Famous Denver Restaurant, The Fort, serves this wildly popular and crazy good appetizer recipe. Pickled Jalapenos Stuffed with Peanut Butter. Tart, tangy, sweet and with just enough heat.
I pickled my own jalapenos…..
So I could make The Fort Restaurant’s Pickled Jalapenos Stuffed with Peanut Butter appetizer recipe.
Now, there are rules to eating this appetizer. Be sure to warn guests to put the whole chili (except the stem) in the mouth before chewing, to get 70 percent peanut butter and 30 percent jalapeno. A nibbler squeezes out the peanut butter which changes the percentages and makes it very hot indeed.
A Unique Pickled Jalapeno Appetizer
Be brave and consider bringing these to your next party event. It’s nice to find a unique recipe for stuffed jalapenos without cream cheese. You could buy whole pickled jalapeno peppers at the market, but I really like pickling my own. I can control the heat by removing the seeds and veins.
The Fort Restaurant, Famous Western Themed Restaurant in Denver
Before we get to the recipe, let’s talk a little about the restaurant. The Fort Restaurant is a Denver landmark full of western culture, history, charm and western food. Do Rattlesnake, Quail Eggs Wrapped in Buffalo Sausage, Rocky Mountain Oysters and Bone Marrow get your attention?
For as long as I’ve lived here, (30 years) it’s been “the place” to take out-of-town guests for a taste of the Wild West. With its unique menu items and servers dressed like Kit Carson, The Fort reflects the years when trappers, settlers and Army explorers first traveled the Santa Fe Trail to our region.
History of The Fort Restaurant
It all began in 1961 when amateur historians Bay and Sam Arnold set out to build an adobe style home in the country west of Denver. They modeled the home after Bent’s Fort which is located in southeast Colorado which was built in 1833 and was famous as a fur trade destination.
Hiring a top Santa Fe architect and a contractor from Taos 22 men puddled over 80,000 mud and straw bricks, weighing 40 pounds each, to construct the main building. When the costs of construction exceeded the budget, the bank suggested a business be placed in the “fort”. Sam turned to Bay and said, “You can cook!” and then she said to Sam, “Well, you can cook!” and The Fort Restaurant was born.
Throw in the adoption of a Canadian black bear cub named “Sissy” who became a family pet and who was taught to belly up to the bar and drink with patrons, and the rest is history. The Fort has had its share of famous visitors, President Clinton hosted a G8 Summit Dinner there and Julia Child’s favorite dish was the Buffalo Tongue.
Both the Arnold’s have now passed on and their daughter Holly runs the restaurant. She has recently published a cookbook “Shinin’ Times at The Fort”. It’s a beautiful book full of house recipes, stories, celebrations and history about the restaurant. I’ve included an affiliate link to the cookbook for your convenience. I love this book full of history and great recipes.
Recipe for Pickled Jalapenos Stuffed with Peanut Butter
Sam Arnold got this stuffed jalapeno appetizer recipe from Lucy Delgado who was a well-known New Mexican cook in the 1960’s. Sam thought they sounded “stranger than five-legged buffalo”, but gave them a try. He served them to Bryant Gumbel on NBC’s Today Show. Gumbel couldn’t stop eating them. Arnold added them to the The Fort menu where they have been a mainstay appetizer since.
And if you’ve ever been to The Fort for a special occasion, you’ve been served a complimentary slice of their famous Chile Chocolate Cake with Bourbon Chocolate Frosting. Click on the recipe to make this one at home.
Let’s take a look at these Fort style Stuffed Pickled Jalapenos with Peanut Butter.
- 1 pound medium size fresh jalapenos 12 - 16
- 3 1/2 Cup cider vinegar
- 1 3/4 Cup water
- 1/2 Cup sugar
- 1 1/2 teaspoon salt
- 2 1/2 teaspoon sesame oil
- 1 teaspoon pickling spice
- 3/4 Cup coarsely chopped yellow onion
- 3/4 Cup coarsely chopped carrot
- 3 cloves garlic peeled, whole
- 1/4 Cup peanut butter smooth or chunky
- 2 Tablespoon Mango Chutney
- Rinse the jalapenos and trim off the woody end from the stems. In a 4 - 6 quart stainless steel or enameled pot, combine the vinegar, water, sugar, salt, sesame oil and pickling spice. Add the jalapenos, onion, carrot, and garlic. Cover and bring to a simmer over high heat, stirring occasionally. Reduce the heat to low and simmer for five minutes. Remove from the heat.
- While still hot, transfer the jalapenos and pickling juice to a sterilized 2 - 3 quart canning jar or other glass container. Cover tightly with lid or plastic wrap and refrigerate for at least one week before using.
- To make the appetizer:
- Slice the pickled jalapenos in half lengthwise not quite all the way through, leaving the two halves attached at the stem end. Using a knife or spoon, remove and discard the seeds and ribs. In a small mixing bowl, combine the peanut butter chutney. Stuff the chiles with the peanut butter mixture and press the halves back together. Arrange on a platter and serve.
Pickled Jalapenos Stuffed With Peanut Butter ….It’s What’s For An Appetizer!
Susan says
January 15, 2011 at 9:56 amOMG. How do I get on your party invite list?!?!? Peanut butter poppers AND Cheetos? That’s my idea of happy hour. Seriously, those pickled jalapenos sound divine and I confess to a weakness for Cheetos.
Please post a link to the photo of you wearing the buffalo hat at The Fort. I just know you did it–please tell me I’m not the only one…
Lea Ann says
January 15, 2011 at 10:14 amok TOO funny Susan. I do-not, let me repeat do not..have a photo of me wearing one of those hats at The Fort. I did see them on the web site however. I love Cheetos. That was another argument/discussion for the evening…which is better, crunchy or puffy. 🙂 I’m a crunchy girl.
larry says
January 15, 2011 at 9:57 amThe pickled jalapeno recipe seems like a bread and butter style brine? Many readers will look at this and “say what?” but since one of my favorite sandwiches is peanut butter, mayo, and dill pickle I’d dive right in to these babies.
Lea Ann says
January 15, 2011 at 10:16 amLarry, I’m not much of a “pickler” but I assume you’re right..bread and butter style brine, and probably why I liked them so much. Peanut butter, mayo and dill pickle?????????? Blog it! 🙂
Russ says
January 15, 2011 at 10:25 amI would have never thought of peppers and peanut butter together…intriguing.
Lea Ann says
January 15, 2011 at 1:02 pmMe either Russ! Everyone seemed to think it was delicious…me included.
Chilebrown says
January 15, 2011 at 10:52 amI am very impressed that you pickled your own peppers. The combination of peanut butter sounds very interesting and will have to try them. Is it just me or does pickling make them hotter.
Lea Ann says
January 15, 2011 at 1:02 pmChileB, the pickling was a breeze! I’d do it again, and will do it again when I run out. I couldn’t agree more. Even with the seeds and veins removed, I was surprised with the heat. Wonder why it makes them hotter?
My Kitchen in the Rockies says
January 15, 2011 at 11:54 amWe have never been to The Fort. Thanks for the introduction, Lea Ann.
How impressive that you pickled your own jalapenos. I have never tried pickling. I know that my husband and son would love this appetizer. They love spicy and peanut butter.
Lea Ann says
January 15, 2011 at 1:00 pmIt’s at the 470/285 interchange. Lovely setting amongst the Red Rock formations. The food gets mixed reviews, I’ve always been pleased when I go.
Karen says
January 15, 2011 at 6:52 pmI suggested to my hubby the other night that we pickle some of our jalapenos from the garden this summer. He reminded me that the more we pickle, the less we can roast stuffed with cream cheese and wrapped in bacon 🙂 I’m not a big fan of peanut butter, but I’d give these a try, and agree… these aren’t for nibbling, they’re for eating whole!
Lea Ann says
January 16, 2011 at 6:45 amWell you must save some out for the cream cheese and bacon gig. But you really should try the pickling thing. So easy.
Vickie says
January 15, 2011 at 8:12 pmFirst those crazy jalapenos -I would never have put the two flavors together, but I know you well enough to believe you when you say they are good. I will be trying your pickling recipe and I’ll stuff some to try this. Also, I want to go to The Fort and try a few of those adventurous offerings! Do they offer a sampler plate? Seriously funny seeing Cheetos in a crystal bowl (I’m with you on the crunchy choice).
Lea Ann says
January 16, 2011 at 6:44 amThey do have a sampler plate. I’m not sure what all is on it, and I think it’s called Mountain Man Sampler. Everyone seems to love those jalapenos. The pickling was a snap. Easy..easy..easy and what I love is that I have 4 jars in the fridge. Love those crunchy Cheetos. It’s a rare treat for me. 🙂
Teri says
January 15, 2011 at 8:29 pmI was there! And let me tell you, those peanut butter jalapenos were absolutely incredible! As a matter of fact, everything was great, even the cheetos were good. And the wine Bob served was perfect!
Lea Ann says
January 16, 2011 at 6:40 amThanks Teri…Both wines were amazing. I really liked those jalapenos too. And so easy to make. I couldn’t stop eating those Cheetos, I’m glad he didn’t bring a bigger bag. Can’t wait for the next Wine Time.
My Carolina Kitchen says
January 16, 2011 at 5:20 amI’ve never heard of these stuffed jalapenos. I can sure understand how you could get the wrong proportions if you are a nibbler (I am). I couldn’t help but think all the way through reading this that Elvis would have loved these. He loved peanut butter and who doesn’t love a stuffed jalapeno? It just seems natural to me.
Cheetos in a crystal bowl – now THAT’s a party. The restaurant sounds like a fun place to take visitors. Thanks Lea Ann for taking us along.
Sam
Lea Ann says
January 16, 2011 at 6:37 amI do believe Elvis might have liked these too Sam! Thanks for stopping by and the comment.
Cathy at Wives with Knives says
January 16, 2011 at 8:26 amYum, jalapenos stuffed with peanut butter sounds delicious, but I’m a wimp when it comes to heat. Can’t get passed medium as hard as I try. My son went to CU in Boulder for 4 years and I think we missed The Fort on our visits. It looks like an interesting place.
Lea Ann says
January 16, 2011 at 5:12 pmI do like the heat and flavor of jalapenos if they are seeded and veins removed. But, pickling seemed to make these hotter.
dan says
January 16, 2011 at 10:46 amNobody brings Cheetos as an appetizer to a real foodies house, when there’s really good appetizers and wine happening. Nobody. I wouldn’t invite that guy back.
The peanut butter jalapenos and the marinara/melted cheese dish were off the charts.
Lea Ann says
January 16, 2011 at 5:11 pmI’ll only invite him back if he brings a bigger bag next time. 😉
Mary says
January 16, 2011 at 1:19 pmThis sounds so different that I simply have to give it a try. Who would have ever thought :-). I hope you are having a great day. Blessings…MAry
Lea Ann says
January 16, 2011 at 5:11 pmThanks Mary! They’re very unique in a delicious sort of way.
Karen Harris says
January 16, 2011 at 2:27 pmI hate to admit it but we have never been to The Fort. I think we really do need to get out more. Until then, I think I may have to give these a try. By the way, I love Cheetos but my faves are the baked ones, yum!
Lea Ann says
January 16, 2011 at 5:10 pmKaren, We need to get out more too. We’re homebodies.
Heather @girlichef says
January 16, 2011 at 5:46 pmThis is so fantastically crazy…I must try it!
Ellie (Almost Bourdain) says
January 16, 2011 at 6:28 pmJalapenos and peanut butter!! I haven’t tried that. Very intriguing!
Christine @ Fresh Local and Best says
January 16, 2011 at 9:23 pmThis is such an interesting recipe! I would have never thought to combine pickled jalapenos with peanut butter. The Fort sounds like quite a fixture in Denver, it’s so rare these days to find restaurants that have been around for decades, it means it’s that good.
Barbara says
January 17, 2011 at 6:26 amYou stuffed them with peanut butter?? How amazing is that? They look fabulous!
Cajun Chef Ryan says
January 18, 2011 at 12:11 pmWow, jalapenos with peanut butter, now that is a combination I would have never found in a million years. I get they are amazing, and then using the canned ones too! Must be an explosion of flavor in every bite! Caliente!
Reeni says
January 21, 2011 at 7:29 pmWhat a unique combination! I love it. I am keeping this for summertime when I have an abundance of peppers in my garden and don’t know what to do with them!
Lea Ann says
January 22, 2011 at 7:01 amPickling them was so easy, I’ll never buy them from the store again.
Chris says
January 21, 2011 at 9:56 pmThat is completely twisted and insane.
No wonder I want to try it!
Lea Ann says
January 22, 2011 at 7:00 amThat’s exactly why I had to try it….that and everyone that’s had them at the Fort raves about them.
Andrea @ Fork Fingers Chopsticks. says
January 23, 2011 at 1:22 pmMy mom makes pickled chiles – chile vinagre. I’ve eaten them with a lot of things but never with peanut butter. You have me intrigued.
Lea Ann says
January 23, 2011 at 4:47 pmThe recipe sure intrigued me. And everyone that has had them at The Fort rave about them.
Stuffed Belly says
January 23, 2011 at 6:02 pmThis is a new type of dish for me. I have never tried eating jalapenos before. If it really is that good then I gotta have to try one as well.
Lea Ann says
May 13, 2012 at 9:08 am1 month.
Roni says
September 16, 2016 at 8:48 pmThank you for this! This is one of my favorite appetizers at the fort, I went out and bought jalapeños the other night and went…now what? Lol I am so glad to see actual instructions on the Internet, and from someone so close to home;) I am not sure I can stand it, waiting a week for the pickling process but wish me luck, this is such a fun snack.
Lea Ann Brown says
September 18, 2016 at 6:45 amThanks so much for your note Roni. I’ve never had these at The Fort, but have heard so much about them. This comes from their cookbook that came out a few years ago. I really need to go back to that restaurant and soon.
Bruni says
September 6, 2017 at 10:06 amHey Lea Ann. , I’m like you, loving The Fort’s recipe. I live in Las Vegas now and was needing some jalapeno peanut butter appetizers! Thank you SO much for posting this!
Cateland White says
May 3, 2018 at 2:54 pmOver fifty years ago, I ate these at The Fort while enjoying the antics of Sissy the Bear. I fell in love with both! My parents quickly learned it was always the response when my kid brother and I got a say on dinner when we’d drive down into the city. Wonderful memories!!
Lea Ann Brown says
May 4, 2018 at 2:54 pmI’ve never eaten these at the fort – I’d like to do that someday. What a great restaurant to take out of town guests. I’ve only read about Sissy. Lucky you for having that experience and memories.