Jalapenos, salt, lime.

On a recent trip to Southern California I had fried jalapenos. They were deep fried (no breading) then covered with a mixture of lime and salt. I’m trying to figure out how to do this at home but can’t figure out how to get the lime taste on the jalpenos. Any suggestions?

Whistlepig

I love fried jalapenos. I’m assuming you’re trying to fry them in strips, and not the whole thing? Whichever way you do it, you probably want to deseed them- the seeds are where the hotness lives, and the heat can really overpower the jalapeno taste.

As for the lime, I always just squeeze the lime juice on after the peppers are fried. I find that, generally speaking, lime doesn’t survive any sort of cooking process.