Jalapeno Skewers with Peanut Salsa

1. chili, roast peanuts. Cool, pound in mortar. Simmer with sugar, peanut cream, coconut milk, liter tbsp herb butter on low heat for 2 min.

Season with salt, juice.

Cut fillet into 12 narrow slices. Peel garlic, crush with spices, line meat with it.

3. rinse jalapeno chilies, clean, seed, wrap each with liter slice of meat. Put 3 rolls on skewers each, season with salt. Grill for 5 min, turning to the other side, brush with remaining herb butter. Serve with sauce.

Info: Fresh jalapeno chilies are hard to come by. I froze a larger mass in portions. You can also use “Sivre” chilies from the Turkish or “Dutch Red” from the supermarket.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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