The unique combination of smoky flavor with peppery heat makes these perfect for so many uses. They can be put in soups, sauces, beef and potatoes.

Jalapeno Poppers

Slice Smokin’ Dave’s Smoked Jalapeno’s into 6 halves
6 pieces baby Swiss cheese
6 slices hard salami
Place cheese inside pepper half then secure salami slice around pepper with toothpicks
Microwave until cheese is melted (about 30 seconds)
Enjoy!!! They’re Gooood!

 

Smokin Queso with Smoked Jalapenos

5 Smokin’ Dave’s Smoked Jalapeno’s chopped finely
1 can diced Tomato
2 LB of Velveeta Cheese
Cut cheese into cubes put into a microwave proof bowl add tomato’s and Smokin’ Dave’s Smoked Jalapeno’s ,microwave until cheese is melted stirring frequently serve with corn chips, guacamole, and ground beef

Smoked Jalapeno Lime Mayonnaise

3 Smokin’ Daves Smoked Jalapeno’s
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 tablespoons fresh lime juice
1 tablespoon minced lime zest
1 tablespoon prepared Dijon-style mustard
1/2 teaspoon salt
1 cup corn oil
1/2 cup olive oil
In a food processor, combine the Smokin’ Daves Smoked Jalapeno’s, egg, egg yolk, lime juice, lime zest, mustard and salt. Process until smooth. With the motor running, add the corn and olive oils through the feed tube in a quick, steady stream. The mayonnaise will thicken. Adjust the seasoning. Transfer to a storage container, cover, and refrigerate until use. The mayonnaise can be prepared up to 3 days ahead. Makes 2 cups.
Makes 6 servings

Sweet Potato’s with Smoked Jalapeno’s

2 1/2 pounds cubed peeled sweet potato
1/2 cup half-and-half
3 tablespoons butter, softened
2 tablespoons fresh lime juice
3 Smoking Dave’s Smoked Jalapeno’s seeded and veins removed
1/2 cup packed brown sugar
3/4 teaspoon salt
3/4 teaspoon ground cinnamon, divided
Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Drain and return potato to pan. Add half-and-half, butter, and juice; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Stir chopped chiles, brown sugar, salt, and 1/2 teaspoon cinnamon into potato mixture. Sprinkle with 1/4 teaspoon cinnamon.

Yield: 8 servings (serving size: 2/3 cup)

Smoked Jalapeño Dip

2 cups Yogurt
2 Tablespoons Mint
2 Tablespoons fresh Parsley
2 Tablespoons Cilantro
2 Tablespoons minced Onion
2 Seeded Smokin’Daves Smoked Jalapeño Peppers!
2 Diced Plum Tomatoes
Dash of Cumin
Dash of Salt
Blend Mint, Parsley, Cilantro, Jalapeño Peppers, and Onion in a blender. Add to the Yogurt and stir well. Add Dash of Cumin,Dash of Salt, and Diced Tomatoes. Mix well. Refrigerate 1 hour before serving. Serves 6.

Jalapeno Cornbread

Use 2 “Jiffy” (or similar) cornbread mixes
Add:
1 can drained corn
1 chopped onion
1 cup shredded cheddar cheese
About 10 seeded, diced Smokin’ Dave’s Jalapeno’s
1/2 pound cooked, crumbled bacon, or drained sausage
3 eggs
2/3 cup of milk
Blend well
Put in greased pan
Bake at about 375 until done
Enjoy !!! (for a little more “kick” do not de-seed jalapeno’s)

World Famous Jalapeno Hush Puppies

(1) 8 oz. Martha White Hush puppy mix (or Equiv.)
3/4 cup milk
1 can drained whole kernel corn
1 small chopped onion
About 6 seeded and chopped Smokin’ Dave’s Smoked Jalapeno’s (leave seeds in for more heat!).
1/2 cup shredded cheddar cheese
1 tbs sugar
Mix well, drop small spoonful into hot (400 degree) oil and fry until done.
You’ll be famous now!!!

Delectable Cream Cheese Party Dip

2 cakes cream cheese
About 4 chopped and seeded Smokin’ Dave’s Smoked Jalapenos (leave seeds in for more “kick”)
1/4 cup jelly (peach, plum, raspberry, or apricot are my favorite)
Mix in blender
Add juice from jar of jalapeno’s into blender until it begins to mix easily
Put in dip bowl and serve as a dip or pre-spread onto your favorite crackers.
Make an extra bowl for yourself- the first one will go fast!!!

Twisted Party Dip with Smoked Jalapeños

1 ½ lb. cream cheese
8-9 oz. of Greek strained yogurt
1-2 Tbsp. fresh chopped cilantro (optional)
2 red & 2 green Smoked Jalapeños (Texas Twisters), seeded and chopped.
Use hand mixer to blend cream cheese until smooth.
Then blend in the yogurt.
Stir in the remaining ingredients.
Refrigerate overnight to blend flavors.
Stir before serving. Makes about 3 ½ cup