egrees.
Wash and dry jalapenos.
Trim the top of
Cut jalapenos in half lengthwise; remove seeds and center membranes. In a small mixing bowl, combine the cream cheese, cheddar cheese and Cajun seasoning. Stuff about 1 1/2 teaspoonfuls into each pepper half. Cut bacon strips in half widthwise. In a large skillet cook bacon until partially cooked. Wrap a bacon piece around each pepper; secure with a toothpick.
Place on a wire rack in a shallow baking pan. bake uncovered at 350 for 25-30 minutes or until bacon is crisp. Discard the toothpicks and serve immediately.
Combine the strawberries, jalapenos and pectin in a 4 quart microwave proof bowl.
Cook covered on high for 10 minutes, or until a boil is reached, stirring once during cooking.
Stir in sugar and mix well.
Cook covered on high for 11-12 minutes or until a hard boil is reached.
Boil hard for 1 minute.
Skim off foam.
Ladle into clean hot sterile jars.
Process in a boiling water bath for 10 minutes.
dobo, this is a good recipe: #140353 Adobo de Chile [url
Cut and chop cilantro, tomatoes, jalapenos and onions as much or as little as you desire.
Place all ingredients in pot, salt to taste and bring to a boil for about 5 minutes just enough to combine all the ingredients.
Place the sauce in glass jars (keeps sauce fresher in glass) the lid will seal if you store the sauce immediately after you boil the sauce.
Refrigerate, (stores for up to 6 months).
Another secret to keep your salsa fresher longer do not use metal to scoop out the sauce.
ake this a super spicy recipe, but one that a majority
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
Deseed and clean ancho chili pods.
Soak for 1 hour in hot water.
Drain and grind.
Reserve.
Place pork and beef cubes into a large stock pot.
Fill with water to cover meat.
Bring to a simmer over medium high heat.
Add jalapenos, garlic, salt, cumin, ancho chili pod paste and pepper.
Bring to a boil.
Reduce to a simmer and cook until meat is done.
Add chili powder and mix all ingredients well.
Simmer for 20 minutes.
Remove from heat and thicken with Masa roux.
Combine the sugar, salt and vinegar in a saucepan and heat until ingredients dissolve. Cool in refrigerator. In a bowl, put the sliced cucumber, red onion, jalapenos, and cilantro. Stir in as much of the sweet and sour sauce as you want. Serve chilled.
Note: The servings depend on how big the cucumber is.
anned tidbits of pineapple to recipe for a sweeter flavor, or
Wash Jalapenos then cut off top.
Cut the Jalapenos length wise in half and take out seeds until hollow.
Take room temp cream cheese and fill the Jalapenos.
Cut Bacon in half.
Wrap bacon around Jalapenos.
Lay bacon wrapped Jalapenos on sprayed baking sheet.
Bake for 45 minutes on 375.
Drain on paper towel and ENJOY!
Note: Make sure when wrapping the bacon around that you end with bacon on bottom, if not they will unwrap.
cut the ends off the jalapenos, and slice each in half
Cut stems from jalapenos.
Scoop out seeds, using a small, sharp knife (do not cut jalapenos).
Stuff each pepper with crab meat; set aside.
Combine 1/8 cup flour and next 4 ingredients; stir until smooth, and set aside.
Combine 1/4 cup flour and 1/8 cup cornmeal; set aside.
Dip stuffed jalapenos in batter; dredge in flour mixture.
Pour oil to a depth of 2 to 3 inches in a dutch oven; heat to 375 degrees.
Fry jalapenos a few at a time, 1 to 2 minutes on each side or until golden brown.
Drain on paper towels.
Combine all ingredients in a small heavy saucepan and bring to a boil.
Remove from heat and cool to room temperature, stirring occasionally.
Marinate, chilled, at least 8 hours.
Chilled jalapenos will keep chilled 3 days.
1) cut jalapenos longways and scoop out the insides.
2) mix cream cheese and cajun seasoning together.
3) spread a good amount of cream cheese mixture in each of the jalapeno halves.
4) wrap each half in a strip of bacon. secure with toothpicks on each end.
5) place on medium heated grill. and cook until bacon is done on each side and jalapeno is tender.
*note: make sure to cook the stuffed side first so the cheese doesn't melt out.
Slice whole jalapenos in halves.
Drain jalapenos and soak in ice water.
Combine and mix cream cheese, mayonnaise, tuna, lemon juice and walnuts. Drain jalapenos. Shine each jalapeno with oil. Fill jalapeno halves with tuna mixture.
Remove stems from jalapenos and slice.
Mix sliced jalapenos, along with onion, garlic and carrots in a small bowl and toss with the olive oil.
Pack into a clean, hot canning jar.
Bring vinegar, water, sugar, and salt to a boil.
Pour brine over jalapenos, making sure it covers.
Refrigerate several weeks before using.
nteresting tool to gut the jalapenos.
pre-heat oven to
tem of pepper.
Stuff jalapenos with 1 shrimp or 1
ind any whole, cleaned, canned jalapenos, you can clean them