Jalapeno Yummies Recipes

10 JALAPEñO RECIPES: PICKLED JALAPEñOS & MORE!

Steps:

• Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
• Thinly slice the jalapeño peppers. Fill the jar with the slices.
• Peel the garlic cloves, leaving them whole. In a small saucepan, combine the garlic, vinegar, water, sugar, kosher salt, peppercorns and bay leaf. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
• Once boiling, pour the brine into the jar (including the bay leaf). Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any peppers are exposed at the top.
• Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Eat immediately, or refrigerate until serving. Keeps up to 1 month refrigerated.

JALAPENO YUMMIES

Steps:

• Mix the cream cheese with the onion soup mix in a bowl until smooth. Fill the jalapeno pepper halves with the cheese mixture. Wrap each pepper with a piece of bacon to enclose the filling, and secure with a toothpick.
• Place peppers in a skillet over medium heat, and cook until the bacon is crisp on all sides, 10 to 15 minutes. Cool slightly and serve.
• To make the dip, place the sour cream in a bowl, and mix with any leftover cream cheese mixture. Cover and refrigerate until needed.

INSTANT POT JOGAETANG

Steps:

• In a large bowl, dissolve ¼ cup of kosher salt in 4 cups of cold water. Add the clams and cover in the salt bath. Discard any floating clams. Soak for 30 minutes, or up to 2 hours in the refrigerator.
• Transfer one clam at a time to a strainer, leaving behind the sand that collects at the bottom of the bowl. Rinse the clams and clean with a kitchen brush under running cold water and drain.
• Add dashima and 3 cups water to the inner pot of your Instant Pot. Press Sauté on High. Simmer the broth to a boil, about 3 minutes. Using tongs, remove dashima.
• Add the clams, garlic, jalapeño, and chile pepper to the inner pot.
• Turn and lock the lid and move the steam release valve to the sealed position. Select Pressure Cook on High and program for 1 minute. When the cooking is complete, quick-release manually. Unlock and carefully remove the lid. The clams should be cooked and shells open.
• Add salt and black pepper to taste. Transfer to a bowl and top with scallion slices. Serve immediately with rice and banchan.

JALAPENO YUMMIES

Steps:

• Mix the cream cheese with the onion soup mix in a bowl until smooth. Fill the jalapeno pepper halves with the cheese mixture. Wrap each pepper with a piece of bacon to enclose the filling, and secure with a toothpick.
• Place peppers in a skillet over medium heat, and cook until the bacon is crisp on all sides, 10 to 15 minutes. Cool slightly and serve.
• To make the dip, place the sour cream in a bowl, and mix with any leftover cream cheese mixture. Cover and refrigerate until needed.