I didn’t know much about jalapeños and all the different types of chilies before working in a Mexican restaurant in London a few years ago.
There are so many ! So many colours, so many shapes, different levels of heat as well…
Some are used fresh, some are dry, you have to soak before using them and most of them are spicy hot, sometimes very very spicy.
They are all killers if you put too much on your dish except the jalapeño which has a lovely medium heat expecially consumed young.
Since I’ve been in San Francisco and living in the Mission, which is a very Mexican neighbourhood, saying hola instead of hello to my baker, finding corncobs, nopales (cactus), aloe vera everywhere as well as jalapeños are my everyday routine.
I am very happy to practise my 3 words of Spanish as well as eating jalapeños very often.
Stuffed jalapeños, serves 4
- Around 20 jalapeños (count at least 4 per person)
- Cream cheese
- Tuna in a can
- 1 ripe avocado
Cut the jalapeños in 2, take off the seeds and rince them.
Preheat the oven at 180°C/375°F and put the jalapeños in for 45min, till the flesh is soft and a bit wrinkled.
Cut and peel the avocado, wash and chop the parsley.
In a bowl, mix 2 table spoons of mayonnaise with 4 table spoons of tuna, add some salt and pepper, parsley.
Prepare the 3rd mix made of cream cheese, parsley, salt and pepper.
When your jalapeños are cooked, stuff them and eat straight away.
You can put the avocado mix before cooking as warm avocado is delicious.