6 jalapeno peppers, seeded and seeded
3 cloves garlic, minced
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon salt
1 (6 ounce) can sliced black olives, drained
1 (1 ounce) package taco seasoning mix
Sift together the jalapeno peppers, garlic, cumin, oregano, basil and salt, place peppers in a plastic bag and microwave in microwave for 15 minutes.
Slice pepper peppers and place them in a small resealable plastic bag with the brown sugar, olives, taco seasoning and black olives. Seal bag and shake to coat.
Pour juices into plastic bag and shake to coat. Refrigerate for 24 hours.
Remove peppers from refrigerator. Heat oil in a large skillet over medium heat. Cook peppers until lightly browned, about 5 minutes per side. Remove from skillet and set aside to cool. Brush pepper with olive oil and toss with chopped jalapenos.
In a separate small bowl, mix taco seasoning and lime juice.
Heat oil in a medium skillet over medium heat. Place pepper rings in skillet and cook about 4 minutes on each side, until golden brown.
Texture: Solid whites. Thick tips. Thick (about 1/2 c. cracker thickness). Great chew. Hold the milk, cream & sugar together well. Lots mix; oh how I miss my xtra.-) pods! Also for farmers & ranchers--sure bet we'll be catching these cups of coffee from time to tim....
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