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A Rite of Spring: Jalapeno Tequila Bombs!

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There was a time, more than a few years back, when a San Francisco newspaper referred to me as a "food maverick." I had no idea what the hell they meant but I took it as a compliment. Once in a while I like to revert to those days of yore and create something "filthy" and guess what, this is the latest creation and I think this may be the perfect munchie. It is loaded with taste and texture; it encompases all elements of what a munchie should be and it is steeped in tequila! Yes, there is a God!

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When you pick out your fresh jalapeno peppers for this, take into consideration they will be stuffed. So, with that in mind, you will want plump peppers. Always select your peppers (regargless of the kind) carefully as most markets will put crap out there. You want a shiny skin. You want a vibrant color with no dark splotches and you want very little give with you slightly pinch it. And remember, fresh peppers are juicy and when being cut, they will spit at you (hey, you'd do worst if you were being cut), so watch your eyes (unless you have fantasies of being pepper-sprayed).

Ingredients needed to make Jalapeno Tequila Bombs (makes 24):

  • 12 Jalapeno peppers, stems removed
  • 1 Tbs. oil
  • 1/2 onion, minced
  • 1 linguisa sausage, casing removed and minced
  • 1 cup shredded Cheddar cheese
  • 1 cup tequila (more if you're Mel Gibson)
  • 1/2 cup water

Steps:

  1. Slice the jalapeno peppers in half lengthwise. Scrape out the seeds and remove the membrane and discard. If you want very hot Jalapeno Tequila Bombs, then add the seeds and membrane to the filling -- but you've been warned!
  2. In a medium saute pan or skillet over medium heat, heat the oil. Add the onion and saute 3 minutes. Add the linguisa sausage and saute 5 minutes.
  3. Remove the pan from the heat and stir in the cheese until it has melted and has brought the filling together.
  4. Fill each half of pepper with the filling.
  5. In the same saute pan and over medium heat, add the tequila and water and bring to a slight simmer.
  6. Add the filled peppers, cover and steep 5 minutes.
  7. Remove the peppers with a slotted spoon and serve.

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