easy PICKLED JALAPENOS

Today is #CincoDeMayo and I'm gonna show you how to make easy pickled jalapeños. Your support keeps the show running and is very much appreciated. If you'd like to leave a donation for this recipe, please click HERE. Thank you!

Candied Jalapeños

These sweet, very hot candied jalapeños work equally well as a cocktail garnish, sandwich condiment, cupcake topper, or guacamole ingredient. The cayenne adds even more spice. Feel free to omit it if you prefer....

Jalapeño Jelly from 'Little Jars, Big Flavors'

I am not usually one for "semi-homemade" anything, but I take exception for one of the best hors d'oeurves of all time: store-bought pepper jelly slathered atop a block of cream cheese. The spicy sweetness of the jelly is a perfect match for the cool and tangy cheese, and it spreads gracefully atop many a cracker. But I'm willing to class up my act with some homemade jelly, and this verdant jalapeño and green bell pepper recipe from Southern Living's Little Jars, Big Flavors works even better th...

Jalapeño Jam

A sweet start is interrupted by the fruity heat of jalapeños and tempered by a vinegar tang in this addictively delicious jam.

Jalapeño-Serrano Hot Sauce

Vinegar pulls flavor and heat from green peppers in this scorching hot sauce.

Pickled Hot Pepper Rings

These hot peppers are incredibly versatile. The brine is unseasoned so they work just as well on sandwiches as they do chopped and stirred into homemade salsa. The other nice thing about this recipe is that it comes together in about half-hour.

James Peterson's Pickled Chiles

Pickled chiles are a versatile pantry staple: they can be used to add mouth-puckering tang to just about any place you'd ordinarily use hot peppers, they keep for weeks at a time, and they take all of 5 minutes to prepare.

Pickled Red Onions

There are very few (savory) dishes which aren't improved by a few ribbons of pickled red onions. Our recipe is incredibly simple.

The Best Restaurant-Style Salsa

This is the best restaurant-style salsa recipe! It’s pretty straightforward to make, and you can’t help but dunk chip after chip!

The Homemade Pantry's Hot Sauce

This Hot Sauce adapted from The Homemade Pantry by Alana Chernila takes a blend of chiles (dealer's choice), chars 'em up, and blends them with two sour elements—white vinegar and lime juice—and a touch of sugar for a sauce with a nice balance of heat, pucker, and sweet. But of course, your sauce is ultimately contingent on the chiles you pick, so give 'em a little taste before you take the hot sauce plunge.