Tag Archives: jalapeno peppers

Hot Pepper Relish

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I have said in my blog posts on many occasions that my family loves spicy foods. Actually, that is an understatement at least for my hubby and kids. I like some spice but not as hot as they do.

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Every year I grow a variety of peppers and each year they seem to be more plentiful. This year was no different and as the farmers say “We had a bumper crop” of peppers. The sunlight on our porch is just right for my pots of peppers and cherry tomatoes. Whenever I try to grow veggies in the backyard, the veggies shrivel up and died no matter how much tender love and care I give them. I guess there are too many trees casting shade so not enough sunlight reaches the plants. This year I bought several types of hot peppers along with bell peppers for my hubby because he likes to cut them up on his eggs and uses them in salsa.

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Because we had so many peppers I had to come up with a new recipe since I did not want all of those peppers to go to waste. I already had enough pepper sauce courtesy of my mom but I did not have a something spicy to use as a topping for chicken, beef, vegetables and hubby’s eggs. The only thing I could come up with was a Hot Pepper Relish. At least that is what I call it. Hubby wanted me to call the recipe Ed’s Pepper Hots but that just did not roll off of my tongue. Relish is a better description and to make sure I was not totally off base I checked out the local grocery store to see if they had pepper relishes. They did.

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This recipe is not for the faint of heart. The peppers I used were so hot I could still smell the pepper juice on my fingers after washing them in really hot water several times. Yes, I would suggest wearing gloves when you cut up the peppers and no, I did not. Big mistake and I will not make it again. The next time I make Hot Pepper Relish I will add a few milder peppers to balance out the heat so that I can enjoy it too. For now, hubby is thoroughly enjoying the Hot Pepper Relish and is adding it to everything.

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Hot Pepper Relish

Ingredients:

8 – 12 fresh hot peppers seeded and diced small (hot cow horn, jalapeno, hot banana)

6 cherry tomatoes quartered

1 tbsp olive oil

1 tsp red onion diced small

1 tsp cilantro

½ tsp dill weed

sprinkle of salt and pepper

juice from ½ a lime

Place all ingredients in a medium sized bowl. Stir until all ingredients are thoroughly combined. Spoon into an airtight container. Refrigerate overnight to allow flavors to marinate. Serve with your favorite chips or use as a condiment with your favorite foods.

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Jalapeno Poppers with Bacon

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On a whim I thought I would try making Jalapeno Poppers. Not the type of poppers that are breaded and fried. I wanted to make oven baked poppers with a twist. I wrapped them in bacon. Yummy!

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Making the Jalapeno Poppers with Bacon was a quick and semi-easy task. I was a little gun shy in making them at first because I had recently tried making roasted stuffed poblano peppers and it was a disaster. But, I made lemonade out of those lemons by adding the collapsed roasted poblano peppers to a brown rice dish I decided to create. More on that one later.

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The most difficult task in preparing the poppers was cleaning the jalapeno peppers. After slicing off a little piece of the pepper I had to remove the seeds and membrane. Both are the hottest part of the jalapeno pepper just like any other hot pepper. Removing the seeds and membrane helped to tone down the heat of Jalapeno Poppers but they were still a little hot. I guess stuffing the peppers with pepper jack cheese may have contributed to the level of heat also (ya think !?!). Of course, if you are not a fan of really hot foods, you could use a milder cheese like cheddar or monterey cheese. However, if you are willing to make Jalapeno Poppers I doubt heat is really an issue for you.

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Bacon. Who besides non meat eaters does not like bacon? Bacon adds a lot of flavor to most dishes (even ice cream if you are truly adventurous) and it definitely adds another level of flavor to the Jalapeno Poppers.

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Fast, easy and tasty. Three words I like to hear whenever I have to cook. I think this recipe fits the bill for all three.

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Jalapeno Poppers with Bacon

Ingredients:
8 – 10 jalapeno peppers with stems
4 – 8 slices of bacon sliced in half
½ cup shredded pepper jack cheese
¼ cup whipped cream cheese
8 – 10 toothpicks

Optional Stuffing:
Crumbled browned Italian sausage and cheese
Sauteed veggies and cheese
Preheat oven to 400 degrees.

Combine pepper jack cheese and cream cheese in a small bowl. Okay to use your fingers. Set aside.

Slice jalapeno peppers lengthwise to remove part of the pepper without removing the stem. Prepare only a few at a time so that you do not mix up the different sections of the peppers.

Stuff peppers with cheese then place cut slice over cheese. Wrap a slice of bacon and secure with a toothpick. Place on a rimmed baking sheet and back for 20 – 25 minutes until bacon is crispy. Drain on paper towels.

Optional:

To stretch the peppers just cut them in half and stuff each half then wrap in bacon.  The peppers are great whether you serve them whole or in halves.

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