Jalapeño

Tangy, smoky, and just a touch spicy, this simple salsa made with charred tomatoes shows how just a few ingredients can transform into something truly spectacular.

A quick sear gives corn kernels caramelized edges and concentrated flavor. Here, they're cooked with crisp chickpeas, then tossed with za'atar and dressed with a mixture of ginger, jalapeños, miso, and tahini. 

A big batch of jalapeño-spiced orange-lime juice that you can top with seltzer or spike with rum. Your call.

No grill, no deep-fryer, no problemo. Our summery tacos rely on our go-to fish-cooking method—slow-roast, baby—for all the flavor without the fuss.

Don't be intimidated by the slices of jalapeños: The fire of the grill mellows their heat. If you're a real spice-seeker, you can even leave some of them raw.

It takes almost zero prep and just 35 minutes of cook time to turn pork shoulder into a tender, shreddy version of itself.

Jalapeño and lime give this year's cranberry sauce the zesty-spicy kick it deserves.

Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil.

Whether it’s scooped up with tortilla chips or spooned over a simple fillet of fish, this zippy charred corn salsa is the ultimate peak-August condiment.

Salsa cruda tastes best drizzled atop some kind of meat-based antojitos or entrées (such as carnitas), or at least a dish with very robust, “meaty” vegetables, like grilled portobello or king oyster mushrooms. It's a little too raw-tasting to eat on its own with chips.

Pour one out for the jalapeño, the green chile that really brings the heat when these 55 recipes for tacos, sauces, pastas, and cocktails need it most.

Broccoli can take more heat on the grill than you might think; it won’t taste burnt unless you actually set it on fire.

Serve this tart and earthy chutney with grilled meats, samosas, or your favorite Indian curry.

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished pizzas.

By using a rich, mushroom-based broth, we simplified Atoboy chef Junghyun Park’s approach to creating huge flavor for steamed and poached fish.

This is the time to break out the grating attachment to your food processor.

Talk to your butcher and let them know you’ll be making porchetta out of the shoulder roast. They’ll butterfly the roast for you, which will make it easier to roll.

Think of this as a spicy Green Goddess dressing.

The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.

Summer's chile explosion is about much more than five-alarm novelty. Here's how to tease out all the nuanced flavors fresh peppers offer. Get ready: August is going to be lit.

This colorful salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.

Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.

Slice these and mix with cured meats for a fresher take on antipasto salad.

This pineapple-jalapeño relish, along with paprika honey mustard and Canadian bacon, helps make up the Hawaiian Dog.