Best party finger food ever. Spicy, smooth, and savory, these poppers will have you jumping over your friends for more. This recipe is “fleishig;” ie, it is made with meat and no dairy products. Hotter than Johnny Storm, and more tasteful than J.Lo, these poppers will have you stripping outta your clothes faster than those 2 ever would.You’ll need
~20 jalepeno peppers, washed, halved, seeds and ribs removed (but keep the stem on for easier handling)
save some of the seeds from 1/2 a jalepeno to add into the meat for some extra heat.
1/2 lb ground beef, veal, or turkey
1 small red onion, finely chopped
1 small (plum) tomato, peeled and finely chopped
1 medium clove garlic, grated
1 tsp Pereg Seasoning for Fish & the Sea
2 oz Tequila (optional)
1 small orange, zested
1 ripe avocado
the juice of the orange you zested
salt and pepper
Preheat your oven to 400F. Line a baking sheet with foil, and place the halved jalepeno’s on it. Season with salt, pepper, and olive oil, and roast for about 15 minutes. Then remove from oven.
While the jalepeno’s are roasting, add 1-2 tbsp olive oil to a large skillet over medium heat. Add the onions and tomato, season with salt, pepper, and the Pereg mix, and sweat them out for about 5 minutes. Add the garlic and the ground meat. Season the meat and break it up with a wooden spatula into small chunks, and allow it to brown; you want all the moisture to evaporate and the meat to brown, about 7-10 minutes.
Once the meat has browned and the moisture has evaporated, add the tequila and orange zest. Cook for another 5 minutes. Season to taste.
At this point the jalepeno’s should be done roasting and have already been removed from the oven. Fill each jalepeno half with the meat mixture, and return to the oven for another 10 minutes.
In the meantime, add the ingredients for the topping to a food processor and blend until smooth. Season to taste.
Spoon some of the avocado mixture on each popper when it comes out of the oven. Serve and enjoy.