If you want a bit more jalapeno, spice, or texture in the cornbread, you can dice a couple of fresh jalapeno (serrano, habanero, ghost chili) peppers and mix into the batter before pouring it into the skillet. I don’t normally promote the use of shortening (Crisco, etc.), but I pe...
Jalapeños –Choose jalapeño peppers that have smooth skin and are not wrinkled or soft. You can remove the seeds, or leave them in if you want a spicier jelly. Bell peppers –You can use a single color of bell pepper, or a mix. I like to use both red and orange bell peppers f...
I wore gloves to slice and pack the peppers, and even to clean up the counter! But apparently I still got the juice/oil on my hand somehow, because I rubbed my eye a couple hours later and… oh god, ow. I thought I was going to have to have my fiance take me to the hospital!
if there’s one thing that jalapeños have to spare it’s flavor. The peppers are indeed hot but it’s actually a welcome heat – especially amidst the buttery Monterey Jack cheese. I added tomatoes for a little more moisture and color (we eat with our eyes!) and grilled it all on ...