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

If you want to cut down on prep time, saving time and energy, you might find Mt. Olive's jalapeños to be the best option. However, these jalapeños weren't my favorite in terms of texture and flavor.

If you soak cut-up jalapeños in salt water for at least half an hour before you eat or cook them, it lowers some of the spiciness. Fresh jalapeños will last up to 3 weeks if you wrap them in ...

Cut jalapeños in half lengthwise. Remove seeds and membranes. Wash peppers in large bowl. Place them in a large saucepan and add water to cover. Bring to boil on high heat; boil for 5 minutes.