Dill pickled jalapeños
When I lived in New York, the fresh dill at the grocery store usually came from Texas. More famous Texan offerings, such as peaches, pecans, or cantaloupes, were absent at my local market. But whenever I needed fresh dill, each bunch would be wrapped in a tag heralding its Texan roots.
While dill doesn't immediately come to mind as a Texan ingredient, its tangy, sour notes fit with any dish needing a lift, such as a salad or a dip. Though a little of the herb goes a long way. If I buy a bunch, I . . .
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