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    You are in: Home / Recipes / Double Duty Jalapeno Peppers Recipe
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    Double Duty Jalapeno Peppers

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Doug Mc's Note:

    Jalapenos too hot for you? Here's a simple way to tone them down but keep some of the interesting flavor in your dishes. Also, it's a great way to use the rest of a pepper when your recipe calls for less than one. Any pepper works here but I would favor hotter peppers such as jalapeno, serrano or fresno peppers over cubanelle, poblano or green/red peppers.

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    Serves: 4



    Units: US | Metric

    • 3 jalapeno peppers
    • 6 ounces dry sherry (not cooking sherry, please!)
    • 1 jelly, jar with lid


    1. 1
      Cut the jalapenos in half and remove the seeds and membranes. Julienne the peppers (cut in long strips about 1/4 inch wide). Place the peppers in the jar and fill with sherry.
    2. 2
      Lid and place in the refrigerator for at least 3 days.
    3. 3
      Wash your hands!
    4. 4
      Uses: For a recipe needing a little spice, remove a few pepper pieces, dice and add. The peppers will be milder and have a pleasant nutty note as well.
    5. 5
      Use about one tablespoon of the sherry in soups.
    6. 6
      Add more peppers or sherry as needed to keep the jar filled. Keeps practically forever.

    Ratings & Reviews:


    Nutritional Facts for Double Duty Jalapeno Peppers

    Serving Size: 1 (60 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 182.3
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 10.7 mg
    Total Carbohydrate 6.4 g
    Dietary Fiber 0.2 g
    Sugars 2.0 g
    Protein 0.2 g

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