Beer-battered Heirloom Corbaci Peppers with Pepper Jam
- 2 eggs
- 8 ounces beer, hop-forward flavor
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 pound corbaci peppers
- 1 pinch pepper
- 1 teaspoon salt, plus extra for seasoning
- Freshly ground black pepper, if desired
- 1 cup tempura flour
- Vegetable oil or other oil for frying
- 1 tablespoon jalapeño jam, recipe follows
- Manchego cheese, grated, as needed
- Turkish sumac, as needed
In a bowl, whisk together eggs, beer and all seasonings, except sumac. Whisk in flour to form a thin batter (but thick enough to coat peppers).
Lightly coat peppers with batter, and fry 10 to 12 minutes in 350° to 365°F preheated oil or until lightly golden brown. Transfer to paper-lined bowl to drain. Season with salt and pepper.
Place a layer of jalapeño jam on center of a plate, then place corbaci peppers on top. Sprinkle finely grated manchego cheese on top. Finish with heavy pinch of sumac.
For jalapeño jam: Chop 2 poblano peppers, 2 Anaheim chili peppers and 10 jalapeños, discarding seeds, depending on desired heat. Place all peppers in a saucepan with 1 cup of apple cider vinegar and 1 small packet of pectin. Bring mixture to a boil, stirring constantly. Add 5 cups of sugar and return to a boil for 1 minute, stirring constantly. Remove from heat and skim off foam.
Chef Conrad Gonzales, Valle Fresh, Los Alamos, CA, from Food Fanatics Magazine