Jalapeno Pepper

Store whole peppers in the crisper drawer. Can freeze whole or sliced; freezing softens texture but preserves heat and flavor. Pickled jalapeños last months in the refrigerator.

Excellent source of vitamin C and vitamin A. Contains capsaicin, the compound responsible for heat.

Remove seeds and white membranes (ribs) to reduce heat significantly—most capsaicin concentrates there

Wear gloves when handling multiple peppers to avoid skin irritation and accidental eye contact

Roast or char jalapeños to add smoky depth and slightly reduce their raw bite

Taste a small piece first—heat levels vary significantly between individual peppers

Add early in cooking for mellower flavor, or at the end for brighter, more pronounced heat

Lime juice and cilantro for Mexican and Tex-Mex dishes

Cream cheese in poppers and dips

Cheddar cheese in cornbread and quesadillas

Bacon for wrapping or crumbling into dishes

Pineapple in salsas and on pizza

Garlic and cumin in sauces and marinades

Honey or agave for sweet-heat glazes

Touching your face or eyes after handling fresh jalapeños without washing hands thoroughly

Adding too many at once—start with less and build up, as you can't remove heat once added

Discarding the pickling liquid from jarred jalapeños, which is excellent in marinades and dressings