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Posted: 9/9/2013 6:57:35 AM EDT
So I used to make this snack, and I still do.
Halve, de-seed, and sautee a bunch of jalapenos in a non stick pan with oil. Once they get some good color and are cooked to your liking dump them in a bowl Squeeze in the juice from 1/2 a lime, add a good amount of sea salt and stir them all up. Snack away. What is this called? I'm positive that there is a Mexican name for this simple dish and can't remember. Success!!! Chilis Toreados Jalapenos and garlic frying up: 
Add sea salt and lime juice: 
Enjoy. 
Fajitas and homemade beans (awesome) to finish up the meal. 
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Posted: 9/9/2013 7:00:18 AM EDT
[#1]
I would call that quick-pickled jalapeño peppers.
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Posted: 9/9/2013 7:01:55 AM EDT
[#2]
Hmm. I got nothing. All I do is Zanahorias en Escabeche - pickled carrots and peppers, but I haven't come across that sauteed stuff.
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Posted: 9/9/2013 7:04:09 AM EDT
[#3]
Quote HistoryQuoted:
I would call that quick-pickled jalapeño peppers. Close, but no cigar. I know that the Mexicans have a name for this. I'm making fajitas for dinner and have a shitload of ripe jalapenos from my garden. I'm going to make a bunch and will post a picture later. Cooked in this method I could probably eat two dozen peppers. It's addictingly delicious. |
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Posted: 9/9/2013 7:04:58 AM EDT
[#4]
FIRE?
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Posted: 9/9/2013 7:05:07 AM EDT
[#5]
Something along the lines of sauteed Jalapeno ceviche? Whatever it's called, it sounds tasty.
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Posted: 9/9/2013 7:05:52 AM EDT
[#6]
Quote HistoryQuoted:
FIRE? No seeds or white part, no heat. |
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Posted: 9/9/2013 7:06:46 AM EDT
[#7]
Sting Ring, Montezumas revenge, Lava terds? I got nothing.
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Posted: 9/9/2013 7:07:20 AM EDT
[#8]
Quote HistoryQuoted:
No seeds or white part, no heat. Quote HistoryQuoted:
Quoted:
FIRE? No seeds or white part, no heat. Correct. Just enough heat to let you know it's a jalapeno, but not enough to do any significant "ring damage" |
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Posted: 9/9/2013 7:08:17 AM EDT
[#9]
Quote HistoryQuoted:
No seeds or white part, no heat. Quote HistoryQuoted:
Quoted:
FIRE? No seeds or white part, no heat. You'll still want to wash your hands after cutting them up before you go after eye/nose boogers or dingleberries. 
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Posted: 9/9/2013 7:09:50 AM EDT
[#10]
Needs more tequila
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Posted: 9/9/2013 7:11:53 AM EDT
[#11]
Quote HistoryQuoted:
You'll still want to wash your hands after cutting them up before you go after eye/nose boogers or dingleberries. Quote HistoryQuoted:
Quoted:
Quoted:
FIRE? No seeds or white part, no heat. You'll still want to wash your hands after cutting them up before you go after eye/nose boogers or dingleberries. Or piss. |
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Posted: 9/9/2013 7:17:30 AM EDT
[#12]
jalapeños con limon y sal?
The 3 ingredients Mexicans put in everything? |
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Posted: 9/9/2013 7:25:50 AM EDT
[#13]
When made with habaneros it’s called xnipec. (schnee-pec)
From the Mayans. |
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Posted: 9/9/2013 7:27:14 AM EDT
[#14]
need to throw some carrot slices in there too, with cilantro.
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Posted: 9/9/2013 7:27:20 AM EDT
[#15]
Quoted:
What is this called? 
The screaming shits |
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Posted: 9/9/2013 7:28:38 AM EDT
[#16]
Quote HistoryQuoted:
Or piss. Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
FIRE? No seeds or white part, no heat. You'll still want to wash your hands after cutting them up before you go after eye/nose boogers or dingleberries. Or piss. That just depends on what you're into. |
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Posted: 9/9/2013 7:30:20 AM EDT
[#17]
A colon cleanser?
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Posted: 9/9/2013 7:31:00 AM EDT
[#18]
Heartburn
Posted Via AR15.Com Mobile |
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Posted: 9/9/2013 7:34:06 AM EDT
[#19]
Sounds delicious. I would add cilantro though.
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Posted: 9/9/2013 7:39:52 AM EDT
[#20]
Another use for the fresh jalapenos...remove stem, slice in half lengthwise, clean and de-seed, then pack each half with peanut butter.
Better than it sounds 
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Posted: 9/9/2013 7:40:33 AM EDT
[#21]
Sounds like a ceviche marinade.
http://en.m.wikipedia.org/wiki/Ceviche |
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Posted: 9/9/2013 7:41:07 AM EDT
[#22]
If you weren't cutting them in half, if you were frying the jalapenos whole and then serving them with citrus and cheese, they're called chilles toreoados. Seeding them and taking the hot out is the gringo pussy way of eating them.
In most "authentic" Mexican restaurants, you can get an order even if they're not on the menu. |
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Posted: 9/9/2013 7:41:31 AM EDT
[#23]
The shits
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Posted: 9/9/2013 7:55:44 AM EDT
[#24]
Cilantro....making Mexican food taste like dishwater since 1994.
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Posted: 9/9/2013 7:59:38 AM EDT
[#25]
I call it "Eyedrops of Doom".
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Posted: 9/9/2013 8:02:31 AM EDT
[#26]
Chief tender butt
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Posted: 9/9/2013 8:03:43 AM EDT
[#27]
Sounds good.
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Posted: 9/9/2013 8:04:39 AM EDT
[#28]
Quote HistoryQuoted:
If you weren't cutting them in half, if you were frying the jalapenos whole and then serving them with citrus and cheese, they're called chilles toreoados. Seeding them and taking the hot out is the gringo pussy way of eating them. In most "authentic" Mexican restaurants, you can get an order even if they're not on the menu. That's it. While I am a gringo, I'm no pussy and can handle ridiculously spicy peppers. I ate a ghost chili at a party this year. It wasn't pleasant, but I didn't die either. Anyway, I prefer to not get a mouthful of seeds. This guy uses soy sauce instead of sea salt. But it's the same idea. I love these things. Embed? Chilis Toreados |
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Posted: 9/9/2013 8:06:28 AM EDT
[#29]
Quoted: So I used to make this snack, and I still do. Halve, de-seed, and sautee a bunch of jalapenos in a non stick pan with oil. Once they get some good color and are cooked to your liking dump them in a bowl Squeeze in the juice from 1/2 a lime, add a good amount of sea salt and stir them all up. Snack away. What is this called? I'm positive that there is a Mexican name for this simple dish and can't remember.  |
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Posted: 9/9/2013 8:09:11 AM EDT
[#30]
Tagging for incoming pics.
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Posted: 9/9/2013 8:27:36 AM EDT
[#31]
Quote HistoryQuoted: I would call that quick-pickled jalapeño peppers. 1/2 # per pint jalapeno's . cut in about 1/8 slices. 3/4 cup white or pickle perfect vinegar. 1 big clove garlic. 1 t of kosher salt 1/8 t of turmeric. Mix the stuff up, heat , put into jars. We had 10 jars , gave some away. Still have 5 1/2 .. Good stuff. |
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Posted: 9/9/2013 8:40:19 AM EDT
[#32]
Sounds good, buncha wussies running around here.
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Posted: 9/9/2013 8:48:05 AM EDT
[#33]
Quote HistoryQuoted:
Cilantro....making Mexican food taste like dishwater since 1994. Glad I am not the only one that thinks this. |
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Posted: 9/9/2013 8:50:58 AM EDT
[#34]
Sphincter del Fuego
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Posted: 9/9/2013 8:52:18 AM EDT
[#35]
Quote HistoryQuoted: Glad I am not the only one that thinks this. Quote HistoryQuoted: Quoted: Cilantro....making Mexican food taste like dishwater since 1994. Glad I am not the only one that thinks this. I use to hate it, however my Wife and MIL (both of Hispanic descent) use a ton of in in homemade salsa, etc. So, I've gotten used to it.
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Posted: 9/10/2013 2:11:53 PM EDT
[#36]
Quote HistoryQuoted:
Sounds good, buncha wussies running around here. <a href="http://smg.photobucket.com/user/akethan/media/019_zps5f90491d.jpg.html" target="_blank">http://img.photobucket.com/albums/v625/akethan/019_zps5f90491d.jpg</a> Holy hell that's a nice pepper haul. Pics up in OP. |
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Posted: 9/10/2013 2:13:38 PM EDT
[#37]
I call it Burningassholeappetizer
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Posted: 9/10/2013 2:15:29 PM EDT
[#38]
I want some
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