Menu Development
By Katie Ayoub
  • Choose fresh jalapeños with a glossy shine and deep colors.
  • Avoid wrinkled or soft ones.
  • Store them in a paper bag for one or two weeks in the walk-in.
  • Once sliced, use within three days.
  • Wear gloves when handling to avoid irritating the eyes from the oils found in the jalapeño’s skin.
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