Simply place the jalapeños in vinegar, add the hot brine, secure them in a glass jar, and pickled jalapenos will be ready to use within a day with a crunchy texture.

Three spicy condiments that are easy to make, easy to eat, and don’t require canning are candied jalpeños, shatta, and Korean ...

1/4 teaspoon dried red pepper flakes. 6 ounces red Fresno chilies or red ripe jalapenos chilies, halved lengthwise. Cook’s notes: Fresno and jalapeño peppers are medium-sized and start green ...

I recently popped into Fustini’s Traverse City tasting room in search of a hostess gift and, in addition to a bottle of 18-year traditional balsamic vinegar, left with a slew of cooking ...

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This homemade condiment gets its flavor from red Fresno chilies or ripe jalapeños.

Make this pepper-infused vinegar to give as a… Share this: Click to share on Facebook (Opens in new window) Click to share on Twitter (Opens in new window) Click to print (Opens in new window) ...