Author Notes
My dad likes it when his chili makes him sweat. I have grown up in a hostile environment when it comes to spicy foods. I prefer "fire" over "mild" or "spicy." If my lips aren't burning or my eyes aren't watering, a dash of cayenne here, some red pepper flakes there. My best chili pepper recipe is inspired by a love for jalapeños. —Arden Leigh Montgomery
Ingredients
- For the salsa verde
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1
Jalapeño
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2
Green or unripened tomatoes
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1 bunch
Parsley
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1 bunch
Cilantro
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1
Lime
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Cayenne pepper
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2
Avocado
- For the boat
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6
Jalapeño
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Chorizo
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Cotija Cheese
-
Sriracha (optional)
Directions
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Cut the tomatoes in half and grate each half into a small bowl.
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Add the avocado, chopped parsley and cilantro.
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Chop one unseeded jalapeño, add it to the mix.
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Squeeze in one lime and cover the top layer of the salsa with cayenne pepper.
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Grill the Chorizo on medium-high rotating for about 5 minutes or until cooked.
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Cut the jalapeños in half and place them on the grill for about 4-5 minutes or until cooked.
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Once the chorizo and the peppers are done, cut the chorizo to your liking (chopped, ground, cubed..) and place inside the jalapeño boat.
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Top it off with the salsa verde, cotija cheese, sriracha (optional) and a squeeze of lime.
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