Double Duty Jalapeno Peppers
"Jalapenos too hot for you? Here's a simple way to tone them down but keep some of the interesting flavor in your dishes. Also, it's a great way to use the rest of a pepper when your recipe calls for less than one. Any pepper works here but I would favor hotter peppers such as jalapeno, serrano or fresno peppers over cubanelle, poblano or green/red peppers."
- Ready In:
- 10mins
- Ingredients:
- 3
- Yields:
-
2 cups
- Serves:
- 4
ingredients
- 3 jalapeno peppers
- 6 ounces dry sherry (not cooking sherry, please!)
- 1 jelly, jar with lid
directions
- Cut the jalapenos in half and remove the seeds and membranes. Julienne the peppers (cut in long strips about 1/4 inch wide). Place the peppers in the jar and fill with sherry.
- Lid and place in the refrigerator for at least 3 days.
- Wash your hands!
- Uses: For a recipe needing a little spice, remove a few pepper pieces, dice and add. The peppers will be milder and have a pleasant nutty note as well.
- Use about one tablespoon of the sherry in soups.
- Add more peppers or sherry as needed to keep the jar filled. Keeps practically forever.
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RECIPE SUBMITTED BY
Doug Mc
Chesapeake, 86
<p>As a practicing family doctor for over 40 years, I have seen the impact of malnutrition in all its forms, most often a profound excess of calories--we dig our graves with our knives and forks--which I seek to help both personally and professionally. We only get one chance at life and good nutrition needs to be a central focus. <em>Mens sana in corpore sano.</em></p>
