Posted: 15 Oct 2014 0- David Lebovitz
Yes, I know I’ve been presenting a
lot of chile
pepper
recipes lately. But, well, ’tis the season. And when nature speaks, ya gotta
listen. So I promise a chocolate recipe up shortly — fortunately, chocolate is
an all-year round kind of thing — but I wanted to preserve a nice bag of
jalapeños that happily made their way into my Paris kitchen. And since they’re
something you don’t see at Parisian markets, I wanted to make my bounty last as
long as possible.
So I decided to preserve them for my
next Mexi-fest, and pickle them in the style of those you find at taquerias,
where they’re used as a condiment.
Continue Reading Pickled Jalapenos...
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