ourse salt. Drop tequila infused jalapeno rings into the glasses for
Mix vodka, jalapeno-infused simple syrup, lemon juice, and cucumber water in a cocktail shaker and pour over ice in an highball glass. Garnish cocktail with cucumber spear.
Stir tequila, lime juice, orange liqueur, and simple syrup together in a pitcher with a lid; add jalapeno pepper and thin cucumber slices. Refrigerate at least 1 hour.\n Watch Now
Run a wedge of lime along the rim of each of four pint glasses. Spread kosher salt onto a flat plate; press glass rims into salt to coat. Fill glass with ice and pour margarita over the ice. Garnish with cucumber slice.\n Watch Now
Drain and discard the juice from the Hamburger Dills.
Put 1/2 the jar of Dill pickles into a large bowl.
Add the entire jar of Jalapeno's with the juice to 1/2 of the dill pickles.
Add 2 pounds of Sugar and mix gently.
Top with the remaining dill pickles and sugar. Mix gently.
Return the pickles to the jar (if mixing in a bowl) and place the jar in the refrigerator.
Turn the jar over twice a day for the next 3 days to allow the flavors to blend.
Store in the refrigerator and
Enjoy!
urchase prepared salsa for a simple dip for these roasted potatoes
Bring a saucepan of lightly salted water to a boil; add jalapeno peppers. Reduce heat to medium and boil peppers for 15 minutes; drain. When cool enough to handle, remove stems of peppers.
Place jalapeno peppers, tomatoes, garlic salt, cumin, black pepper, white pepper, and cilantro in a blender. Blend to your desired texture, 30 seconds to 1 minute.
Mince fine onion and jalapeno peppers (1 pepper for mild, 2 peppers medium and 3 peppers hot! hot! hot!).
Mix all together muffin mix, tomato juice, egg, peppers, onion and garlic (at least 1 teaspoon).
If mixture seems too thick, add small amount of tomato juice.
Pour into 8 x 8-inch baking dish.
Bake for 25 minutes at 375\u00b0.
Heat oven to 425\u00b0F.
Halve the Jalapenos lengthways and remove seeds and membranes.
Cut Bacon slices in half giving you 24 four inch strips.
Spread Cream Cheese level into each Jalapeno half.
Wrap each Jalapeno with a Bacon strip (secure with a toothpick if desired).
Bake on a foil lined baking sheet in center of oven for 30 minutes (cheese side up).
Let stand for 10 minutes before serving.
Optionally you can BBQ on a foil covered grill.
Cut avocados in half, remove the seed and scoop out pulp with a spoon.
Mash pulp with a fork into a soft puree and add the lemon juice, salt, pepper, garlic, jalapeno peppers and hot sauce. Blend in cream cheese.
Makes approximately 2 cups.
Mix black-eyed peas, green pepper, onion, jalapeno pepper, salad dressing and tomato.
Serve with tortilla chips.
For the stuffing I like to use Stove Top stuffing for pork.
Cook stuffing mix according to package directions.
Combine sausage with stuffing.
Cut stem and seeds from jalapenos, fill with cheese. Add egg to sausage and stuffing mixture. Mold mixture in egg shape around jalapenos.
Roll in bread crumbs until covered well.
Bake in a 400 degree farenheit preheated oven for 30 minutes or until brown.
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Put cream cheese on serving plate.
Pour jalapeno jelly on top of cream cheese letting it run down the sides.
Serve with Triscuits.
Combine all ingredients in a pitcher.
Chill for at least an hour (the longer the margarita sits, the more cucumber and jalapeno flavors infuse into the drink).
Serve over ice in salt-rimmed glasses.
Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.
Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker.
Serve with corn tortillas and your favorite toppings.
omatoes tomato paste, chopped onion, jalapeno pepper, 1/4 cup water
Mix together watermelon, onion, jalapeno, and garlic.
Season with balsamic and sea salt, to taste.
Cover and let refrigerate for at least an hour to meld flavours.
Strain juices out and serve.
Chop onion, jalapeno and bell peppers, celery and
Preheat oven to 350 degrees F (175 degrees C). Arrange habanero pepper, jalapeno pepper, and red chile peppers on a baking sheet.
Bake in preheated oven until browned, about 15 minutes.
Transfer peppers to a food processor; add tomatoes, onion, cilantro, green onions, and garlic. Pulse until desired consistency.
Stir crumbles, 1 can great Northern beans, vegetable broth, salsa, and corn together in a large pot over low heat.
Puree remaining can great Northern beans in a blender until smooth; stir with the mixture in the pot. Bring the mixture to a simmer and cook for 30 minutes.
Stir jalapeno pepper Cheddar cheese and Cheddar cheese into the chili; cook, stirring frequently, until the cheese is melted, 5 to 10 minutes more.
Mix peaches, tomatoes, onion, cilantro, and jalapeno pepper together in a bowl; sprinkle with cardamom. Drizzle lime juice and lemon juice over salsa; toss to coat.
Preheat oven to 350 degrees F (175 degrees C).
Brush tortilla wedges with melted butter; sprinkle generously with cinnamon sugar. Arrange coated wedges on a baking sheet.
Bake in the preheated oven until chips are crisp, 15 minutes. Serve chips alongside peach salsa.