My husband loves all things spicy. I really don’t think that it even matter what it is–just so long as it has some heat! Over the years I have been able to handle much more spice, and enjoy the flavor that it brings to a dish.
As part of our garden plans this year, we are growing lots of hot peppers, numerous varieties. Many of which we have never eaten ourselves, like a Chinese 5 color, or a Fish Pepper–but I can’t wait to make some more home-grown salsa with them.
Another thing we like to do with hot peppers, especially jalapenos, in the middle of summer, is stuff them. They are packed with flavor, and probably just as many calories.
About 10 Jalapenos
1 (8 oz) package of cream cheese (softened)
5 pieces bacon; cut in half
Be sure to wear gloves when handling jalapenos, or any kind of hot pepper! I learned this one the hard way while making salsa last year–burning hands are not fun!!
Cut you jalapenos lengthwise, pull off stem, and de-seed. The membrane that is inside of the pepper is where most of the heat is located. If you want more of a mild pepper, pull all of it out. But, you can leave as much or as little of it as you want.
In the softened cream cheese, put a dash or two of garlic powder for some added taste. If you are not a fan of garlic, you can always omit. Put this mixture inside of a Ziploc bag and cut a small snip off of the corner. Pipe mixture inside pepper, leaving just a little extra room for the cheese to spread/melt.
Wrap in bacon. Grill until the bacon is cooked, cheese melted and peppers slightly tender.
For a winter treat you can cook in a 425° oven.