Jalapeno Pepper Recipes
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Grilled Shrimp in
Southwest Marinade
1/3 cup lime juice
1/3 cup olive oil
2 tablespoons tequila
2 tablespoons fresh cilantro, chopped
1 clove garlic, minced
1 teaspoon Spice
Barn Ground Jalapeno Pepper
1/4 teaspoon each: salt & pepper
Combine all ingredients and pour over peeled
and deveined shrimp and refrigerate 2 hours. Grill basting with marinade.
Garnish with fresh Cilantro. Also good on chicken.
Stuffed Zucchini
1 1/2 pound ground beef
1 onion, chopped
1 green pepper, chopped
1/2 teaspoon
Spice Barn Ground Jalapeno Pepper
1 1/4 cups soft bread crumbs
1 egg, beaten
1 tablespoon Spice Barn Parsley
1 teaspoon Spice Barn Basil
1 teaspoon Spice Barn
Italian Seasoning
1 teaspoon salt
16 ounces tomato sauce
2 tomatoes, coarsely chopped
4-5 medium zucchini
2 cups shredded Mozzarella Cheese
Combine the first 11 ingredients and one can
of tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise;
scoop out seeds. Fill with meat mixture; place in baking dishes. Spoon
remaining tomato sauce over each. Bake, uncovered, at 375 degrees for 45
minutes. Sprinkle with cheese during last few minutes of baking.
Jalapeno Corn Chowder
1 onion, chopped
1 green pepper, chopped
2 tablespoons butter
1 can condensed chicken broth
2 large potatoes, cubed
1/8 teaspoon
Spice Barn Ground Jalapeno Pepper
2 teaspoons Dijon mustard
1 teaspoon salt
1/4-1/2 teaspoon Spice Barn Crushed Red
Pepper
1/2 teaspoon Spice Barn
Paprika
3 cups frozen corn
4 green onions, chopped
3 cups milk, divided
1/4 cup all purpose flour
In Dutch oven, sauté onion and green pepper
in butter. Add broth and potatoes; bring to boil, reduce heat, cover and
simmer 15 minutes. Stir in seasonings, add corn, green onions, and 2
1/2 cups milk. Combine flour and remaining milk until smooth; gradually add
to soup. Bring to boil and cook until thickened.
Jalapeno Gazpacho
3 1/2 cups tomato juice
18 ounces plum tomatoes
1 English cucumber, diced
1 red bell pepper, diced
1 medium onion, diced
1/4 cup cilantro, chopped
2 tablespoons parsley, chopped
3 tablespoons lemon juice
1 green onion, minced
1/2 teaspoon
Spice Barn Ground Jalapeno Pepper
2 cloves garlic, minced
Seed and chop tomatoes. Combine 1 cup tomato
juice, half of tomatoes, half of cucumber, half of bell pepper in blender.
Puree until smooth. Pour into bowl and stir in remaining tomatoes,
cucumber, and bell pepper; add onion, parsley, and cilantro. Add
jalapeno powder. (add more to taste, if desired) Add garlic. Transfer
1 cup to blender. Add 2 1/2 cups tomato juice to blender and puree.
Pour back into mixture and stir to combine. Season with salt and
pepper. Cover; chill 2 hours. To Serve: Ladle soup into serving
bowls; dollop with Red Bell Pepper Puree and a sprig of cilantro.
Red Bell Pepper Puree:
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