Bigilla
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
4 pounds unshelled fava beans
1 Tbsp. minced fresh parsley
2 Tbsp. capers
1 Tbsp. chopped jalapeño pepper
1-1/2 Tbsp. extra virgin olive oil
1 Tbsp. fresh lemon juice
1 tsp. salt
1/4 tsp. freshly ground black peppercorns
2 garlic cloves, chopped
Instructions:
Remove the beans from the pods, then discard the pods. Cook the beans in boiling water for 1 minute. Remove the beans with a slotted spoon and plunge them into ice water and drain. Remove the tough outer skins from the beans discard the skins.
Place the beans in a medium saucepan, cover with water, and bring to a boil. Cover, reduce the heat, and simmer for 20 minutes or until tender. Drain and rinse the beans with cold water. Place the beans and remaining ingredients in a food processor and process until smooth. Serve the dip with crackers or crusty bread.
Yields 8 servings.
Recipe from Cooking Light Magazine, April 2006.