"Jim Lane" > wrote in message
...
> 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

Dude, get a life... I guess you weren't in the produce biz