Jalapeños
Jalapeños are peak summer, and in August the heat and color variation is at its widest. Green jalapeños are grassier; red jalapeños (fully ripened) are fruitier and a little hotter. The house flavor this month uses them alongside peppers — but they earn their place in almost every savory dish on the table.
How to choose it
- Firm and glossy, no soft spots
- Green is grassy and mild-to-medium; red is fruity and a bit hotter
- Streaks of tan or brown on the skin (corking) indicate more heat — a sign of stress on the plant, which concentrates the capsaicin
- Smaller jalapeños tend to be hotter than larger ones
Buy this much: 3–4 jalapeños. Two go into the house flavor; the rest carry the week.
Jalapeños are inexpensive year-round but at their best now. Look for them at Mexican grocery stores or the farmers market for the freshest selection.
During the week
- Sliced thin into tacos or rice bowls
- A few rounds dropped into the drink
- Diced and stirred into scrambled eggs
On a weekend
Quick-pickled jalapeño rings. Slice thin, cover with equal parts white vinegar and water, a pinch of sugar and salt, a garlic clove. Ready in an hour. Good on almost everything for the rest of the week.
One thing worth learning
Heat level in jalapeños varies seed to seed and plant to plant — you can't know from appearance alone. Taste a small piece before adding them to a dish. The seeds and membranes hold most of the heat; removing them makes the pepper significantly milder while keeping the flavor.