We’ve made it through Thanksgiving intact. Well, almost. My five-year-old camera took it’s final beating on Thanksgiving Day, never to see battery-operated light again. It was really perfect, actually, because it gave me an excuse to buy a new camera, this one, in fact. And it’s coming in the mail today—yay! So this is the last of the pictures I took with my old camera. Enjoy 🙂
But that’s besides the point, because we’re here to talk about sliders. Garlic-Jalapeno sliders. The perfect party food. Comfort food. Man food. Woman food. Sports food. Everybody loves sliders (don’t let those naysayers fool you), and they’re bound to make at least one woman around you squeal in delight with how cute they are. Because lots of women love little things and for some reason think they’re cute. (Me included.)
However, these sliders aren’t just cute. They’re also delicious and easy to make. And there’s cheese in the sliders themselves, which really makes this girl happy. And since we made it through one holiday and we still have four weeks until the next one, we might as well take some time to enjoy ourselves, don’t you think?
Garlic-Jalapeno Sliders with Creamy Tomatillo Sauce
You can find slider buns in the bread aisle and tomatillo salsa in ethnic aisle at most supermarkets. Serves 4. Click here to download a printable copy of this recipe.
For the Sauce:
¼ c. tomatillo salsa
¼ c. sour cream or Mexican crema
For the Sliders:
1 lb ground beef
1 large jalapeno, minced
2 large cloves of garlic, minced
1 tsp. ground cumin
¼ c. shredded cheddar
1 Tbs. Kosher salt
½ tsp. black pepper
1 (12 count) package of wheat or white slider buns, such Pepperidge Farms
Combine the tomatillo salsa and sour in a small bowl. Season to taste with salt and pepper. Cover with plastic wrap until ready to serve.
In a large bowl, combine all of the slider ingredients except the buns. Mix well. Form the meat mixture into small 2-inch patties. Grill or pan-fry the sliders until medium-well, about 5-7 minutes. Serve the sliders on the mini buns with a smear of the sauce.