Spicy Cheese Ball

8 oz Cream Cheese
3 Tbsp Jalapeño Wine
1 Tbsp Dried onion flakes
1-1/2 – 2 C Sharp Cheddar Cheese
2 Tbsp Worcestershire Sauce (You can add more to taste)
1 Tsp Paprika

Mix all ingredients (but parsley) together, form a ball and roll in parsley. 



2 – 3 Chicken Breasts
1 lb. Bacon
1 bottle Jalapeño Wine
1 C Brown sugar

Cut up chicken into bite-size cubes. Marinate the chicken cubes in 1 cup of Jalapeño wine (the longer it marinates the stronger the jalapeño taste.) Cook remaining wine down until approx. 1/2 C and divide this into 2 parts and set aside.

Wrap chicken cubes with 1/2 strip of bacon, then dip the wrapped chicken cubes into one part of the wine concentrate and roll in brown sugar. Set on a cookie sheet and bake for approx. 30 min. or until the bacon crisps.

Cook the remaining wine concentrate with the balance of the brown sugar until dissolved. Brush the cooked appetizers and serve.


Jalapeño Cheddar Cornbread

1 C Cornmeal
1 C Unbleached all purpose flour
1/8 C Sugar
1 Tbsp Baking Powder
1 Tsp Salt
1/2 C Jalapeño Wine
1/2 C Buttermilk
2 large eggs, beaten
8 Tbsp Butter (melted)
4 oz Extra sharp cheddar cheese shredded
2 Jalapeños chopped

In a large bowl wish together cornmeal, flour, sugar, baking powder, and salt. In a medium bowl whisk together buttermilk, wine, eggs, and melted butter. Stir mixture into the dry ingredients until you have no lumps. Stir in grated cheese and jalapeños. Set aside for about 20 minutes. Preheat oven to 350 degrees. Pour batter into oiled baking pan. Bake in preheated oven about 25 minutes or until a toothpick comes out clean. Remove and let cool then slice into wedges. You can also put in a muffin pan with or without paper cups. Bake at 350 degrees for 15 minutes.


Holy Moly Spicy Guacamole

4 Mashed, Ripe Avocados
1/4 C Vinegar
1 Large onion
A dash of salt
2-3 Cloves of garlic
1/2 C Jalapeño Pepper Wine

Mix together then place in the fridge for a couple of hours. Serve cold with chips or veggies.


Jalapeño Salsa

6 Roma tomatoes
1 Green pepper
1 Large onion
1 Tbsp fresh lemon
1 Tbsp fresh lime
Fresh cilantro to taste

Mix together and empty out as much juice as possible. Add 1 cup of Jalapeño Pepper Wine. Chill up to four hours & serve with fresh chips.


Spicy Salami Rolls

8 oz Cream cheese
2 – 3 Tbsp Jalapeño Wine
2 – 3 Tbsp Chopped Jalapeño

Spread on thin sliced salami and roll with a slice of dill pickle if desired.


Chilled Avocado-Cucumber Soup

1 English cucumber, peeled and diced (Reserve 1/4 C for garnish)
1 Avocado, pitted, peeled and diced(Reserve 1/4 C for garnish)
1/2 Tsp Finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1/4 C Coarsely chopped fresh cilantro plus sprigs for garnish
1 Scallion, white and pale green parts only, coarsely chopped (about 2 Tbsp)
1/2 Jalapeño, seeded and coarsely chopped
1/2 C Jalapeño Wine
1 C Nonfat plain yogurt or 1/2C light miso paste
1 C Cold water
1 and 1/2 Tsp coarse salt
1/4 Tsp Freshly ground pepper

Puree ingredients in a blender. Divide soup and reserved cucumber and avocado among 4 bowls. Cover with plastic wrap. Refrigerate 30 minutes. Garnish with cilantro sprigs. This can be used as a soup or a sauce over black beans and rice.


7 Layer Salad

1 Head of lettuce
1 Red onion,  sliced thin
1 Bunch green onions, chopped
1 Can beans, drained
1 C Mayonnaise
1 C Sour cream
1 Pkg Ranch dressing mix
1 C Shredded cheddar cheese
1 Ripe tomato
1/3 C Black olives
1 C Jalapeño Wine
1 Avocado

Layer first 4 ingredients in a big bowl. Combine mayo/sour cream/ranch dressing mix. Pour Jalapeño wine over top of the salad, then spread mix over salad, sealing edges. Garnish with the rest of the ingredients. Chill overnight.


Frito Salad

1 Head of lettuce – cut into small pieces
1 Can of ranch beans, rinse and drain
1 Small onion
2 Ripe tomatoes, diced up
2 C grated cheddar cheese
2/3 C Regular Fritos
1 Small bottle Catalina salad dressing
1 C Jalapeño Wine

Make salad ahead, add all but Fritos and dressing. Great with any Mexican food!


Jalapeño Tropical Cold Salad

2 C Black beans/rinsed
2 Ears raw corn
1 Large red pepper/chopped
4 Chopped scallions
1 Clove garlic minced
3 Tbsp Olive oil
1 Tbsp Soy sauce
1 Lemon juiced
1/2 C Fresh Parsley
1 Fresh mango cut into pieces
1 Tbsp Spicy mustard
Salt and pepper to taste
1/2 C Jalapeño Wine

Mix together all ingredients. Let stand in refrigerator for 4 hours. Then serve on a bed of leaf lettuce. 


Jalapeño Caribbean

2 C Fresh diced pineapple
1 Clove minced garlic
1/2 C Sliced red peppers
1/2 C Sliced green peppers
1/4 C Chopped green onions
1/2 C Sweet onion petals
3/4 C Fresh broccoli chopped
1 Tbsp Jalapeño minced from the bottle of wine!

Toss together all the veggies and sprinkle with salt and pepper to taste. Then add 1Tbsp of lime juice. Sauté on high to crisp consistency. 

For sauce:

1 C Jalapeño wine
1 Tbsp Lime juice
1 Tbsp corn starch

Blend well BEFORE adding to hot skillet. Stir into vegetables until thick. Serve over rice. More veggies can be used for a less saucy dish. Chicken or shrimp can be added. 


Jalapeño Chili

Italian Sausage

Italian Seasoning
Chili Seasoning
Tomato soup
Crushed tomatoes
Jiff peanut butter

Cook the first three ingredients (meats) in Jalapeño wine. Then mix together the next 5 ingredients. Pour in extra wine to taste. Mix in the Jiff peanut butter and cook on low to simmer. 


Jalapeño “Wine Jerk” Chicken

1 Whole roasted chicken
6 oz Jalapeño wine
1 Tbsp Jamaican Jerk Spice
1 Empty pop or beer can

Marinate whole chicken in 6 oz of jalapeño wine with 1tsp Jamaican jerk spice in a sealed container in the refrigerator for a few hours overnight. When the marinade time is complete, let chicken drain but reserve the marinade. Rub chicken with 1tbsp Jamaican Jerk spice. Pour reserved marinade into 1 empty pop or beer can. Have an assistant help hold the can on the table surface, while you fit the chicken over the can on the table surface. The chicken legs should be tips down. Practice making a tripod out of the chicken with the can inside. It should balance between the can which should be flat on the table surface. 

Preheat grill to 350 degrees. With protective mitts carefully place the chicken on the grill just as you had it on the table surface and make your tripod. Close the grill lid and let the chicken cook for 1.5 hours or until the breast meat reads 160 degrees. Allow the chicken and the can to cool about 10 minutes. Remove the chicken from the beer can and reserve cooked marinade liquid for making gravy, soup, rice, sauce or for dipping.


Jalapeño Wine Vinaigrette

1 Tbsp Jalapeño Wine
3-1/2 Tbsp Olive oil
1 Tbsp Vinegar
Juice from 1 lime
1/2 tsp Salt
1/4 Fresh ground black pepper
1 tsp Fresh ground black pepper
1 tsp Mustard
1 Tbsp Cream or half and half
1 Boiled egg
1 Tbsp Brown sugar, maple syrup or jam/jelly to taste (sweetness)

Blend all ingredients well. Great to use with a lettuce salad with Jalapeño “Wine Jerk” Chicken.


Spicy Mexican Rice

2 Tbsp Cooking oil
1 Small onion diced
2 C Rice
1 C Jalapeño Wine
2 Green onions (stalk and all)
3 C Chicken broth
1/4 C Tomato sauce
1 C Chili sauce
1/4 tsp Cumin

Sauté onion in oil, add green onion. Cook rice until golden brown, add the rest of the ingredients, but not the wine. Bring to a boil then let simmer, cover pot and continue for 17 minutes. When rice is cooked, fluff the rice with fork and add wine. Serve.


Roasted Jalapeño Shrimp Scampi

2 Jalapeño peppers – roasted and diced
1 lb Large shrimp
3 Tbsp butter
2 Tbsp Olive oil
1/2 C Jalapeño pepper wine
1 tsp Red pepper flakes
1 tsp Chili powder
1 tsp Minced garlic
1 Tbsp Fresh parsley
Pasta to serve

Heat a sauté pan to high heat and add butter and olive oil. Let butter melt and bubble. Reduce heat to medium and add garlic and diced jalapeño peppers. Heat about 2 minutes until garlic begins to brown. Add shrimp, Jalapeño wine, red pepper, and chili powder. Raise heat to medium-high and bring the liquid to a boil. Cook for about 3 minutes. Flip shrimp and cook another 1-2 minutes, or until shrimp is cooked thoroughly through. Remove from heat and toss with pasta and fresh parsley.