I love jalapenos on my hot roast beef subs. I also add a little can of diced olives and jalapenos to cream of mushroom soup. But that’s just a quick, single-guy innovation rather than a real recipe.
Jalapenos have been showing up more and more in Italian food in Italy. I have a Tuscan cookbook at home that examines the trend in some detail. Apparently, the robust quality of the pepper — not just hot, but a balanced fruitiness — lends itself well to lots of flavor combinations (as has been discussed in the thread). If I remember, I’ll look up the reference later tonight.
It’s very traditionally Southern to make pepper jelly using jalapenos and bell peppers. Makes awesome Christmas presents. We eat it on cream cheese.
[QUOTE=Zsofia]
It’s very traditionally Southern to make pepper jelly using jalapenos and bell peppers. Makes awesome Christmas presents. We eat it on cream cheese.
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Mine’s on brie. I’m nowhere near the south 