Jalapeño

Add all, some, or none of the jalapeño’s seeds and ribs in order to control the salsa’s heat.

A very hot cast-iron pan will get the tomatillos charred quickly without overcooking them. Make a big batch for a great dipping salsa.

Be sure to taste your jalapeños before you muddle them. They range far and wide on the heat scale.

A steak sauce good enough to rival the most popular brand makes this steak (or any, really) even more delicious.

This easy Snapper Crudo with Chiles and Sesame frees you up to prepare the side dishes.

Reheating the chicken in broth magnifies the flavors of both, and because you’re using rice noodles, the soup won’t get cloudy or starchy. And if it’s a cold you’re fighting, jalapeño and sriracha will help clear those sinuses.

The jalapeño's ribs and seeds are the spiciest parts; be careful not to rub your eyes after handling (or wear gloves)!

Top these Tex-Mex-inspired burgers with some melted Monterey Jack and a spoonful of fresh salsa.

This take on tortilla soup is a surefire potluck winner—it also freezes well, so you may want to double the batch.

This unexpected brined corn is a terrific foil alongside rich and smoky grilled dishes. 

This hot sauce recipe is made with just three ingredients: chiles, vinegar, and salt.

Letting the hot steak rest over a platter of frisée serves to gently wilt the greens.