3 Easy Jalapeño Appetizers With Pepper Jelly

Jalapeños are one of the easiest peppers to build appetizers around because they bring fresh chile flavor and noticeable heat without overwhelming everything else on the plate.

They’ve also long been a favorite in the Jones family garden—and they’re the pepper behind Grandma Jones Jalapeño Pepper Jelly.

These three appetizers use jalapeños in completely different ways: blended into creamy hummus, folded into crispy corn fritters, and paired with bacon-wrapped shrimp finished with a glossy pepper-jelly glaze.

3 Jalapeño Appetizers at a Glance

Before You Start: Where Does Jalapeño Heat Actually Come From?

One common pepper myth is that the seeds are the hottest part of a jalapeño.

They aren’t.

Capsaicinoids are produced primarily in the pale internal placental tissue—the membranes or ribs where the seeds attach. The seeds can pick up capsaicin because they sit against that tissue, but they are not the primary source.

If you want a milder jalapeño appetizer, remove both the seeds and as much of the light-colored internal membrane as practical.

When handling jalapeños:

• Consider wearing food-safe gloves.
• Avoid touching your eyes, nose or face.
• Wash your hands, knife and cutting board thoroughly afterward.

1. Creamy Jalapeño Pepper Jelly Hummus

This is the easiest recipe of the three and a good example of using pepper jelly as an ingredient rather than just spooning it on top.

The fresh jalapeño contributes bright chile flavor, while the pepper jelly adds sweetness and acidity that round out the hummus.

Ingredients

• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 jalapeño, stemmed and roughly chopped
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon Grandma Jones Jalapeño Pepper Jelly
• 1–2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1–3 tablespoons cold water, as needed
• Optional cilantro or parsley for garnish

Directions

1. Add the chickpeas, jalapeño, tahini, lemon juice, olive oil, pepper jelly, garlic, cumin, salt and black pepper to a food processor.
2. Blend until smooth.
3. Add cold water one tablespoon at a time until the hummus reaches the consistency you want.
4. Taste and adjust the salt, lemon juice or pepper jelly if needed.
5. Transfer to a serving bowl.
6. Garnish with cilantro or parsley if desired.

What to Serve With Jalapeño Hummus

Try it with:

• Pita wedges
• Pita chips
• Tortilla chips
• Cucumber slices
• Carrot sticks
• Celery
• Mini sweet peppers

If you want more heat, add another small spoonful of Jalapeño Pepper Jelly rather than immediately adding another whole fresh pepper.

2. Crispy Jalapeño Corn Fritters With Pepper Jelly

Corn and jalapeño work naturally together because sweet corn softens the chile heat while the jalapeño keeps the fritters from tasting flat.

The best role for pepper jelly here is as a dipping sauce. That keeps the fritters crisp and lets everyone control how much sweet heat they want.

Makes approximately 10–12 small fritters

Ingredients

• 1 cup corn kernels, fresh, thawed frozen or well-drained canned corn
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 1/4 cup finely chopped jalapeño
• 1/4 cup finely diced red bell pepper
• 2 green onions, finely sliced
• 1/3 cup shredded cheddar cheese
• 1/2 teaspoon baking powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg, beaten
• 1/4 cup milk
• 2–3 tablespoons neutral cooking oil, plus more if needed
• Grandma Jones Jalapeño Pepper Jelly, for serving

Directions

1. Combine the corn, flour, cornmeal, jalapeño, bell pepper, green onions, cheddar, baking powder, paprika, salt and black pepper in a large bowl.
2. Whisk the egg and milk together separately.
3. Pour the wet mixture into the corn mixture and stir just until combined.
4. Heat a thin layer of oil in a large skillet over medium heat.
5. Spoon small portions of batter into the skillet and flatten them gently.
6. Cook for approximately 2–3 minutes per side, until crisp and golden brown.
7. Transfer the fritters to a paper-towel-lined plate or wire rack.
8. Serve warm with Jalapeño Pepper Jelly on the side.

How to Keep Jalapeño Corn Fritters Crisp

Three things make the biggest difference:

• Drain the corn well. Excess liquid creates softer fritters.
• Don’t overcrowd the skillet. Give each fritter room to brown.
• Serve the pepper jelly on the side. Pouring it over the fritters too early can soften the crust.

3. Bacon-Wrapped Jalapeño Shrimp With Pepper Jelly Glaze

This is the biggest flavor combination in the group: jalapeño, shrimp, bacon and sweet-and-spicy pepper jelly in one bite.

The important technique is partially cooking the bacon first.

Shrimp cooks quickly. Bacon generally takes longer. Giving the bacon a head start makes it much easier to finish the appetizer without badly overcooking the shrimp.

Makes approximately 16 appetizers

Ingredients

• 1 pound large shrimp, peeled and deveined
• 8 medium jalapeños
• 8 slices regular-cut bacon, cut in half
• 1/4 cup Grandma Jones Jalapeño Pepper Jelly
• 1 tablespoon fresh lime juice
• 1 tablespoon soy sauce
• 1/2 teaspoon garlic powder
• Black pepper to taste
• 16 toothpicks
• Optional chopped cilantro for serving

Directions

1. Preheat the oven to 425°F.
2. Arrange the bacon on a parchment- or foil-lined baking sheet.
3. Bake for approximately 7–9 minutes, until some fat has rendered but the bacon is still flexible enough to wrap.
4. Transfer the bacon to paper towels and allow it to cool slightly.
5. While the bacon cooks, halve the jalapeños lengthwise and remove the seeds and most of the internal membranes.
6. Pat the shrimp dry.
7. Place one shrimp into each jalapeño half.
8. Wrap each jalapeño-and-shrimp piece with a half-strip of partially cooked bacon and secure it with a toothpick.
9. Combine the pepper jelly, lime juice, soy sauce, garlic powder and black pepper in a small bowl.
10. If you want extra glaze for serving, reserve a clean portion now before brushing the raw shrimp.
11. Brush the wrapped shrimp lightly with the remaining glaze.
12. Arrange on a clean baking sheet and bake for approximately 7–10 minutes, depending on shrimp size, until the shrimp are cooked through.
13. If the bacon needs additional browning, broil very briefly while watching closely. The sugar in the pepper jelly can burn quickly.
14. Garnish with cilantro if desired and serve immediately.

Food-safety note: shrimp and other shellfish should reach 145°F.

Why Fresh Jalapeño and Jalapeño Pepper Jelly Work Differently

Even though they share the same pepper, they don’t contribute the same thing to a recipe.

Using both can create more complexity than simply adding more fresh pepper.

How to Make These Jalapeño Appetizers Milder

If you like jalapeño flavor more than jalapeño heat, there are several ways to soften the experience.

• Remove the internal membranes carefully.
• Use fewer fresh jalapeños.
• Pair jalapeño with creamy ingredients such as hummus or cheese.
• Use a milder Grandma Jones flavor, such as Traditional, instead of Jalapeño Pepper Jelly.

For the bacon-wrapped shrimp, you can also replace the Jalapeño Pepper Jelly with Caribbean Mango for a sweeter, fruitier version.

How to Make Them Hotter

If you're serving people who genuinely enjoy more heat, you have options other than simply adding more fresh jalapeño.

Try:

• Leaving a little more of the internal jalapeño membrane intact
• Serving extra Jalapeño Pepper Jelly on the side
• Using Habanero Pepper Jelly as the finishing condiment
• Adding a small amount of fresh serrano pepper to the hummus or fritters

Increase heat gradually. It's easy to add more; it's much harder to take it back out.

Which Grandma Jones Flavors Work With These Appetizers?

Grandma Jones' mild, medium and hot labels are practical tasting categories rather than laboratory-measured Scoville ratings for the finished pepper jelly.

Frequently Asked Questions

Are jalapeño seeds the hottest part of the pepper?

No. Capsaicinoids are produced primarily in the light-colored placental tissue or membranes inside the pepper. Seeds can pick up capsaicin through contact with that tissue, but they are not the primary source.

How spicy are jalapeños?

Jalapeños are generally considered a moderate-heat pepper, although individual peppers can vary noticeably in heat.

What appetizers go well with jalapeño pepper jelly?

Hummus, corn fritters, bacon-wrapped shrimp, cream cheese, Brie, sliders, meatballs, crostini and fried appetizers can all work well with jalapeño pepper jelly.

Can pepper jelly be used as a dipping sauce?

Yes. Serve it directly from the jar or warm it gently. If you want a thinner dip, stir in a small amount of lime juice, vinegar or water depending on the food you're serving.

Why partially cook bacon before wrapping shrimp?

Shrimp cooks much faster than bacon. Partially cooking the bacon first makes it easier to crisp the bacon without severely overcooking the shrimp.

Can I make these appetizers ahead of time?

The hummus can be prepared ahead and refrigerated. Corn fritters are best when freshly cooked but can be reheated. The shrimp can be assembled in advance and refrigerated, then glazed and cooked shortly before serving.

Can I use another Grandma Jones flavor instead of Jalapeño?

Absolutely. Traditional gives you a milder version, Southwestern Chipotle adds smoke, Caribbean Mango works especially well with shrimp, and Habanero gives the appetizers significantly more heat.

The Bottom Line

Jalapeños don't have to play the same role in every appetizer.

Blend them into hummus when you want fresh chile flavor in a creamy dip. Fold them into corn fritters when you want crisp texture and sweet corn. Or use them as the base for bacon-wrapped shrimp finished with glossy pepper jelly.

For more appetizer ideas, visit our Pepper Jelly Appetizer Recipes, explore Pepper Jelly Dips, or read our Best Peppers for Pepper Jelly Guide.

Try Grandma Jones Jalapeño Pepper Jelly.