We both love spice and I regularly employ all sorts of hot peppers in the kitchen, but jalapeño receives the lion’s share of our attention. Never keen on letting fresh ingredients go to waste (nor exercising self-restraint in the garden or at the market when produce is in season + the price is right), I set off on an adventure to save the latest collection of chillies.
The cuisine of the Northern Indian region of Punjab is often rich and hearty, always bold in every sense: taste, texture, colors, aromas. Rustic yet lavish dishes are cooked in ways that incorporate strong ingredients like onion, ginger and garlic with generous, but precise, amounts of spices to enhance and perfectly balance the flavors.
Among the best-known Punjabi dishes are channa masala, various veg + non-veg versions of tikka + korma, and my favorite: baigan bharta. It’s also believed that tandoor cooking, and thus, tandoori chicken, originated here.
Digging deeper, I made a surprisingly excellent discovery — a darkhorse in the vast Indian menu that quickly won our hearts and minds. And stomachs.
Hello! I’m back with Part 2 of my Handmade Holiday Gifting series.
You may recall that our garden produced a hot pepper windfall. A particular banner year for jalapeños. We both love spicy foods and I regularly cook with all sorts of hot chillies, so we were, and continue to be, delighted.
Personally I would’ve been more delighted had the banana and purple bell pepper plants done equally as well (or better) than the jalapeños. My husband on the other hand is most pleased the bounty skewed in their favor. So this got me to thinking about ways to use them up before rotting set in, and how to do go about it in a way both he and I would enjoy…
Quick-Pickled Jalapeño Slices.