Jalapeño

The marinade for these “simple but sublime” grilled pork steaks is packed with tons of Thai flavors anchored by garlic, cilantro, and white peppercorns.

Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.

These light and eggy cheese puffs are channeling your favorite bar snack.

A quick sear gives corn kernels caramelized edges and concentrated flavor. Here, they're cooked with crisp chickpeas, then tossed with za'atar and dressed with a mixture of ginger, jalapeños, miso, and tahini. 

No grill, no deep-fryer, no problemo. Our summery tacos rely on our go-to fish-cooking method—slow-roast, baby—for all the flavor without the fuss.

Don't be intimidated by the slices of jalapeños: The fire of the grill mellows their heat. If you're a real spice-seeker, you can even leave some of them raw.

It takes almost zero prep and just 35 minutes of cook time to turn pork shoulder into a tender, shreddy version of itself.

Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil.

Whether it’s scooped up with tortilla chips or spooned over a simple fillet of fish, this zippy charred corn salsa is the ultimate peak-August condiment.

Broccoli can take more heat on the grill than you might think; it won’t taste burnt unless you actually set it on fire.

This is the time to break out the grating attachment to your food processor.

This colorful salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.

These are the beef enchiladas that the entire Bon Appétit Test Kitchen fought each other for. Let’s just say there won’t be leftovers with this recipe. 

This no-cook salsa pairs sweet and juicy watermelon with smoky chiles. Looks like gravy, tastes like summer.

Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved.

For the most vibrant, striking hue, stick with one type of pepper.

This recipe comes from the November 1989 issue and is part of our Thanksgiving Hall of Fame series. Pork and pumpkin plus spicy chorizo sausage, hominy and jalapeño make this stew a standout. Freshly toasted and ground cumin adds fragrance and flavor.

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

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.