Qczar
Full Fledged Farker
- Joined
- Feb 10, 2004
- Location
- NorthEas...
I got the idea to make this years ago while walking the streets of Manhatten and stopped off at a now famous pizza joint 'Two Boots'. 'Two Boots' getting it`s name from the geographical shape of Italy and Louisianna. Combining the flavors of the two cousines in their pizza making. Anywayz, they had and still have a pizza there with an Jalapeneo Pesto topping with different types of meats like anduille and crawfish. I loved the flavor of this pesto and figured how hard can it be to come up with my own. I`ve been now making it for maybe 10 years? And, since this is now hot pepper season here in the northeast, I`d make another batch to last me `till next fall.
Simply roast red rippend jalapeneos and remove the skin. Split, seed and place pepper meat in a food proccessor with roasted garlic and chop up. Then drizzle good olive oil `till you have a nice pesto. (nuts are optional as the strong flavor of the pepper kinda drowns it out).
I use it on anthing. Fish, chicken, pork, even steak. And if you get a good batch of peppers, it WILL be smoking! Worth a try!
Simply roast red rippend jalapeneos and remove the skin. Split, seed and place pepper meat in a food proccessor with roasted garlic and chop up. Then drizzle good olive oil `till you have a nice pesto. (nuts are optional as the strong flavor of the pepper kinda drowns it out).
I use it on anthing. Fish, chicken, pork, even steak. And if you get a good batch of peppers, it WILL be smoking! Worth a try!