When Sam’l P. Arnold, founder of The Fort Restaurant, first heard of peanut butter-stuffed jalapeños, he thought the combination sounded “stranger than a five-legged buffalo.”
Lucy Delgado, a traditional New Mexican cook and the recipe’s originator, convinced her friend Sam’l to try it, recommending he pop the entire pepper in his mouth for the perfect jalapeño-to-peanut butter ratio.
Despite his initial doubts, Sam’l fell in love with Lucy’s recipe and quickly added it to The Fort’s menu. Years later, he’d even serve the dish to TV anchor Bryant Gumbel on the Today Show!
Today, our guests at The Fort still delight in ordering the Jalapeños Escabeche as an appetizer, and they’re always pleasantly surprised that the pepper and peanut butter are such a delicious duo! Follow the steps below to spice up your next potluck or dinner party with this signature taste of the Old West.
Serves 6 to 8
- 1 lb. pickled jalapeños (we prefer to pickle our own, however you can purchase FARO Jalapeno Peppers if you’re short on time)
- ¾ cup peanut butter (smooth or chunky)
- 2 tbsp. mango chutney
Slice the pickled jalapeños in half length-wise, leaving the two halves attached at the stem end. Using a knife or spoon, remove and discard the pepper seeds and ribs. In a small mixing bowl, combine the peanut butter and chutney. Stuff the chiles with the peanut butter mixture and press the halves back together. Arrange the stuff jalapeños on a platter and serve.
Take Lucy Delgado’s advice and encourage guests to eat the whole chile, so their bite includes 70 percent peanut butter and 30 percent jalapeño. Smaller bites squeeze out the peanut butter and intensify the hot pepper flavor. Enjoy!