If I were stranded on a desert island with one type of chile pepper, it would definitely be the jalapeno. No single pepper wears as many sombreros as the pride of Jalapa, Veracruz, Mexico.

All about canning. At first, the process of canning seems overwhelming. To keep food-spoiling bacteria at bay, you need to sterilize jars sometimes, but not always (it depends on a recipe's cook ...

Peppers come in a range of colors and flavors. The most common are the mild, sweet, thick fleshed bell pepper, the even milder pimiento pepper and the hotter chili and jalapeno peppers. Peppers ...

Warm the oil in a large sauce pan over medium heat. Add the carrot, onion and garlic and cook gently for 5 minutes until the onions soften. Add the jalapeños and cook for a further 2 minutes.

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