Now that supermarkets have started pulling jalapeno and serrano peppers from their shelves because of salmonella fears, all home cooks will need to start making substitutions in their recipes. Not a problem, since what we most want is the contact burn imparted by the capsaicin in the pepper, and that's in ready supply elsewhere. Here are some solutions — good, better and best.

• Good: Substitute a hot powdered red pepper, such as cayenne. 1/8 teaspoon should approximate the heat of 1 teaspoon seeded and minced jalapeno.

AP (ENLARGE)

Federal officials are advising all Americans now to avoid uncooked jalapenos, and asking restaurants and supermarkets not to stock them.

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• Better: Substitute another fresh hot pepper. You might find fresno peppers (which look like red jalapenos), but Thai bird chiles are common. They're also at least twice as hot, so use accordingly.

• Best: Find a friend with a pepper plant in his garden. He'll have more than he knows what to do with.