Alexa Whats for Dinner

Make the pickled spicy peppers: In a medium pot over medium heat, combine the white vinegar, water, sugar, & 2 tablespoons of salt. Stir until the sugar and salt have dissolved, then remove from the heat. Add the jalapeños & red chile peppers to a glass jar. Pour the vinegar mixture over the peppers until fully submerged, cover and let pickle in the refrigerator for at least 2 hours.

Make the roasted garlic: Preheat oven to 400°F. Remove the outer layers from the heads of garlic, cut off the tops to reveal the cloves. Drizzle with the olive oil and season with 2 tsp of salt. Wrap tightly in aluminum foil and bake for 1 hour, until the cloves are deep golden brown. Remove from the oven & let cool until safe to handle.

Make the butter and garlic mixture: Add the room temperature salted butter to a large bowl & squeeze in the roasted garlic cloves from the heads. Add the hot sauce, mozzarella, cheddar, black pepper, cayenne, & the remaining 1 tsp of salt. Stir until a thick paste forms.

Spread the butter-garlic mixture evenly over the cut sides of the bread. Set the bread on a baking sheet and bake for 15-20 mins.

Make the spicy honey: In a small pot over medium heat, combine honey, apple cider vinegar, & red pepper flakes. Cook for 5 mins. Remove from heat and let cool.

Drizzle the cheesy garlic bread with spicy honey, then top with pickled spicy peppers & finely chopped fresh chives before serving.