Tag: jalapeno peppers

It’s 5 O’Clock Somewhere Friday: Spinach Artichoke Dip Jalapeno Poppers

When you have friends over for dinner, or a drink and a game, there’s no need to go crazy making lots of different appetizers.  Make one really good one, and make lots. 

I love spinach artichoke dip with a passion.  In the colder months we often make a dinner out of it.  But in the summer that’s not really appropriate, so here’s a way to sneak it in where it won’t seem out of place.  The hot cheesy dip, all bubbly and browned in these handy little peppers is so good you might never buy chips again.  And the fierce flavor of jalapeno poppers holds its own up against any drink you can throw at it.

I used red jalapenos, which are the riper version of green ones, and a little milder, too.  They’re also a bit bigger, so every popper provides at least two good gooey, spicy bites.

The heat of hot peppers resides in the seeds and veins, so when you scoop them out, the pepper is usually not super hot.  I actually left a few seeds and veins in the halved peppers on purpose to retain a little of the heat since the creamy dip works to mute the heat in the first place. 

I make the dip the same way I always do, but for this recipe I put it in the food processor to get it smooth; it will fit in the peppers easier.  Make lots of these, because you won’t be able to stop popping them in your mouth. (Double the recipe below for a crowd)

Spinach Artichoke Dip Jalapeno Poppers
makes about 20-30 poppers depending on their size
oven to 375F
about 10-15 red jalapeno peppers
for the dip:
1/2 cup artichoke quarters
1/2 cup frozen chopped spinach, thawed and well drained
1 or 2 cloves garlic, crushed
zest and juice of 1/2 lemon
1/4 cup mayonnaise
1/4 cup sour cream
1 cup shredded Italian blend cheese (I use the bagged varieties from Kraft or Sargento)
salt and pepper to taste

  • Put all the dip ingredients in the bowl of a food processor and pulse to blend thoroughly and get rid of any large chunks.  Scrape down the sides of the bowl.  Taste it and adjust the salt, pepper, garlic and/or lemon if necessary.  Refrigerate until ready to use.
  • Cut the jalapenos in half and carefully scoop out most of the seeds and veins.  If you are careful and use a small sharp knife you can cut right down through the middle of the stems, too, so the poppers each have a cute stem/handle.
  • Stuff each popper with dip, mounding it just a bit.
  • Bake on an ungreased baking sheet for 15 minutes, and put them under the broiler for the last minute or so if they need a little more browning.  Don’t leave them too long in the oven or broiler or the peppers will lose their shape.
  • Enjoy right away.

Note:  After you thaw the spinach, force the extra moisture out of it: I press it in a mesh strainer with the back of a spoon.  It will make your dip watery if you don’t do this step.  When you cut the peppers in half, take note of their shape and cut it in such a way that they will lay the flattest.

Green Tabasco & a Green Martini

See the summer out with a bang — make a batch of this fresh green Tabasco and then use a few good dashes in an amazing cocktail that plays up the contrast of cool cucumbers and cilantro against the fiery Serrano pepper.   My husband and I both loved this drink.  It’s perfect for the end of a hot day, and I think it would go really well with any south of the border themed appetizers, even something as simple as chips and salsa or guacamole.   It doesn’t look like much, I know, but the flavor is really nice.  You can also serve it over ice, which was especially cooling, and we ultimately preferred it that way.

You can call it green Tabasco, green sriracha, or salsa verde —  this is the green version of a classic red hot sauce.  But don’t think that means it’s milder.  The pound of Serrano chilies that goes into this sauce packs a wallop.  If you love hot sauce, then you’ll love being able to make our own and control what goes in.   It’s good on everything and it keeps plenty long enough to polish it off.

Hot peppers are plentiful right now since  late summer is technically when they’re  in season.  But luckily you can get them year round in most stores.  A lot of hot sauce recipes call for cooking the pureed peppers.  I see no need for that, and I prefer the bright green color and the bright kick of the raw peppers.  After pureeing them you let the mash hang out in the fridge for a day or two to mature.  Then you strain the mixture, pressing like crazy to get all the juice extracted, and you’ll be left with a cup of pure green gold.  I think green hot sauces have more of the fresh pepper flavor than the reds do.  This one is really good and really versatile.

The puree hangs out in the fridge to mature for a day or two before being strained.

What You Will Need

  • 1 lb Serrano or jalapeno peppers
  • 1 clove garlic
  • 1 tsp salt
  • 1 Tbsp brown sugar
  • 1/4 cup white or cider vinegar

Instructions

  1. Rinse the peppers, and cut off the stem tops. Slice the peppers, seeds and all. Put them into the bowl of a food processor. Add the garlic, salt and brown sugar. Puree the mixture, pulsing and scraping down the sides of the machine as necessary to get it as finely pureed as you can. Be careful as the fumes will be powerful.
  2. Add the vinegar to the peppers and stir well. Put the mash in a bowl or jar with a lid and refrigerate for 24 – 48 hours.
  3. Strain the mixture through a mesh seive, pressing with the back of a spoon to get all the liquid out. Do it in batches, and keep at it — the more you press the more liquid will be released. You should end up with at least a cup of sauce.
  4. Store the sauce in a clean bottle in the refrigerator. It should last a couple of months.
  5. Give the bottle a shake before using.

Notes

Hot peppers are powerful, so be sure to wash well after handling them, and be extra careful around pets and children.

2.2

http://theviewfromgreatisland.com/2013/08/its-5-oclock-somewhere-friday-house-made-green-tabasco-a-fiery-green-martini.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

Recycled commercial hot sauce bottles are perfect to use because they let you pour the sauce out in dashes. Use a small funnel to fill them.

What You Will Need

  • a 1 inch slice of peeled cucumber, chopped
  • a few cilantro leaves (about a Tbsp)
  • 2 oz gin
  • 3/4 oz fresh lemon juice (about a 1/2 lemon)
  • 1 oz simple syrup or Agave nectar
  • 1 tsp greenTabasco sauce

Instructions

  1. Put the cucumber and cilantro in the bottom of a cocktail shaker and muddle, or crush them with the back of a spoon to release their juices and flavors.
  2. Add the gin, lemon juice, simple syrup and Tabasco. Add ice and shake well.
  3. Strain into a martini glass, or serve over fresh ice in an old fashioned glass.
  4. Garnish with a cucumber wheel.

Notes

2.2

http://theviewfromgreatisland.com/2013/08/its-5-oclock-somewhere-friday-house-made-green-tabasco-a-fiery-green-martini.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

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