Like things a little bit spicy in your life? Try some of these jalapeno recipes, which vary from salsas to drinks! You can make cornbread, jalapeno poppers, and amazing guacamoles all paleo-style.
A good salsa can really make a dish. You can use this salsa verde as a dip or in recipes like paleo enchiladas and other dishes. It’s made with jalapeno, cayenne pepper, tomatillos, onion, garlic, cilantro, and a bit of salt and cumin. Yummy!
On a similar topic—I absolutely love fruit salsas. Peach is especially good in salsas because it’s soft and juicy, and the sweetness is a great compliment to spicy onions and peppers. Try this recipe using peaches, red onion, garlic, jalapenos, chopped cilantro, lime juice, salt, and pepper.
I still remember the very first time I made homemade salsa and realized how easy it was—mine was a bean and corn salsa, which isn’t paleo, of course! But you can try this version with jalapenos, tomatoes, sea salt, garlic, sweet onion, and fresh cilantro.
Need something to put underneath your salsa verde? Try this mouth-wateringly golden brown skillet chicken with coconut oil. The spicy and bright lime taste of the salsa verde is an amazing complement to the heartiness of the chicken, and this meal is bound to become a fast family favorite.
This salad needs a few adjustments to become completely paleo (replace the sugar with coconut sugar or honey, and maybe cut it back a bit—also, use almonds instead of peanuts) but it’s too tasty to pass up once it’s been paleofied.
These Brussels sprouts have a kick to them, but they’re a really awesome way to use jalapenos that isn’t a salsa or a meat dish. This one also uses a coconut fat of your choice (I’d use ghee, maybe), salt, garlic, apple cider vinegar, chopped walnuts, and blackstrap molasses.
This salsa is another fruity, sweet, and spicy treat that would be especially good over chicken or fish. You’ll need chopped pineapple, red onion, jalapeno pepper, coriander, and fresh lime juice.
Jalapeno is great in stir fries because it isn’t so hot that you can’t chop it up and throw it in, and you can adjust the heat depending on how much you add. This stir fry has juicy, flavorful chicken and a lovely sauce made from honey, fish sauce, orange marmalade (make sure yours is paleo) and coconut sugar.
Store-bought ketchup is almost never paleo, but for some, it’s a necessary condiment for certain dishes. This homemade version is delicious and healthy, made with olive oil, garlic, tomato paste, ground mustard, paprika, allspice, cloves, crushed tomatoes, apple cider vinegar, and more.
Looking for a burger with a twist? This one is perfectly flavored with wild caught pink or red salmon, chopped scallions, jalapeno, garlic, tomato pasta, and sea salt. Eggs and coconut flour act as binders while also adding protein and additional nutrition. Top with your favorite fixings!
This “quick pickles” or faux pickles don’t take days of fermenting to make. The carrots and jalapenos take on a fantastically sweet and tangy flavor from white vinegar, honey, sea salt, ground black pepper, cumin, red onions, bay leaf, and other seasonings.
Personally, I’m not a huge fan of chunkier salsas. It’s a texture thing. So I like to make them a bit more blended using my Vitamix or food processor—just be carefully not to turn them into soup!
The only dip that can compete with fruit salsas in my world is guacamole. I’m definitely a guacamole person. This recipe is one of the best I’ve tried, with roma tomatoes, garlic, pickled jalapenos, red onion, coriander leaves and stalks (I use basil in mine), and lime juice.
These jalapenos make and awesome burger addition with their slightly candied but still paleo-friendly flavor from honey, apple cider vinegar, mustard seed, celery seed, turmeric, cayenne, and finely chopped red bell peppers with plenty of minced garlic. Super yummy!
Vietnamese Style salads are some of my favorites, and I love this one with jalapeno, garlic, a bit of coconut sugar (you could cut it back if you want), rice vinegar, cabbage, shredded carrots, green onions, mint leaves, cilantro, and more. Perfectly packable for a work lunch!
This posole is an awesome soup the whole family can get on board with. Even better if you use some homemade bone broth as the base! You’ll use sweet potatoes, onion, garlic, green chilies, jalapeno, cilantro, thyme, coconut or olive oil, and garnish with anything from lime to radishes.
Fruit salsas are especially good on fish, and this pan seared halibut is so delicious topped with a big spoonful of salsa made from jalapenos, pink grapefruit, lime, minced red onion, cilantro, olive oil, and freshly ground black pepper.
Here’s a slightly different jalapeno popper—this one is wrapped in bacon (um, yes please!) and stuffed with a seasoned mixture of grass-fed beef with yellow onion, garlic powder, cumin, salt, and pepper.
If you thought you couldn’t ever eat cornbread again once you went paleo, think again. This amazing cornbread has no corn in it at all, but still tastes like the “real” thing!
These chicken bites are fully packed with flavor from bacon, jalapenos, and cayenne pepper. I’ll warn you—they’re quite hot with all that cayenne! If the jalapenos alone are enough heat for you, feel free to forego the cayenne and sprinkle with whatever seasonings you’re craving instead.
Here’s a low carb muffin for you that’s a bit spicy and a bit sweet, and has no corn to speak of! You’ll use coconut flour and Swerve sweetener (you could also use coconut sugar or a few tablespoons of honey), salt, eggs, almond milk, butter, vanilla, minced jalapenos, and fresh cranberries.
This beef recipe is juicy and flavorful, and it’s made in your slow cooker, so you could get it going in the morning and come home to delicious beef to stuff between paleo tortillas or eat however else you like.
This omelette is made with ghee, eggs, jalapeno, baby spinach, and bacon. If you eat cheese, a sprinkling of shredded cheese doesn’t hurt—but it’s totally optional. This makes an easy healthy breakfast, but I’ve been known to enjoy a good omelette for lunch or even dinner, too!
Remember when I said the only thing in my dip life that can compete with fruit salsa is guacamole? Today, I’m pretty excited, because they don’t have to compete anymore. Now I can just eat this absolutely fabulous mango guacamole all day long and never have to make anything else ever again. Because it’s that good.
This iced tea has a fantastic flavor, and it’s so good that I’ll bet you’ll never want iced tea any other way after you try it. The ripe strawberries create a sweet and fruity flavor, and lemon or lime adds tanginess, and the jalapeno adds a kick of heat. No tea needed!
I love Thai style chicken, because the flavors are so bright and delicious. This dish uses fresh cilantro (I’d replace it with extra basil since I’m not a cilantro fan), coconut milk, jalapenos, garlic, fresh ginger, black pepper, ground coriander, coconut palm sugar, and lime wedges.
I love gazpacho, and I love watermelon gazpacho twice as much as traditional gazpacho. This recipe has a nice kick to it with fresh herbs, lime juicy, cherry vinegar, jalapenos, and red onion. The beet noodles add additional flavor, texture, and a super-boost of vitamins.
Just like one can never have too many fruit salsa recipes, one can never have too many guacamole recipes. Especially when they’re so different! This recipe uses center cut bacon with lime, avocado, cilantro, cumin, red onion, garlic, and jalapeno.
The beauty of this recipe is that it’s a perfect appetizer or party food, and it takes only a few minutes to make. Especially if you already have pickled jalapenos! Or you could make your own. You can also do the plantain chips homemade in this recipe if you want things extra fancy.
These jalapenos are a great source of healthy fats and vitamins with sweet potato, grass-fed butter or olive oil, smoked paprika, black pepper, sea salt, jalapenos, and if it’s a part of your diet, goat cheese.