Type what you have

Ingredients

• ✓ jalapeno pepper
• tequila

Instructions

1. 1 Add jalapenos to bottle of tequila and store at room temperature for a minimum of 16 hours.
2. 2 Strain tequila with a fine mesh strainer into another container. Pour the strained, infused tequila back into the bottle.

By Yoly

Ingredients

• ✓ jalapeno pepper
• water
• cucumber
• mint

Instructions

1. 1 Combine water, cucumber, jalapeno pepper, and mint in a pitcher and refrigerate until chilled, about 2 hours.

By Buckwheat Queen

Ingredients

• ✓ jalapeno pepper
• vodka
• orange liqueur
• lemon juice
• lime juice
• simple syrup
• lime

Instructions

1. 1 Add all ingredients to a shaker with ice.
2. 2 Shake and strain into a glass over ice or into a martini glass.
3. 3 For a spicy kick, add three jalapeno slices to the shaker.
4. 4 Garnish with a lime slice.

By Tito's Handmade Vodka

Ingredients

• ✓ jalapeno pepper
• celery
• celery seed
• salt
• white sugar
• ice cube
• vodka
• lemon juice

Instructions

1. 1 Place celery, celery seed, and salt in a food processor. Pulse several times until completely blended. Press mixture through a fine mesh strainer with the back of a wooden spoon into a bowl; you will be left with about 1/2 cup of liquid.
2. 2 Place celery liquid and sugar in a small saucepan over medium heat. Stir until sugar is completely dissolved, about 3 minutes. Remove from heat. Refrigerate until needed.
3. 3 Place ice, vodka, 3/4 fluid ounce celery simple syrup, lemon juice, and 2 jalapeno slices in a cocktail shaker. Shake for 30 seconds; strain into an ice-filled cocktail tumbler. Garnish with remaining jalapeno slice.

By France Cevallos

Ingredients

• ✓ jalapeno pepper
• sugar
• lime
• mint
• water

Instructions

1. 1 Combine sugar and lime juice in a large pitcher until sugar dissolved. Add mint sprigs; mash with a wooden spoon to release some oils. Stir in water, then stir in jalapeño. Cover the pitcher; refrigerate 8 hours to overnight.

By your mom

Ingredients

• ✓ jalapeno pepper
• orange
• water
• mint
• lemon
• black salt
• powdered sugar
• ice

Instructions

1. 1 Peel oranges, removing threads and seeds. Cut roughly into cubes.
2. 2 Transfer oranges into a blender with water, 3 mint leaves, lemon juice, black salt, and powdered sugar. Blend until smooth.
3. 3 Strain into a large glass over ice. Add jalapeno. Taste and adjust salt and sugar as needed. Stir continuously, 10 to 15 times. Add remaining mint leaves as garnish.

By Priyanka Shah

Ingredients

• ✓ jalapeno pepper
• vodka
• ginger beer
• lime juice
• lime

Instructions

1. 1 Add all ingredients to a mule mug with ice.
2. 2 Stir and garnish with slices of lime, jalapeño, and watermelon.

By Tito's Handmade Vodka

Ingredients

• ✓ jalapeno pepper
• cucumber syrup
• ice cube
• club soda
• vodka
• lime juice
• cucumber

Instructions

1. 1 Muddle cucumber-flavored syrup and jalapeño pepper together in a cocktail shaker. Fill the shaker with ice and pour in club soda, vodka, and lime juice. Cover shaker and shake until the outside of the shaker becomes frosted.
2. 2 Pour the cocktail into a glass and garnish with a cucumber slice.

By Ryan from Mastro

Ingredients

• ✓ jalapeno pepper
• lemon
• spinach
• parsley
• celery
• tomato
• salt
• ice

Instructions

1. 1 Process lemon, spinach, parsley, celery, jalapeno pepper, and tomato, respectively, through a juicer. Season juice with salt.
2. 2 Fill a glass with ice and add juice.

By France Cevallos

Ingredients

• ✓ jalapeno pepper
• sugar
• salt
• lime
• white sugar
• orange juice
• mezcal
• lime juice

Instructions

1. 1 Combine 1 tablespoon sugar with salt on a small shallow plate. Moisten rims of two 8-inch glasses with a wedge of lime, dip the moistened glass rims into sugar mixture. Fill the glasses with ice, if desired.
2. 2 Place jalapeño and 1 1/2 teaspoons sugar in a cocktail shaker and mash with a cocktail muddler until sugar dissolved and jalapeño juiced. Pour in orange juice, mezcal, and lime juice; fill with ice. Cover and shake until the outside of the shaker has frosted, about 30 seconds. Strain into the prepared glasses.

By GoodFoodStories

Ingredients

• ✓ jalapeno pepper
• salt
• ice cube
• tequila
• triple sec
• lime
• agave nectar
• lime

Instructions

1. 1 Pour 1/4 to 1/2 inch of salt onto a small, shallow plate. Moisten the rim of 2 margarita glasses with water and dip into salt. Fill with ice and set aside.
2. 2 Fill a shaker with ice. Pour tequila, triple sec, lime juice, agave nectar, and jalapeño into the shaker. Cover and shake vigorously until the outside of the shaker has frosted.
3. 3 Strain into the prepared glasses. Garnish with lime wedges to serve.

By Allrecipes Member

Ingredients

• ✓ jalapeno pepper
• tequila
• lime juice
• orange liqueur
• simple syrup
• cucumber
• lime
• kosher salt
• ice
• cucumber

Instructions

1. 1 Combine tequila, lime juice, orange liqueur, and simple syrup in a pitcher with a lid; add jalapeño and 4 thin cucumber slices. Refrigerate until chilled, at least 1 hour.
2. 2 Meanwhile, run lime wedges along rims of 4 pint glass; pour salt onto a flat plate. Dip moistened rims into salt to coat.
3. 3 Fill prepared glasses with ice; pour chilled margarita over top. Garnish each drink with 1 cucumber slice.

By Dillon McGill

Ingredients

• ✓ jalapeno pepper
• ring
• lid
• canning jar
• lemon juice
• hot pepper sauce
• seafood seasoning
• celery seed
• black pepper
• worcestershire sauce
• kosher salt
• bay leaf
• horseradish
• vinegar
• tomato sauce
• garlic
• carrot
• green bell pepper
• onion
• tomato
• chile de arbol pepper

Instructions

1. 1 Grind chile de arbol peppers with a mortar and pestle until becomes a powder; set aside.
2. 2 Place tomatoes, onions, bell peppers, carrots, garlic, and jalapeño in the bowl of a food processor, in batches; pulse until finely chopped then transfer to a large pot.
3. 3 Stir tomato sauce, vinegar, horseradish, bay leaves, chile de arbol powder, kosher salt, Worcestershire sauce, black pepper, celery seeds, seafood seasoning, and hot pepper sauce into tomato mixture; bring to a boil. Reduce heat, and simmer, stirring regularly, until vegetables are tender, about 30 minutes; remove and discard bay leaves.
4. 4 Place vegetable mixture in a vegetable juicer, in batches if necessary; process. Strain excess pulp from juice if desired. Pour juice into a large pot over medium heat; cook until nearly boiling then stir in lemon juice.
5. 5 Meanwhile, inspect 8 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until Bloody Mary mix is ready. Wash new, unused lids and rings in warm soapy water.
6. 6 Pack hot Bloody Mary mix into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
7. 7 Place a rack in the bottom of a large stockpot or canning kettle and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes (or 35 minutes if using pint-sized jars).
8. 8 Remove jars from the pot; place on a cloth-covered or wood surface, several inches apart. Cool, 8 hours to overnight. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Cara

Ingredients

• ✓ jalapeno pepper
• cream cheese
• wonton wrapper
• sweet chili sauce
• oil

Instructions

1. 1 In a medium bowl, stir together cream cheese and jalapeño peppers. Arrange wonton wrappers a few at a time on a clean dry surface. Set a cup or small bowl of water nearby. Place about a teaspoon of cream cheese mixture onto the center of each wrapper. Moisten your fingertip in the bowl of water and trace the edges of wonton wrappers. Fold into triangles or follow directions on the package for desired shapes. This part can be done ahead of time and refrigerated or frozen.
2. 2 Heat oil in a deep fryer to 375 degrees F (190 degrees C). When hot, fry wontons a few at a time until golden brown, about 2 minutes. Drain on paper towels. Repeat with all wontons, then serve with sweet chili sauce for dipping.

By Billy Goat

Ingredients

• ✓ jalapeno pepper
• beef roast
• soy sauce
• brown sugar
• water

Instructions

1. 1 Heat a large skillet over medium-high heat. Add beef roast and cook until browned, 2 to 3 minutes per side.
2. 2 Transfer roast to a slow cooker. Add jalapenos. Mix soy sauce, brown sugar, and water together in a bowl; pour over roast.
3. 3 Cook roast on Low, turning once or twice, until tender, about 8 hours.

By kris

Ingredients

• ✓ jalapeno pepper
• sour cream
• mayonnaise
• wasabi powder
• apple cider vinegar
• salt

Instructions

1. 1 In a small bowl, stir together the sour cream and mayonnaise. Mix in the wasabi powder, jalapeno pepper, vinegar and salt. Refrigerate for about 15 minutes to let the flavors develop. If you want to add more wasabi, add a little bit, and then refrigerate for about 5 minutes. The wasabi will get hotter upon sitting.

By BAJATHECAT

Ingredients

• ✓ jalapeno pepper
• brown sugar
• soy sauce
• lime juice
• honey
• rice vinegar
• red wine vinegar
• sesame oil
• fish sauce
• red pepper flakes

Instructions

1. 1 Combine brown sugar, jalapeno pepper, soy sauce, lime juice, honey, rice vinegar, red wine vinegar, sesame oil, fish sauce, and red pepper flakes in a saucepan; bring to a boil. Reduce heat and simmer until slightly reduced, 15 to 20 minutes.

By Sandy Schoon

Ingredients

• ✓ jalapeno pepper
• serrano pepper
• water
• garlic
• brown sugar
• salt
• white vinegar

Instructions

1. 1 Place jalapeño and serrano peppers into a blender with water, garlic, brown sugar, and salt. Pulse several times, them blend until smooth.
2. 2 Transfer puree into a large glass jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring and scraping down the sides once a day. The mixture will begin to bubble and ferment. Rewrap after every stirring and return to a cool, dark place until the mixture is bubbly.
3. 3 Pour fermented mixture back into the blender; add vinegar and blend until smooth. Strain mixture through a fine-mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in the strainer.
4. 4 Transfer sauce into a small saucepan; bring to a boil over medium heat, stirring often, until reduced to your desired thickness, about 5 to 10 minutes.
5. 5 Let sauce cool to room temperature. The sauce will thicken a little when cooled. Transfer sauce to jars or bottles and store in the refrigerator.
6. 6 Enjoy!

By John Mitzewich

Ingredients

• ✓ jalapeno pepper
• chicken breast
• green onion
• mayonnaise
• bell pepper
• cottage cheese
• cherry

Instructions

1. 1 Mix chicken, jalapeno pepper, 2 green onions, and mayonnaise together in bowl until thoroughly combined. Stuff each baby bell pepper half with chicken mixture.
2. 2 Mix half of the remaining green onion with cottage cheese; use the other half to garnish stuffed baby bell peppers. Serve baby bell peppers alongside cottage cheese mixture and cherries.

By bdweld

Ingredients

• ✓ jalapeno pepper
• chicken wing
• white vinegar
• water
• bay leaf
• black peppercorn
• onion
• soy sauce
• garlic

Instructions

1. 1 Bring a large pot of water to a boil. Add wings and boil for 5 to 8 minutes. Drain in a colander, run under warm water, then return to the dry pot. Add vinegar, water, bay leaves, peppercorns, onion, and jalapeños. Bring to a simmer, then simmer over low heat for 20 minutes.
2. 2 Add soy sauce and simmer for another 10 to 15 minutes, or until the sauce has reduced by half. Transfer wings to a colander and set aside. Add whole garlic cloves to the liquid in the pan; simmer until the sauce has a syrupy consistency and the jalapeños have burst open, releasing all of their seeds into the reduction.
3. 3 Heat a large nonstick skillet over medium heat. Add chicken wings and minced garlic. Cook and stir until garlic is tender and wings have browned, about 10 minutes. Return wings to the sauce to coat before serving.

By Ley Ann Van

Ingredients

• ✓ jalapeno pepper
• chicken thigh
• brown sugar
• water
• fish sauce
• green onion
• soy sauce
• garlic
• olive oil

Instructions

1. 1 Mix brown sugar, water, fish sauce, green onion, jalapeno pepper, soy sauce, and garlic together in a bowl.
2. 2 Heat olive oil in a skillet over high heat. Add chicken and brown on all sides, about 3 minutes per side.
3. 3 Pour 1/3 brown sugar mixture into the skillet. Cook on high heat until thickened and caramelized but not blackened, about 5 minutes. Add remaining mixture; simmer until chicken is no longer pink in the center and the juices run clear, about 5 to 7 minutes more. Remove from heat, cover, and let sit to thicken further, about 5 minutes.

By MelanieDawn

Ingredients

• ✓ jalapeno pepper
• rice vinegar
• sesame oil
• white sugar
• ginger
• lemongrass
• soy sauce
• cucumber
• cilantro
• basil

Instructions

1. 1 Whisk rice vinegar, sesame oil, sugar, ginger, lemongrass, and soy sauce together in a large bowl. Stir in cucumbers, jalapeno pepper, cilantro, and basil.

By xiaodaut

Ingredients

• ✓ jalapeno pepper
• vegetable oil
• chicken
• onion
• garlic
• coconut milk
• white sugar
• rice vinegar
• salt
• turmeric
• thai basil

Instructions

1. 1 Heat vegetable oil in a skillet over medium-high heat. Saute chicken, onion, and garlic in the hot oil until chicken is no longer pink, about 6 minutes.
2. 2 Combine coconut milk, sugar, diced jalapenos, rice vinegar, salt, and turmeric in a bowl.
3. 3 Reduce heat to medium and pour coconut mixture into the pan with the chicken. Bring to a simmer, reduce heat to low, and cook until chicken is cooked through and sauce has thickened, about 6 minutes. Remove from heat and stir in basil.

By Chef Mo

Ingredients

• ✓ jalapeno pepper
• olive oil
• lime juice
• white vinegar
• worcestershire sauce
• cilantro
• elephant garlic
• sugar
• paprika
• cumin
• garlic powder
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Combine olive oil, lime juice, jalapenos, vinegar, Worcestershire sauce, cilantro, elephant garlic, sugar, paprika, cumin, garlic powder, cayenne pepper, salt, and pepper in a large glass bowl. Add whatever meat you are planning on marinating, cover, and refrigerate for 2 hours. The meat will lose it's bright red color as it marinades in the acidic juice.

By Traci-in-Cali

Ingredients

• ✓ jalapeno pepper
• soy sauce
• lime juice
• sunflower oil
• garlic
• ginger root
• coriander
• brown sugar
• lime zest
• chicken breast
• cornstarch
• water

Instructions

1. 1 Whisk the soy sauce, lime juice, sunflower oil, jalapeno pepper, garlic, ginger, coriander, brown sugar, and lime zest together in a bowl until the sugar dissolves. Place the chicken into a resealable plastic bag, and pour the marinade overtop. Mix to coat chicken, then seal bag, and refrigerate at least 2 hours.
2. 2 Heat a large, nonstick skillet over medium-high heat. Remove the chicken from the marinade, and shake off excess. Place into skillet, skin-side down, and cook until the skin crisps, about 4 minutes. Turn chicken over, and continue cooking on the other side until no longer pink in the center. Once done, remove the chicken and keep warm. Pour the remaining marinade into a skillet. Dissolve cornstarch in water, and stir into the sauce until thickened and clear. Bring the mixture to a boil, reduce heat to medium-low, and simmer 5 minutes. Serve chicken with sauce.

By simpson

Ingredients

• ✓ jalapeno pepper
• vegetable oil
• onion
• red bell pepper
• coconut milk
• red curry paste
• brown sugar
• fish sauce
• cornstarch
• water
• shrimp
• thai basil
• lime

Instructions

1. 1 Heat oil in a large pan over medium-high heat. Add onion, bell pepper, and jalapeno and cook until softened, 4 to 5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
2. 2 Reduce heat to medium and add coconut milk, curry paste, brown sugar, and fish sauce to the pan. Whisk together and bring to a gentle boil.
3. 3 Combine cornstarch and water in a small bowl; whisk to dissolve. Add to sauce and simmer, stirring occasionally, until thickened, about 5 minutes.
4. 4 Pat shrimp dry and add to the sauce along with the cooked veggies. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque, 3 to 5 minutes. Top with Thai basil and serve with lime wedges.

By Lt470

Ingredients

• ✓ jalapeno pepper
• lemon juice
• cranberry
• turkey
• stuffing
• cream cheese
• turkey gravy
• wonton wrapper
• salt
• canola oil
• onion
• lime juice
• garlic
• water

Instructions

1. 1 Pour the lemon juice over the dried cranberries in a bowl; set aside. Mix the turkey, stuffing, cream cheese, and turkey gravy in a separate bowl until thoroughly combined.
2. 2 Place a wonton wrapper on a work surface; spoon about 1 tablespoon of the filling in the center of the wrapper. Moisten two opposite edges of the wrapper with a finger dipped in water, fold the wrapper in half the long way, and press the edges together with a fork. Sprinkle the wrapper with salt. Repeat with remaining filling and wrappers.
3. 3 Heat the canola oil in a large, deep skillet over medium heat; pan-fry the filled wontons in batches until crisp and golden brown, about 2 minutes per side. Drain the fried wontons on paper towels; allow to cool for about 5 minutes to set the filling.
4. 4 Drain the lemon juice from the dried cranberries. Place cranberries into a food processor; pulse several times until the cranberries are finely chopped. Transfer to a bowl and mix in the onion, lime juice, jalapeno pepper, garlic, and water. Serve with the hot fried wontons.

By JennyJenn

Ingredients

• ✓ jalapeno pepper
• long-grain rice
• water
• tuna
• olive oil
• red bell pepper
• green onion
• rice vinegar
• lemon
• soy sauce
• sriracha hot sauce
• sesame oil
• korean red pepper flakes
• green onion

Instructions

1. 1 Gather the ingredients.
2. 2 Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes.
3. 3 While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, lemon juice, soy sauce, Sriracha, and sesame oil. Mix with a fork until thoroughly combined. Turn off heat and let rice sit, covered, for 10 minutes.
4. 4 Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.

By John Mitzewich

Ingredients

• ✓ jalapeno pepper
• lemongrass
• garlic
• ginger root
• chicken broth
• vegetable oil
• chicken thigh
• white mushroom
• fish sauce
• red curry paste
• lime
• coconut milk
• red onion
• cilantro
• lime

Instructions

1. 1 Stir together lemongrass, garlic, and ginger in a large stockpot over medium-high heat until fragrant. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain broth and set aside. Discard lemongrass, garlic, and ginger.
2. 2 Heat oil in a large soup pot over medium heat. Cook and stir chicken in hot oil for 5 minutes. Add mushrooms and cook for 5 more minutes. Stir in fish sauce, red curry paste, and lime juice until combined.
3. 3 Pour in broth and coconut milk; return to a simmer and cook on low heat for 15 to 20 minutes. Skim off any excess oil and fat that rises to the top and discard.
4. 4 Add red onion; cook until onion softens, about 5 minutes. Remove from heat and stir in about 1/2 of the cilantro. Portion soup into bowls and serve with plates of lime wedges, jalapeño rings, and remaining cilantro.
5. 5 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ jalapeno pepper
• peanut butter
• peanut oil
• black tea
• ginger
• garlic
• salt
• white sugar
• soy sauce
• rice vinegar
• sesame oil
• egg noodle
• cucumber
• cilantro

Instructions

1. 1 Stir together the peanut butter, peanut oil, tea, ginger, garlic, jalapeno pepper, salt, sugar, soy sauce, vinegar, and sesame oil in a large mixing bowl until incorporated. Place the egg noodles in a large bowl; add the cucumber and cilantro and mix together with your hands. Pour the peanut sauce over the noodles; mix with your hands until evenly coated.

By Seattle Dad