little devils are a delightful addition to your Summer menus and will
add heat and depth to many dishes. The combination of grilling and
steaming allows heat from the seeds to transfer over to the pepper meat
while also imparting a subtle smoky flavor. I don't generally cook with
so much fire but I couldn't resist the dramatic affect of a blazing
grill loaded with chicken, sausage and hot peppers. Besides, my arm hair
will grow back eventually. The high heat for the peppers is essential
to charring the skin but not cooking the jalapeno flesh too much,
otherwise your end result will be a bit mushy.
just pre-heat your grill to maximum and toss the peppers directly onto
the hot surface. Turn frequently since you don't actually want to burn
the peppers. Once they are uniformly blistered they can be transferred
to a small bowl and covered tightly with plastic wrap for 40-60 minutes.
This step will steam the blistered skin away from the pepper flesh and
allow for easy cleaning. Once the peppers have enjoyed their little
steam room for the allotted period of time they can be cleaned under
running water to remove the skin, seeds, stem and membrane. At this
stage they are ready to use, just strain and chop or if you are feeling
crafty you cant make a small incision to remove the seeds and stuff them
for a bangin' little appy.
These peppers will keep for up to a
week in a covered container in your fridge but they generally don't last
that long since they are so delicous. Use them as your secret weapon in
your Summer cook-outs. We will be featuring them in our next blog post
including the items being charred on the grill above.