Jalapeño ‘bottle caps’ are the perfect spicy, crunchy appetizer

Brighten up your next backyard BBQ session with jalapeño “bottle caps” — a restaurant-style snack that’s a tantalizing marriage of crunchy, fried goodness and a zap of heat.

Spicy-food connoisseur Mike Hultquist, who blogs at Chili Pepper Madness, shared his recipe for the tasty bites. They’re super-easy to prepare and, as Hultquist notes, cheap to make in bulk. (And you’ll want to make ’em in bulk.)

Naturally, the first ingredient is jalapeño peppers. Hultquist used three for one batch, but you can use as many as you wish. He warns that you’ll probably want to be generous here, since they’re so easy to devour!

Slice each chili into 10 or so rings while you heat your frying oil, then prep the batter. Hultquist again encourages following your personal muse here — you know what herbs and spices you like. He suggests using garlic powder, paprika, salt and pepper whisked with flour.

Next, beat the dry mixture with a couple of eggs, then add beer or buttermilk. (If you don’t have buttermilk on hand, try mixing a little lemon juice or white vinegar with regular milk to get the same effect — it works!)

Now it’s time to fry. Drop the battered rings in the hot oil in batches and let them cook until golden brown. It should take 5 to 6 minutes, and feel free to turn any rings that need help browning on both sides.

Let your “bottle caps” drain on paper towels for a few minutes after removing from the stove. Commence snacking.

Hultquist demonstrates his technique in his YouTube video below:

While these look totally addictive as an appetizer — imagine them dipped in ranch dressing — Hultquist says they’re also fabulous as a sandwich topping or in a salad.

Spicy, munchable and multipurpose? I’m sold.

Find the full recipe here. I can’t wait to treat myself to a bowl of bottle caps with a cold backyard beer this summer!