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“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
SERVES:
4
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

  • 3 jalapeno peppers
  • 6 ounces dry sherry (not cooking sherry, please!)
  • 1 jelly, jar with lid

Directions

  1. 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.
  2. Lid and place in the refrigerator for at least 3 days.
  3. Wash your hands!
  4. 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.
  5. Use about one tablespoon of the sherry in soups.
  6. Add more peppers or sherry as needed to keep the jar filled. Keeps practically forever.

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