Directions:
- Cover the jalapeño slices with cold water in a large saucepan and bring to a simmer. Cook briefly then drain and rinse well. Pat the peppers dry with a clean paper towel.
- In a small bowl, mix the peanut butter and ginger together until smooth. Fill each pepper half with some of the peanut butter mixture and press together with another peanut butter filled pepper half and chill.
- In a small bowl, add the mayonnaise together with the flour and the salt.
- In a large heavy pot, heat the oil to 365F. Dip each of the peppers in the mayo mixture and fry until golden. Drain the peppers on clean paper towels and serve with lots of salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.05 Kcal (473 kJ) | ||
| Calories from fat | 67.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.46g | 11% | |
|---|---|---|---|
| Cholesterol | 1.93mg | 1% | |
| Sodium | 382.6mg | 16% | |
| Potassium | 92.59mg | 2% | |
| Total Carbs | 8.83g | 3% | |
| Sugars | 1.25g | 5% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 2.38g | 5% | |
| Vitamin C | 16.7mg | 28% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 23.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 229.21 Kcal (960 kJ) | ||
| Calories from fat | 136.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.13g | 11% | |
|---|---|---|---|
| Cholesterol | 3.9mg | 1% | |
| Sodium | 775.75mg | 16% | |
| Potassium | 187.73mg | 2% | |
| Total Carbs | 17.9g | 3% | |
| Sugars | 2.53g | 5% | |
| Dietary Fiber | 2.91g | 6% | |
| Protein | 4.82g | 5% | |
| Vitamin C | 33.8mg | 28% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.8mg | 8% | |
| Calcium | 47.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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