something about those pickled jalapenos in restaurants i just can't resist.
for me it's not far from sashimi, the way the flesh melts away as you bite into it.
my internal temperature rises, my vision blurs, my forehead, um, glistens.
so, of course, i'm going to try to make them at home.
They've been prepared and are pickling in the fridge.
blister the skins in a little oil.
pack them in a jar with a few carrots, garlic, salt & pepper.
half water, half vinegar; bring to boil and pour over to cover.
nothing left to do now but wait...
I'll let you know how they turn out.
for me it's not far from sashimi, the way the flesh melts away as you bite into it.
my internal temperature rises, my vision blurs, my forehead, um, glistens.
so, of course, i'm going to try to make them at home.
They've been prepared and are pickling in the fridge.
blister the skins in a little oil.
pack them in a jar with a few carrots, garlic, salt & pepper.
half water, half vinegar; bring to boil and pour over to cover.nothing left to do now but wait...
I'll let you know how they turn out.
1 comment:
How were they?
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