Nicey Spicey Recipe

Prepare and roast

Stem and halve the jalapeños; remove seeds if you prefer milder heat. Peel the garlic cloves and trim the shallot. Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add jalapeño halves cut-side down, garlic and shallot halves. Cook 3–5 minutes, turning as needed, until charred in spots and softened. Remove from heat and let cool slightly.

Blend the sauce

Transfer the roasted jalapeños, garlic and shallot to a blender or food processor. Add the remaining 1 tablespoon olive oil, apple cider vinegar, lime juice, honey, smoked paprika, kosher salt and black pepper. Pulse to a coarse purée. With the motor running, add water 1 tablespoon at a time until the sauce reaches a smooth, spoonable but pourable consistency (about 1–2 tablespoons). Taste and adjust salt, honey or lime as needed. Keep warm or at room temperature while you cook the sausage, or refrigerate if making ahead.

Slice and heat the pan

Slice the smoked sausage into 1/3" rounds. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil and 1 tablespoon butter until shimmering.

Brown the sausage

Add the sausage slices in a single layer, working in batches if necessary. Let them sear without moving for 2–3 minutes, then flip and brown the other side 1–2 minutes until deep golden. Remove browned sausage to a plate and set aside.

Caramelize the onions

Lower heat to medium. Add the sliced onion to the same skillet and stir to coat in the fond. Sprinkle the brown sugar and thyme over the onions, and season with the measured salt and pepper. Cook, stirring occasionally, 8–12 minutes until softened and caramelized, deglazing the pan with a tablespoon of water if the pan fond gets too dark.

Combine sausage and onions

Return the browned sausage to the skillet with the onions, stir to combine, and cook 2–3 minutes to reheat and marry flavors. Taste and adjust seasoning. Keep warm.

In a small bowl, stir together the ricotta, lemon zest, lemon juice, extra-virgin olive oil, salt and pepper until smooth and slightly airy. Taste and adjust salt or lemon. Chill briefly if you prefer a cooler contrast to the warm sausage and sauce.

Arrange toasted baguette slices or warm tortillas on a serving board. Spoon a generous smear of the lemon ricotta onto each piece, top with a spoonful of the warm sausage and caramelized onions, then drizzle 1–2 teaspoons of the spicy jalapeño sauce over the top. Garnish with chopped cilantro or parsley and an optional dusting of grated Parmesan. Serve with lime wedges for squeezing.

Storage: Refrigerate leftover sauce and ricotta separately in airtight containers for up to 4 days. Reheat sausage gently in a skillet; add a splash of water if it becomes dry.