Get your chilli fix this winter and ward off the flu, they are packed with vitamin C and many other good things, I’ve been eating them preserved in oil, fresh chopped straight onto my plate, from the bottle and in powdered form, eat them any which way but eat them.
Jalapeño peppers (pronounced “holl-a-PAY-nyo”) are medium-sized chili peppers with a mild to moderate amount of heat, and that’s what I like about them, that they don’t take the enamel off your teeth from eating them. Jalapeños are green when picked and are usually used while green, but they will turn red as they ripen, either on the plant or after they’ve been picked. They’re no hotter when red, but their flavor is a little fruitier and less grassy.
What is nice about a jalapeño is that they are relatively mild and can be eaten whole, haaaaaa and everyone one thinks you are so brave, but they are really delicious with just the right amount of heat to satisfy your chilli craving. I love eating them stuffed and coated in a delicious crispy crumb.
Jalapeño peppers can be dried and smoked and then they are known as Chipotles. They say that Jalapeño chilies progressively get hotter the older they get. As they age, they develop white lines and flecks, like stretch marks running in the direction of the length of the pepper. The smoother the pepper, the younger, and milder it is. The more white lines, the older and hotter, so get them young and mild, but don’t take my word for it, they can also be unpredictable like a woman.
A lot of work goes into preparing the jalapeño for stuffing and they are not always available other than when they are in season, when you can’t get them fresh, the easy way out all year round is to get them in a bottle, brined and ready to use.
Now as history goes, the ancient Aztecs were the first to use jalapeños in cooking, but at Peppadew® they seem to have perfected convenience and depth of flavour with their unique patented sweet pickle brine, so just slip them from the bottle and lets cook!
Panko Coated Poppers with Asian Dipping Sauces
Makes 8 – 10
150g cream cheese
5ml fresh ginger, finely grated
15ml fresh coriander, chopped
8 – 10 Peppadew® whole Jalapeños
100g cake flour
2 eggs, beaten
150g fresh white breadcrumbs
oil, for frying
Sweet chilli sauce
cucumber ribbon salad with sesame seeds
Place the cream cheese, mayonnaise, ginger and coriander into a mixing bowl and combine. Stuff the whole Jalapeños with the filling mixture. Place the flour onto a plate, the beaten eggs into a bowl and the panko crumbs into a separate bowl. Dip each Jalapeño popper into the flour and shake off any excess. Then dip into the egg to cover and finally into the panko crumbs. Repeat with all of the poppers and chill for 30 minutes. Heat the oil in a pot or deep fat fryer. Once the oil is hot, fry the poppers, in batches, for 2-4 minutes, or until golden and crispy. Drain the poppers on paper towel and serve with a selection of sauces and a cucumber and sesame seed salad if desired.
Steak With Jalapeño Herb Butter
125g butter, room temperature
4 P Peppadew® whole Jalapeños, very finely diced
30ml fresh mixed herbs, finely chopped
1 garlic clove crushed
milled black pepper
800g beef fillet, cut into approximately 100g medallions
oil, for brushing
vegetable noodles or potatoes
jalapeno and herb butter
Place the butter into a mixing bowl and add the Jalapeños, herbs, garlic and milled black pepper. Mix well. Lay a piece of plastic wrap on a flat surface and spoon the Jalapeño butter into a log shape in the centre of the plastic wrap. Roll up into a sausage shape, twisting the ends of the plastic wrap. Refrigerate for an hour or until firm. Brush the beef fillet medallions with a little oil. Cook according to your liking. Slice the butter into slices and place on top of the steak. Serve at once with vegetable noodles or potatoes.