Tag Archives: Jalapeño Peppers

The Inside Scoop on Jeff’s Naturals Jalapeno Stuffed Olives

Jalapeño Stuffed Olives, ,

Natural food consumers everywhere are in for a treat this summer. Many of our most popular items from our all-natural line of olives, peppers, capers and sun-dried tomatoes are going to be on special in retails stores all over the country!

Now is the perfect time to try something new, especially if it’s something as delicious as our Jalapeño Stuffed Olives.

Here are answers to many common questions we get about these delightful snack olives. Hope this helps!

Jalapeno-Stuffed-OlivesQ: Why would you stuff jalapeño peppers into olives?

A: The combination of these two ingredients results in a crisp savory olive with just the right balance of heat and savory olive flavor.

Q: Do they make a good appetizer?

A: Absolutely! You can enjoy them right out of the jar or pair it with wine and cheese for an decadent treat. Since these olives tend to have a little more zing than some of the others, you’ll want to pair them with milder, fruiter dry wines such as Pinot Grigio, Pinot Blanc and Sauvignon Blanc and young, fresh un-aged cheeses like goat cheese, mozzarella and ricotta. FYI, they are also delicious with a frosty margarita on a hot summer day.

Q: Are your Jalapeño peppers fresh and sourced locally?

A: Yes. We use locally grown jalapeño peppers sourced from Central Valley California family farms typically late May through November. Within 24 hours of harvest, the jalapeños are shipped to our Napa Valley facility and packed within twenty-four hours of harvest. The faster they are packed the more heat and fresh-picked flavor they retain.

Q: What about your olives, where do they come from?

A: We use large Spanish-style olives, prized for their firm texture and buttery taste, imported from the sun-drenched Mediterranean. Because of our longstanding relationships with our growers in Europe, we are able to procure the finest quality olives from each harvest.

Q: How do the jalapeño peppers get inside the olives?

A: Once the ingredients reach our production facility in Napa Valley, California, each olive is painstakingly hand stuffed with a jalapeño strip within 24 hours and packed.

Q: What are some different ways a person can serve them?

A: Because this item has a little bit of heat and a lot of flavor, there are unlimited ways they can be enjoyed. Many of our consumers enjoy them in their salads, in breakfast omelets and in pasta dishes. Here are some other ideas:

Do you have some other ideas on how to wake up your palette with parings and serving ideas using Jeff’s Naturals products? Let us know, we’d love to hear!

Jeff's Peperoncini & Sun-Dried Tomato Guacamole

Five Fabulous Cinco De Mayo Dishes to Make With Jeff’s Naturals

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With Cinco de Mayo just a couple of weeks away, we thought it would be fun to share Five FABULOUS Southwest/Mexican inspired recipes you can make with Jeff’s Naturals products in your pantry!

Cinco de Mayo’s the perfect opportunity to craft  a menu with a little heat to it (and an assortment of delicious drinks to wash it down)! These five easy and delicious recipes made with Jeff’s Naturals Non-GMO products are bound to have your guests chanting “mas mas mas!”

NEW! Turkey Chili Burritos

Turkey Chili Burrito

Prep Time: 15min | Total Time: 45min | Serves: 8

Ingredients

Directions

In a large skillet, over medium high heat, stir turkey, garlic, olive oil, bell pepper and onion, breaking turkey apart, until juices evaporate and turkey meat is lightly browned, about 15 minutes. Add the chili powder, ground cumin and pepper.  Stir and cook 2 minutes. Then add the marinara sauce, jalapenos, cilantro, and olives. Stir often, until flavors are blended, about 10 minutes.

Meanwhile, stack flour tortillas and seal in foil. Bake in a 350° F oven, until hot in the center, about 7 minutes. To assemble each burrito, spoon the turkey mixture down the center of each tortilla. Top equally with hot sauce, cheese, lettuce and sour cream. Fold bottom, then sides of tortilla over filling to enclose. Hold to eat.

NEW! Mexican Nachos

Mexican Nachos

Prep Time: 10min | Total Time: 20min | Serves: 4

Ingredients

  • 8 ounces of tortilla chips
  • 2 cups shredded Mexican Cheese Blend
  • ¾ cup black beans, drained and rinsed
  • 1 cup shredded rotisserie chicken
  • 1 cup Jeff’s Naturals Sliced Tamed Jalapeño Peppers
  • 1/3 cup sliced green onion
  • ½ cup sour cream
  • ½ cup guacamole
  • ¼ cup Chili Pepper Spread

Directions

On a sheet pan, spread the chips out in an even layer.  Layer on the toppings and evenly sprinkle the cheese, beans, chicken, jalapenos and green onion over the chips.  Bake about 5-10 minutes or until the cheese is melted.  Remove from oven and top with sour cream, guacamole and chili pepper spread.  Serve immediately.

CLASSIC: Jalapeño Lime Margarita

JALAPENO LIME MARGARITA

Prep time: 5mins.   Total Time: 5 mins.   Serves: 6

Ingredients:

Directions:

Combine 4-6 cups of Ice, 1 (12 oz.) can frozen limeade concentrate, 1 cup tequila and ¼ cup of triple sec into a blender and blend until smooth. Add a splash of Sliced Tamed™ Jalapeño Pepper brine to taste and blend again. Pour into a glass rimmed with salt and garnish with a lime wedge and jalapeño ring.

NEW! Peperoncini & Sun-Ripened Dried Tomatoe Guacamole

Guacamole

Ingredients

Directions:

In a large mixing bowl, mash the avocado with a fork. Stir in the peperoncini, tomatoes, onion and lemon juice. Season with salt and pepper to taste. Great served with pita chips for a fun twist!

FAVORITE: Black Bean & Roasted Red Pepper Salsa

Black Bean & Roasted Red Pepper Salsa

Prep Time: 10min | Total Time: 35min | Serves: 4

Ingredients

Directions:

Drain and 1-½ jars of Jeff’s Naturals Roasted Bell Pepper Strips and chop.

In a large mixing bowl, toss red peppers with all other ingredients. Refrigerate for 25 minutes and serve.

Game Day

What’s On Your Game Day Menu?

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Game Day FoodThe “Big Game” is coming up, are you ready? Millions of us will gather with family and friends on Sunday February 1st to watch a (hopefully) suspense-filled football game while enjoying tasty snacks and appetizers. If you are hosting, delicious appetizers are a must.

Chef Natalie, our “Chef in Residence” has been hard at working creating tasty party recipes using only the best ingredients. Click here to see our growing recipe collection of salads, soups, appetizers and entrees to delight your taste buds.

Score major points with these crowd pleasing appetizer dishes for your big bash using Jeff’s Naturals™ non-GMO products:

Spicy Queso Dip

¼ c. butter
¼ c. flour
2 c. whole milk
4 c. shredded Mexican blend cheese
1 c. Jeff’s Naturals Diced Tamed Jalapeño Peppers, drained with brine reserved
1 c. Jeff’s Naturals Roasted Bell Pepper Strips, drained and rough chopped
Salt and Pepper to taste

Directions:
In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1-2 minutes. Do not allow the roux to brown.

Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat and simmer for 2 to 3 minutes. Stir in the cheese, one cup at a time, and whisk until melted. Next, stir in the jalapenos and roasted peppers. If the sauce seems too thick, thin with some of the jalapeno brine or milk until you achieve the desired consistency.

Great dip with chips or drizzled over broccoli or baked potatoes.

Creamy Jalapeño Dip

1/4 c. mayo
1/2 c. cream cheese
1/2 c. sour cream
2 c. shredded sharp cheddar cheese
1 c. Jeff’s Naturals™ Diced Tamed Jalapeños, add brine to taste as well
1/2 Tbsp. fresh chopped parsley
Salt and fresh cracked pepper to taste

Directions:
Mix all ingredients together. Serve warm or cold with crackers or a sliced baguette.

Grilled Pizza with Bacon, Blue Cheese and Caramelized Onion

1 favorite store bought frozen pizza dough (makes 2 small pizzas)
¼ c. extra virgin olive oil
½ c. Jeff’s Naturals™ Roasted Bell Peppers & Caramelized Onions
1 jar pizza sauce
½ c. bacon crumbles or cooked Italian sausage crumbles
½ c. blue cheese crumbles

Heat grill on high heat. When grill is heated, brush olive oil on grill grates, use half the pizza dough and roll out and stretch until desired thickness is achieved. Carefully lay dough onto oiled grill. Dough will start to bubble and char. After about 2-3 minutes, flip dough over and spoon on some pizza sauce. Evenly distribute peppers and onions. Sprinkle blue cheese and bacon crumbles on top. If adding olives, add those as well. Grill for about 2-3 minutes and slice and serve hot.

Cheese Stuffed Fried Green Olives

1 wedge of manchego cheese, or your favorite cheese
1 jar Jeff’s Naturals™ Whole Castelvetrano Olives, drained & pitted
1 c. flour
3 eggs, beaten
1-1/2 c. panko bread crumbs, ground finely
Vegetable or canola oil for frying

Cut the manchego cheese into small rectangle pieces so they’ll fill the hole of the olive. Place one cheese plug into the center of each olive. Prepare the breading station with 3 separate shallow bowls. Use one for flour, one for eggs, last one for panko. Drop the stuffed olives into the flour first, remove and gently shake off any excess, place into beaten eggs to coat, then drop into panko and roll around until fully covered with breadcrumbs.

Heat a few inches of oil in a saucepan to 350º F. Fry olives in small batches until golden brown in color. Remove with a slotted spoon and place olives onto a plate with paper towels to absorb the excess oil. Let sit for 5-10 minutes and serve warm.

Supreme Artichoke Dip

1 c. mozzarella cheese, shredded
½ c. parmesan cheese, shredded
8 ounces cream cheese, softened
¼ c. mayonnaise
2 jars marinated artichoke hearts, drained and rough chopped
1 tsp. minced garlic
½ Tbsp. Jeff’s Naturals™ Tamed Diced Jalapeno Peppers
¼ c. Jeff’s Naturals™ Roasted Bell Pepper Strips, drained and diced
Salt and Pepper to taste

Preheat oven to 400º F. In a large mixing bowl, combine all the ingredients. Place into an 8×8 baking dish. Bake for about 15 minutes or until bubbly around the edges. Serve hot with pita chips or bread cubes for dipping.

Baked Jalapeño Stuffed Olive Cheddar Puffs

4 oz. butter (softened)
1 c. all purpose flour
2 c. shredded sharp cheddar cheese
1/2 tsp paprika
1/4 tsp ground cumin
1/2 tsp hot sauce
1 Tbs water
1 jar Jeff’s Naturals® Jalapeno Stuffed Olives (drained)

In a mixing bowl, beat the butter with an electric mixer for several minutes. Add in the flour, cheese and spices. Mix for one minute, add the hot sauce and water and mix until combined. Transfer the dough to a piece of plastic wrap and flatten into a disk. Chill in the refrigerator for one hour.

Once the dough is chilled, scoop one tablespoon at a time. Press the dough flat in the palm of your hand. Place an olive in the center and wrap the dough around the olive and roll into a ball shape. Once wrapped, chill the balls for 10 minutes in the freezer.

In the meantime, preheat your oven to 400º F. Bake for 20 minutes, or until golden brown. Serve this appetizer warm.

photo credit: runneralan2004 via photopin cc