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Scorpion Tails with Piquillo Pepper Sauce

Scorpion Tails with Piquillo Pepper Sauce

This appetizer is a play on jalapeño poppers, arguably the most beloved bar (or behind the wheel) snack in Texas. I developed the recipe–a lighter, fresher take on the fried version, when I worked as a chef in The Texas Hill Country. They’re delicious served with a bright puree of piquillo peppers. But, if you’re hankering for the classic preparation, fry the stuffed jalapeños, and serve them with our Rodeo Ranch Dip.

categories : Recipes

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