Put sausage in mixing bowl. Heat coriander seeds in small
skillet until lightly toasted. Grind them in a mortar or spice mill.
Add all ingredients to meat. Blend well with hands.
To test seasoning, flatten a small bit of mixture and fry until cooked
through. Taste and adjust seasoning if necessary.
NOTES : This is excellent mixed with scrambled eggs.
Bring the cream cheese to room temperature. Fry and drain the chorizo. Take extra effort to crumble
the sausage as much as possible while cooking.
Slice the jalapenos in half lengthways being careful to cut through
the stem so that each half retains part of the stem to use as a
handle later. Remove the seeds (I use a tomato seeder for this).
Mix the chorizo, cream cheese and mayo. Stuff one jalapeno with as much filling as you can get in it.
Eat this popper and reflect on the heat. Note, if using smoked habanero flakes, the heat is a little
delayed, so give it a few seconds. If not enough heat, add some more pepper flakes or cayenne.
When satisfied with the heat, stuff the remaining poppers and arrange
on serving plate. Cover with plastic wrap and refrigerate a few hours or overnight.
An original recipe from Tom Greaves. The store bought chorizo is
usually too high in fat and doesn't retain the texture as this
homemade recipe. The chorizo recipe ideas came from a blend of
several recipes and the popper content I remembered from some TV show.
From: Modified from a recipe by Tom Greaves
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