The best ever appetizer to ever show up at a party!! Yum. Most of the time they are stuffed with cream cheese, but these ones are stuffed with a delicious jalapeno dressing. Take these to any party no one will know they don't have cream cheese in them. Try to buy jalapeno peppers that are quite mild, when they heat up they get very very spicy, I learnt my lesson by buying spicy peppers.
DRESSING
1 1/2 cups of soaked cashews
1/2 a large jalapeño pepper and use a few of the seeds as that is where the spice is if you like it spicy. I have to add that as days pass the sauce gets spicier so if you don't like it spicy leave the seeds out
2 tsps of lemon juice
1/3 cup of water
2 cloves of crushed garlic
1 tsp of Italian herbs
1/2 tsp of salt
Mayonnaise
2 eggs
1 tsp of vinegar
1 tsp of lemon juice
1 cup of light tasting olive oil
Rinse the cashews and place in a blender. Mix the mayonnaise ingredients except the olive oil in a food processor until it's thick like mayo. Add the olive oil, drops at first while the food processor is on low. Gradually add the oil faster until it's all gone. Pour the mayonnaise into the cashew mix and blend on low. Add a tsp of olive oil and the jalapeño pepper, lemon juice, garlic, herbs and salt and blend again until the dressing is smooth and creamy. Wash your hands right away so that you don't have jalpeno pepper on your hands. Serve the dressing on potato salad or any green salad you prefer. I will be using my left over dressing on some chicken the next day.
1 pack of jalapeno peppers, halved, deseeded and membranes taken out about 10 halves
10 pieces of bacon
Dressing ( recipe above)
Use gloves if you want to protect your hands. Use a spoon to spoon the dressing into the jalapeno pepper halves so the dressing is level and not pouring out. The dressing should be thick. If your making these ahead of time you can also leave the dressing in the fridge so that it thickens even more. Wrap each pepper with 1 slice of bacon. Place on a baking sheet lined with tin foil.
DRESSING
1 1/2 cups of soaked cashews
1/2 a large jalapeño pepper and use a few of the seeds as that is where the spice is if you like it spicy. I have to add that as days pass the sauce gets spicier so if you don't like it spicy leave the seeds out
2 tsps of lemon juice
1/3 cup of water
2 cloves of crushed garlic
1 tsp of Italian herbs
1/2 tsp of salt
Mayonnaise
2 eggs
1 tsp of vinegar
1 tsp of lemon juice
1 cup of light tasting olive oil
Rinse the cashews and place in a blender. Mix the mayonnaise ingredients except the olive oil in a food processor until it's thick like mayo. Add the olive oil, drops at first while the food processor is on low. Gradually add the oil faster until it's all gone. Pour the mayonnaise into the cashew mix and blend on low. Add a tsp of olive oil and the jalapeño pepper, lemon juice, garlic, herbs and salt and blend again until the dressing is smooth and creamy. Wash your hands right away so that you don't have jalpeno pepper on your hands. Serve the dressing on potato salad or any green salad you prefer. I will be using my left over dressing on some chicken the next day.
1 pack of jalapeno peppers, halved, deseeded and membranes taken out about 10 halves
10 pieces of bacon
Dressing ( recipe above)
Use gloves if you want to protect your hands. Use a spoon to spoon the dressing into the jalapeno pepper halves so the dressing is level and not pouring out. The dressing should be thick. If your making these ahead of time you can also leave the dressing in the fridge so that it thickens even more. Wrap each pepper with 1 slice of bacon. Place on a baking sheet lined with tin foil.