Toasted Jalapeño Seeds

Preparation info
    • Difficulty

      Easy

Appears in

By Francisco Migoya

Published 2008

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Method

  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.