Last weekend I had one of those culinary "why didn't I think of that?" moments. My dad and I hosted a barbecue and my cousin's contribution was salsa. But not just any old salsa, a perfectly balanced crunchy and creamy pineapple salsa! While pineapple is common in salads, I couldn't believe I had never tried it in salsa with salty chips on the side. It was absolutely fabulous and everyone could not get enough, myself included. Since the salsa is chunky and on the heavier side, it's important to serve it with thick, hard chips. Pair with margaritas and you've got a Cinco de Mayo party in the making! Get the easy recipe now.
Whenever I use jalapeños, or any other spicy chile for that matter, I always employ the same simple technique for seeding that ensures my hands and eyes won't burn. Here's how I do it:
- Flatten the plastic baggy that the jalapeños come in on the counter next to a cutting board. Place the jalapeño on the cutting board and slice the stem off, then slice in half lengthwise.
- Set the jalapeño half in the middle of the plastic baggy. Fold the plastic over to cover the jalapeño.
- Taking care not to cut the plastic with your nail, gently scrap out the seeds into the plastic.
- Repeat with remaining half and prepare jalapeño according to your recipe.
It's a lot easier than wearing gloves! How do you seed chiles? Share your methods below.
During the Summer, it's hard not to take advantage of the plethora of farm stand produce that's available. This recipe utilizes the season's bounty of corn and tomatoes. There's no fancy ingredients or exotic spices, thus the pure and colorful freshness of the veggies is highlighted. By mixing in cooked rice, the salad becomes substantial enough to make up a whole meal. To learn the uncomplicated technique, read more
For the first 23 years of my life, I thought salsa was something purchased at the grocery store or enjoyed at a Mexican restaurant. Then one day, I realized I could make it at home using fresh ingredients and everything changed.
The entire experience of eating salsa (with tortilla chips, of course) was enhanced. The juicy sweetness of tomatoes, the spicy heat of jalapeños, the subtle smokiness of chili powder, the crunchy bite of raw onion — it was like tasting salsa for the first time.
Don't be intimidated if you've never made salsa before, it's wildly easy and domestically rewarding. While having a food processor allows you to make salsa in mere minutes, it can also be done the old-fashioned way by finely chopping the ingredients. To check out my favorite salsa recipe read more
The other day when I went to purchase chips for a barbecue, I was surprised to see a new flavor on the supermarket shelves. Dubbed "a fiesta in a bag," jalapeño is the latest addition to the Kettle Brand family. Since I'm a huge fan of Kettle Chips, I grabbed one of the green bags — the fiery red jalapeño looked so enticing! To find out how these chips taste, read more
During the Spring and Summer, you can almost always find the ingredients for pico de gallo in my fridge. This delightful Mexican condiment has a fresh tomato base and is flecked with raw onions and minced jalapeno. Just-squeezed lime juice adds a refreshing tartness. If I have cilantro, sometimes I'll stir that in, too.
To simply enjoy the pure flavor of pico de gallo, serve as a dip with crunchy tortilla chips. Or use the versatile mix in a number of creative ways. Place on top of grilled fish or steak. Stir into a salad of mixed greens or fold with cooked couscous. Toss with shredded chicken and you've got a quick filling for tacos or enchiladas frescos. Place in between soft tortillas with cheese and make quesadillas. Puree in the food processor for salsa.
See? The possibilities are endless. Get this recipe that you'll be making well into next Fall when you read more
Recently my friend Jeffrey bragged about an amazing appetizer — cream-cheese-stuffed, bacon-wrapped grilled jalapeños — he had made for a party. Never one to be outdone, I decided immediately to make bacon-wrapped cheese-filled jalapeños that were better than his. After scouring the Internet for the perfect recipe, I chose one from Food Network because it incorporates sun-dried tomatoes and fresh basil in the cream cheese mixture.
The resulting appetizer is wildly delicious, intensely spicy, and downright addictive. The most difficult part is removing the seeds from the jalapeños without cutting the entire pepper in half. For best results I recommend using a sharp paring knife and small spoon. To look at the recipe, read more
No matter what you're making for Cinco de Mayo — guacamole, nachos, or some other festive food — chances are, you'll be tossing in some jalapeños. At least, I know I will be. This highly versatile hot pepper pleases in all sorts of recipes, from sweet treats to cheesy breads. Check out eight unexpected uses for jalapeños.
Last month, we got acquainted with Burger King's Angry Whopper, a spicy take on the chain's bestselling burger. But as it turns out, the highly anticipated, spicy-hot sandwich available for a limited time only isn't quite as unique as it might seem. Restaurant chains across the country have enhanced their menus with jalapeno-laden specials, hoping consumers' fiery appetites will lead to sizzling sales at the cash register.
In addition to the Angry Whopper, which is available in stores through the end of March, casual chain Red Robin recently unveiled its new Burnin' Love Burger, which includes, among other things, pepper-jack cheese, salsa, and fried jalapenos. Because good things can't last forever, the spicy creation is only around through April 5. Fast-food spicy burgers are nothing new, last year Wendy's aimed for something similar with its Spicy Baconator, a twist on its highly successful Baconator sandwich that included pepper-jack cheese, chipotle ranch sauce, and — what else? — jalapenos. The Spicy Baconator was available across all Wendy's locations in the US, but only for about a month.
Have you noticed any other restaurant chains with peppery new sandwich offerings? Do you think the fact that they're all seemingly limited-edition items makes them more coveted?
On a recent trip to Las Vegas, I had brunch at Bobby Flay's Mesa Grill. While my entire meal was delicious, I especially enjoyed the variety of breads that accompanied the breakfast. There was crunchy coffee cake, dried fruit-tequila scone, and my absolute favorite: bite-sized jalapeno biscuits. The flaky biscuits were spicy without being overpowering; a perfect balance of heat. I loved them so much I decided to experiment with a homemade re-creation. These scrumptious and easy-to-make biscuits were similar to the ones I ate at the restaurant. They would be a perfect accompaniment to a big bowl of chili or a hearty black bean soup. If you are sensitive to spiciness, be sure to remove all of the seeds and white membrane from the jalapeno. To get started on your own spicy buttermilk biscuits, read more