"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Quesadilla Jalapeno Spread, by Ms. Kala, is from Trinity Day School Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 c mayonnaise 2 tsp diced canned jalapeno peppers 2 tsp juice from canned jalapeno peppers 1/2 tsp ground cumin 3/4 tsp sugar 1/2 tsp paprika 1/8 cayenne pepper 1/8 tsp garlic salt dash of salt
In a blender or food processor, mix together the mayonnaise, diced jalapenos, jalapeno juice, cumin, sugar, paprika, cayenne pepper, and garlic powder. Blend until smooth and jalapeno is completely pureed, about 1 minute. Season to taste with salt, as needed.
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