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
• canola oil
• ginger
• garlic
• greek yogurt
• chili powder
• turmeric
• coriander
• cumin
• garam masala
• salt
• cilantro

Instructions

1. 1 Heat canola oil in a small skillet over medium heat. Cook and stir jalapeno peppers, ginger, and garlic in the hot oil until the garlic is soft and the oil is fragrant, about 5 minutes.
2. 2 Stir yogurt, chili powder, turmeric, coriander, cumin, garam masala, and salt together in a Dutch oven; warm gently over low heat. Fold oil mixture into the yogurt mixture, remove from heat, and top with cilantro.

By Sarah Gilmore de Ruiter

Ingredients

• ✓ jalapeno pepper
• almond
• garlic
• ginger root
• cilantro
• salt
• lemon
• heavy cream
• chicken breast
• butter

Instructions

1. 1 Place almonds in a small bowl and cover with water. Allow to soak for 15 to 20 minutes; drain. Place almonds, peppers, garlic, ginger, and cilantro into the bowl of a food processor; blend until smooth. Season with salt, and blend in lemon juice. Blend in cream.
2. 2 Transfer mixture to a large, non metallic bowl. Place chicken in bowl, and turn to coat. Cover, and marinate in refrigerator for 24 hours.
3. 3 Preheat grill for high heat, and lightly oil grate. Remove meat from marinade, and thread onto skewers.
4. 4 Brush meat with butter, and arrange skewers on hot grate. Slowly cook the chicken until cooked through.

By nitisha

Ingredients

• ✓ jalapeno pepper
• vegetable oil
• red onion
• ginger
• turmeric
• cayenne pepper
• egg
• tomato
• cilantro
• salt

Instructions

1. 1 Heat oil in a non-stick skillet over medium-high heat. Saute onion until tender, about 4 minutes. Add jalapeno, ginger, turmeric and cayenne; saute until fragrant, about 1 minute. Add eggs, stirring constantly to blend flavors, about 2 minutes. Off heat, stir in tomato, cilantro, and salt. Serve warm, at room temperature or chilled.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ jalapeno pepper
• lime
• jasmine rice
• cilantro
• spinach
• coconut milk
• chicken breast
• tomato
• chicken broth
• olive oil
• red pepper flakes
• garam masala
• garlic
• curry powder
• ginger
• carrot
• celery
• onion
• apple

Instructions

1. 1 Combine apple, onion, celery stalks, carrot, jalapeno pepper, ginger, curry powder, garlic, garam masala, and red pepper flakes in a stockpot over medium-high heat. Add olive oil and saute until starting to soften, 3 to 5 minutes.
2. 2 Pour chicken broth and tomatoes into the pot. Bring to a boil. Reduce to a simmer, add chicken breasts, and cover. Cook over medium heat until chicken is no longer pink in the center but still tender, about 15 minutes.
3. 3 Shred the chicken in the pot. Stir in coconut milk and spinach. Remove soup from heat as soon as spinach begins to wilt, about 1 minute. Garnish with cilantro. Place 1/2 cup cooked rice in each serving bowl and ladle soup on top. Place a wedge of lime for squeezing into the soup on the side of each bowl.

By Lux

Ingredients

• ✓ jalapeno pepper
• chicken
• ginger root
• garlic
• cilantro
• cumin
• lemon juice
• cashew
• heavy cream
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Remove and discard the skin from the chicken. Wash parts and pat dry. Combine the garlic and ginger and rub over the chicken. Place the chicken parts in a 9x13 inch baking dish, cover with foil and set aside.
3. 3 Meanwhile, place the cilantro, cumin, jalapeno chile pepper and lemon juice in a blender and puree until smooth, adding some water if necessary. Set this aside for later. In a separate small bowl, combine the cashews with the cream. Mix well and pour over the chicken.
4. 4 Bake chicken at 350 degrees F (175 degrees C) for 30 minutes, or until chicken releases its juices. Then bake, uncovered for 15 more minutes, allowing the liquid in the dish to thicken slightly to a gravy.
5. 5 Remove from oven and combine the gravy in the dish with the reserved cilantro chutney. Mix this well and serve over the chicken.

By YAKUTA

Ingredients

• ✓ jalapeno pepper
• eggplant
• vegetable oil
• cumin seed
• onion
• ginger garlic paste
• curry powder
• tomato
• yogurt
• salt
• cilantro

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
3. 3 Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
4. 4 Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

By YAKUTA

Ingredients

• ✓ jalapeno pepper
• red onion
• yellow onion
• salt
• garlic
• coriander
• chili powder
• turmeric
• cumin
• chickpea flour
• water
• cooking spray

Instructions

1. 1 Mix red onion, yellow onion, salt, jalapeno, garlic, coriander, chili powder, turmeric, and cumin in a large bowl. Stir until evenly combined. Add chickpea flour and water. Stir to combine into a thick batter. Add more water if necessary. Let mixture rest for 10 minutes.
2. 2 Preheat air fryer to 350 degrees F (175 degrees C).
3. 3 Spray the air fryer basket with nonstick cooking spray. Spoon 2 tablespoons of batter into the basket and flatten. Repeat as many times as your basket allows without the bhajis touching.
4. 4 Cook in the preheated air fryer for 6 minutes. Mist the tops of each bhaji with cooking spray. Flip and cook 6 additional minutes. Transfer to a paper towel-lined plate. Repeat with remaining batter.

By Soup Loving Nicole

Ingredients

• ✓ jalapeno pepper
• chickpea
• water
• tomato
• onion
• red chile pepper
• vegetable oil
• salt
• turmeric
• red chile pepper
• cilantro
• onion

Instructions

1. 1 Place garbanzo beans into a large bowl. Pour enough water over beans to cover by several inches. Soak for 8 hours to overnight. Rinse and drain garbanzo beans thoroughly.
2. 2 Combine garbanzo beans, 3 cups water, tomatoes, 1 finely chopped onion, dried red chile peppers, jalapeño pepper, oil, salt, turmeric, and ground red chile pepper in a large pot over medium-high heat; bring to a boil, reduce heat to medium-low, and cook until garbanzo beans are tender, 3 to 4 hours. Add water as needed to keep about 1 inch of liquid at the bottom of the pot.
3. 3 Garnish with cilantro and 1 tablespoon finely chopped onion to serve.

By Mushell Shere

Ingredients

• ✓ jalapeno pepper
• red lentil
• ginger root
• mustard seed
• cilantro
• tomato
• onion
• cumin
• coriander seed
• garlic
• olive oil
• water
• salt

Instructions

1. 1 Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
2. 2 In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
3. 3 Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.

By Rachel

Ingredients

• ✓ jalapeno pepper
• moong dal
• water
• salt
• ginger
• tomato
• lemon juice
• turmeric
• vegetable oil
• cumin seed
• red chile pepper
• asafoetida
• garlic
• cilantro

Instructions

1. 1 Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
2. 2 Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
3. 3 Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.

By Pyromommy

Ingredients

• ✓ jalapeno pepper
• butter
• paneer
• onion
• green bell pepper
• cashew
• garlic
• ginger
• cayenne pepper
• cumin
• coriander
• garam masala
• tomato sauce
• half-and-half
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a skillet over medium heat. Add paneer cubes; cook and stir until golden, about 5 minutes.
3. 3 Add onions, bell pepper, jalapeños, ground cashews, garlic paste, ginger paste, cayenne pepper, cumin, coriander, and garam masala; cook and stir until well combined and fragrant, about 1 minute.
4. 4 Mix tomato sauce, half-and-half, and salt into paneer mixture; simmer until thickened, about 30 minutes.

By BeeSkillz

Ingredients

• ✓ jalapeno pepper
• lime
• cilantro
• mint
• purple potato
• green onion
• red onion
• red bell pepper
• potato chip
• water
• sugar
• hot sauce
• cumin
• garam masala
• tamarind paste
• lime
• greek yogurt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine yogurt, lime juice, tamarind paste, garam masala, cumin, hot sauce, and sugar in a bowl with a whisk until combined. Taste and adjust as needed; mix in water as needed to reach desired consistency.
3. 3 Layer chips, jalapeno, bell pepper, red and green onions, potatoes, mint, cilantro, and yogurt sauce as desired for individual portions, or this can be served salad bar-style and everyone can make their own plate.
4. 4 Squeeze lime juice from halves over top and enjoy!

By John Mitzewich

Ingredients

• ✓ jalapeno pepper
• chicken breast
• heavy cream
• lemon juice
• ginger root
• cumin
• black pepper
• cinnamon
• salt
• cayenne pepper
• olive oil
• onion
• garlic
• tomato sauce
• tomato paste

Instructions

1. 1 Combine cut chicken, 1 cup heavy cream, lemon juice, ginger, cumin, pepper, cinnamon, salt, and cayenne pepper in a bowl and allow to marinate in the refrigerator for 1 hour or more.
2. 2 When chicken is marinated to your liking, heat 1 tablespoon oil in a large pan over medium heat; sauté onion, jalapeno, and garlic until softened, about 5 minutes. Add tomato sauce and tomato paste and bring to a boil, then reduce heat to a simmer.
3. 3 Heat remaining oil in another skillet over medium to medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Add more heavy cream as desired to obtain a light red sauce mixture. Stir and let simmer until flavors have melded, 10 to 15 minutes. Serve.

By Jessica Higley

Ingredients

• ✓ jalapeno pepper
• canola oil
• onion
• garlic
• coriander
• garam masala
• cumin
• paprika
• salt
• tomato sauce
• coconut milk
• maple syrup
• carrot
• potato
• red bell pepper
• cauliflower

Instructions

1. 1 Heat oil in a large saute pan over medium heat. Add onion, garlic, and jalapeno peppers and cook until onion is soft and translucent, about 5 minutes. Stir in coriander, garam masala, cumin, paprika, and salt; saute until fragrant, about 1 minute. Pour tomato sauce into the pan and simmer until thickened, about 15 minutes.
2. 2 Add coconut milk and maple syrup and heat until warm. Taste sauce, adding more coconut milk or spices needed.
3. 3 Add carrots, potato, bell pepper, and cauliflower florets to sauce; toss well to coat. Cover, and simmer until vegetables are crisp, but fork-tender, about 10 minutes. Serve hot.

By chefcs

Ingredients

• ✓ jalapeno pepper
• chicken breast
• tomato sauce
• yogurt
• ginger
• cumin
• garam masala
• black pepper
• paprika
• garlic
• cinnamon
• coriander
• salt
• heavy cream
• cilantro
• lemon

Instructions

1. 1 Combine chicken, tomato sauce, yogurt, jalapeño, ginger, cumin, garam masala, black pepper, paprika, garlic, cinnamon, coriander, and salt in a slow cooker; cover.
2. 2 Cook on Low for 6 to 8 hours. Stir in cream, cilantro, and lemon juice during last 30 minutes of cooking.

By MeanDean

Ingredients

• ✓ jalapeno pepper
• tomato paste
• salt
• sugar
• garam masala
• cumin
• red pepper
• cilantro
• lemon juice
• coconut milk
• vegetable oil
• black mustard seed
• garlic
• shrimp
• cornstarch
• water

Instructions

1. 1 Whisk tomato paste, salt, sugar, garam masala, ground cumin seed, red pepper flakes, cilantro, jalapeño, lemon juice, and coconut milk together in a large bowl. Set aside.
2. 2 Heat oil in a wok or large skillet over medium-high heat. When oil is hot, add mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown.
3. 3 Add shrimp, and cook until opaque, about 2 minutes. Add coconut sauce to the wok and cook until sauce begins to simmer. Mix cornstarch and water together in a small bowl, and stir into sauce. Continue cooking until mixture thickens.

By DEBMCE4

Ingredients

• ✓ jalapeno pepper
• vegetable oil
• onion
• garlic
• ginger root
• carrot
• potato
• tomato sauce
• cashew
• curry powder
• salt
• heavy cream
• green pea
• green pepper
• red bell pepper
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a skillet over medium heat. Add onion; cook and stir until tender, about 2 to 3 minutes. Stir in garlic and ginger; cook and stir until fragrant, about 1 minute.
3. 3 Stir in carrots, potatoes, tomato sauce, cashews, and jalapeño. Season with curry powder and salt; cook and stir until potatoes are tender, about 10 minutes.
4. 4 Stir in cream, peas, green bell pepper, and red bell pepper; reduce heat to low, cover, and simmer for 10 minutes. Garnish with cilantro to serve.

By YAKUTA