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