I was recently introduced to the wonder that is feta cheese marinated in olive oil. It mellows out the sharpness of this cheese. Following the fabulous David Lebovitz's instructions, a commenter on his blog wondered about adding jalapeño to the mix. That's all the nudging I needed. Adding two jalapeños gives a sultry heat to the finish of the feta.
Chiles aren't just about the pow of massive spiciness; they are also for occasions like these, where the saltiness of feta can be complemented with just a hint of heat.
Spread the marinated feta cheese onto crackers and bread or toss into a salad. And when you've eaten all the feta cheese, don't you dare throw out that oil. Lebovitz recommends tossing the infused oil with noodles, roasted potatoes or veggies.
Jalapeño flavored roasted potatoes, here I come!
About the author: Andrea Lynn is senior editor for Chile Pepper magazine, where she not only creates a wide range of zesty recipes for readers, but also participates in numerous tastings for hot sauce, salsa, and other spice-laden products (even chocolate!). Her favorite chile? A tie between the mild yet flavorful poblano and the mighty, reliable fire of the serrano.