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Francisco Migoya
Toasted Jalapeño Seeds
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Preparation info
Difficulty
Easy
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Frozen Desserts
By
Francisco Migoya
Published
2008
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Recipes
Contents
Method
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.