Zesty Calamari
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:
1 1/2 lbs squid, fresh or frozen, and cleaned
2 Tbsp fresh lime juice (key limes if available)
3 lg garlic cloves, minced
1 medium yellow onion, chopped
2-3 celery stalks, split lengthwise and sliced thin
2-3 hot jalapeno chiles, stemmed, seeded, chopped
2/3 cup cilantro, chopped (reserve 1/3 cup for garnish)
1 cup chopped tomatoes (or 1 cup canned, chopped tomatoes)
1 tsp white pepper
1 tsp sea salt or to taste
2 Tbsp virgin olive oil
Instructions:
Cut squid bodies into 1 inch rings and cut any tentacles into bite-sized pieces. Wash squid, drain well and place into a bowl. Add lime juice, a dash of sea salt, and some of the white pepper. Toss and set aside.
Heat oil to medium high in skillet and add garlic. Saute for about one minute and add onion, celery, chiles, and stir fry for about 3 minutes. Then add cilantro, tomatoes, white pepper, sea salt, and mix well. Reduce heat to medium and cover for about 5 minutes.
Add squid and its marinade. Stir and cook about 1 minute, or until opaque. Garnish with remaining cilantro. Serve immediately over basmati rice or pasta with salad, and a good bread.
Serves 4. Heat Level: Hot
From Chile Peppers Calendar by Larry Noggle.