This recipe was given to me several years ago by a co-worker. It uses
jalapeños en escabeche, which are jalapeños pickled with onions, carrots, and spices. I use the Faro brand, but if you like burning hot jalapeño, use the El Costeña brand. I have made this spread dozens of times, and it is always a hit. If you put this out at a party, there won't be any leftovers!
Jalapeño Pecan Spread
8oz packages cream cheese, softened
1 12oz can jalapeños en escabeche, drained
1 cup chopped pecans, toasted
Place cream cheese and jalapeños in food processor and process until jalapeños are chopped. Remove from processor and stir in pecan pieces. Chill for several hours or overnight before serving. Serve with crackers.
If you want the pecans to be extra crunchy in the spread, don't add them before chilling. Chill cream cheese and jalapeño mixture, then before serving, bring spread to room temperature and stir in pecans.
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