# Got a ton of jalapeno and banana peppers... **URL:** \ **Category:** Cafe Society\ **Created:** [September 9, 2010, 10:27pm UTC](https://boards.straightdope.com/t/got-a-ton-of-jalapeno-and-banana-peppers/553233 "2010-09-09T22:27:33Z")\ **Posts on this page:** 10\ **Page:** 1
**Author:** ![Sister\_Vigilante](https://avatars.discourse-cdn.com/v4/letter/s/9de0a6/32.png) [@Sister\_Vigilante](https://boards.straightdope.com/u/Sister_Vigilante)\ **Post date:** [September 9, 2010, 10:27pm UTC](https://boards.straightdope.com/t/got-a-ton-of-jalapeno-and-banana-peppers/553233/1 "2010-09-09T22:27:33Z")
What do I do with them? Looking for EASY recipes (like not a lot of ingredients), and we know how to make salsa, and plan to add some to chili this weekend. Who has some easy recipes for meal-type dishes? Or even side dishes? Just not salsa or sandwich toppings. Thanks! ---
**Author:** ![Shark\_Sandwich](https://avatars.discourse-cdn.com/v4/letter/s/f04885/32.png) [@Shark\_Sandwich](https://boards.straightdope.com/u/Shark_Sandwich)\ **Post date:** [September 9, 2010, 10:37pm UTC](https://boards.straightdope.com/t/got-a-ton-of-jalapeno-and-banana-peppers/553233/2 "2010-09-09T22:37:37Z")
Grilled stuffed jalapenos. I’d give you a recipe but if you Google it you’ll find dozens. Some people call them dragon eggs or dragon turds. Been making them for years stuffed with cheese and sausage and wrapped in bacon. Nom, nom, nom. ---
**Author:** ![Baron\_Greenback](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/baron_greenback/32/48_2.png) [@Baron\_Greenback](https://boards.straightdope.com/u/Baron_Greenback)\ **Post date:** [September 9, 2010, 11:26pm UTC](https://boards.straightdope.com/t/got-a-ton-of-jalapeno-and-banana-peppers/553233/3 "2010-09-09T23:26:59Z")
Make oil? Just get a big bottle of olive oil, empty it out, chop up the peppers, stuff into bottle, add some peeled garlic cloves, pour oil back in. Give bottle a shake every so often. Nice and hot and garlicky. ---
**Author:** ![Doctor\_Who](https://avatars.discourse-cdn.com/v4/letter/d/ed8c4c/32.png) [@Doctor\_Who](https://boards.straightdope.com/u/Doctor_Who)\ **Post date:** [September 10, 2010, 1:11am UTC](https://boards.straightdope.com/t/got-a-ton-of-jalapeno-and-banana-peppers/553233/4 "2010-09-10T01:11:26Z")
> [@Baron\_Greenback](#): > > Make oil? Just get a big bottle of olive oil, empty it out, chop up the peppers, stuff into bottle, add some peeled garlic cloves, pour oil back in. Give bottle a shake every so often. Nice and hot and garlicky. What about botulism? I’ve always heard you can’t store garlic cloves in oil at home for safety reasons… ---
**Author:** ![california\_jobcase](https://avatars.discourse-cdn.com/v4/letter/c/9d8465/32.png) [@california\_jobcase](https://boards.straightdope.com/u/california_jobcase)\ **Post date:** [September 10, 2010, 1:58am UTC](https://boards.straightdope.com/t/got-a-ton-of-jalapeno-and-banana-peppers/553233/5 "2010-09-10T01:58:47Z")
Make some refrigerator pickled peppers- In a bowl, cover about two cups of sliced peppers in 1/2 cup of salt. Let them sit in refrigerator overnight. Heat 1 tablespoon garlic powder and two teaspoons dried dill in two cups cider vinegar. Simmer for about 10 minutes to bring out garlic and dill flavors. Pour off and reserve 1/4 cup salty liquid from the peppers. Rinse the rest of the salt off of the peppers, drain them, and put them in a clean jar. Add the reserved salty liquid. Cover with steamy vinegar/dill/garlic mixture. Cool, cap, and refrigerate. The peppers will get really crunchy again by the time they reach refrigerator temperature. Because of the vinegar, they’ll keep indefinitely in the frig, but they will be eaten fast. ---
**Author:** ![Baron\_Greenback](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/baron_greenback/32/48_2.png) [@Baron\_Greenback](https://boards.straightdope.com/u/Baron_Greenback)\ **Post date:** [September 10, 2010, 2:13am UTC](https://boards.straightdope.com/t/got-a-ton-of-jalapeno-and-banana-peppers/553233/6 "2010-09-10T02:13:40Z")
> [@Doctor\_Who](#): > > > [@Baron\_Greenback](#): > > > > Make oil? Just get a big bottle of olive oil, empty it out, chop up the peppers, stuff into bottle, add some peeled garlic cloves, pour oil back in. Give bottle a shake every so often. Nice and hot and garlicky. > > What about botulism? I’ve always heard you can’t store garlic cloves in oil at home for safety reasons… Ah. Well. ☹ Bad advice from me. Botulism is extremely rare here. So steep the cloves in vinegar for a bit before bottling? Roasting them for a bit in the oven would work too, perhaps caramelise them on a frying pan? Must admit that I thought that the US was more food safety vigilant than here. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [September 10, 2010, 3:53am UTC](https://boards.straightdope.com/t/got-a-ton-of-jalapeno-and-banana-peppers/553233/7 "2010-09-10T03:53:29Z")
I eat them like fresh fruits, as they are, whole with a bit of salt, usually as an accompaniement to a meal or in a salad. I can only really think of them as an accompaniment or a pungent spice or aromatic like a mire poix/or adobo addition to other foods. Maybe standalone as a Sweet Relish for sausage or hot dogs maybe with some cabbage as a chow chow, Green Kimchee or Spicy Sauerkraut, classic Fried Peppers, Sausage, and Eggs. Sopa Chile de Crema, Roast them, peel, deseed and puree till velvety with a little cream and a good chicken or turkey stock, a touch of sugar or pureed sweet corn or sweet corn juice, sweet roasted garlic, several leaves of episote, a dash of mexican oregano, salt and pepper. Top with a little mexican chorizo and some corn tortilla crouton strips. Maybe some fresh sweet corn kernals to garnish. Simple simple cream soup. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [September 10, 2010, 4:15am UTC](https://boards.straightdope.com/t/got-a-ton-of-jalapeno-and-banana-peppers/553233/8 "2010-09-10T04:15:59Z")
> [@Baron\_Greenback](#): > > > [@Doctor\_Who](#): > > > > What about botulism? I’ve always heard you can’t store garlic cloves in oil at home for safety reasons… > > Ah. Well. ☹ Bad advice from me. Botulism is extremely rare here. So steep the cloves in vinegar for a bit before bottling? Roasting them for a bit in the oven would work too, perhaps caramelise them on a frying pan? Must admit that I thought that the US was more food safety vigilant than here. It’s very rare here two, but it has a pretty high mortality rate, and most of the cases are from [improperly canned](http://www.wrongdiagnosis.com/b/botulism_food_poisoning/stats.htm) foods. Garlic and oil at room temperature is a no-no. In the fridge, it’s supposed to be okay for awhile, but I don’t have a cite for how long it is technically safe. ---
**Author:** ![even\_sven](https://avatars.discourse-cdn.com/v4/letter/e/dfb087/32.png) [@even\_sven](https://boards.straightdope.com/u/even_sven)\ **Post date:** [September 10, 2010, 4:32am UTC](https://boards.straightdope.com/t/got-a-ton-of-jalapeno-and-banana-peppers/553233/9 "2010-09-10T04:32:44Z")
In Sichuan province, China, it’s perfectly acceptable to set down a giant plate of hot peppers and tell everyone it’s a dish. [Tiger skin peppers](http://www.gochengdoo.com/en/blog/item/1794/your_chuancai_cupboard_vinegar_the_taste_of_jealousy)(or hupi qingjiao) is one of my favorite Chinese dishes, although it is not for the faint of heart. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [September 10, 2010, 4:44am UTC](https://boards.straightdope.com/t/got-a-ton-of-jalapeno-and-banana-peppers/553233/10 "2010-09-10T04:44:50Z")
[Kurt, King of Kurtopia’s, Achiote Chicken](http://www.lthforum.com/bb/viewtopic.php?f=16&t=3906&st=0&sk=t&sd=a&start=0) You’re welcome.