Slightly spicy

I still don’t have a food photographer but I hope these pictures are better than nothing.

This is just a quick snack that takes more manual dexterity and patience than usual but it’s worth it in the end.

• Triscuit thin crisps quattro formaggio
• fresh jalapeno
• diced tomatoes
• sliced onion
• Tapatío hot sauce
• sour cream

Spread approximately 1/2 to 1 full teaspoon on each triangle and for presentation purposes, only cover a part of the thin crisp leaving the rest exposed. Slice your jalapeno into rings and then slice each of those into half. Since these are fresh jalapenos, there really will be no need to remove the seeds. The bite will not be as strong as a pickled jalapeno.

Place each jalapeno half-slice onto the exposed part of the Triscuit, gluing it in place by pushing one edge into the sour cream. Next, place two or three tomato pieces along the top edge of the jalapeno, also gluing into place with the sour cream. Your onion slices should be about one quarter inch to one half inch long. We will be stabbing these into the remaining edge of sour cream leaning in towards the middle. Finally, top with a drop or two of Tapatio hot sauce and serve.