Roasting brings out the sweet, natural flavor in any pepper. Add a small dish of these chopped jalapeños to your buffet spread--all those who dare for extra heat can dab a bit on their dishes.
Makes about one cup.
Place the jalapenos in an ungreased skillet over medium-high heat. Turn them periodically until blackened on all sides. As an alternative, you can broil the peppers in your toaster oven until the skins darken and pop.
Place the roasted peppers in a plastic or paper bag until they are cool enough to handle. Rub off the skin, remove the seeds and veins, and chop.