“Something unknown is doing we don’t know what.” Sir Arthur Stanley Eddington
Living in San Diego, I have grown to love jalapeños …
… with avocado in guacamole, with tomatoes in pico de gallo, roasted and blackened with tomatillos for salsa verde, even with watermelon and cucumber in a salad.
They are my “go-to” chili for a bit of spice, playing well with others, especially if there’s a little sweetness. Plump and muscular, like biceps on the Jolly Green Giant, jalapeños are genial and accommodating in a crowd.
But, they do well on their own, too, especially if they’ve had a little time to soak in sweetened vinegar, hang out for a while with friends like garlic and hearts of palm, relax with a few botanicals – bay leaf, oregano.
My friend Mark, from Vermont, discovered that a wheel of pickled jalapeño is the perfect topping for a slice of Cabot Vermont Premium Cheese on a multigrain pita cracker. My husband Mark likes them right out of the jar.