This post is not so much of a recipe as it is a suggestion.
With all the huge jalapenos coming on, it was time to make some appetizers for Sunday afternoon. After canning all the pepper jelly, I was pretty much spent, but I needed to use more peppers.
I went with an old stand by recipe which is very versatile and can accommodate what you have (or don’t have) in the fridge.
For a more formal recipe, please head back to Fresh Jalapeno Poppers from about a year ago.
This is a super easy recipe: Simply take a block of cream cheese, some salsa and some shredded cheese. Throw it all in a food processor and whip it up. You can also throw in diced jalapenos for more heat.
Blanch some jalapeno halves and stuff them.
Eat.
If you want a hot appetizer, just place a sheet of foil on the grill and grill these up until toasty. (You can also put them under a broiler.)
Sorry, this is not much of a post today but I am canning jalapenos and carrots tonight.
Abby, check out this garden spider.
We have another one in the garden that I hope is eating its weight in white flies.