red peppers, which makes a nice batch and doesn’t crowd the sheet pan. I’m not sure why I always use red, but it just seems like you should. And all you need to do to the peppers is wash and dry them thoroughly…nothing else…and put them in the hot oven.
You want the skin to start to char and blister. The first side can sometimes take a little while, but keep checking. Once it’s charred and blistered, turn the peppers a quarter turn. Keep them in for about another 3-4 minutes until that side chars. Then, just keep checking and rotating until all sides are charred, and the peppers have softened. It will only take 15-20 minutes. And don’t worry if you don’t get every side, as long as they have some color and are softened, they will have that great flavor. But don’t be afraid of the charred, burnt look. It really does add a tremendous amount of flavor.
but I usually just go and do something else and forget about them for a while. Once you can handle them, pull out the stem and seeds, and peel the skin away. It should come off very easily with your hands. It’s a dirty job, but somebody’s got to do it!
salt and 1/4 teaspoon pepper, and a few tablespoons olive oil. Give that a stir and let it rest for the flavors to come together. I usually like to make them the night before I’m serving them, but you don’t need to. You can store them in the refrigerator. I like to take them out early before serving so they come to room temperature.
Using oven mitts to hold pan, use rubber spatula to pour the jam into a glass or plastic container. Protect your hands with rubber gloves while working with the jalapeno peppers, if you want the jam to be spicy hot leave the seeds in the jalapeno peppers
Maybe it was because it isn't really an authentic Chinese dish or maybe because my parents didn't want theirclothes smelling like black pepper beef the next day, but here is a recipe that reproduces the same flavours and aromas in thecomfort of your own home