Ingredients
2 Peaches
2 Jalapenos
1oz Tequila
1 Lime
1 tsp Olive oil
4 Sprigs fresh rosemary
1/8 tsp Cheyenne pepper
Preparation
Split peach, rip out the seed. Waterboard Peaches in a shot of tequila, lime and olive oil, then bury them under a layer fresh rosemary. Torture the peach under a chemical bath of powdered cheyenne pepper.
When it is done screaming, top it with a jalapeno half tombstone. Grill on a slow hot flame for a good 20 minutes until soft.
Comes out looking like a tortured an bloodied peach.
