You've got to try this recipe to
believe how good tasting this is.
The saltiness of the peanut butter
balences the heat from the pepper
and you end up with a great taste
sensation that is amazingly good.
Ingredients:
One 12-ounce can pickled jalapeno peppers
1 1/2 cups peanut butter (smooth or chunky)
Directions:
Slice the pickled jalapenos peppers
in half lengthwise not quite all
the way through, leaving the 2 halves
attached at the stem end.
Using a knife or spoon,
remove the seeds and ribs
under running water.
Pack the halves with peanut butter,
press together, and arrange
on a serving plate.
Be sure to warn guests to put
the whole pepper (except the stem)
in the mouth before chewing,
to get 70 percent peanut butter
and 30 percent jalapeno.
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