Jalapeño peppers are tapered, deep green and about 2 inches long. Sometimes they can be red in color if left to ripen on the plant longer. In California jalapeños are found in the market produce area year round.
When selecting a jalapeño pepper, look careful to make sure the skin is firm and smooth. Take note that no mold or soft spots are found on the stem or flesh. Store the peppers in a paper bag in the refrigerator for up to 10 days.
The Juice Can BURN
Cutting jalapeños can burn your fingers and any part of your body that you may touch even after washing your hands. So it's a good idea to wear surgical gloves. If you're like me you probably won't, so make sure you wash your hands with detergent and rub them to remove as much of the pepper from your skin.
Test the Pepper's HEAT
Jalapeños can be mild to hot in heat... the best way I know to determine the heat of the two peppers you are using in this recipe is to taste you finger after cutting each one. Your tongue will immediately let you know if this batch of pickled carrots will be HOT or mild.
If the pepper is HOT, I remove all the white veins and seeds from the peppers before adding them to my recipes.
Avocados in California are both thin smooth skinned and "alligator" skinned. Avocados are to be available year-round in markets here in California. There are many varieties and the flavor varies in each.
Selection & Storage
Surprisingly, avocados ripen best off the tree. Speed the ripening process by placing avocados in a paper bag. Smooth skinned avocados prove ripe when it yields to gentle pressure. Rough alligator skinned avocados need to turn a deep black and yield to pressure before they are ripe. Once either type are ripe, keep avocados in the refrigerator for up to a week.
Ripe avocados peel easily. Slice in half and remove one side. Stick a knife in the large pit and twist to remove.
Avocados discolor so make your slices or guacamole the same day you plan to serve it.
Vegan Baja Fish Tacos
Sophie's Kitchen Vegan Fish Fillets inspired me to recreate a taco I use to purchase at Rubio’s Fish Tacos in San Diego, California. As a vegan, that Baja Fish Taco extravaganza is no longer an impossibility or so I thought. With Sophie’s Kitchen Fish Fillets along with all the Baja taco ingredients I can now create a VEGAN version of a Baja-Style Fish Taco! The flavors and taste are PERFECT! Give this recipe a test drive and see if you agree!