Jalapeno Pepper Recipes

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Grilled Shrimp in Southwest Marinade
1/3 cup lime juice
1/3 cup olive oil
2 tablespoons tequila
2 tablespoons fresh cilantro, chopped
1 clove garlic, minced
1 teaspoon Spice Barn Ground Jalapeno Pepper
1/4 teaspoon each:  salt & pepper

Combine all ingredients and pour over peeled and deveined shrimp and refrigerate 2 hours.  Grill basting with marinade. Garnish with fresh Cilantro.  Also good on chicken.

Stuffed Zucchini
1 1/2 pound ground beef
1 onion, chopped
1 green pepper, chopped
1/2 teaspoon Spice Barn Ground Jalapeno Pepper
1 1/4 cups soft bread crumbs
1 egg, beaten
1 tablespoon Spice Barn Parsley
1 teaspoon Spice Barn Basil
1 teaspoon Spice Barn Italian Seasoning
1 teaspoon salt
16 ounces tomato sauce
2 tomatoes, coarsely chopped
4-5 medium zucchini
2 cups shredded Mozzarella Cheese

Combine the first 11 ingredients and one can of tomato sauce; mix well. Stir in tomatoes.  Halve zucchini lengthwise; scoop out seeds.  Fill with meat mixture; place in baking dishes. Spoon remaining tomato sauce over each.  Bake, uncovered, at 375 degrees for 45 minutes.  Sprinkle with cheese during last few minutes of baking.

Jalapeno Corn Chowder
1 onion, chopped
1 green pepper, chopped
2 tablespoons butter
1 can condensed chicken broth
2 large potatoes, cubed
1/8 teaspoon Spice Barn Ground Jalapeno Pepper
2 teaspoons Dijon mustard
1 teaspoon salt
1/4-1/2 teaspoon Spice Barn Crushed Red Pepper
1/2 teaspoon Spice Barn Paprika
3 cups frozen corn
4 green onions, chopped
3 cups milk, divided
1/4 cup all purpose flour

In Dutch oven, sauté onion and green pepper in butter. Add broth and potatoes; bring to boil, reduce heat, cover and simmer 15 minutes.  Stir in seasonings, add corn, green onions, and 2 1/2 cups milk. Combine flour and remaining milk until smooth; gradually add to soup.  Bring to boil and cook until thickened. 

Jalapeno Gazpacho
3 1/2 cups tomato juice
18 ounces plum tomatoes
1 English cucumber, diced
1 red bell pepper, diced
1 medium onion, diced
1/4 cup cilantro, chopped
2 tablespoons parsley, chopped
3 tablespoons lemon juice
1 green onion, minced
1/2 teaspoon Spice Barn Ground Jalapeno Pepper
2 cloves garlic, minced

Seed and chop tomatoes. Combine 1 cup tomato juice, half of tomatoes, half of cucumber, half of bell pepper in blender. Puree until smooth.  Pour into bowl and stir in remaining tomatoes, cucumber, and bell pepper; add onion, parsley, and cilantro.  Add jalapeno powder. (add more to taste, if desired) Add garlic.  Transfer 1 cup to blender.  Add 2 1/2 cups tomato juice to blender and puree.  Pour back into mixture and stir to combine.  Season with salt and pepper.  Cover; chill 2 hours.