Jalapeño

The key to this adobo is truly burning the chiles and spices. Not browned, not toasted—burned. Try this at home; just open the windows and turn on the fan first.

You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.

A cooling and crunchy green version of the typical tomato-based salsa.

Chicken soup is the ultimate comfort food. This healthy version packs spicy flavor, thanks to jalapeño. The squash and cabbage greens are bright and seasonal, but you can add whatever veggies you like.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.

Pretty much everyone in the South fights about who’s got the best pimiento cheese recipe. Make these if you want to put the debate to rest.

These are the beef enchiladas that the entire Bon Appétit Test Kitchen fought each other for. Let’s just say there won’t be leftovers with this recipe. 

Schmear this on sandwiches, use it to marinate shrimp or chicken, or spoon a dollop onto eggs.

This flank steak recipe is a spicy and sweet powerhouse thanks to an expert seasoning blend and grilled corn salsa.

This no-cook salsa pairs sweet and juicy watermelon with smoky chiles. Looks like gravy, tastes like summer.

Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved.

For the most vibrant, striking hue, stick with one type of pepper.

Don’t like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

Grilling the jalapeño adds a bit of smokiness to this spicy bright sauce.

No need to buy preflavored vodka; we got great results making our own.

This combo, served at Moon Juice in Los Angeles, is prized for its anti-inflammatory properties. Pineapple makes it palatable for green-juice newbies.

There are no dried chiles in this green mole; it boasts bright, fresh flavors instead.

This recipe comes from the November 1989 issue and is part of our Thanksgiving Hall of Fame series. Pork and pumpkin plus spicy chorizo sausage, hominy and jalapeño make this stew a standout. Freshly toasted and ground cumin adds fragrance and flavor.

In search of a classic tuna melt? This is the best we’ve tried. Palace Diner makes its own pickles, but of course you can start with store-bought.

All chiles vary in heat, so choose wisely!

A fish taco dream come true: crispy, light-as-air fried fish, balanced by a creamy slaw and fiery, cooling, and crunchy fixings.

Never met a corn fritter recipe we didn’t like, and we love this one.

Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.