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Ass Murdering Hot Sauce: Bacon Wrapped Stuffed Jalapeno’s
By DK | April 8, 2008 | 
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This tasty lookin’ recipe was sent in to TTF by Turk of Bisummo.com, the maker of Ass Murdering Hot Sauce. Thanks Turk!
Here’s a slight modification on an old favorite. Thanks to Brian at hotsaucedaily.com for finding this jewel in the archives and providing the inspiration for a new Ass Murdering Hot Sauce recipe. Enjoy!
• 24 Fresh Jalapeno Peppers
• 1 lb. Fresh, Raw Ground Pork
• 24 Slices of Bacon
• 8 oz. Four Cheese Mexican Style Blend (Monterey Jack, Cheddar, Queso Blanco & Asadero Cheese)
• 8 oz. Cream Cheese, softened
1. Cook the pork in a hot skillet over medium heat until cooked. Add 8 tablespoons of Ass Murdering Hot Sauce towards the end of cooking the pork. Drain excess grease. Set aside.
2. Combine Mexican Style Blend Cheese with the softened cream cheese and also set aside.
3. Cut a slit in each jalapeno starting near the crown and continuing down to just shy of the tip. Make each pepper into a small coin purse that you can squeeze open to clean out. Scoop out the seeds and membranes with a small spoon. Leave some seeds if you want to keep some heat.
4. Stuff the peppers half full of the cheese mixture with a small spoon or your fingers.
5. Finish stuffing each pepper with the cooked pork.
6. Wrap the pepper, starting at one end and working around to the opposite end, with one slice of bacon (smaller peppers may only require 1/2 slice). Secure bacon to the pepper with a toothpick at each end. These can be made ahead of time, covered and refrigerated until it’s time to grill.
7. Preheat grill to medium hot heat. Grill peppers for 8-10 minutes, rotating on grill grate every 2 minutes to evenly and thoroughly cook the bacon and roast the pepper. Let cool slightly, remove the toothpicks and serve warm.
8. Seek counseling for yet another addiction and pre-pay Doctor for future angioplasty work. Sorry about the blurry picture…I was shaking in anticipation of devouring these delectable morsels.
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Topics: General, Recipes | 45 Comments »
MMMMM..looks good.
Well I do have the main ingredient. Maybe have to cut the batch in half; I don’t think I could eat 24
They sound great
I’ll fly out this weekend and split ‘em with ya.
That looks awesome, I’m going to try it this weekend.mmmmmm where to get pork products from?
JJ’s?
Looks like to much work. I will eat them, send me some Parker and you will be my hero for the week.
Looks and sounds great!! Have to try this recipe soon!!
I was wondering where everyone went. These babies are good but they definitely don’t fall into that clean lifestyle that UBK was talking about…oh well, why do today what can be put off until tomorrow?
Thanks for getting that up DK.
I hear that a lot.
The problem isn’t getting up but keeping it up.
I goes pretty quick with 2 people. About 20 minutes prep time, 10 minutes on the grill, 10 beers or wine and 30 minutes of good conversation.
Wendy loves the jerky you and Bill made. I do too but also really, really like AJ’s meat…um, that didn’t come out right. Salsa was incredible too.
I wouldn’t know.
Recipe looks delish Turk. I think I’ll try it with some Jalokias.
More than poppers on your mind tonight Turk?
Looks good, will have to try these.
OOH!! That came out sooo wrong!!!:lol: He used london broil I believe for his jerky…our was out of top round and cut a little thicker. Jack makes some killer jerky doesn’t he?! And plenty warm!!
oops, forgot my favorite comment.
Mmmmmmmm, BACON!
Please video tape that for all of TTF to enjoy.
:cry: made :cry:
Warm? Really, I didn’t notice.
Buck up camper…Lassie will come home.
Lassie is home, but chewing on a different bone.
How’d you know bubduh?
Do ants have bones?
I’m gonna try this recipee with peter peppers.
Looks reel guhd turky!
I agree…I was lucky to get some of the last batch…still have a few pieces in the fridge…just holding on to them! :cry:
And I was fortunate that Sandi and Bill were such great people that they would share some of Arizona Jack’s last bath. Thanks again.
Turk you have male!!
You guys shared AJ’s last bath? Not that there’s anything wrong with that.
Good night TTF’erz. The back’s giving out and the King of Queen’s is on so it’s off to bed from me.
Got it and served it right back to ya.
On a off note Anthony is a dip
Scandalous ain’t it…I meant batch but that doesn’t sound so great either.
I wanted to say something about the bath commment…I knew someone else would pick up on it!! Thanks Blane!!
By the way I need to get in touch with you!! I finally used up the last of my X-mas gift from you!! Can’t find it any where around here!! NEED MORE!!
Stay on topic :out:head
Who is he taking a shot at with that comment?
I’m confused.
Anywyas, I’m going to make this recipe this weekend.
Too bad I don’t have any of the good bacon everyone is always raving about. Plus, I don’t have any Ass Murdering Hot Sauce.
F*ck it, I just I’ll just have oatmeal.
Well once again I’m late for the party and it’s my bedtime. Recipe looks great Turk!
DK, I have an idea. Come back to visit and we’ll get some fried pickles from South Beach and use the AMHS as a dip!!
It’s time for bed here too!! Thundering outside, light rain!! Perfect sleeping weather!! Sweet dreams everyone!!
Those look so good? What no gloves? Watch here you put those hands. I too am lacking the awesome bacon. I was gonna try to wait and unveil the AMHS Bacon Blue Cheese Burger. It will have to wait for next time. Turk, you will have mail when you wake up!
Dang it! It’s the AMHS Bacon Blue Cheese Habanero Burger.
Ass mustard on a burger? Not sure that is a NY thang. Anyway, make that a cheddar burger and I might try it.
Morning all! It is Wednesday!
REcipe looks good – of course i’d have to replace the pork with chicken, and nix the bacon entirely! AMHS some good stuff. Definitely a mustard though!
I tried to get your shipping address but I think you accidently slipped on FKS’s invisible suit for a while. E-mail your shipping address to turk at bisummo dot com.