Type what you have

Ingredients

• ✓ jalapeno pepper
• green onion
• cilantro
• water
• white vinegar
• lemon juice
• salt

Instructions

1. 1 Combine jalapeños, green onions, cilantro, water, vinegar, lemon juice, and salt in a blender; process until smooth. Store in the refrigerator until ready to serve.

By Marian

Ingredients

• ✓ jalapeno pepper
• water
• oregano
• salt
• parsley
• cilantro
• garlic
• shallot
• red wine vinegar
• olive oil

Instructions

1. 1 Combine water, oregano, and salt in a small bowl and set aside until oregano has softened, about 15 minutes.
2. 2 Combine parsley, cilantro, garlic, shallot, and jalapeno in the bowl of a food processor; pulse until chopped. Add water-oregano mixture and red wine vinegar and pulse until finely chopped. Transfer to a bowl and whisk in olive oil until emulsified.
3. 3 Cover chimichurri sauce and let sit at room temperature until flavors have melded, about 1 hour.

By Chef Nate

Ingredients

• ✓ jalapeno pepper
• mango
• onion
• green bell pepper
• red bell pepper
• cilantro
• lime

Instructions

1. 1 Mix mangos, onion, green bell pepper, red bell pepper, jalapeno peppers, cilantro, and lime juice together in a bowl.
2. 2 Cover bowl with plastic wrap and refrigerate until the ceviche is completely chilled, at least 1 hour.

By Steven Marshall

Ingredients

• ✓ jalapeno pepper
• cilantro
• lime
• garlic
• mayonnaise
• olive oil
• salt
• black pepper

Instructions

1. 1 Blend cilantro, jalapenos, lime juice, garlic, mayonnaise, olive oil, salt, and pepper together in a food processor or blender. Blend in more mayonnaise or oil to adjust thickness if desired.

By Nancy Vargas

Ingredients

• ✓ jalapeno pepper
• olive oil
• onion
• beef stew meat
• garlic
• lime
• green onion
• cilantro
• oregano
• green salsa

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add the onion, and cook for a few minutes, then stir in the beef, and garlic. Cook, stirring frequently until meat is evenly browned.
2. 2 While the meat is cooking, stir together the lime juice, jalapeno, cilantro and green onion. When the meat is browned, stir in the cilantro mixture and oregano. Pour in the salsa, cover and cook for about 10 minutes, stirring occasionally, until the meat is cooked through.

By Melissa

Ingredients

• ✓ jalapeno pepper
• parsley
• olive oil
• oregano
• red wine vinegar
• water
• garlic
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine parsley, olive oil, oregano, red wine vinegar, water, jalapeño, garlic, salt, and pepper in the bowl of a food processor.
3. 3 Pulse ingredients until desired consistency is reached.
4. 4 Serve and enjoy!

By Avon- status quo PRO

Ingredients

• ✓ jalapeno pepper
• halibut
• lime juice
• tomato
• cilantro
• green bell pepper
• green onion
• garlic
• salt
• black pepper

Instructions

1. 1 Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.
2. 2 Mix tomato, cilantro, green bell pepper, green onion, jalapeño pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.

By Spencer Serena

Ingredients

• ✓ jalapeno pepper
• tomato
• cilantro
• onion
• garlic
• olive oil
• lime
• sugar
• apple cider vinegar
• salt
• green onion

Instructions

1. 1 Combine tomato, cilantro, onion, jalapeño, and garlic in the bowl of a food processor; add oil, lime juice, sugar, vinegar, and salt. Pulse until a coarse paste forms. Fold in green onions.

By Jesse Clark

Ingredients

• ✓ jalapeno pepper
• salt
• red onion
• english cucumber
• tomato
• rice vinegar
• lime juice
• white wine vinegar
• cilantro
• olive oil
• black pepper

Instructions

1. 1 Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
2. 2 Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeño pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.

By Rich Girl 319

Ingredients

• ✓ jalapeno pepper
• aji pepper
• tomato
• onion
• cilantro
• garlic
• lime
• olive oil
• red wine vinegar
• salt
• pepper

Instructions

1. 1 Cover aji pepper with hot water. Allow to soak for 15 minutes; drain.
2. 2 Combine tomato, onion, and cilantro in a food processor fitted with a blade. Add garlic and pulse a few times. Add drained pepper, lime juice, red wine vinegar, and olive oil. Blend until desired consistency has been achieved. Season with salt and pepper.
3. 3 Stir pebre to combine. Top with sliced jalapeno before serving.

By Buckwheat Queen

Ingredients

• ✓ jalapeno pepper
• parsley
• oregano
• garlic
• green onion
• white wine vinegar
• lemon juice
• olive oil
• salt
• black pepper
• chicken tender
• paprika

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch sheet pan with parchment or aluminum foil; set aside.
2. 2 Combine parsley, oregano, garlic, green onions, and jalapeño in the bowl of a food processor. Pulse just a few times to break up the parsley and combine the ingredients. Place processed vegetables in a small bowl; stir in vinegar, lemon juice, and olive oil. Season with salt and black pepper.
3. 3 Place chicken tenders in a single layer on the prepared pan. Lightly season with salt and pepper; sprinkle smoked paprika evenly over the tenders. Spoon half of the chimichurri evenly over the tenders. Reserve remaining half of chimichurri, covered, in the refrigerator to use later.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Serve tenders with reserved chimichurri sauce.

By Bibi

Ingredients

• ✓ jalapeno pepper
• long grain white rice
• water
• chicken bouillon granules
• tomatillo
• garlic
• salt
• corn oil
• onion
• swai fish
• garlic
• cilantro
• lime juice

Instructions

1. 1 Combine the rice, water and bouillon in a saucepan. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes or until rice is tender and water has been absorbed. Set aside.
2. 2 Meanwhile, in a large pot, bring about 2 inches of water to a boil. Add jalapenos, and cook for 5 minutes, then add the tomatillos. Boil for 5 more minutes. Remove the tomatillos with a slotted spoon, and transfer to a blender. Add 1 clove of garlic, salt and 1 or 2 jalapenos. Puree until liquid, then taste, and blend in more jalapeno as desired. Set aside.
3. 3 Heat the corn oil in a large skillet over medium heat. Add the onions and 1 clove of garlic; cook and stir until fragrant. Add the fish fillets, and cook for about 2 minutes per side. Pour in the tomatillo sauce, and mix in the cilantro and lime juice. Simmer for a few minutes, or place under a broiler until fish flakes easily with a fork.
4. 4 Serve fish immediately on a bed of rice. Spoon sauce over the top. Enjoy with your favorite ice cold beverage. Buen Apetito!

By ANGELICA682

Ingredients

• ✓ jalapeno pepper
• beef tongue
• water
• black bean
• chipped beef
• chourico
• bacon
• vegetable oil
• garlic
• onion
• tomato
• salt
• cayenne pepper
• orange

Instructions

1. 1 Place tongue in a large pot, pour in enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 3 hours.
2. 2 Pour 1 quart water and black beans into a large saucepan. Bring to a boil over high heat, and boil for 2 minutes. Remove from heat, cover, and let stand 1 hour.
3. 3 When tongue is done, drain and plunge into cold water. Make a lengthwise cut in the skin, peel off, and discard. Slice the tongue into 1/4-inch slices, and stir into beans along with dried beef, chourico, and bacon. Add water if needed to cover, then bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 1 hour.
4. 4 Heat the vegetable oil in a saucepan over medium heat, and stir in the garlic and onion. Cook until the onion has softened and turned translucent, then stir in the jalapeno and tomato. Season with salt, and cayenne pepper, then cook until the vegetables have softened, about 5 minutes. Remove from heat, and stir half of the vegetables into the cooking beans. Continue cooking the beans until tender, about 1 hour more.
5. 5 Once tender, remove 1/2 cup of beans, and mash with some of the cooking liquid to create a sauce. Stir in reserved vegetables.
6. 6 To serve, arrange the tongue and sausage onto a serving platter, pour the sauce overtop, and garnish with orange slices. Serve the remaining beans in a separate bowl.

By librarylady

Ingredients

• ✓ jalapeno pepper
• cumin
• cayenne pepper
• turmeric
• coriander
• chicken breast
• salt
• pepper
• olive oil
• onion
• ginger
• garlic
• tomato
• coconut milk
• parsley

Instructions

1. 1 Mix together cumin, cayenne pepper, turmeric, and coriander in a large bowl. Add chicken and season with salt and pepper; rub spices into chicken.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken in hot oil until no longer pink in the center and the juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a serving dish and set aside.
3. 3 Heat remaining 1 tablespoon olive oil in the same skillet. Cook and stir onion, jalapeño peppers, ginger, and garlic in hot oil until onion is tender, about 5 minutes. Mix in tomatoes and cook until tomatoes are softened, 5 to 8 minutes. Stir in coconut milk and cook until sauce is warmed through.
4. 4 Spoon sauce over chicken and garnish with parsley.

By MLYIN

Ingredients

• ✓ jalapeno pepper
• bacon
• onion
• garlic
• water
• chicken broth
• black bean
• red wine vinegar
• sazon seasoning
• cumin
• oregano
• bay leaf
• salt
• black pepper
• lime
• cilantro

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add chopped bacon and cook until browned, 5 to 8 minutes. Add onion and jalapeno and cook until tender, about 5 minutes more. Add garlic and saute another 30 seconds.
2. 2 Add water, chicken broth, dried beans, vinegar, sazon, cumin, oregano, bay leaf, salt, and pepper to the pot and stir. Close and lock the lid, select Manual function, and set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid. Stir beans and remove bay leaf. Season with salt and pepper to taste.
4. 4 Serve beans with a wedge of fresh lime and garnish with cilantro.

By lutzflcat

Ingredients

• ✓ jalapeno pepper
• soy sauce
• garlic
• lime juice
• vegetable oil
• cumin
• paprika
• oregano
• chicken thigh
• cilantro
• mayonnaise
• lime juice
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Add soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano to a blender; blend until smooth. Pour into a gallon-sized resealable plastic bag. Add chicken thighs, coat with marinade, squeeze out excess air, seal the bag. Marinate in the refrigerator for 8 hours.
2. 2 Add jalapeños, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper to a blender; pulse until smooth. Transfer sauce to a bowl; cover and refrigerate until ready to serve.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken thighs from marinade and shake off excess. Discard bag and remaining marinade.
5. 5 Cook chicken thighs on the preheated grill for 7 minutes; flip and grill 7 minutes more. Transfer to a serving dish; drizzle jalapeño sauce over chicken.

By Soup Loving Nicole

Ingredients

• ✓ jalapeno pepper
• black pepper
• salt
• garlic
• lime juice
• cilantro leaf
• sour cream
• spinach
• chicken drumstick
• black pepper
• oregano
• paprika
• cumin
• salt
• garlic
• olive oil
• honey
• olive oil

Instructions

1. 1 Brush an air fryer basket with olive oil.
2. 2 Combine honey, 1 tablespoon olive oil, garlic, salt, cumin, paprika, oregano, and pepper in a large bowl. Add drumsticks; toss to coat. Arrange drumsticks vertically in the prepared basket, leaning against the basket wall and one another.
3. 3 Cook in the air fryer at 400 degrees F (200 degrees C) until an instant-read thermometer inserted in the thickest part of drumstick reads 165 degrees F (74 degrees C), 15 to 20 minutes. Rearrange drumsticks with kitchen tongs halfway through cooking for even cooking.
4. 4 Meanwhile, make sauce: Combine spinach, sour cream, cilantro, jalapeño, lime juice, garlic, salt, and pepper in the bowl of a food processor; process until crema sauce is smooth.
5. 5 Drizzle some crema sauce over drumsticks and serve with remaining crema.

By Allrecipes

Ingredients

• ✓ jalapeno pepper
• red onion
• egg
• black pepper
• salt
• salt
• water
• dark rum
• tempeh bacon
• vegetable stock
• bay leaf
• oregano
• garlic
• green bell pepper
• red bell pepper
• cumin seed
• paprika
• yellow onion
• vegetable oil
• black bean

Instructions

1. 1 Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain beans and rinse with fresh water.
2. 2 Heat oil in a large Dutch oven or stockpot over medium heat; cook and stir yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes. Add red bell pepper, green bell pepper, garlic, oregano, and bay leaves; cook and stir until onion is translucent and bell peppers are tender, 6 to 8 minutes.
3. 3 Mix vegetable stock, black beans, tempeh, rum, and jalapeno pepper into onion mixture. Increase heat to medium-high, bring to a simmer, reduce heat to medium-low, and cook until beans are tender, about 45 minutes.
4. 4 Pour water into bean mixture; season with 1 1/2 teaspoons salt. Cook, stirring occasionally, until beans begin to fall apart and soup thickens, 30 to 40 minutes; season with salt and pepper. Remove and discard bay leaves from soup.
5. 5 Ladle soup into bowls and garnish with hard-boiled eggs and red onion.

By MSTRECKE

Ingredients

• ✓ jalapeno pepper
• lime juice
• cilantro leaves
• salt
• sea bass
• green onion
• yellow bell pepper
• red bell pepper
• soy sauce
• coconut milk
• cayenne pepper
• cumin
• paprika
• garlic
• tomato paste
• salt
• onion
• olive oil
• white rice
• water

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.
3. 3 Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.

By John Mitzewich

Ingredients

• ✓ jalapeno pepper
• dill pickle
• ham
• pork loin
• swiss cheese
• sweet hot mustard
• ciabatta sandwich roll
• oregano
• red pepper flake
• sweet onion
• olive oil
• black pepper
• salt
• cumin
• garlic basil spread
• lime juice
• chipotle pepper
• green onion
• cilantro
• sour cream
• mayonnaise
• chipotle mayonnaise

Instructions

1. 1 Combine mayonnaise, sour cream, cilantro, green onions, ground chipotle peppers, lime juice, garlic basil spread, cumin, salt, and black pepper in a small bowl. Stir until combined. Cover and refrigerate for at least 1 hour.
2. 2 Preheat oven to 500 degrees F (260 degrees C).
3. 3 Heat olive oil in large skillet over medium-high heat. Stir onions, red pepper flakes, and oregano in the hot oil until onions begin to soften, about 5 minutes. Season with salt and ground black pepper to taste. Add half the jalapeno pepper rings and cook until they begin to soften, 2 to 3 minutes. Reserve remaining jalapeno rings.
4. 4 Spread each ciabatta roll with 1 tablespoon sweet hot mustard and 2 tablespoons chipotle mayonnaise. Evenly divide the Swiss cheese slices, slices of pork loin, ham, dill pickles, and remaining jalapeno rings among the four sandwiches. Top with cooked onion mixture.
5. 5 Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, 4 to 5 minutes.

By Allrecipes

Ingredients

• ✓ jalapeno pepper
• cayenne pepper
• black pepper
• salt
• cilantro
• lime
• chicken broth
• creme fraiche
• water
• vegetable oil
• kosher salt
• oregano
• paprika
• black pepper
• paprika
• garlic
• vegetable oil
• white vinegar
• soy sauce
• cumin
• turkey

Instructions

1. 1 Pat turkey dry with paper towels. Loosen skin over each side of breastbone with a spatula inserted beneath skin.
2. 2 Place cumin, soy sauce, vinegar, vegetable oil, garlic, paprika, black pepper, smoked paprika, and oregano into a blender. Blend spice rub into a thick paste, about 1 minute. Set aside 1/2 cup of rub in a bowl for a later step; pour remaining rub all over turkey and use a spatula to work about 2 tablespoons of mixture beneath the loosened skin on each side of the breast. Rub the mixture over every nook and cranny of turkey. Let turkey stand for 1 hour at room temperature.
3. 3 Preheat oven to 325 degrees F (165 degrees C). Fold a piece of aluminum foil into a rounded piece about the size of the turkey breast; set foil aside.
4. 4 Place turkey onto a rack set in a large roasting pan. Tie legs together at the bottom with a piece of kitchen twine. Spread 1/4 cup of reserved wet rub into cavity of turkey; retain remaining 1/4 cup for later. Sprinkle entire top and sides of turkey with kosher salt.
5. 5 Roast turkey in the preheated oven for 1 1/2 hours; place foil tent on turkey breast. Return to oven and continue to roast for about 1 hour and 15 more minutes. Combine remaining 1/4 cup of spice rub with 1 tablespoon vegetable oil and water in a small bowl. Brush mixture over turkey's top, legs, and sides. Roast until until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 170 to 175 degrees F (75 to 80 degrees C), about 30 more minutes. Transfer turkey to a serving platter and let rest for at least 20 minutes, reserving drippings in roasting pan.
6. 6 Place creme fraiche, chicken broth, lime juice, jalapeno peppers, and cilantro into a blender and blend until smooth. Pour excess grease out of turkey roasting pan, pour in creme fraiche mixture, and place the roasting pan over a burner set over medium-high heat. Scrape the browned pan drippings into the sauce mixture, bring to a boil, and cook until gravy is reduced by half and thickened, about 10 minutes. Whisk often to prevent lumps. Season gravy with salt, black pepper, and cayenne pepper. Carve and serve turkey with pan gravy.

By John Mitzewich

Ingredients

• ✓ jalapeno pepper
• white sugar

Instructions

1. 1 Drain off enough of juice in jalapeño jar so that adding the sugar won't cause a spill. Pour the 5-pound bag of sugar into the jar and seal tightly. Let jar sit for at least one week to mix flavors; flip the jar daily to blend.

By michelleag05

Ingredients

• ✓ jalapeno pepper
• cream cheese
• bacon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
3. 3 Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

By TIFFANY WEAVER

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
• peanut butter
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill each halved jalapeño with peanut butter; wrap each with a halved bacon strip. Secure wrapped jalapeños with a toothpick; arrange on a baking sheet.
3. 3 Bake in the preheated oven until bacon is dark brown, about 25 minutes.

By ambibambi

Ingredients

• ✓ jalapeno pepper
• cream cheese
• bacon

Instructions

1. 1 Preheat an air fryer to 390 degrees F (200 degrees C).
2. 2 Fill each jalapeño half with cream cheese and wrap with a halved bacon strip. Tuck in bacon ends or use toothpicks to secure.
3. 3 Place jalapeño poppers inside the air fryer basket, working in batches to avoid overcrowding if necessary.
4. 4 Cook in the preheated air fryer until bacon is done to your liking, 10 to 12 minutes. Keep poppers warm in an oven on the lowest setting while air-frying the remaining poppers.

By France Cevallos

Ingredients

• ✓ jalapeno pepper
• cream cheese
• bacon

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Spread cream cheese into jalapeno pepper halves; wrap each with a piece of bacon. Secure the bacon with toothpicks to prevent unraveling while baking. Arrange wrapped jalapeno peppers onto a baking sheet with cream cheese side facing down.
3. 3 Preheat an outdoor grill for high heat, and lightly oil the grate.
4. 4 Bake in preheated oven for 10 minutes, turn, and continue cooking until the bacon is completely browned, about 10 minutes more.
5. 5 Transfer jalapeno wraps to preheated grill; cook until the bacon is crisp, 2 to 3 minutes per side.

By Esmee Williams

Ingredients

• ✓ jalapeno pepper
• mexican-style cheese blend
• pork sausage
• spicy seasoning coating mix

Instructions

1. 1 Slice peppers lengthwise, remove seeds and core; fill with cheese.
2. 2 Roll out sausage with rolling pin, between two layers of plastic wrap. Remove plastic from sausage, and wrap a thin coating of sausage around each jalapeno.
3. 3 Roll peppers in spicy seasoned coating mix.
4. 4 Bake at 350 degrees F (175 degrees C) for 15 to 25 minutes or until brown and sizzling and cheese is melted.

By Brenda Smith

Ingredients

• ✓ jalapeno pepper
• egg
• mexican-style cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
2. 2 Whip the eggs in a small bowl and pour into the baking dish. Layer with jalapenos. Top jalapenos with the cheese. Top cheese with more jalapenos.
3. 3 Bake in the preheated oven 30 minutes, or until the cheese is bubbly and lightly brown.

By Bryan Armbruster

Ingredients

• ✓ jalapeno pepper
• sour cream
• ranch salad dressing mix
• garlic powder
• cilantro

Instructions

1. 1 Place minced jalapenos, sour cream, ranch dressing mix, garlic powder, and cilantro in a blender or food processor. Blend until smooth. Cover and refrigerate at least one hour, or overnight, before serving.

By Michellea Southern David