Jalapeno peppers are the ideal ambassador for Mexican cuisine.  Master the jalapeno and you can instantly add some otherworldly salsas to your kitchen repertoire.   Having these salsas in your arsenal will open a wide range of Mexican dishes just waiting around for you to make (eat) them!

JALAPENO PEPPERS

First things first, have you bought jalapenos before?  If not, you’ll find them in the produce section near the bell peppers.  Buy the ones that are green and taut.  If they are wrinkled or mushy they are a bit past their prime.

Let’s take a look inside the jalapeno:

Capsaicin is the active component in chili peppers that gives them their distinctive heat and spiciness.  It’s the “ingredient” that is most responsible for the unique flavor of Mexican cuisine.  Learning how to adjust capsaicin levels to your liking is one of the most important skills in the Mexican kitchen.

You’ll find the highest levels of capsaicin in the seeds and pith of the jalapenos.  Yes, the flesh of the pepper will have some capsaicin, but you’ll get a higher concentration in the seeds and pith.  That’s why you’ll frequently hear people recommend scraping out the seeds if you want a milder version of a recipe.  Conversely, that’s why authentic Mexican dishes leave the seeds in because that’s where all the good stuff is!

Jalapenos are somewhere in the middle of the pack when it comes to heat level.  Here’s how they stack up against serranos and poblanos:

You probably noticed that the Scoville units underneath the peppers are listed in a range instead of a fixed number.  That’s because the heat level of chilis can vary based on age and growing conditions.

I think the easiest way  to gauge the heat of a pepper is to stick the tip of your tongue on the inside of the stem after cutting it off:

It takes some experience but this simple tongue test can instantly tell you whether you’re on the fiery or mild end of the spectrum for that particular chili pepper.  Note:  I wouldn’t recommend doing this tongue test with the hotter peppers, i.e. habaneros, but for the jalapenos I do it every time I cut one open.

Okay, I know what you’re thinking…why do I need to know all these details about jalapenos I just want to eat something?!  Here’s why…

Getting the heat level to your liking is one of the keys to real deal Mexican cuisine.  I call this Capsaicin Control.  Basically, everybody’s taste buds are different; pleasantly mild to one person can taste nuclear to the next.  By manipulating how much capsaicin makes its way into the final dish you’ll be able to find the appropriate heat level for your taste buds.

Let’s put all this into practice and make a Tomato-Jalapeno Salsa that will blow store-bought salsa out of the water.  Here’s what you need:

3 tomatoes
1 jalapeno
1/2 onion
1 garlic clove

Start by roasting the tomatoes in a 400F oven.  In 20-25 minutes they’ll look something like this:

Add these to a blender along with the 1/2 onion, single garlic clove, and only 1/4 of the jalapeno.

Pulse blend and take a taste.  How’s the heat level?  Most people will say not enough, if so then add another 1/4 jalapeno.

Give it another taste and keep adding jalapeno until it tastes right to you.  Finding the right heat level for this salsa will give you insight into how much heat you like in your Mexican dishes.  Good to know right?  Everyone’s taste buds are different and most salsa recipes overlook this.

Eventually you’ll get good at knowing your preferred capsaicin level and you can streamline this process in the future.  For example, I usually start by adding ½ of the jalapeno, tasting, and then adding more if necessary.

You can also use jalapeno peppers in place of serrano peppers if you ever need to.  For example, we typically use serranos in our Salsa Verde recipe but you can use jalapenos and get an equally good result.  Serranos are sharper and grassier but they are similar enough that most people consider them interchangeable.

Okay…one last tip regarding storage.

I have the best success storing jalapenos in a sealed ziploc inside the fridge.  I find they will last for weeks at a time this way.   If you just plop them in the produce drawer in your fridge without sealing them most likely they’ll get all wrinkly in a few days time.

I’ll put links to some killer salsa recipes below.  Feel free to get in touch if you have any questions about using jalapenos.  Good luck!

Original Article:

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—and who doesn’t love cheesy, guacamole-topped goodness?—but also in eggs, burgers, dips, salads, and even muffins (trust us). See for yourself with these 23 jalapeño recipes.

1. Jalapeño Hummus

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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

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Homemade pesto transforms easy weeknight dinners from average to outstanding. This recipe ditches the noodles for zoodles—we love adding spiralized squash too—and 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

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Spicy, sweet, succulent… 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—24 if possible—and 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

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Crepes satisfy more than just a sweet tooth. This keto-friendly crepe is savory, spicy, and full of bacon. (How’s 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

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It’s 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

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Got leftover rotisserie chicken? Good, because you’ll 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’ll 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

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Tostadas are one of those dishes we often order out and seldom make at home—until 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’ll never have to turn to takeout again.

8. Jalapeño Cheddar Grits With Poached Egg

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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

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Regular beef burgers are great. Chicken jalapeño burgers, on the other hand, are amazing. Oh, and they’re topped with cheddar cheese and guacamole—making “amazing” 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

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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’re also a delicious snack—though be warned that they’re a bit addictive.

11. Jalapeño Popper Deviled Eggs

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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’re craving something indulgent but don’t want to go overboard. Those averse to mayo can either skip it or sub in Greek yogurt.

12. Asian Jalapeño Chicken

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Easy chicken doesn’t 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

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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—and 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

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You don’t need 20 ingredients to whip up something impressive. This recipe has two main components—salmon and salsa—and 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

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Now this is chicken soup for the soul. Spiced with an entire jalapeño, it’s a great dish for when you have a cold or are simply craving some heat. For extra protein, add white beans, and if you’re 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

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Sausage patty, meatball, mini burger, there’s no wrong way to eat these delicious mounds of chicken. Ground meat is mixed with a variety of spices—crushed fennel seeds are a surprisingly wonderful add-in—and 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

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As if cornbread couldn’t get better… along came jalapeños. Classic cornbread batter is mixed with brown butter, fresh jalapeños (don’t 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

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Shellfish can be a little intimidating, but these clams couldn’t 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’s 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

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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

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Hollandaise is a surprisingly simple sauce, even when it’s 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’ll probably dream of these Benedicts… )

21. Easy Jalapeño Shrimp Veggie Bake

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Some like it hot—and 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

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Dairy lovers shouldn’t have all the fun. This vegan queso dip is here to help. Made with only seven ingredients, it’s proof that cheese-free is the way to be (at least sometimes). Spiced with jalapeños, chili and garlic powder, cumin, and sea salt, it’s everything we love about queso without the post-dipping stomachache.

23. Jalapeño Sweet Potato Black Bean Tacos With Avocado-Lime Crema

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It wouldn’t 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.

Jalapeños: Some like it hot

• By Daniel Neman The St. Louis Post-Dispatch

With due respect to Mrs. Gump, my mama always said life was like a box of jalapeños: You never know how spicy it is going to be until you bite into one.

And that’s the problem with jalapeños in general. You could have two of the peppers side by side, identical in every way. You bite into one and it produces a pleasant, faint tingle on your tongue, like fairy dust. Then you nibble on the other and it melts your ears.

Jalapeños are a most inconstant fruit. So why do we love them so much?

Because they are just that good.

In my youth, I occasionally used to eat entire jalapeños raw. We all do stupid things when we are young, and that was one of mine. I didn’t enjoy it, but I thought I should.

Fortunately, I am older and wiser now. I take my peppers in smaller doses. I also make absolutely certain to wash my hands thoroughly and then wash them again whenever I touch a jalapeño that has been cut open. That’s a mistake that you only make once.

I began my exploration of jalapeños by making one of my very favorite things, a green hot sauce that is overspilling with flavor and goes on everything from eggs to chicken to fish to even salads.

It’s simple to make, though it takes a little effort. What distinguishes this sauce from so many others is that it begins with a blend of green chilies — mostly serranos, but also jalapeños and Anaheims, to give layers of flavor to the heat.

But this isn’t an article about serranos, so I made a batch mostly out of jalapeños.

This version was brighter in taste, and sharper. It was also, um, impressively hot. Even so, it was so spectacular, so intriguingly flavored, so utterly addictive that two photographers and I made a healthy dent in the batch, even while complaining about the heat.

Still, next time I will go back to using more serranos and fewer jalapeños.

I also made Jalapeño-Cilantro Pickled Corn, which, for all its fancy name, is just corn relish with a little bit of a kick, but not much.

What it does have is a delightful, fresh flavor, with just enough acid in the pickling liquid to give it a little bit of an edge. The taste is summery and mild, because it is a quick pickle (or as we like to call it around here, a quickle).

Some pickles can be harsh because they are over-pickled. But quick pickles, as the name suggests, are done quickly and are made in a weak brine. That allows the vegetables — in this case, corn, jalapeño and onion — to keep their flavors pure while still exhibiting an enjoyable tartness.

My next dish was a green harissa, which turns out to be almost entirely unlike a regular harissa.

Harissa is a staple of North Africa, a condiment used in vegetable dishes, on grilled meat, spread over fish, as a dip with bread, with eggs and more. A red paste, it is fiery hot with a pleasantly smoky flavor.

Gjusta’s Green Harissa, on the other hand, is mild and earthy in taste. It is almost like a pesto, with chopped arugula, cilantro and parsley, plus garlic and a single jalapeño. No wonder it has so little heat.

But it does have a solidly satisfying flavor. Though green harissa is unlike red harissa, it is every bit as versatile. You can use it in vegetable dishes, on grilled meat, spread over fish, as a dip with bread, with eggs and more.

I tried it with chicken, and it was terrific.

Because I was still hungry, I made Cheddar Jalapeño Chicken Burgers with Guacamole, in which the jalapeño is mixed into ground chicken before being formed into patties.

This is another case where the particular jalapeño was on the (very) mild side. But the burgers were marvelously flavorful because of all the other good things that were also mixed into the patties: onion, garlic, cilantro, cumin, paprika and shredded cheddar cheese.

You can’t go wrong with all of those ingredients blended into a chicken burger (for beef, I’d leave out the cumin and paprika), and it is even better when you top it with guacamole, a slice of red onion and sour cream.

And if you happen upon a jalapeño that actually has a kick to it, the burger would be better still.

I still wasn’t done, so I made an absolutely lovely side dish, Smashed Fingerlings with Jalapeños.

Here, the fingerlings (they’re small, finger-shaped potatoes) are first baked. While still warm, they are tossed in a simple vinaigrette made from olive oil, whole grain mustard and sherry vinegar (you could also use red wine vinegar, but the sherry vinegar makes it sublime).

The jalapeño is added at the end, in thin slices. It adds a nice little counterpoint of heat.

But frankly, the dish is glorious enough without it. If you don’t like it hot, just leave it out.

Cheddar Jalapeño Chicken Burgers With Guacamole

Serves 4

1½ pounds ground chicken

½ cup finely chopped yellow onion

¼ cup finely chopped fresh cilantro

2 garlic cloves, finely chopped

2 teaspoons chopped jalapeño

1 teaspoon ground cumin

1 teaspoon paprika

1/3 cup finely shredded cheddar cheese

Salt and pepper

4 hamburger buns, toasted

½ cup sour cream

1 cup guacamole

Lettuce, optional

Sliced red onions, optional

Prepare a grill for medium heat (or use a skillet with a little oil on it).

Transfer the ground chicken to a medium bowl. Add the onion, cilantro, garlic, jalapeño, cumin, paprika, cheddar cheese, salt and pepper. Using your hands, mix everything together. Make sure everything is evenly incorporated without overmixing the ground chicken.

Form the mixture into 4 (½-inch thick) patties. Cook burgers over medium heat until cooked through, 5 to 7 minutes per side. Serve each patty in a burger bun topped with sour cream and guacamole and any additional toppings needed.

Nutrition information per serving: 597 calories; 32 g fat; 10 g saturated fat; 164 mg cholesterol; 34 g protein; 38 g carbohydrate; 5 g sugar; 7 g fiber; 1,239 mg sodium; 221 mg calcium.

Recipe by whatsgabycooking.com

Written By: Sarah Nasello | Sep 18th 2019 – 7am.

Throughout the evening, I engaged in conversation with several farmers and ranchers, all of whom were the next generation in a long line of family members to farm their land. This is a common thread throughout North Dakota agriculture, and for many it can be both a blessing and a burden to be the one responsible for maintaining the family farm tradition.

We talked about the challenges these farmers and ranchers face today, touching on trade and tariffs while keeping the talk free of politics. Many expressed concern about how little people outside their world understand about agriculture, especially its use of modern technology. We learned how technology is transforming the industry in terms of efficiency, labor, land use and crop yield, and helping to improve the sustainability of the land.

There was a segment toward the end of the event where guests could submit a written question that would be answered by an expert in that field. Topics included weed control, genetically modified crops, soil conservation practices and whether plant-based products should be allowed to be labeled as meat (the ranchers were all too eager to weigh in on that one).

At my table, we visited about these topics as well as the pressing need farmers feel to combat the abundance of negative messaging found throughout social media today. My advice to them is to keep finding ways to directly connect with the consumer – whether it’s through dinner events, farmers markets, interactive blogs or even farm visits.

These connections matter. The relationships I’ve made with the local farmers and ranchers I’ve met through my participation in the Banquet in a Field (another farmer-consumer event) have changed the way I look at farming and given me the confidence to purchase food knowing that the overwhelming majority of our nation’s food producers are committed to the safety of their crops and the sustainability of their land.

Today’s recipe is inspired by the jalapeno cheddar corn muffins that were among the featured appetizers served at the dinner. I used my own cornbread recipe, which is so tender and moist on its own that I didn’t think it needed an update, but it’s just as good with the addition of cheddar cheese, jalapenos and green onions can do.

Savory Cheddar Jalapeno Cornbread baked to golden perfection is a great side dish for brunch or with hearty soups and chili. David Samson / The Forum

Featuring North Dakota crops and basic pantry staples like all-purpose flour, cornmeal, eggs, milk and honey as the sweetener, this recipe is easy to make and bakes just as well in a large pan as it does in a muffin tin.

If you have questions about current agricultural practices, take some time this harvest season to visit with a farmer or rancher. And be sure to bring a batch of Sarah’s Cheddar Jalapeno Cornbread to help get the conversation started.

Sarah’s Cheddar Jalapeno Cornbread

Makes one 9×13-inch pan or two 8-inch square pans (about 15 to 18 pieces), or many muffins, depending on size of tin used

Ingredients:

½ pound (2 sticks) unsalted butter

3 cups all-purpose flour

1 cup yellow cornmeal

2 tablespoons baking powder

2 ½ teaspoons salt

2 cups milk

¼ cup honey

3 extra-large eggs, lightly beaten

2 ¼ cups sharp or extra sharp cheddar cheese, grated, divided

2 tablespoons fresh jalapeno pepper, seeded and minced (2 for mild heat, more as desired)

4 green onions, both white and green parts, chopped

Directions:

Melt the butter in the microwave or on the stove over medium-low heat; when fully melted, set aside to cool.

Preheat oven to 350 degrees. Use butter or cooking spray to liberally grease the baking dish or muffin pan; set aside.

In a large bowl, use a whisk to combine the flour, cornmeal, baking powder and salt. In a separate bowl (medium or large), add the milk, honey and lightly beaten eggs and stir to combine. Add the melted butter and stir until well combined. It’s OK if the butter appears to clump – this will smooth out once combined with the dry ingredients.

Add the wet ingredients to the dry ingredients and use a wooden spoon to stir just until it appears that all the dry ingredients have been incorporated and are no longer visible. Over-mixing may create a tougher crumb.

Add 2 cups of the cheddar cheese, saving the additional ¼ cup for garnish. Add the jalapenos and most of the green onion, saving a teaspoon or two to use as garnish.

This cornbread recipe can also be used to make muffins of any size, and using a scoop will ensure consistency of size. David Samson / The Forum

Let the batter rest for 15 to 20 minutes, then pour it into the prepared baking dish. Tap the pan against the counter a few times to remove any air pockets and smooth the top as needed. Garnish the top with a sprinkling of cheese and green onion.

Bake for 30 to 40 minutes, until the top is golden brown, and a toothpick inserted in the center comes out free of crumbs or batter. Cool on a wire rack and cut into large squares to serve. May be served warm or at room temperature.

For best results, store in a metal container covered with aluminum foil for up to 2 days or freeze individual slices and muffins for up to 2 months.

If making muffins: Use a scoop to ensure uniform size and fill to about ¾ full. Skip the additional garnish on top.

Sarah’s Tips:

• The batter can be made up to 4 hours in advance and refrigerated until ready to use. Let sit at room temperature to warm up before placing in oven.
• For plain cornbread, simply omit the cheese, jalapenos and onions.