Type what you have

Ingredients

• ✓ jalapeno pepper juice
• tomato juice
• lime juice
• vinegar
• white sugar
• worcestershire sauce
• horseradish
• salt
• black pepper
• clove
• onion powder
• garlic powder

Instructions

1. 1 Stir tomato juice, lime juice, pickled jalapeno pepper juice, vinegar, white sugar, Worcestershire sauce, horseradish, salt, pepper, cloves, onion powder, and garlic powder in a 2-quart pitcher.

By Nolimit

Ingredients

• ✓ jalapeno pepper juice
• oaxaca cheese
• heavy cream
• neufchatel cheese
• green chile
• jalapeno pepper

Instructions

1. 1 Select Slow Cooker setting on a multi-functional pressure cooker (such as Instant Pot); set temperature to High. Add Oaxaca cheese, heavy cream, and Neufchatel cheese. Stir until melted, 3 to 5 minutes. Reduce temperature to Low. Let queso cook for 5 to 7 minutes more. Pour in green chiles, jalapenos peppers, and pickling juice. Mix well.

By thedailygourmet

Ingredients

• ✓ jalapeno pepper juice
• butter
• onion
• garlic
• jalapeno pepper
• all-purpose flour
• milk
• processed cheese food

Instructions

1. 1 Melt butter in a saucepan over medium-low heat. Add onion, garlic, and jalapeno; cook and stir until onion turns translucent, about 5 minutes.
2. 2 Stir flour into onion mixture until vegetables are evenly coated. Pour in milk; cook and stir until mixture thickens slightly, 3 to 4 minutes. Add processed cheese food, stirring constantly, until melted and smooth, about 15 minutes more. Stir in pickled jalapeno juice.

By duboo

Ingredients

• ✓ jalapeno pepper juice
• american cheese
• half and half
• jalapeno pepper
• cumin
• cayenne pepper

Instructions

1. 1 Combine American cheese and half-and-half in a medium microwave-safe bowl. Microwave on high power in 1 1/2 minute intervals, stirring in between each interval, until melted and creamy, 5 to 7 minutes.
2. 2 Stir in jalapeños, jalapeño juice, cumin, and cayenne. Microwave for 30 seconds. Stir and serve immediately.

By Nicole McLaughlin

Ingredients

• ✓ jalapeno pepper juice
• vegetable oil
• corn tortilla
• chicken
• mayonnaise
• jalapeno pepper
• salt
• pepper

Instructions

1. 1 Heat oil in a large heavy skillet over medium-high heat. One at a time, slip a tortilla into the hot oil. If the tortilla starts to puff up, press it down with a fork. When crisp and brown, remove to paper towels. Repeat with remaining tortillas.
2. 2 Place the chicken in a bowl, and separate with a fork. Stir in the mayonnaise. Dice the jalapenos (reserving the liquid), and stir them into chicken salad. Pour in 1 tablespoon jalapeno juice, season with salt and pepper, and stir well. To serve, spread the chicken salad on the tostadas.

By LISATEACHER

Ingredients

• ✓ jalapeno pepper juice
• mayonnaise
• jalapeno pepper
• cumin
• sugar
• paprika
• cayenne pepper
• garlic powder
• salt

Instructions

1. 1 In a blender or food processor, mix together the mayonnaise, diced jalapenos, jalapeno juice, cumin, sugar, paprika, cayenne pepper, and garlic powder. Blend until smooth and jalapeno is completely pureed, about 1 minute. Season to taste with salt, as needed.

By ALLJER

Ingredients

• ✓ jalapeno pepper juice
• wheat hamburger bun
• provolone cheese
• water
• cornstarch
• creole seasoning
• jalapeno pepper
• worcestershire sauce
• steak sauce
• beef broth
• black pepper
• salt
• garlic
• ground beef
• green bell pepper
• onion
• butter

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion and bell pepper; saute until soft, 5 to 7 minutes. Add ground beef, garlic, salt, and 1 teaspoon pepper. Cook and stir until beef is browned and crumbly, 7 to 8 minutes. Drain and discard grease.
2. 2 Add broth, steak sauce, Worcestershire sauce, jalapeno peppers and juice, and 1/2 teaspoon Creole seasoning; stir to combine, then bring to a boil. Reduce heat and simmer for 5 minutes.
3. 3 Meanwhile, mix cornstarch and water together in a small bowl.
4. 4 Add cornstarch slurry to beef mixture and cook to desired consistency, 1 to 2 minutes. Taste and add additional Creole seasoning and pepper if needed. Turn off heat.
5. 5 Melt 1 slice of provolone cheese on top of the meat. Scoop the meat from under the provolone and place on a toasted bun. Repeat with remaining cheese and buns and serve immediately.

By Emily Tyner

Ingredients

• ✓ jalapeno pepper juice
• chickpea
• jalapeno pepper
• lemon juice
• olive oil
• tahini
• garlic
• cayenne pepper
• cumin
• oregano
• black pepper
• paprika

Instructions

1. 1 Blend garbanzo beans, jalapeno peppers, juice from jalapeno peppers, lemon juice, olive oil, tahini, and garlic in a blender or food processor until smooth; add reserved garbanzo bean liquid and blend to reach desired consistency. Add cayenne pepper, cumin, oregano, black pepper, and paprika; blend until smooth.
2. 2 Chill hummus until flavors blend, about 4 hours.

By Erin Glassco

Ingredients

• ✓ jalapeno pepper juice
• red potato
• egg
• onion
• celery
• green onion
• mayonnaise
• jalapeno pepper
• cumin
• black pepper
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool, 15 to 20 minutes.
2. 2 Combine cooled potatoes, eggs, onion, celery, and green onions in a large bowl.
3. 3 Mix mayonnaise, jalapenos, jalapeno juice, cumin, pepper, and salt together in another bowl and add to the potatoes. Mix well and chill, 3 hours to overnight.

By Kimberly Tonjes

Ingredients

• ✓ jalapeno pepper juice
• shrimp
• salt
• pepper
• lime juice
• onion
• jalapeno pepper
• carrot
• cucumber
• celery
• tomato
• cilantro

Instructions

1. 1 Place shrimp in a single layer in a deep serving dish. Add a generous amount of salt and black pepper. Add lime juice and let sit until shrimp become white, about 30 minutes.
2. 2 Add onion and vinegar from the jalapeno peppers. Let sit 15 to 20 minutes more.
3. 3 Add jalapeno peppers, carrots, cucumber, celery, tomatoes, and cilantro. Let ceviche sit another 10 minutes.

By Isabel Cruz

Ingredients

• ✓ jalapeno pepper juice
• olive oil
• garlic
• white mushroom
• salt
• tomato
• carrot
• onion
• cilantro
• serrano pepper
• jalapeno pepper
• lime juice
• tomato juice
• ketchup
• avocado

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add garlic and cook for 10 seconds. Stir in mushrooms and season with salt; cook until soft, about 8 minutes. Remove from heat.
2. 2 Place mushrooms in a large bowl and add tomatoes, carrots, onion, cilantro, serrano pepper, and jalapeno pepper.
3. 3 Combine lime juice, tomato juice, ketchup, and pickle juice in a second bowl. Pour over mushroom mixture and let stand for 20 minutes. Serve garnished with avocado slices.

By Antonia Orozco