These spicy skewers of Red Hot Jalapeños are a real taste explosion and perfect as an appetiser or part of a tapas board. They are served in a hot, rustic tomato-garlic sauce based on slow-fried shallots, extra virgin olive oil and a touch of red pepper for extra depth and spice.
Start by making the tomato and garlic sauce. Heat the olive oil in a frying pan over a medium heat. Gently fry the shallots for 3 minutes until translucent. Add the garlic and red chilli and fry for a further minute.
Stir in the tomato purée and fry briefly to develop a deeper flavour. Then add the peeled tomatoes and roughly mash them with a wooden spoon. Season to taste with sugar, salt and pepper. Leave the sauce to simmer gently for 10–15 minutes until it is nice and thick and fragrant.
Then bake the Red Hot Jalapeños in the oven, air fryer or deep fryer. The correct baking times are indicated on the packaging.
Then thread 2 Red Hot Jalapeños each on a skewer. Set aside. Use 8 small glasses and fill them 1/3rd with the tomato-garlic sauce. Put 1 skewer in each glass with two Red Hot Jalapeños attached. Hand out as a tasty and spicy appetiser.