Crispy Jalapeño Chicharrón
Slow-fried jalapeño rings with golden garlic—crisp, salty, and completely pork-free.
Method
Protect and prep
Wear food-safe gloves and ventilate the kitchen. Wash the jalapeños, dry them completely, remove stems, and slice crosswise into even 1/4-inch rings. Keep the seeds for more heat or shake out some for a milder batch. Moisture makes hot oil splatter.
Warm the oil
Pour the oil into a heavy, high-sided 10-inch skillet. Warm over medium-low heat to 275–300°F. The oil should shimmer and bubble steadily around a test ring, but never smoke. Keep the pan handle turned inward and do not leave the oil unattended.
Slow-fry
Carefully add the completely dry jalapeño rings. Fry at a steady gentle bubble, stirring every 2–3 minutes, until shrunken, wrinkled, deep olive-green, and beginning to brown, about 20–35 minutes. Lower the heat if they darken quickly; fry in two batches if the rings are tightly packed.
Add the garlic
As soon as the jalapeños begin to brown, add the sliced garlic. Fry 2–4 minutes more, stirring often, until the garlic is golden and the jalapeños are crisp and mahogany at the edges. Remove them before either ingredient turns black; garlic becomes bitter fast.
Drain and cool
Lift the jalapeños and garlic to the lined pan, spread into one layer, and salt while hot. Cool 5–10 minutes; they crisp further as steam escapes. Serve as a snack or over tacos, burgers, eggs, beans, guacamole, or salads.