Diced Dried Jalapeno Chiles

These Jalapeño Chiles are conveniently diced to make adding authentic chile pepper flavor to recipes easy and consistent. The jalapeño is one of the most widely used peppers with a mild to medium heat and deep green pepper flavor that is prevalent in southwestern cuisine.

3 oz. Package

Recipe as shown in Picture: Jalapeno Corn Fritters

Perfect for summer when sweet corn is at its peak, these fritters are heavy on the corn and light on the filler. Our Diced Jalapeño Chiles add the perfect pop of heat and chile flavor, and a creamy, tangy, spicy sauce made from sour cream, lime juice and cayenne is just the perfect accompaniment.

Prep time: 5 min

Cook time: 25 min

Total time: 30 min

Ingredients:

Makes 4 servings

• 2 Large Eggs, beaten

• 2 Tablespoons All-Purpose Flour

• 2 Tablespoons Cornmeal

• 2 Tablespoons Cotija Cheese, grated

• 1/2 Teaspoon Baking Powder

• 1/2 Teaspoon Baking Powder

• 1/2 Teaspoon Kosher Sea Salt Flakes, plus more to taste

• 2 Cups Fresh Or Frozen Corn Kernels

• 1 Scallions, chopped

• 1 Tablespoon Fresh Cilantro, chopped

• 2 Teaspoons Diced Dried Jalapeno Chiles, rehydrated and drained

• 2 Tablespoons Vegetable Oil

• 1/2 Cup Mexican Crema Or Sour Cream

• 1 Tablespoon Lime Juice, freshly squeezed

• 1/4 Teaspoon Ground Cayenne Pepper

Directions:

1. Combine eggs, flour, cornmeal, cotija cheese, baking powder and 1/2 teaspoon salt in food processor. Pulse to combine. Stir in corn kernels, scallion, cilantro and jalapeño chiles. Pulse twice. Let batter sit for 10 minutes.

2. Heat oil in large skillet over medium heat. Place heaping tablespoonfuls of batter into oil, and cook until golden brown on first side, about 4 minutes. Flip, and cook until golden brown on second side.

3. Stir together sour cream, lime juice, cayenne pepper and salt to taste. Serve fritters with sauce.

Use in enchilada sauces, chili, stews and salsas

Season fritters or bake into bread, muffins and cornbread

Add to salads for an unexpected twist with a bit of heat and flavor.

Rinse and soak in hot water for 10 minutes or add directly to recipe that will cook at least 10 minutes.

Approximately 1/4-inch pieces

Yellow-green to green with seeds and stems

Ranges 5,000 to 15,000 on Scoville Heat Scale

Non-Perishable