This weekend I spent some time going through my mother’s collection of cookbooks. She had quite a few of those church and garden club ones, you know the cookbooks that are sold as fundraisers of which you are obligated to buy? I don’t mind getting those community cookbooks at all, in fact they often end up having the best “handed-down” recipes ever. So nothing (and I mean nothing) was going to be moved to the discard pile until every single recipe in every single book was looked at.
And low and behold, I found this gem of a recipe from, of all people, my Aunt Diane.
In reading how and where it was served, I thought it would be perfect as a Memorial Day appetizer. Looks straight forward right? It is – provided you know where to find all the ingredients in the store. I had no idea where to find jalapeno relish (it’s near the hot pepper jellies which is near the mustard/olives condiments) and I honestly had to google Chili sauce because I had never used it before and didn’t even know what it looked like (FYI you can find it near the ketchup.) In any event, once I had the ingredients, it was spit spot and done.
I’m not too keen on really hot sauces, but the brilliance that was this recipe is that the cream cheese cools down the jalapeno heat until all you are left with is some awesome flavor partying around your mouth. It’s a great little recipe, with a wonderful story behind it, from a favorite Aunt. Doesn’t get much better than that.
Serve with tasty crackers and just watch this bad boy disappear.
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Wendy Thomas writes about the lessons learned while raising children and chickens in New Hampshire. Contact her at [email protected]
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