The jalapeño is an all-purpose chili with heat ranging from mild to hot. By removing the seeds and ribs you can control the level of heat in your dish. Depending on how spicy you like it, you can elect to remove or keep some of the seeds and ribs.
- Cut the pepper in half with a paring knife.
- Use a melon baller and gently scrape the seeds and ribs out of the pepper.
- The oils in the peppers can irritate your skin. You may want to wear rubber gloves when seeding and chopping the peppers.
Roasted Asparagus with Parmigiano-Reggiano
Jazz Up Mardi Gras
Mardi Gras Jambalaya
Haggen Outlines Plans to Convert 146 Stores in Five States in Five Months
Haggen Begins Converting 26 Stores in Washington with Monroe Location
A Chocolate Affair
The Fine Art of Pairing Cheese & Chocolate
market street catering
Sweetheart Special Dinner for Two
Haggen Best of the Best Single Origin Coffee
A Wild Winter Mushroom Trio
Knock Your ‘Stache Off Chili Recipe
Your Daily Dose of Superfoods
Press Kit Fact Sheet
Artisan Cheese Game Day Recipes
Chef-Inspired Haggen Soup