Jalapeno Recipes

Terry John Zila always adds spice to Twin Cities Live.  This time, he’s cooking with it!

Basil Lime Fruit Salad

Ingredients:

¼ cup fresh lime juice
2 tablespoons olive oil
1 teaspoon lime zest
2 jalapeño peppers, seeded and minced
2 cups seedless watermelon, cut into ½-inch cubes
2 cups cantaloupe, cut into ½-inch cubes
2 cups strawberries, hulled and thinly sliced
1 cup blackberries
1 cup blueberries
1 tablespoon black sesame seeds
½ cup basil, julienned

  1. Whisk together lime juice, olive oil, lime zest and jalapeños and set aside.
  2. Place the prepared fruit in a large bowl. Pour lime juice mixture over fruit and gently toss to combine. Cover, and refrigerate until ready to serve.
  3. To serve, place the fruit mixture on a large platter and scatter the sesame seeds and julienned basil over the salad and serve.


Black Bean and Corn Salad

Ingredients:

2 cans black beans drained and rinsed
1 1/2 cups corn kernels fresh, frozen or canned
1/4 cup red onion minced
1 red bell pepper diced
1 avocado peeled, pit removed and diced
1 jalapeno ribs and seeds removed, then minced
1/3 cup cilantro leaves chopped
1/3 cup olive oil
1/4 cup lime juice
2 teaspoons honey
1 teaspoon chili powder
1 teaspoon cumin
Kosher salt and pepper to taste

  1. Place the black beans, corn, red onion, red bell pepper, avocado and jalapeno in a large bowl.
  2. In a small bowl, whisk together the cilantro, olive oil, lime juice, honey, chili powder, cumin and salt and pepper.
  3. Pour the dressing over the beans and vegetables and toss gently to coat.

 

Jalapeño Creamed Corn Cornbread

Ingredients:

2 ounces unsalted butter (to grease baking pan)
4 ounces unsalted butter, melted
1 cup yellow corn meal
¾ cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup creamed corn
1 cup buttermilk
1 jalapeño, seeded and minced
2 large eggs, beaten

  1. Preheat oven to 425°
  2. Grease a 9-inch square pan, a 10-inch round pan or a 10-inch cast iron skillet with 2 ounces of the unsalted butter. Place prepared pan in preheated oven and bake for 5 minutes.
  3. In a large mixing bowl, whisk together the cornmeal, flour, sugar baking powder and salt.
  4. In another mixing bowl. Whisk together the creamed corn, buttermilk, minced jalapeño, beaten eggs and the 4 ounces melted butter. Add this mixture to the dry ingredients and stir just until the dry ingredients are moistened and the batter is smooth.
  5. Pour batter into preheated, hot pan and bake for 20 to 30 minutes, or until bread is golden and a toothpick inserted into the center of the bread comes out clean.
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