Beer_battered_Heirloom_Corbaci Peppers_with_Pepper_Jam_748x748

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