Jalapeño advice?

Cafe Society
1

The combination of perfect weather and a raised garden bed filled with well composted horse and chicken shit has given us a glut of jalapeños. We only put in two plants, which usually gives us barely enough to make some salsa. This year we have jalapeños coming outa our asses (literally and figuratively).:smiley:

So, any ideas? Roast some and put in olive oil?

Also, tonight I stuffed a bunch but I’m having second thoughts. I halved, de-seeded and filled with goat cheese, minced Irish bacon*, minced garlic, fresh basil and parsley. I topped them with panko crumbs and put them in the refrigerator. It was a totally made up what-I-had-on-hand kinda thing.

How would you cook them? I’m worried that I don’t have enough there to hold the cheese together. :(. Try to bake? Grill?

*Irish bacon was a gift, from an upscale butcher shop along with English bangers (already eaten) and chicken chorizo. It looks and cooks kinda like Canadian bacon.

2

Well, among a million possibilities, one is to wait for some of them to turn red and make hot sauce out of them. You can also dry them at this point. And they freeze okay, provided you use them in something that gets cooked.

3

You could slice rings and freeze them or pickle them. You can make poppers and freeze them. You can make jalapeno hot sauce. You can make jalapeno ice cream. You can jalapeno liqueur. You can dry them. You can smoke them (no, not like that). You can make pepper spray.

4

I mean, you can make hot sauce when they’re green–I just think it’s much better from red jalapenos.

5

Pickled red onions with jalapenos are a great addition to sandwiches, tacos, omelettes, salads or just about anything you want to add some crunchy spicy veggies to.

Also, pickled carrot slices, cauliflower florets and jalapeno slices are an awesome snack! There are few tasty treats easier to make than pickled veggies. :smiley:

6

Definitely on the list. Mmmmmmmmm.

7

Pickling veggies!

8

Peppers in general freeze really well. If you remove the stem you can either 1/2 them lengthwise of slice them into rounds, then pick out the seeds (for some reason the seeds never seem to freeze well for me), but you can leave the pith if you want to keep the heat.
I freeze them on a tray before bagging them and I’ve defrosted peppers done this way that are 6 months old and when thawed they actually retained a good bit of crunch.

9

I’ve made some killer hot sauce from jalapenos. I prefer serranos, but you work with what you have.

Grilling is almost always the cooking method of choice with peppers. But with what you did with them, I would recommend broiling.

10

Oh, another possibility. When you have the grill going, roast a whole mess of them, peel them and seed them, and freeze the roasted peppers to use in your stews to give them a spicy and smoky pepper or when you want to make a chili verde type dish.

11

Pickle them with carrots and red onions… And put that stuff on everything that enters your mouth.

12

Your stuffed peppers aren’t that far off the poppers I’ve made in the past. I just bake them 350° F for 30 minutes.

I use fresh peppers chopped up in chili, on pizza, or dry them and grind them up for pepper flakes.

13

Make jelly.

14

I made some pickled, matchstick sliced, fennel and carrots once. Adding jalapeños to the mix might work.

15

Yes! It’s hard to find good pepper jelly at the store, but homemade hot pepper jelly is a thing of joy and beauty.

16

Jam made from strawberries and hot red peppers is really good (I use it more like a relish in cheese sandwiches etc)

17

Buy a pack of small paper bags at the grocery store- lunch bag size.
Fill each bag 1/3 full of jalapenos. Go give them away.

But I’d make sauce, personally. Great opportunity to break out the pressure cooker and can something.
Plus, you can then give away hot sauce.

18

Cowboy Candy!

Best damn stuff on Earth.

19

So, I’ve gone from having too many peppers to not enough peppers. :smiley:

20

Last year I got a whole second crop of peppers…