Jalapenos
Sun Dried and Brochette
Sun Dried Jalapenos
Hang the jalapenos someplace where there is good air flow. They don’t have to be in the sun to be sun dried.
Depending on the weather, after a couple of weeks when they become hard and red, they’re done. Cut off the stem end and place them in boiling water for 5 minutes.
Drain them, pat them dry and lightly press them to squeeze out as much water as you can. Let them continue to dry for 60 minutes and then place them in a jar. Fill the jar with olive oil, close tightly and shake. This will release some air bubbles. Add more oil and refrigerate. They’ll be ready to eat in a week.
Jalapeno Brochettes
Start by roasting the jalapenos on an open flame. First, they’ll blister and then blacken – keep turning until they’re done.
Scrape off the blackened skin with the back of a knife and cut off the stem end. Some specs of black might remain and that’s OK. Don’t be tempted to rinse them. You’ll wash off the flavor.
Slice them open and scrape out the veins and seeds.
Put them on a slice of bread, a few drops of olive oil and a sprinkle of sea salt – done.
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