You know that pico de gallo I made over the weekend?It was so good on Saturday, we couldn't resist making more of it on Sunday. And a word to the wise: eat it fresh, because it's not as good after it's been sitting for a day or two. The strong individual flavors of onion, jalapeno, and cilantro, don't blend especially well after time.
Having read up on handling jalapenos beforehand, we found out that the pros (i.e. the people who've learned from negative experience) recommend wearing gloves while cleaning and cutting the peppers. Otherwise you're liable to end up with burning hands.
I'm not one to second guess that idea, so we played it safe. But we did live on the wild side and leave some seeds intentionally.
I'd take some more right now!
Camera: Canon 40D with 60mm macro lens, 1/125s, f/2.8 at ISO 800 in mixed lighting.
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