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).

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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.