Southwest Flavors: Preparing jalapeno peppers
Basic jalapeno pepper preparation.
Say that five times, really fast.
When selecting your jalapenos at the store, go for the big ones that are straight and tapered.
It makes fixing them easier, and there’s more to eat later.
Here’s where you put on the rubber gloves if your have real sensitive skin.
Cut the tops off the jalapenos and set them in the Chile Grill.
Do all of them.
Then using an jalapeno corer (an apple corer will do in a pinch) carefully remove the seeds.
If you don’t want a surprise later, make sure you get them all.
Now comes the fun part — actually this part starts at the store — stuff something in them.
As you’re wandering down the aisle in the store, let your imagination go wild with ideas of what to put in your little creations.
Every thing from the plain; cheese, refried beans, cream cheese, sausage, to the more different; shrimp, crab, smoked oysters, pickled baby corns, somebody might even like peanut butter.
Anyway, put a little salt in the peppers, stuff them with something and put a tooth pick through them and set them back in the Chile Grill.
The toothpick is important because even the biggest jalapeno will fall through when it gets done enough.
Some people top them off with a third of a slice of bacon and the toothpick keeps it on.
One thing about using the bacon is, when it’s done, the peppers are done. P
ut the Chile Grill in your barbecue pit or oven at about 350 degrees, if you cook them at a higher temp it will boil out the stuffing’s with high water content.
Takes about an hour if you want the peppers to lose all their heat. 30 to 45 min. if you want some kick. If you put the Chile Grill on your barbecue pit be sure you have indirect heat or the bottoms will burn before the tops are done.
Cecilia and Dennis Moody are Pueblo West residents who own and operate “Southwest Flavors,” a gourmet food story with a spicy emphasis. The Moody’s will share recipes on this page from homemade remedies to those shared by friends and family. They can be reached at 547-4649 or 369-9710.
SHRIMP JALAPENOS: A DELIGHTFUL LITTLE TREAT STUFFED WITH POSSIBILITIES
1 shrimp for every pepper you’re fixin’ (20-30 count size)
Shake some Tony’s on the peeled shrimp and stuff them head first into the jalapenos. Fill up the gap at the top of the jalapeno with cream cheese. Bacon on the top of this one is mandatory. Poke a hole in the bottom of the jalapeno with a toothpick so it can drain as it cooks.
Additional stuffing ideas: Smokey link sausage, salmon, boudin sausage, meatloaf mixture, etc., cream cheese with pineapple, crab meat or crab cake mixture. Other meats you and use are chicken, turkey, beef, dove, quail, venison, etc., cornbread mix with corn and/or a sliver of cheese (any kind). Scrambled eggs with any type of sausage or cheese.