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I had a good batch of chillies on year in the garden and needed to find a way to consume a copious amount in a hurry, and after several iterations, I came up with this (it’s similar to the Spanish Padron Recipe but with a kick).

Ingredients:

• 3 Tbsp garlic olive oil
• ~20 fresh jalapenos peppers,* left whole with stems and seeds intact
• 1 tsp salt
• 2 tsp coarse sea salt for serving
• 1 Tbsp Buddy’s Fried Garlic
• 1 tsp ground Cumin
• 2 large garlic cloves, minced
• Juice from 1/2 lime

Preparation Oil:

1. Heat heavy large skillet over high heat. Add Garlic Olive oil and swirl skillet to coat. Heat until oil is very hot and begins to shimmer, about 1 minute
2. Add whole chillies and 1 teaspoon salt; stir constantly until chilis are blistered over half their surface, occasionally shaking skillet, about 2 minutes
3. Add minced garlic and continue to stir until chilis are blistered all over, about 2 minutes longer (some chilis will be soft and some will be slightly firm, depending on size)
4. Transfer chilis to paper towels to drain briefly, then place chilis in medium bowl
5. Add 2 teaspoons lemon juice, 1tsp cumin and coarse sea salt and toss to coat then transfer to a serving bowl. Serve immediately

WARNING – This is like playing chilli roulette.  Some chillies get angry when you fry them (a term I learned from my Mexican friends) and as a result some of the REALLY angry ones tend to be MUCH spicier than anticipated while others have a nice bite to them.  That aside, these are HIGHLY addictive and every time I make them, I wish I had more to make as they go down so well with a nice cold beer.  And it is hilarious when the person that got the spicy one isn’t you (not so funny when it is).

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