One last question about the chili: has anyone ever zested a fresh jalapeno?

M

marilynfl

Moderator
I'm thinking the chili might be a little flat since it will have been in the freezer for days. So on Thursday I was planning on adding another TBL of the Fort Worth Mild Chili Blend and the zest from half a lemon to wake up the flavors right before the judging.

I was also wondering about zesting a fresh jalapeno, but have NO IDEA whatsoever what that would taste like.

Of course, the entire batch is frozen into one solid block in the freezer so no chance to test it out on the real stuff and I have to turn in a comprehensive list of ingredients tomorrow.

Thanks!

 
I would suggest adding a couple tablespoons of pickled jalapeno juice.

I read that tip on Homesick Texan's blog. Her mom adds it to refried beans, and it really makes whatever you add it to zip. Not really spicy, just the acidic kick it needs. Maybe start out with a tablespoon or so. I add it to my Jalapeno Tuna and Chicken Salad, especially when I add pasta to it.
I can't help you with the zesting, I just mince mine really fine.

 
You must log in or register to reply here.
Back
Top