Toasted Jalapeño Seeds

Preparation info

  • Difficulty


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  1. Toast the reserved seeds from the jalapeños used to make the sorbet in a sauté pan until brown and aromatic, about 1 minute. Reserve at room temperature in an airtight container. If kept in a dry cool place, they will last for 1 week.