Our second-most frequently asked question at our booth at the farmer’s market is: “What do you do with jalapeno wine?” This question is usually the one we get asked right after we answer this one: “Is it REALLY made with jalapenos?” And since our answer to that question is a simple and resounding “yes,” I decided it doesn’t need an entire blog post to explain. However, I’ve been asked a lot lately to do a post about how we use the jalapeno wine. Especially since we have customers who don’t drink but they do love cooking. So without any further introduction – here’s that post. But if it leaves you wanting more, head over to jalapenowine.com for recipes!
Let me first point out that this list is in no particular order based on my favorite way to consume our jalapeno wines. Now that that’s out of the way, my FAVORITE WAYS ARE THESE TWO:
- Crystal’s Mommy Mixer: Always a crowd pleaser, take a 1.75mL jug of Simply Lemonade or Simply Limeade (or your favorite lemonade/limeade brand) and dump enough out to allow for about 2/3 bottle of Mild Jalapeno Wine. Shake and love yourself for reading this post. Consider sharing with others.
- Jalapeno Wine Margarita: I
don’t likedidn’t use to like margaritas. Now they make a noteworthy showing in our home on hot summer evenings or warm fall weekends. Our original recipe calls for cucumber but if you’re too impatient (like me) to wait an hour for the cucumber to marry with the margarita in the fridge, simply omit it and drink. Slowly, as to enjoy the fact that you have been enlightened to what a margarita should really taste like. All you’re missing is a beach on the Mexican Riviera. Find our recipe on this page, or you can simply use your own recipe and add a shot (or four?) of jalapeno wine based on your heat tolerance.
Now for more delicious uses – this is by no means an exhaustive list since our customers are coming up with new recipes all the time and we experiment with new recipes weekly as well. In fact, last month I baked a chipotle chocolate cake using the Chipotle Jalapeno Wine and it was delicious. I have yet to perfect the recipe, as I felt it actually needed more chipotle wine, but when I do I’ll post it. It will likely be when we have family in town so that I don’t have a bunch of chocolate cake sitting on my kitchen counter staring at me.
- Salad dressing: Pour some jalapeno wine (any of the varieties) in the bottle cap and sprinkle over your salad along with some lemon juice and olive oil. I like how it’s super light with just a hint of jalapeno.
- Bloody Mary’s: I’m not a Bloody Mary girl, but many of our customers come back to the market every month to purchase the Chipotle Jalapeno Wine just to use in their Bloody Mary’s, especially if they’re hosting a party. It makes sense that the smoke would compliment the concoction.
- Soups and Stews: Right now I’m obsessed with soup, so this is something I’m currently drooling over – when you sauté your vegetables when making homemade soup, simply pour in some jalapeno wine. Or you can add it at the end for a more noticeable flavor. For me, the method I choose depends on what kind of soup I’m making. For tomato soup, I’ll add the wine at the end. For cauliflower soup (on tonight’s menu), I’m planning on sautéing with it at the beginning. Stay tuned for my Fall Soup Recipe Roundup post next week!
- Sauté’s and Sauces: This is a popular use for jalapeno wine at our house. The Mild Jalapeno Wine makes excellent sautéed veggies, shrimp, and stir fry. Mushrooms and shrimp are probably the most popular choice among our customers but the options are pretty endless. Another favorite is using it to make a butter reduction sauce for pasta and fish. Add some lemon juice and you’re good to go.
- Grilling/Marinades: This is definitely the Chipotle Jalapeno Wine’s area. We like to use about 1/4 to 1/2 cup in our marinades and have multiple recipes on the website. I have yet to find anything I don’t like grilled with this stuff!
- Roasts: Since we’re on the subject of the Chipotle Jalapeno Wine, it has changed the way I feel about pulled pork. Another of our favorite ways to use it is slow cooking a whole chicken in the Dutch oven. Every time we make either of these things we’re reminded of why we enjoy cooking (and wine) in the first place.
- Risotto: If my belly could support it, I would eat risotto once a week. As it is I make homemade risotto about twice a year and I always use the Mild Jalapeno Wine along with chicken stock. Most risotto recipes call for around 1/3 cup white wine, which I sub out for the jalapeno wine and then continue the recipe as instructed. You could play with this a bit and experiment with non-traditional risotto, like those made with quinoa or cauliflower.
- “Tequila!”: Alright, while I admittedly don’t have the heat tolerance to drink the jalapeno wine straight like many people do (my husband included), I do enjoy drinking it like a tequila shot now and then. Get your lime wedge, your salt and your shot glass. You know the rest.