For some reason I decided to plant a single jalapeno bush in my garden. I am not a particularly heavy user of jalapenos in my cooking at home because none of my other family members are fans of the flavor or the heat. Chalk it up to garden center optimism, which is the same syndrome that causes people to buy twice as many plant starts than they actually have space for in the garden. Guilty as charged.
In the past week or so, as the heat has been turned up outside and the weather took a turn for the dry, the jalapeno bush exploded in peppers:
How does one take a bowl of jalapenos that are rotting away on the counter and turn them into something that is easy to eat? Enter jalapeno cashew spread. Specifically, super easy four ingredient jalapeno cashew spread.
In the handy dandy Ninja blender I combine rough cut jalapenos, a few cups of unsalted cashews, a dash of sea salt, and some very neutral vegetable oil:
Pulse or blend that mixture until it takes on a consistency to your liking. Some people I know add more oil until it is almost smooth like peanut butter. I prefer a little coarser texture and less oil. It’s all up to you.
Another option is to use olive oil instead of a neutral vegetable oil like canola. I have yet to try olive oil as I like the jalapeno and nut flavors to come through.
What you will be left with is a bowl of spicy spread that is perfect for toasted sourdough: