SonoranDude wrote:
For years I have loved the snappy dark green jalapenos we find at some local
taco shops... for a long time I thought these were grilled some how because
they were partially cooked. I asked the woman how they made them and she
explained they just fry them in oil.

Last weekend I put a half inch of oil in my iron skillet and tossed a couple
handfuls of fresh washed jalapenos in the oil. Turned them with a spoon
after 30 or 40 seconds to cook the other side and low and behold I had
discovered this simple technique. Once the Japs are wilted a little on each
side take them out and drain on some paper and cover with kosher salt.

Refrigerate till chilled and serve as condiments. Mine lasted nearly 3 days
but they do get slimey after the 2nd day so it's easy to cook them up when
needed. I'm going to re-use the oil over and over and see how hot that can
get too.

Brad



Brad, they are jalapenos, not japs, and especially not japs with a
capital "J." Try calling them jalas for short. More people might get it
that way and not tend to think you are against the Japanese, where the
term "Japs" comes from.


jim