Jalapeno and Onion Saute (Chiles Toreados)
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).
1 large white onion
12 large fresh jalapeños (at least 3 inches long)
2 tablespoons extra-virgin olive oil
Cut onion into 1/2-inch-thick rounds, then separate into rings.
Make 6 long cuts in each chile from tip to 1/4 inch from stem.
Cook onion in oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 6 minutes. Add chiles and cook, stirring occasionally, until onion and chiles are tender, 15 to 17 minutes. Season with salt.
Jalapeño and onion sauté can be made 1 day ahead and chilled. Reheat before serving.
Makes enough for 24 taquitos.
Recipe by Maricel Presilla via gourmet.com