Jalapeno Chilies
How To Choose a Jalapeno
Jalapeno peppers are tapered, deep green and about 2 inches long. Sometimes they can be red in color if left to ripen on the plant longer. In California jalapenos are found in the market produce area year round.
When selecting a jalapeno pepper, look careful to make sure the skin is firm and smooth. Take note that no mold or soft spots are found on the stem or flesh. Store the peppers in a paper bag in the refrigerator for up to 10 days.
The Juice Can BURN
Cutting jalapenos can burn your fingers and any part of your body that you may touch even after washing your hands. So it's a good idea to wear surgical gloves. If you're like me you probably won't, so make sure you wash your hands with detergent and rub them to remove as much of the pepper from your skin.
Test the Pepper's HEAT
Jalapenos can be mild to hot in heat... the best way I know to determine the heat of the two peppers you are using in this recipe is to taste you finger after cutting each one. Your tongue will immediately let you know if this batch of pickled carrots will be HOT or mild.
If the pepper is HOT, I remove all the white veins and seeds from the peppers before adding them to my recipes.
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Dips, Sauces, Dressings and Condiments
Salsa de Pico
Snappy, bright, flavorful and FRESH! Salsa de Pico goes great with my Mexican dishes, A Fast Burrito, Mexican Beans and Rice. Or simply pull out a bag of tortilla chips and make a bowl of Salsa de Pico and you've got a quick snack.
Ingredients
4 firm Roma tomatoes, diced
1 small jacama, peeled and finely diced
1 small cucumber, peeled and finely diced
8 scallions, thinly sliced
1 jalapeno pepper, halved, seeded, finely diced
1/2 cup Perfectly Pickled Carrots, sliced into thin slivers
1 cup cilantro, roughly chopped, discard stems
2 limes or 1 lemon halved and squeezed
optional Mexican Meal condiments
canned smoked chipotle peppers
assorted Tabasco Sauces
Tools
cutting board
sharp knife
plastic gloves
medium glass or stainless steel bowl
citrus squeezer or reamer
Preparation
Cut, peel, dice and slice all the vegetables.
Add the lime or lemon juice and salt.
Toss ingredients together and let stand at room temperature for an hour.
Cover with plastic wrap and store in the refrigerator until serving.
Presentation
Use a fancy serving bowl if you plan on putting this out on a buffet table... otherwise, just scoop out what you want and put it on top of a A Fast Vegan Burrito, Simply Mexican, The Beans, and Mexican Rice.
Related Recipes
Simply Mexican, The Beans
Avocado
Mexican Rice
Perfectly Pickled Carrots
Tortillas
Salsa de Pico
A Fast Vegan Burrito
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Copyright © 2004-2008 Betty A. Morgan | |