The flavor of charred jalapenos is amazing. We started out by blistering jalapenos in a cast iron skillet. When the outsides were blistered and blackened we pureed them with water. We strained the water and had a wonderful charred chile water. (that is a whole other direction and one we will explore soon.) We used our machine to knead and extrude beautiful noodles. The results were long ribbons of semolina with the smoky, earthy heat of charred jalapeno peppers. They were great with herbs from our garden and lemon olive oil. As we continue to work with them clams and tomatoes will make appearances on separate occasions. A smoked pork ragout seems like a no brainer and chunks of buttery crab or lobster with fresh chives and a hint of tequila will definitely be prepared. We may even have to break out our charred jalapeno and bacon sauce to dress these noodles and further emphasize the flavors.
