’s often associated with Mexican cuisine.
Here are all the best jalapeno recipes to make with these tasty peppers! You can pickle them as a topping for tacos and nachos, make them into a spicy margarita, or of course use them in the most classic fresh salsa and guacamole. Let’s get cooking!
And now…the best jalapeno recipes to try!
How hot is a jalapeno pepper?
The jalapeno pepper is a medium spicy pepper. The heat rating is 2,500 to 8,000 Scoville heat units (SHU). Here’s where it stacks up against other types of peppers:
- Green pepper: No spice
- Anaheim pepper: Very mild
- Poblano peppers: Mild
- Jalapeno peppers: Medium hot
- Serrano peppers: Hot
- Cayenne: Very hot
- Habanero: Extremely hot
- Ghost pepper: Outrageously hot
Add big flavor to your meals with these easy homemade pickled jalapeños! With only 10 minutes hands on time, they add a tangy kick to tacos and chili.
- 5 to 6 medium jalapeño peppers
- 2 garlic cloves
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 tablespoon black peppercorns
- 1 bay leaf
- Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
- Thinly slice the jalapeño peppers. Fill the jar with the slices.
- Peel the garlic cloves, leaving them whole. In a small saucepan, combine the garlic, vinegar, water, sugar, kosher salt, peppercorns and bay leaf. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
- Once boiling, pour the brine into the jar (including the bay leaf). Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any peppers are exposed at the top.
- Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Eat immediately, or refrigerate until serving. Keeps up to 1 month refrigerated.
- Category: Essentials
- Method: Pickled
- Cuisine: Pickles
Keywords: Jalapeno Recipes, Jalapeño Recipes, Jalapeños, Jalapeño Peppers
More pepper recipes
Love peppers in general? Here are a few more recipes to make with other types of peppers!
- Roasted Shishito Peppers or Blistered Shishito Peppers Shishito peppers are best when they’re blistered! Cook these mild peppers in a hot skillet, then sprinkle with salt. Bet you can’t eat just one!
- Quinoa Stuffed Peppers This vegetarian quinoa stuffed peppers recipe is a colorful and delicious healthy dinner, full of Mediterranean flavors like lemon, parsley and feta.
- Grilled Peppers and Onion The perfect summer side dish! Fire up the grill for your main dish, and cook these on the side to make it a meal.
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.