Hot peppers are one of the items available this week at the Grove Farmers' Market.

Seven Layer Dip


3 C. shredded lettuce

1 (15 oz.) can black beans, rinsed and drained

2 chopped fresh red chile peppers

1/4 C. sliced green onions

1 (8 oz.) container sour cream

2 fresh jalapeno peppers, finely diced

1 tsp. grated lime zest

1 C. chunky salsa

1/2 avocado - peeled, pitted and diced

2/3 C. shredded Monterey Jack cheese

1/3 C. chopped black olives, drained

1 T. chopped fresh cilantro


Layer shredded lettuce on a 12 inch serving platter.

In a medium bowl, stir together black beans, red chile peppers and green onions. Spoon the mixture on top of the lettuce. Gently spread sour cream over beans. Sprinkle with jalapeno peppers and lime zest.

Drain excess liquid from salsa. Place salsa in a medium bowl. Stir in avocado. Spoon the mixture over sour cream layer. Sprinkle with Monterey Jack cheese. Top with black olives and cilantro. Serve immediately, or chill in the refrigerator.

Jalapeno Popper Grilled Cheese Sandwich


2 oz. cream cheese, softened

1 T. sour cream

10 pickled jalapeno pepper slices, or to taste - chopped

2 ciabatta sandwich rolls

4 tsp. butter

8 tortilla chips, crushed

1/2 C. shredded Colby-Monterey Jack cheese


Combine the cream cheese, sour cream, and pickled jalapeno in a small bowl. Set aside. Preheat skillet over medium heat.

Slice each roll in half horizontally, then slice the rounded tops off the ciabatta rolls to make a flat top half. Spread 1 teaspoon butter on the doughy cut side of the bottom bun and 1 teaspoon butter on the now flattened top bun.

Place half of the cream cheese mixture, half of the crushed chips, and half of the shredded cheese on the non-buttered side of the bottom bun. Place the top half of the bun on the sandwich and place the sandwich on the hot skillet. Repeat with the second sandwich.

Grill until lightly browned and flip over, about 3 to 5 minutes; continue grilling until cheese is melted and the second side is golden brown.

Southern Pimento Cheese


2 C. shredded extra-sharp Cheddar cheese

8 oz. cream cheese, softened

1/2 C. mayonnaise

1/4 tsp. garlic powder

1/4 tsp. ground cayenne pepper (optional)

1/4 tsp. onion powder

1 jalapeno pepper, seeded and minced (optional)

1 (4 oz) jar diced pimento, drained

salt and black pepper to taste


Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.

Cindy's Thai Hot and Sour Soup


1 C. uncooked long grain white rice

12 C. water, divided

3 bone-in chicken breast halves

4 kaffir lime leaves

1 stalk lemon grass, chopped (optional)

5 green onions, chopped

1 T. chopped fresh garlic

2 C. chopped tomatoes

2 T. fish sauce

6 fresh mushrooms, chopped

1/3 C. chopped cilantro

1 T. chopped fresh red chile peppers

1 (1.41 oz.) package tamarind soup base


Place the rice and 2 cups water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

Pour the remaining 10 cups water into a large pot, and bring to a boil. Place chicken in the pot.

Stir in kaffir lime leaves, lemon grass, green onions, garlic, tomatoes, fish sauce, mushrooms, cilantro, red chile peppers, and tamarind soup base. Cook chicken 30 minutes, or until juices run clear. Remove chicken from pot, debone, and chop. Return meat to the soup, and discard bones. Serve over cooked rice.

Grilled Bacon Jalapeno Wraps


6 fresh jalapeno peppers, halved lengthwise and seeded

1 (8 oz.) package cream cheese

12 slices bacon


Preheat an outdoor grill for high heat.

Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.

Place on the grill, and cook until bacon is crispy.

Jalapeno Strawberry Jam


4 C. crushed strawberries

1 C. minced jalapeno peppers

1/4 C. lemon juice

1 (2 oz.) package powdered fruit pectin

7 C. white sugar

8 half pint canning jars with lids and rings


Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.


The Grove Farmers' Market is operated by members of the Grove Area Merchants Association. For more information, or to participate, persons interested may call 918-786-6600 or visit