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Jalapeño Mojito Recipe
Like slothful shaking, improper muddling ruins more cocktails than bad liquor ever did. Try this recipe for my Jalapeño Mojito to perfect your muddling skills.
- 8 -10 mint leaves, plus a sprig for garnish
- 2 -3 slices of jalapeño, plus one for garnish
- Half a lime, cut into 2 or 3 large wedges
- ½ Ounce simple syrup or cane syrup
- 2 Ounces light rum
- 1 -2 ounces seltzer water
Calories Per Serving179
Folate equivalent (total)3µg1%
- 3 skinless, boneless chicken breast halves
- 1 teaspoon cayenne pepper
- ½ teaspoon garlic powder
- salt and ground black pepper to taste
- 2 tablespoons butter
- 1 large onion, minced
- 2 jalapeno peppers, seeded and minced (wear gloves)
- 1 (8 ounce) package cream cheese
- 1 tablespoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 (28 ounce) can green enchilada sauce
- 7 flour tortillas
- 8 ounces shredded Monterey Jack cheese, divided
Preheat oven to 350 degrees F (175 degrees C).
Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat remove from heat.
Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Prepare the Ingredients
Preheat oven to 400 degrees. Remove lid and label, if necessary. Reserve lid. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry. Mix rice, pepper and onion mix, seasoning blend, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in provided tray until combined. Push to one side.
Make Topping and Add Chicken
On reserved lid, thoroughly combine crispy jalapeños and jalapeño jelly. Place chicken in empty side of tray. Top with jalapeño jelly mixture (use less if spice-averse). If using steak, follow same instructions. If using salmon, place in tray skin side down.
Finish the Dish
Bake uncovered in hot oven until rice is tender and chicken reaches a minimum internal temperature of 165 degrees, 25-30 minutes. If using steak or salmon, bake uncovered in hot oven until rice is tender and protein reaches a minimum internal temperature of 145 degrees, 25-30 minutes. Carefully remove from oven. Rest chicken 5 minutes. Top chicken with toasted coconut. Bon appétit!
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Mango mojito with jalapeño & mint
Friends of mine produce a very cool craft rum in a small distillery in Noordhoek and I’ve been dying to make a cocktail with it. Copeland Rum is distilled in small batches from blackstrap molasses and it’s very delicious. When I think of rum I immediately think of the Bahamas and a tropical beach vibe. I love coconut water and strawberry in rum cocktails, and a classic frozen pineapple daiquiri will always get my vote in summer. I also love a chilli kick in my libation, so I decided to do a mango mojito with jalapeño and mint because if you have never had chilli infused into your drink you are missing out.
You can make this as spicy as you like and I muddle ¼ of a fresh jalapeño in my cocktail shaker with the mint and sugar syrup. This is fairly mild. I find it easier to work with sugar syrup vs straight up sugar but you can definitely roll with that too. I made one with a ratio of 1:1 sugar and water.
Mangoes are in full season so I wanted to use a fresh one. They don’t really juice so it’s more of a puree, and it’s better to keep that separate from the contents of the shaker because it’s too thick to pour. So shake up the rum, sugar syrup, jalapeno and mint with loads of ice to get that part going and then stir it through your fresh mango puree. You could also use juice if you can get that, and if it’s been sweetened then omit the sugar syrup. Finally, pour this over your glass with ice.
I added a chilli salt rim to make this cocktail extra and did this by grinding up mild chilli powder with Maldon salt until fine. I rubbed a wedge of lime around the rim and then rolled it in the chilli salt.
So now I have told you how to make this delicious drink. Play around with levels of heat and sweetness and this could be your next favourite cocktail.
Copeland Rum is very versatile and great with a plethora of mixers. I’m smitten with this proudly Capetonian, award-winning rum.
Recipe – makes 2 short mango mojito’s
- 1 large mango pureed (you will need about ¾ cup)
- 50ml Premium quality white rum like Copeland Rum
- Juice of 1 lime (extra lime for garnishing)
- 60ml sugar syrup
- 6 – 8 mint leaves
- ¼ of a fresh jalapeño
- Soda water to top up the glass
- Chilli salt to rim the glass
Puree the mango until as smooth as it will go and measure out ¾ cup in a jug.
In a cocktail shaker ad the rum, lime juice, sugar syrup, mint leaves and jalapeno. Muddle to release the aromatics. Add the ice – I used about 10 cubes, and shake vigorously so all the flavours combine and the ice cools everything down.
Make the chilli as per instructions above and coat the rim of your glass. I used a medium glass. Fill the glass with ice.
Pour the contents of the cocktail shaker through a strainer into the mango purée and stir.
Fill the gasses ¾ of the way up and top up with soda water. Give the cocktail a stir and garnish with additional lime wedges and mint leaves.
Watermelon Jalapeño Mojito Recipe
A few weeks back when I showed you How to Make a Watermelon Keg and shared my simple Watermelon Agua Fresca recipe, I mentioned that while we all adore some watermelon juice (kid friendly! refreshing! all natural!), my husband and I had to take it a step further and get some afternoon cocktail action happening. As of late I have been channeling my inner “mixologist” (that is a ridiculous word, no?) and working on creating some interesting cocktails with the contents of my garden. May I present to you the watermelon jalapeño mojito…
My husband liked it. Perhaps you will too…
Watermelon Jalapeño Mojito Recipe (jalapeños optional)
To rim your glass (not necessary, but a nice hot touch), on a shallow plate pour sugar, then dust with cayenne pepper. Run a lime wedge around the edge of your glass, then roll it in the sugar-pepper mixture to coat the edge.
With a mortar and pestle, muddle together (really well, i mean beat these babies until it smells like spicy minty heaven)
8-12 fresh mint leaves
1/2 fresh jalapeño (seeded)
half a lime cut into wedges (squeeze the juice first, then muddle the rinds)
If you are not using simple syrup, you can also add some sugar here.
In a cocktail shaker filled with ice, mix:
2 ounces white rum
4 ounces watermelon juice (i prefer it strained of pulp, but you do as you like)
1 ounce simple syrup (if you did not muddle sugar)
Split your muddled lime-jalapeno-mint mixture between your two rimmed glasses. Add 4-6 ice cubes. Shake your shaker, then divide the liquid between the two glasses.
Cheese & jalapeno bites with salsa & mojitos
Heat oven to 160C/140C fan/gas 3. Cut the tortillas into thirds, like a pie chart, then microwave for 1 min until hot. Roll each piece into a cone shape, then put loose-end down onto a baking sheet so they can’t spring open. Bake for 20-25 mins until crisp and golden. Cool. Will keep in an airtight container for 2 days.
For the filling, mix the crème fraîche, cheese, jalapeños and most of the chives together. Up to 10 mins before serving, spoon the filling into the cones and scatter with the rest of the chives. Serve with tomato salsa for dipping.
In a food processor, whizz ½ a 20g pack mint, 4 quartered limes and 5 tbsp demerara sugar for about 1 min until the limes are very finely chopped. Press through a sieve into a large jug, then stir in 300ml white rum. Can be chilled for up to 1 day. When ready to serve, mix with 600ml cloudy apple juice, 300ml sparkling water, 2 limes cut into chunks, 1 thinly sliced green-skinned apple, the remaining mint and lots of crushed ice. Mix well and pour into glasses to serve.
CLASSIC TOMATO SALSA
Very roughly chop 4 tomatoes and 1 red onion. Put into a food processor with a big handful coriander, a drizzle olive oil, a squeeze lime and a pinch sugar. Season, then pulse a few times until everything is finely chopped. Spoon into a serving bowl. Will keep in the fridge for several hrs.
On a hot day, a tall fizzy Highball can chill you down faster than central air. The Paloma with its topper of well chilled grapefruit soda and the Mojito with its burst of mint both do the job well. This is not those Highballs. Jalapeños muddled with mint infuse the pepper’s oils and the herb’s cooling chill into a mix of tequila, lime and Squirt. This drink will kick up a sweat with every sip, even as it refreshes your palate.
This amped up Margarita takes the unbeatable flavor of a bright, sweet-sour Marg and toasts it over a low flame of jalapeño. A single jalapeño slice muddled into the shaker tin adds a subtle zing to the drink, while an additional slice for garnish allows drinkers to munch their way to extra spice as they drink. If all other jalapeño cocktails fail you with too much or too little heat, this Goldilocks rendition will stand by you forever.
WHAT INGREDIENTS DO I NEED FOR A CAFECITO MOJITO COCKTAIL?
Big 5 Rum Distillery has a range of rum and they are all award winning and utterly delicious. If you are in the mood for something tropical then their coconut rum is fantastic. Their spiced rum uses all natural spices which are blended together perfectly. And for the traditionalists you really can’t go wrong with their super smooth silver rum that is perfect in any rum cocktail. This spin on the classic Mojito calls for their coffee rum that is a real crowd pleaser.
The Coffee Rum: Cafecito is one of our favorite rums made in Florida. Seriously it’s perfection. With hints of dark chocolate, tobacco, almond, caramel and crème brulee it’s perfect served over ice as an after dinner treat. It also goes great in rum cocktails, such as the Cafecito Mojito, to give them a coffee twist. We recommend always having a bottle of this to hand, it’s perfect for any occasion.
Cafecito is available to order online on the Big 5 Rum website and for home delivery by DRIZLY. Click and use code DRIZLYDEAL for $5 off, or free delivery on your first order.
The Fresh Lime: For a Mojito you really have to use fresh lime juice, never use bottled. If you use a lot of lemon and lime juice, then buy a citrus press. It is a game changer. You get a lot more juice out of your citrus, you don’t have to worry about seeds, and you cut down on the mess of squeezing with your hands. We use a Zulay citrus press which has the added bonus of being a two in one design that handles both lemons and limes with equally perfect results.
Recommended Lime Juicer: ZULAY Premium Citrus Press
The Sugar: Sugarcane grows best in tropical climates, requiring extended seasons of hot weather and plenty of rainfall. It’s no surprise then that Florida accounts for over half of the production of sugarcane in the United States. Florida is also home to the only organic raw cane sugar producer in the country, Florida Crystals.
Recommended Sugar: FLORIDA CRYSTALS Natural Organic Sugar Cane, 3 Pound (Pack of 3). If you are a keen baker then the 3 pack is the best value, they do have smaller versions available though:
The Mint: Did you know that the USA produces 70% of the worlds mint? It is grown in Washington, Oregon, Indiana and Idaho, so not a local Florida ingredient unfortunately.
What is a Mojito
A mojito is a classic Cuban cocktail. It has a sweet, citrus flavor that comes from using fresh lime juice and sugar. Mixed with fresh mint leaves and white rum, this classic mojito recipe is perfect for sipping on a hot day, or for celebrating any time of year!
- Mint leaves
- Lime juice: freshly squeezed is the BEST!
- White Rum
- Club soda
- Simple syrup or sugar
These Zero-proof Palomas skip the tequila and add in muddled jalapeño for a spicy take on the classic. This virgin paloma is then topped off with fresh grapefruit and lime juices and sparkling water for a refreshing drink without the alcohol. It’s great for when you want something more exciting than water without a ton of extra sugar. For more mocktail recipes, try my Nojito (a mojito without the rum) and Virgin Bloody Mary.
A traditional paloma consists of grapefruit soda, lime juice, and tequila for a tart and sweet drink. I used fresh grapefruit juice and sparkling water in this mocktail because it’s lighter and less sweet than grapefruit soda. It’s also delicious with grapefruit sparkling water, like LaCroix. If you do want to add in tequila, use two ounces of blanco or reposado tequila.