Yes, I know I’ve been presenting a lot of chile pepper recipes lately. But, well, ’tis the season. And when nature speaks, ya gotta listen. So I promise a chocolate recipe up shortly — fortunately, chocolate is an all-year round kind of thing — but I wanted to preserve a nice bag of jalapeños that happily made their way into my Paris kitchen. And since they’re something you don’t see at Parisian markets, I wanted to make my bounty last as long as possible.
So I decided to preserve them for my next Mexi-fest, and pickle them in the style of those you find at taquerias, where they’re used as a condiment.