The only thing my garden is producing right now is jalapenos.  That’s just fine with me.  I love southwest flavors!  We roasted our own jalapenos for a smoky chipolte flavor.  Here’s how.

1.  For a mild flavor slice the peppers in half and and remove the seeds.  Wear rubber gloves to protect your skin.  If you like them hot, skip this step.

2.  Pour a quart of cool water in a bowl and add a Tablespoon of sea salt.  Soak the peppers for a few hours or overnight.  You can put them in the fridge, I didn’t.  For extra smokey flavor, add a Tablespoon of liquid smoke.

3.  Remove peppers from water and place on a broiling pan.  Broil on high for about 3 minutes watching for the skins to bubble and brown.  You can use immediately or freeze for later use.