It is fall in the garden, and the late summer veggies are trying very hard to beat winter by multiplying and being extremely prolific. This is the time for jalapeno poppers. I have a few tips for making this delicacy.
1) I buy the inexpensive latex exam gloves by the box, as I wear contacts, and learned a lesson about any type of hot pepper a long time ago.
2) Cut all the jalapeno in half, and seed them with the latex gloves. I also learned that leaving even one seed will multiply the hot quotient, so I rinse all the peppers thoroughly. This recipe is for approximately 30 jalapeno peppers cut in half..
3) While the peppers are waiting, I prepare the filling.
1 sage sausage
8 ounce package of cream cheese
1/2 cup bread crumbs
1/2 cup parmesan cheese
1 tsp. thyme
1 tsp. black pepper
salt to taste.
Sauté the sausage. Break up pieces very small, and add all other ingredients. Mix well, and stuff about 1 teaspoon of filling per popper. Bake for 45-60 minutes at 350 degrees.