The Fort Restaurants Pickled Jalapenos Stuffed With Peanut Butter Recipe

I’ve been experimenting in my kitchen lately, and i gotta say, stuffing jalapeno peppers with creamy peanut butter and submerging them in a tangy vinegar, garlic and spice mix has turned out to be one of the craziest flavor adventures i’ve ever had.

I love making this Pickled Jalapenos stuffed with peanut butter. I use fresh jalapeno peppers soaked in water and vinegar with kosher salt, sugar, and garlic.

I mix in creamy peanut butter and a little cumin. I think this combo offers nutritional value and flavor.

Ingredients

• Jalapeno peppers add fiber and vitamins while giving a bold heat that livens up the dish.
• White vinegar creates a crisp tang, preserves the ingredients, and brings a sour zest.
• Peanut butter brings rich protein and creamy texture, pairing sweet nutty notes with spice.
• Garlic offers a zesty savory kick with antioxidants and immune boosting properties.
• Sugar balances the tang and heat by giving a mild sweetness that rounds out flavors.
• Ground cumin provides a warm earthy aroma which enhances the dish if used.

Ingredient Quantities

• 12 fresh jalapeno peppers, washed and trimmed
• 1 cup distilled white vinegar
• 1 cup water
• 2 tablespoons kosher salt
• 1 tablespoon sugar
• 3 garlic cloves, smashed lightly
• 1/2 cup creamy peanut butter
• 1/4 teaspoon ground cumin (optional)

How to Make this

1. Rinse the jalapeno peppers and trim off the stems, then pat them dry with a paper towel.

2. In a medium saucepan, mix together 1 cup white vinegar, 1 cup water, 2 tablespoons kosher salt, 1 tablespoon sugar, 3 smashed garlic cloves, and 1/4 teaspoon ground cumin (if using).

3. Bring this mixture to a boil, stirring to make sure the salt and sugar dissolve completely.

4. Reduce the heat and let it simmer for about 2 minutes, then remove the pan from the heat and let the brine cool slightly.

5. While the brine is still warm, stuff each jalapeno with about 1/2 teaspoon of creamy peanut butter using a small spoon or knife to help push it in.

6. Place all the stuffed peppers carefully into a clean jar ensuring they are arranged neatly.

7. Pour the warm brine slowly over the peppers until they are just covered, leaving a little space at the top if you can.

8. Let the jar cool down to room temperature before sealing it tightly with a lid.

9. Put the jar in the fridge and allow the peppers to pickle for at least 24 hours, though letting them sit a few days will boost the flavor more.

10. Enjoy these unique pickled jalapenos as a zesty snack, or use them to add an extra kick to your favorite dishes.

Equipment Needed

1. A set of paper towels – for patting dry the jalapeno peppers.
2. A sharp knife – for trimming the stems off the peppers.
3. A medium saucepan – to heat up and mix the brine ingredients.
4. Measuring cups and spoons – to accurately measure vinegar, water, salt, sugar, and cumin.
5. A small spoon or butter knife – to help stuff the peanut butter into the peppers.
6. A clean jar with a lid – to pack the stuffed peppers and pour the brine over them.
7. A stove – for bringing the brine mixture to a boil and simmering it.

FAQ

• Q: Can I use different peppers instead of jalapenos?
  
  A: Yeah, you really can, but the jalapenos are key for balancing the heat and tang. Trying other peppers could totally change the flavor, so stick with them if you want the classic taste.
• Q: How long do these pickled jalapenos last in the fridge?
  
  A: They usually stay good for about 2 weeks in an airtight container. Just make sure you keep them chilled, or the flavor might not be as good.
• Q: What’s the point of adding peanut butter?
  
  A: The peanut butter adds a creamy, nutty twist that makes the flavor really interesting. It balances the acidity of the vinegar and water for a unique kick.
• Q: Can I adjust the heat level in this recipe?
  
  A: Absolutely. If you want it less spicy, you can remove the seeds and membranes from the peppers before pickling. Just be aware that it changes the flavor a bit.

The Fort Restaurants Pickled Jalapenos Stuffed With Peanut Butter Recipe Substitutions and Variations

• For distilled white vinegar, you can use apple cider vinegar or white wine vinegar if you dont have the white vinegar on hand
• If you run out of kosher salt, feel free to use sea salt instead – just keep in mind that you might need slightly less of it
• You can replace the tablespoon of sugar with a bit of honey or agave syrup though you might need to adjust the amount since they are sweeter
• If you cant find creamy peanut butter try using almond butter or cashew butter which will still give you that nutty flavor vibe

Pro Tips

1. If you’re worried about too much heat, try removin the seeds before you stuff the peppers with peanut butter. That way you get a better balance between the spicy and the nutty flavor, and it wont be overwhelmingly hot.
2. Make sure you stir that brine well until all of the salt and sugar dissolve completely. I found that bringin it to a boil slowly and lettin it simmer for a couple minutes really helps the flavors blend together.
3. When you fill the peppers, don’t stress about exact amounts—experiment a little. If you really like that creamy peanut butter kick, add a bit more, but be careful not to overstuff them.
4. Let the jar sit in the fridge for a few days if you can wait. The longer you let it pickle, the more mellow and developed the flavors become, making it a standout snack or topping for your meals.