Ingredients Weight Measure
Fresh jalapeño peppers, large 3 ea.
Chunky peanut butter 1-2 oz.
Margarita salt as needed
Tequila (prefer Cuervo®) 1 1/2 oz.
ny Pepper Sauce flavor from TABASCO® brand 4-6 dashes
Potatoes, fried, julienne 1/2 oz.
Red and yellow peppers, diced 1 Tbsp.
Edible flowers 2 ea.


  1. Remove tips of jalapeños so they are at different heights; remove seeds and pith while leaving stem end intact and without making any holes, to prevent leakage.
  2. Place peanut butter on plate, rim jalapeño peppers with salt and place on peanut butter. Fill each pepper with tequila and add a dash or two of your favorite TABASCO® Pepper Sauce flavor.
  3. Garnish with fried potatoes for the dry creek bed and with peppers and flowers around potatoes.
  4. Drink the tequila.
  5. With knife, cut peppers in half lengthwise and fill with peanut butter- and enjoy eating them.

Yield: 1 serving