We thinly slice jalapeno peppers with our cucumber slicer. The slicer has been an essential tool in our kitchen for years. It allows us to slice jalapenos, and other vegetables transparently thin. The extremely thin and consistent slices allow us to blanket foods, like my omelette, in fresh, spicy jalapeno. Each bite has a bright, grassy, hot bite of raw pepper. In the past our hand cut or mandolin-sliced peppers have been a little too thick and led to sensory overload. By slicing the peppers as thin as properly sliced prosciutto the experience improves from a pepper-dominated mouthful to a memorable flavor exchange.
January 7, 2009
January 7, 2007