{"id":493,"date":"2018-07-31T16:55:22","date_gmt":"2018-07-31T16:55:22","guid":{"rendered":"https:\/\/misplacedone.com\/thewillards\/?p=493"},"modified":"2018-09-26T12:23:43","modified_gmt":"2018-09-26T12:23:43","slug":"buddys-roasted-jalapenos","status":"publish","type":"post","link":"https:\/\/thewillards.me\/index.php\/2018\/07\/31\/buddys-roasted-jalapenos\/","title":{"rendered":"Buddy&#8217;s Roasted Jalape\u00f1os"},"content":{"rendered":"<p style=\"text-align: center;\">[bg_collapse view=&#8221;button-orange&#8221; color=&#8221;#4a4949&#8243; expand_text=&#8221;Show More&#8221; collapse_text=&#8221;Show Less&#8221; ]<\/p>\n<p>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&#8217;s similar to the Spanish Padron Recipe but with a kick).<\/p>\n<h5><strong>Ingredients:<\/strong><\/h5>\n<ul>\n<li>3 Tbsp <a href=\"https:\/\/misplacedone.com\/thewillards\/index.php\/2018\/07\/31\/buddys-garlic-infused-olive-oil-and-crunchy-fried-garlic\/\">garlic olive oil<\/a><\/li>\n<li>~20 fresh jalapenos peppers,* left whole with stems and seeds intact<\/li>\n<li>1 tsp salt<\/li>\n<li>2 tsp coarse sea salt for serving<\/li>\n<li>1 Tbsp <a href=\"https:\/\/misplacedone.com\/thewillards\/index.php\/2018\/07\/31\/buddys-garlic-infused-olive-oil-and-crunchy-fried-garlic\/\">Buddy&#8217;s Fried Garlic<\/a><\/li>\n<li>1 tsp ground Cumin<\/li>\n<li>2 large garlic cloves, minced<\/li>\n<li>Juice from 1\/2 lime<\/li>\n<\/ul>\n<h5><strong>Preparation Oil:<\/strong><\/h5>\n<ol>\n<li>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<\/li>\n<li>Add whole chillies and 1 teaspoon salt; stir constantly until chilis are blistered over half their surface, occasionally shaking skillet, about 2 minutes<\/li>\n<li>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)<\/li>\n<li>Transfer chilis to paper towels to drain briefly, then place chilis in medium bowl<\/li>\n<li>Add 2 teaspoons lemon juice, 1tsp cumin and coarse sea salt and toss to coat then transfer to a serving bowl. Serve immediately<\/li>\n<\/ol>\n<p>WARNING &#8211; This is like playing chilli roulette.\u00a0 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.\u00a0 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.\u00a0 And it is hilarious when the person that got the spicy one isn&#8217;t you (not so funny when it is).<\/p>\n<p>[\/bg_collapse]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[bg_collapse view=&#8221;button-orange&#8221; color=&#8221;#4a4949&#8243; expand_text=&#8221;Show More&#8221; collapse_text=&#8221;Show Less&#8221; ] 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&#8217;s similar to the Spanish Padron Recipe but with a kick). Ingredients: [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,15],"tags":[],"class_list":["post-493","post","type-post","status-publish","format-standard","hentry","category-sides","category-starters-n-snacks"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/comments?post=493"}],"version-history":[{"count":4,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/493\/revisions"}],"predecessor-version":[{"id":1438,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/posts\/493\/revisions\/1438"}],"wp:attachment":[{"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/media?parent=493"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/categories?post=493"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewillards.me\/index.php\/wp-json\/wp\/v2\/tags?post=493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}