Spices and Seasons – Jalapenos

0

JP2What a perfect week we have had, almost worth the wait. On Friday, I was returning from Coopertown, NY and every minute of the drive through bright yellow thickets of forsythia, patches of tulips and daffodils was just magic and comfort for the heart and soul. To makes things brighter and better, I stopped for lunch with a friend at Cinnamon in Rhinebeck. If you are ever at that neck of the woods, I highly recomment the place.

In keeping with days that want some bounce and perk, let us talk about the Jalapeno pepper. This is another pepper from the Mexican family of hot peppers (we have chatted about the Poblano, earlier in this column) named after the Jalapa region of Mexico. The pepper is usually eaten green and ranges from mild to sharp in its sharpness. It’s broader base and center make it perfect for hollowing out and stuffing – think Jalapeno poppers. Most varieties, that I have enjoyed do tend to have just the right amount of spark, although one infamous evening, I had cooked a one dish slow cooker meal and this was packed with fiery punch from what appeared to a very potent variety of jalapenos.

I personally like to use jalapenos, when I want to work with a pepper with some kick, but not too much and something that offers me more working area. The thicker texture makes it easier for me to work with chopping the pepper and the darker green bits make for more visually effective garnish.

I resurrected and re-worked a recipe yesterday, did not have a chance to take step by step pictures, but was with a nod to Cinco De Mayo.  One of the ways, I like to introduce new ideas and cultures to our family table is by working them around different festivals allowing the kids to explore and experiment while learning.

In this recipe the Jalapeno is paired with the tomatillo which Latin Twist blogger Arelen has been chatting about earlier. Actually, now that I look at her post, I realize that my salsa verde recipe is pretty similar, but I have used it as a base with just a little difference hopefully allowing you to experiment a little further.

Share.

About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

Leave A Reply