In a small bowl, stir together the sour cream and mayonnaise. Mix in the wasabi powder, jalapeno pepper, vinegar and salt. Refrigerate for about 15 minutes to let the flavors develop. If you want to add more wasabi, add a little bit, and then refrigerate for about 5 minutes. The wasabi will get hotter upon sitting.
Combine green pepper, jalapeno pepper, vinegar and sugar in large saucepan.
Bring to a boil.
Boil 4 minutes.
Remove from heat and let cool 1 minute.
Add pectin and a few drops of green food coloring (if desired).
Pour into hot sterilized jelly glasses and seal.
Makes about five 6 ounce glasses of jelly.
eturn to casserole. Stir in jalapeno pepper and corn.
Cook 5
Melt butter and cook onion about 5 minutes.
Add chicken broth and sweet potatoes.
If using fresh potatoes, simmer until soft. If using canned potatoes, heat for 5 minutes.
When potatoes are tender, strain soup.
Place solids in blender with a little liquid and puree.
Add mixture back to liquid and add jalapeno pepper, corn kernels, salt and pepper.
Serve in soup bowls with sour cream on top.
an. Stir together the stock, vinegar, BBQ sauce, jalapenos, onion, and
In a saucepan, cook carrots, covered, in a small amount of boiling water for 2 minutes; add zucchini and cook 2 minutes more or until vegetables are crisp-tender.
Drain.
Cover; keep warm. Spray nonstick coating onto the cold rack of broiler pan.
Place fish on an unheated rack.
Season with salt and pepper.
Measure thickness of fish.
Broil fish 4 inches from heat, just until it flakes easily when tested with a fork.
Allow 4 to 6 minutes per 1/2 inch of thickness.
Whisk the mustard seeds, cider vinegar, Dijon mustard, dry mustard, honey, garlic, jalapeno pepper, salt, and black pepper together in a bowl. Cover with plastic wrap; can be refrigerated up to 1 week.
Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste.
Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.
Shred the onions and jalapeno peppers in a food processor,
ollow the rest of the recipe without soaking.
If you
n the onions, garlic, diced jalapeno pepper, coriander and cumin; stirring until
round chicken. Top with drained jalapeno pepper.
Cover and cook on
Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl;
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Grill eggplant, red bell pepper, poblano pepper, and jalapeno pepper until tender, 20 to 30 minutes. Remove seeds from red bell pepper and poblano pepper. Chop eggplant and peppers.
Pulse eggplant-peppers mixture, green onions, garlic, lemon juice, balsamic vinegar, olive oil, salt, and pepper in a food processor until finely chopped and spreadable.
garlic, minced habanero pepper, minced jalapeno pepper, minced serrano pepper, and half of the
vocado, roma tomatoes, minced shallot, jalapeno pepper, and lemon juice in a
Place the jalapenos, pepper and vinegar in a blender (or food
Seed and chop peppers.
Blend peppers and 1/2 cup vinegar in blender. Add sugar and remainder of vinegar. Bring to a boil. When you cannot stir down the boil, remove from heat and let stand 5 minutes.
Skim, then add Certo and coloring.
Stir until liquid starts to thicken. Pour into sterilized jars.
Combine red and green peppers, onion and jalapeno pepper in a Dutch oven; add boiling water to cover pepper mixture.
Let stand 5 minutes; drain.
Combine vinegar, sugar and salt, stirring well. Pour over pepper mixture.
Bring mixture to a boil over medium heat; boil 5 minutes, stirring occasionally.
Chill.
Serve with fish.
Yield:
1 quart.
Whisk rice vinegar, sesame oil, sugar, ginger, lemongrass, and soy sauce together in a large bowl. Stir in cucumbers, jalapeno pepper, cilantro, and basil.