Jalapenos and peanut butter….jalapenos and peanut butter. Something I could not get out of my head since about 2 years ago when a friend requested I bring some to a meeting we would both be attending. The friend claims to be from Mexico, and claims that jalepenos and peanut butter are a delicacy when you hit the roads south of the border. Jalapenos and peanut butter…. 2 years later, in celebration of Cinco de Mayo…I had to try them.
Sir Wes has a nice little jalapeno pepper plant growing in the backyard, which I helped myself to. After washing them I carefully split them length wise, not cutting the top part. I swirled my paring knife around a bit and then I gently tapped out the seeds.
- 1/4 cup creamy peanut butter
- 1/4 cup confectioner sugar
- 1/4 teaspoon kosher salt
- 12 small jalapenos, seed and inner flesh removed
- White and dark chocolate coins
Blend the peanut butter, sugar and salt together until smooth. Carefully fill each jalapeno and wipe any excess peanut butter. Melt chocolate in a double boiler as directed by the package instructions. Gently dip the filled jalapeno into the melted chocolate and place on parchment paper until the chocolate coating is set. Refrigerate up to a week.
The jury is still out on jalapenos and peanut butter, but all have agreed they are not for the meek!
Happy Cinco de Mayo! Ole!!