Like Forrest Gump might have said had he planted a garden, (not quoting here!), “Jalapeños are like a box of chocolates, you never know what you’re going to get!” Some had me doing the backwards blow and grabbing for the ice cold milk. And some were very tame and almost sweet.

But I can sure tell you this, every single one of these Spicy Beer Battered Jalapeño Bottle Caps & Sriracha Sour Cream were devoured and immensely loved by us both. Even the hubs enjoyed them!! I know! Shocker!!!

 

Though it hasn’t been a banner year for some of my tomatoes, my jalapeños actually did very well! Some have been made into delicious jars of heavenly goodness (coming soon!), some have gone into the freezer to use over the winter, and some were just begging to be enjoyed fresh, and easily and magically turned into an incredibly fun afternoon snack and the perfect side dish to go alongside my newest sandwich, my Copycat McDonald’s Sriracha Chicken Big Mac!!

A snack I hadn’t made nor had in way too many years!

 

 

With all that said, please don’t be afraid to try this recipe! They’re hot the first day, but they can easily be reheated in the oven the next day if you’re afraid you might not be able to handle them!

The leftovers reheat extremely well in a 375º/350º oven, and all are more tame, as sitting overnight blows the bonfire down to a nice, steady flame.

Overnight resting time definitely allows them to mellow a little bit.

Which also makes them perfect for Football Sunday, because all of the fuss and mess is done, cleaned up, and all put away! Just pop them into the oven and wa-lah!

 

 

 

 

Who doesn’t love a fantastic appetizer that’s baked in the oven and done in 7 to 8 minutes with zero mess, right?

You and your friends are going to LOVE these!!!

But don’t forget to make the Sriracha Sour Cream Dipping Sauce! You’re definitely going to need it!

 

 

 

 

These are nice and fiery the first day, but even the next day, they’re still jalapeños. Let’s be real. Jalapeños aren’t mild, green bell peppers. And some, like the ones I grew this year, can really pack a mean punch of heat!

And you really kinda need a big ol’ scoop of sour cream dip to keep the heat in check and balance.

 

 

 

 

Water, beer, or any other beverage or libation, doesn’t take the heat away from your tastebuds.

Only milk. Remember this. (Although an icy cold beer is a whole lot more fun!)

So that’s why the sour cream compliments them so well!

And who doesn’t like to dip anyways, right?

I’m an admitted dip hoarder. I am. I admit it.

And I’m not ashamed!

 

 

These li’l nuggets of pure fiery fun go with a ton of Sunday funday food, too!

(Say THAT three times fast!!)

From burgers, to slow-cooked or smoked pulled pork, hoagies, subs, and sandwiches, paninis, steaks, ribs, blackened fish, crab boils, or anything you’re wanting to char on the grill!

(They also make a great addition to burgers, hoagies, and sandwiches, too! Just pile ’em on!)

 

 

 

If your jalapeños are packing quite a punch of heat, you can make them ahead and reheat them. Or just go for it and enjoy that burn!! We did it both ways, and each was a blast!!

So if your garden or Farmer’s Market has a nice basketful of jalapeños just begging to be made pretty and the shining star of the party, do keep this recipe filed, saved, Pinned, and handy for the upcoming Fall, Tailgating, & Football parties!

These are a welcome treat at our house, and hope that you will enjoy them, venture out of your comfort zone, and have a blast with these, too!

 

*I served these with my Copycat McDonald’s Sriracha Chicken Big Mac!

 

Yield: 2 - 4 servings

Spicy Beer Battered Jalapeño Bottle Caps & Sriracha Sour Cream

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Ingredients

• 1/2 lb. fresh jalapeño peppers, sliced (about 8 large ones)
• 2 Tbl. flour, or as much as needed for a dusting/very light coat
• vegetable oil for frying

For Batter:

• 1 cup flour
• 1 tsp. salt
• 1/4 tsp. coarse ground black pepper
• 1/4 tsp. chili powder
• 1/4 tsp. cumin
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1 cup beer
• 1/4 tsp. sriracha sauce

Sriracha Sour Cream Dip:

• 1 cup thick sour cream such as Daisy
• 1 tsp. sriracha sauce
• tiny pinch each of salt and regular black pepper

Instructions

In medium bowl, add dry Batter Ingredients. Whisk well to mix. Add beer and sriracha sauce, stir until well combined and smooth. Set aside to rest.

In small bowl, stir together well the Sriracha Sour Cream Dip ingredients. Cover and refrigerate.

In large deep frying pan, heat at least 1 inch of oil, or a little more. Heat to about 350º - 375º. (I don't have a thermometer, so I just heat it for at least 10 minutes over medium heat.

While oil is heating, slice jalapeños into about 1/3 inch thick slices, discarding stem ends.

Place into a medium-sized bowl and sprinkle with several tablespoons of flour to lightly coat.

Place a half a dozen or so into batter, flip over with a fork to completely coat, remove with a fork and quickly drop into hot oil. Fry for 4 - 5 minutes, turning several times, until deep golden brown.

Remove to a rack place over a baking sheet, and continue frying the rest.

Serve hot with lots of Sriracha Sour Cream for dipping!