Jalapenos by Dave DewittJalapenos by Dave Dewitt


byDave Dewitt

Paperback | March 1, 2017

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It's one of the most popular chile peppers in the world, and the number of ways it can transform a meal-and be transformed-is endless. Now, Dave DeWitt, the acknowledged Pope of Peppers, has harvested his decades of experience to create a mouth-watering combination of knowledge and delightful, delectable recipes.The ways you can enjoy these delicious peppers are virtually infinite, and DeWitt knows them all: from breakfast through dinner and dessert; in sauces, soups, side dishes, and salads.Planning them, growing them, preserving them, and-best of all-devouring them, jalapeños have never been so interesting and delicious as Dave DeWitt makes them here.
Title:JalapenosFormat:PaperbackDimensions:120 pages, 8 × 5 × 0.33 inPublished:March 1, 2017Publisher:Terra Nova BooksLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1938288270

ISBN - 13:9781938288272

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Read from the Book

Jalapeño PastaNanette Blanchard developed this method for making hot and spicy pasta. She wrote: "This pasta has a great fresh chile smell and a golden color with green flecks."6 jalapeño chiles, stems and seeds removed, coarsely chopped3 large eggs, at room temperature2 teaspoons olive oil2 cups unbleached flour2 tablespoons waterAdditional water or flour if needed to adjust consistency.Put the jalapeño, eggs, and oil in a blender or food processor and puree. If using a processor, add the flour and continue processing until the dough forms a ball. If making the dough by hand, mound the flour on a work surface, make an indentation in the middle it to hold the eggs, then add the egg mixture to the middle of the flour. With a fork, slowly incorporate the flour into the middle of the mixture.If the mixture remains crumbly, add water one teaspoon at a time until the dough forms a ball. Knead by hand for several minutes to increase the dough's elasticity.Using a pasta machine or a rolling pin and a well-floured work area, roll the dough out as thinly as possible. Let the sheets of rolled dough dry for about ten minutes before cutting.With a sharp knife or a pasta machine, cut the sheets into thin strips to the desired width and hang overnight to dry.To cook, gently immerse in boiling salted water for several minutes or until tender. Serve with your favorite pasta sauce topped with authentic Parmesan cheese.Yield: 3/4 pound Heat scale: MediumJalapeño JellyThis goes well on crackers with cream cheese or as a basting sauce for grilled poultry.8 jalapeño chiles, stems and seeds removed2 medium green bell peppers, stems and seeds removed11/4 cup white vinegar1/4 cup lemon juice5 cups sugar6 ounces liquid pectinGreen food coloring as neededPlace the jalapeños and bell peppers in a blender or processor and chop, being careful not to grind the peppers too finely.Combine the vinegar, lemon juice, and sugar in a large kettle and bring to a rolling boil. Add the chiles, along with any juice, and boil rapidly for ten minutes, stirring occasionally and removing any foam that forms. Add the pectin and food coloring. Bring back to a boil for an additional minute while stirring constantly.Skim off any foam that forms, and bottle in clean, sterilized jars.Yield: 5 cups Heat scale: Hot