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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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It is important to poach the jalapeños as it cools the fiery nature of these beasts and makes them tame enough to eat in one bite. The poaching liquid should be handled carefully and thrown out right away. Rinse well should it come in contact with your skin or eyes. Read more .20 Ingredients:
12 large jalapeño peppers, split lengthwise, and seeded |
1 teaspoon freshly minced ginger |
1/4 cup smooth or chunky peanut butter |
1/4 cup mayonnaise |
1/2 cup flour |
1 teaspoon salt |
3/4 cups beer |
vegetable oil for frying |
Directions:
1. 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.
2. 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.
3. In a small bowl, add the mayonnaise together with the flour and the salt.
4. 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.
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