My friend Shirley wanted me to try a snack introduced to her by her daughter Karla — raw jalapeños stuffed with peanut butter (or almond butter). I looked around to see if there was a turnip truck nearby that she might have thought I had just fallen off of. Surely Shirley couldn’t be serious. She was. How I ever mustered the courage to try this outrageous combination I will never know, but I sure am glad I did. Remove all the seeds and white pith for a very mild taste. Leave a few of the seeds in to ratchet up the “eecheewawa” factor.
- Fresh jalapeños
- Natural peanut butter or almond butter, sweetened with a little Splenda or sugar
Rustle up some jalapenos. For this recipe, size really doesn’t matter. I was out of food prep gloves, but I’m smart enough to know that cutting up hot peppers without protection is risky business, so I pulled out a pair of my trusty rubber gloves and went at it. Slice the peppers in half horizontally. If you want some kick (or some outright “feel the burn in your ears,” which is weird, but really does happen), leave some of the seeds in. If you’re not in the mood for turning twelve shades of red, carefully remove them all. Even so, you might encounter a little heat, but, hey, capsaicin (the stuff that’s in hot peppers that makes them hot) is good for what ails you.
Stir a little Splenda or sugar into the natural peanut butter. Stirring also helps blend the oil back in. Fill the peppers. The ones above were photographed while the peanut butter was still at room temp. In terms of pretty food, it’s even better if you chill the peppers after stuffing them, but these little rascals weren’t going to be around that long.