Jalapeno Spread

I am obsessed with all things spicy.  I'm pretty sure I'm Mexican underneath my white ass exterior.  But anyway, I digress.

Grab some fresh Jalapenos, roast them to perfection and make it rain!  This spread goes great on just about anything.  It is also simply delicious on a big, fat spoon.  Vamanos!

Jalapeno Spread
6-8 Fresh Jalapenos
4 Cloves Fresh Garlic
1/2 Red Onion
Canola oil
Sea Salt & Pepper
Fresh squeezed Lime
Fresh Cilantro

Begin by prepping your Jalapeno Peppers.  Wearing rubber gloves is a great idea.  Chop stems, slice lengthwise and remove white ribs and seeds.  Place them in a large roasting pan along with rough chopped red onion and whole garlic cloves (remove skins from both).

Preheat oven to 425 degrees F.  Drizzle with a little canola oil, sea salt and black pepper.  Toss to coat and roast for about 15-20 minutes or until skins blister slightly.  Turn off oven and remove roasting pan from oven.

When mixture has cooled to touch, add all to food processor along with 1 bunch fresh cilantro (wash thoroughly) and juice of a few limes.  Turn on machine and drizzle in more canola oil until desired consistency is achieved.  Serve immediately or refrigerate unused portion for up to 5 days.

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