Even though the end of summer is in sight, sometimes it just seems to keep getting hotter in August…and so do the peppers! This month we’re sharing a jalapeno recipe pairing with you, perfect for making use of all those peppers in your garden. Spice up your drinks and your dips with these heat-infused recipes!
And a pro-tip if this is your first time tangling with jalapenos–wash your hands as well as any utensils you use for slicing or kitchen surfaces their juices get on (i.e., a wooden cutting board) thoroughly immediately after cutting. And whatever you do, don’t rub your eyes with jalapeno-hands!
Jalapeno Margarita Recipe
- 1/4 cup diced Jalapeno
- 1 cup fresh Lime Juice
- 1 cup Triple Sec Orange Liqueur
- 1 ½ cup Tequila
- 2 Tablespoons Agave Nectar
Slice open the jalapeno, then remove seeds and dice. Add diced jalapeno along with lime juice, triple sec orange liqueur, tequila and agave nectar to a blender. Pulse until smooth, then serve over ice.
Jalapeno Corn Dip Recipe
- 1/3 cup diced jalapenos, plus additional sliced jalapenos for topping
- 2 ½ cups frozen White Corn (thawed)
- 6 Tablespoons Unsalted Butter (cubed)
- 1 (8-ounce) package Cream Cheese (cubed)
- 1/4 cup Sour Cream
- Salt (to season)
- Pepper (to season)
- 3/4 cup Shredded Mozzarella Cheese
- Tortilla Chips
- Non-Stick Cooking Spray
- Handful fresh cilantro leaves
Pre-heat oven to 350 degrees. Slice open jalapenos and remove seeds, then dice a 1/3 cup and cut a few slices for the topping, set aside. Spray a 2 quart baking dish with cooking spray and set aside. In a large skillet and over medium heat stir together butter and cream cheese until melted, then remove from heat and add to a large mixing bowl along with diced jalapenos, white corn, sour cream, salt and pepper. Stir until combined, then pour into the baking dish and top with most of the mozzarella cheese. Add a few jalapeno slices to the top and sprinkle with the remaining mozzarella. Bake uncovered on the 3rd (middle) rack for around 20 to 25 minutes or until cheese melts and is bubbly. Garnish with cilantro and serve with chips.
Recipes & food by Azure Bailey Rountree / Photographed by Siobhan Egan / Styled by Bevin Valentine Jalbert