Latest news with #jalapeno
Washington Post
11-06-2025
- Entertainment
- Washington Post
Jalapeños in sauvignon blanc? We tried the trend — and then some.
It seems that everything is getting hotter these days (see: the planet, and also Jennifer Lopez). Food, too, is amping up the heat. Screens and grocery shelves are full of ultra-kicked-up chips and blazing wings, and there's hot honey everywhere. Which helps explain the appeal of a certain drink that might have crossed your social media feed, where people are swooning over glasses of sauvignon blanc garnished with slices of frozen jalapeño peppers.
News24
26-05-2025
- General
- News24
Cheesy mielie bread with tomato and chilli butter
Ingredients - BREAD 1cups - plain flour 150g (grams) - white maize meal or polenta 2teaspoons - baking powder 1teaspoon - salt and freshly ground black pepper 150g (grams) - grated cheddar 2tablespoons - chopped chives - kernels from 2 mealies 2 - eggs, lightly whisked 300ml (millilitres) - buttermilk 100g (grams) - unsalted butter, melted and cooled - sliced red chillies and sliced avocado to serve - TOMATO AND CHILLI BUTTER 1 - head garlic 80g (grams) - drained sun-dried tomatoes 2teaspoons - drained, sliced, pickled jalapeño or other chilli 150g (grams) - unsalted butter, softened Method Description: Preheat the oven to 180°C. Grease and line a loaf pan with baking paper. BREAD Combine the flour, maize meal or polenta, baking powder, salt and pepper, 100g of the cheddar, the chives and the corn kernels and stir to combine. In a jug whisk the eggs, buttermilk and melted butter, then gradually stir into the corn mixture. Spoon into the prepared loaf tin and smooth the top, then sprinkle with the remaining cheese. Place in the oven and bake for 50 minutes or until a skewer inserted into the centre of the loaf comes out clean. BUTTE Put the head of garlic in the centre of a piece of foil and wrap it up, then place it in the oven and bake for 25 minutes until very soft. Remove from the oven and cool completely. Once cool, squeeze the garlic from the clove – you can snip the head with scissors to make it easier to press it all out. Add to a food processor with the sun-dried tomatoes, chillies, butter and 5ml (1t) each salt and freshly ground black pepper. Blitz until smooth. Serve slices of the bread with the tomato butter and, if you like, some sliced avocado and chilli.
Yahoo
21-05-2025
- Business
- Yahoo
What Makes The Carl's Jr. El Diablo Burger So Spicy?
Fast food restaurants have been adding more spicy items to their menus, getting attention with often limited time offerings that up the heat ante, like the fiery ghost pepper chicken sandwich and fries Wendy's once had. Carl's Jr. entered the fray with its El Diablo burger — "The Devil" if you didn't pay attention in Spanish class. The burger packs heat in several ways, layering hot pepper flavor to create a mouth-tingling spiciness. The El Diablo is made with Carl's Jr.'s charbroiled all-beef burgers (it's one of the few fast food restaurants that actually cook their burgers on a grill), bacon, jalapeno poppers, pepperjack cheese, jalapeno coins, and habanero ranch sauce on a seeded bun. That's four forms of spicy peppers, three of them jalapenos. The poppers are fried cheddar cheese and jalapeno bites, which are one of the chain's more popular sides. Carl's Jr. doesn't post ingredients, but pepperjack cheese is usually studded with jalapenos, although other peppers can be used too. The jalapeno coins are slices which some reviewers have said are probably pickled. The three types of jalapeno on offer all heat up the El Diablo, but the habanero in the sauce is even hotter. Jalapenos typically range from 2,500 to 8,000 Scoville heat units (SHU), while Habaneros offer anywhere from 150,000 to 570,000 SHU. The sauce's ranch cools things down a bit, but that's still a lot of heat piled on. Read more: What Makes KFC's Coleslaw So Delicious The El Diablo first debuted in 2015 for a limited time. It occasionally reappeared over the following years until it became a permanent addition in April of 2024. When Carl's Jr. made it a regular item, it also introduced an El Diablo Chicken Tender Wrap and El Diablo Loaded Fries, but they're no longer on the menu. The spicy burger was actually dreamed up by Carl's Jr.'s advertising agency. It was asked by company owner CKE Restaurants to create a burger that would appeal to the large Hispanic market in the southwestern United States, an important area for the West Coast-based chain. Research shows 56% of American households have hot sauce in the refrigerator, so it's no real surprise the El Diablo did well in tasting, after which the brand decided to release it nationally. Carl's Jr. brought the heat with its El Diablo — which also comes as a double or triple — but it doesn't sell that many other spicy items. The Big Angus El Diablo is the same burger but with a ⅓-pound, 100% Angus Beef patty. There's also a Spicy Chicken Sandwich on the menu. The Hangover Helper breakfast burger meal which we put to the ultimate test has a spicy version. It adds pepperjack cheese and guacamole to a burger typically topped with egg, bacon, and Hash Rounds. It then swaps in jalapeno popper bites, Carl's Jr.'s only side with any heat, for the Hash Rounds. For more food and drink goodness, join The Takeout's newsletter. Get taste tests, food & drink news, deals from your favorite chains, recipes, cooking tips, and more! Read the original article on The Takeout.
