Hot stuff, coming through! Chile peppers are summer's heat incarnate. From hot sauce to pickled peppers to a hot-sweet jelly, here's six ways to capture capsaicin's lightning in a bottle.
to sambal oelek. Tennessee cherry peppers to chiltepins to habaneros. We've got a peck of piquant pepper potions to tickle even the most calloused palate.
The simplest way to seize the searing heat of jalapeños (or other chiles) is to put 'em up in a pickle, perfect for nachos or just snacking from the jar.
A classic condiment at the salsa bar, jalapeños bring spark and zing to carrots and onions. (Image via Tasting Table)
Speaking of sweet heat, put your peppers up in a jelly, delicious served with cream cheese and crackers. (Image via Simply Recipes)