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The Madera Tribune

Tasty jalapenos

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webmaster | 09/11/13

Just about every time I go grocery shopping, whether at a regular store or a farmers’ market, I just have to get a few fresh jalapeño peppers. Even though I am going to share some favorite recipes with you, I must admit my favorite way of enjoying these peppers is to just eat them fresh, along with a good piece of bread.

I do cut them in half lengthwise and remove the seeds and the membranes, otherwise that’s too much heat for me. If you do this, too, remember to always wash your hands afterward, or else you will be sorry if you happen to rub your eyes (like I did years ago)! Most of you probably learned this lesson ages ago, but there might be some new cooks out there who hadn’t thought of this precaution. I wish somebody had told me, way back in the day.

I have been fortunate that most of the jalapeños I have purchased so far this year have been very mild. I am not sure if it’s a particular variety of pepper that makes them mild, or if it is a matter of weather conditions, soil, how much they get watered, etc. Perhaps a bit of both. Whatever the reason(s), I am grateful for the chance to enjoy these tasty peppers without having the skin peel off my tongue! (Sorry for the gross mental picture.)

Come with me into the kitchen and let’s see what treats we can cook up with fresh jalapeño peppers. And you know that’s exactly when your eyes will start itching! ...


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