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Jim Lane
 
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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