One of the milder chilis, the humble Jalapeño still packs a punch while maintaining the sweetness of the bell pepper. Usually picked while still green, Jalapeños can ripen into a deep red, or develop a cracking in the skin called corking; so don’t be alarmed if you see either, as you may be looking at a little more heat and sweetness! When overripe, Jalapeños can be smoked, making delicious chipotles. Using that for inspiration, try something new by grilling your Jalapeños to really kick the flavor up a notch; or go the more traditional route and serve them raw in a pico de gallo. Just remove the seeds to adjust for the heat. If you want to add a little acidity to your spice, try pickling your Jalapeños and top off your nachos with them.