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Entries tagged with 'jalapenos'

Sunday Supper: Andouille, Jalapeño, and Habanero Mac and Cheese

Sunday Supper Jennifer Olvera 2 comments

Andouille, habanero, and jalapeño give a smoky, spicy twist to crowd-pleasing mac and cheese. More

Sauced: Jalapeño Jam

Sauced Joshua Bousel 5 comments

A sweet start is interrupted by the fruity heat of jalapeños and tempered by a vinegar tang in this addictively delicious jam. More

Simple Pico de Gallo from 'Ultimate Nachos'

Serious Eats Kate Williams Post a comment

Use this simple salsa to top the Ball Park Nachos and Jerk Chicken Nachos from Lee Frank and Rachel Anderson's new cookbook, Ultimate Nachos. More

Beyond Curry: Mirchi Salan (Curried Jalapeño Peppers)

Beyond Curry Denise D'silva Sankhe Post a comment

Peppers and peanuts work brilliantly together in this dish to create a gravy that's unique and bold. If you can't take the heat of the jalapeños, you could replace them with bell peppers. More

Sunday Supper: Chicken En Escabeche With Purple Mashed Potatoes

Sunday Supper Jennifer Olvera Post a comment

Tangy, spicy chicken with caramelized onions, pickled jalapenos and carrots sees a shock of color when accompanied by creamy, purple mashed potatoes. More

Chicken En Escabeche With Purple Mashed Potatoes

Serious Eats Jennifer Olvera 4 comments

Tangy, spicy chicken with caramelized onions, pickled jalapenos and carrots sees a shock of color when accompanied by creamy, purple mashed potatoes. More

Gluten-Free Tuesday: How to Make Jalapeño Poppers

Gluten Free Tuesday Elizabeth Barbone 6 comments

One thing to know before making a batch of jalapeño poppers: they are slippery little buggers! So slippery, in fact, that prepping them for frying takes a little extra care so that in the end, you have jalapeño poppers and not jalapeño exploders. More

Gluten-Free Jalapeño Poppers

Serious Eats Elizabeth Barbone Post a comment

[Photographs: Elizabeth Barbone] If you have time, consider making the filling ahead of time. This allows the flavors to mingle. Be sure to allow the filling to come to room temperature before piping into peppers. About the author: Elizabeth Barbone... More

Armadillo Eggs (Cheese-Stuffed, Sausage-Wrapped, Grilled Jalapeños)

Serious Eats Joshua Bousel 6 comments

What are armadillo eggs? With powerhouse of flavor delivered by these sausage-wrapped stuffed jalapeños, they question should be, what aren't they? More

Jalapeño-Serrano Hot Sauce

Serious Eats Joshua Bousel 12 comments

Grilling: Bacon-Wrapped, Jalapeno and Cheese-Stuffed Shrimp

Serious Eats Joshua Bousel 11 comments

Bacon-wrapped, jalapeno and cheese-stuffed shrimp seems to represent the excess that restaurant chains like to stuff into each dish, but this combination done by Pappasito's in Houston is so good, I had to recreate it at home. More

Chorizo Stuffed Jalapeños

Serious Eats Caroline Russock 12 comments

These Chorizo Stuffed Jalapeños are clearly a take on the beloved Texan cheese-stuffed, breaded and fried poppers, but instead of going for cheddar or plain old cream cheese, Fain fills hers with a grown up mix of kicked up goat cheese mixed with spicy crumbles of chorizo. More

Jalapeño Cornbread Whoopie Pies with Honey Buttercream

Serious Eats Caroline Russock 3 comments

Adding a few tablespoons of lime juice to the buttercream for these Jalapeño Cornbread Whoopie Pies with Honey Buttercream plays up their Southwestern flavors. More

Zero Proof: Chili Peach Juice

Serious Eats Christianne Winthrop 1 comment

Summer is officially in full swing at my local farmer's market: piles of peaches, plums, and apricots are everywhere. My small garden is also bearing fruit, and the pots are bursting with chili peppers. This time of year, pick one and two grow back in its place. Pico de gallo and fruit salsas are always an option, but the peppers are coming in fast and I need something that helps the pile-up. More

Mint and Green Chile Granita

Serious Eats Max Falkowitz Post a comment

Brought to you by Häagen-Dazs® brand ice cream. Visit facebook.com/HaagenDazsUS to learn more about tastes and experiences that are made like no other®. Like many granitas, this isn't so much a recipe as a guideline. Herbs and chiles vary... More

Zero Proof: Virgin Grilled-Tomato Bloody Maria

Serious Eats Christianne Winthrop 2 comments

This non-alcoholic Bloody Maria is perfect for those lazy Sundays when you want to spend every minute outside. Stay at your grill and toss the tomatoes, peppers, and onions alongside your burgers, making sure they get a nice char. Yes, you will have to venture inside to blend it all together, but it really won't take long. More

Edible DIY: Candied Jalapeños

Lucy Baker 31 comments

What works equally well as a cocktail garnish, sandwich condiment, cupcake topper, and guacamole ingredient? Answer: these candied jalapeños. They only take about 30 minutes to prepare, and will last for at least a month in the fridge. More

Candied Jalapeños

Serious Eats Lucy Baker 6 comments

These sweet, very hot candied jalapeños work equally well as a cocktail garnish, sandwich condiment, cupcake topper, or guacamole ingredient. The cayenne adds even more spice. Feel free to omit it if you prefer.... More

Serious Heat: Sizzling Shrimp Popcorn with Jalapeños

Serious Eats Andrea Lynn 3 comments

I once saw a friend top their movie popcorn with the pickled jalapeños meant for the nachos—confiding that they enjoyed not just the spice of the chiles in their popcorn, but also the pickling juice oozing all over it. Then I came across Todd English's recipe for Sizzling Shrimp Popcorn with Jalapeños and was further intrigued. I wasn't sure about the recipe—okay, I'm down to try fresh jalapeños topped over my popcorn, but adding shrimp to the mix? However, I'm an equal-opportunity popcorn eater, so I gave it a whirl. More

Dinner Tonight: Mahi Mahi with Cilantro Sauce

Serious Eats Nick Kindelsperger 1 comment

This recipe from Hunter Angler Gardener Cook fit the bill exactly. Like my fishmonger recommended, the fish is baked, but it's done atop a bed of sautéed onions and lime juice. Then it's served with a bright green cilantro sauce, which adds a tinge of heat thanks to some pickled jalapeños. A final squeeze of fresh lime juice at the end helps cap off this dynamic Mexican dish. More

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