As do many people across the country, we partake in Taco Tuesdays. Who doesn't love tacos? It is the perfect combination of delicious and fun.
To stick with tradition, I made tacos for Taco Tuesday. I like to make fajita style tacos (roasted peppers and onions) with all of the usual suspects, pico de gallo, corn salsa, sour cream, cheese, salsa, chicken or beef and tortillas. As I was shopping for ingredients, I saw a beautiful red jalapeno. I've never cooked with or tasted a red jalapeno, so I bought it and a green one just in case I didn't like the red.
I made the tacos and was super excited because there was a lot of pico de gallo. It is one of my favorite things to eat; pico goes with just about anything. Pico de gallo has a great combination of heat, fresh flavors, and textures. I took my first bite and it was great. The taco had nice heat and great flavor. As I kept eating, the intensity in heat from the jalapenos became almost too much to bear. I've never had this experience with jalapenos before. How is this taco defeating me? I am a taco master!
My lips were numb and my face was on fire. This is image was swimming through my head.
As someone who is notorious for trying new things before doing my research, I learn the hard way, a lot. This experience was no different. Red Jalapenos are older and therefore HOTTER. Note taken. As I was reading, I also found that jalapenos with the "cracked" looking skin, red or green, are older and therefore HOTTER. It makes perfect sense, when green bell peppers ripen, they turn all sorts of colors, like red. I don't know why I didn't put two and two together.
So when picking jalapenos, just remember, smooth shiny skin means young and less heat; "cracked" or red skin means en fuego, so be careful. Happy Dining!