I wanted to make cornbread with Jalapeño slices and shredded cheese added to the recipe. it came out good, but now I have a mostly full jar of Sliced jalapeños and it’s my understanding that they go bad in a month or two after opening.
I can add them as hot dog toppings or nacho toppings, I can make more cornbread, but what are some other easy ways to use them up?
I’m assuming store-bought pickled jalapenos, rather than in water or a home pickled variety of course.
As a long time southern NM resident, I don’t consider them hot, so I’m normally looking at either the color, the crunch, or the acidic bite when it comes to a pickled jalapeno. So, pretty much, anything I’d use a pickle or a pickle brine in. Pulled pork (both during cooking, brining the pork, AND topping), faux Chick-fil-A chicken breasts (brine for the brining, jalapanos for topping), as a side when making Nashville style fried chicken, or flat out fried slices such as fried pickles.
Rarely, I use them as the base of an appetizer - Triscuit, small piece of smoked cheddar, jalapeno slice on top. Smokey, sour, salty all in one bite.
But again, I spent 12 years living in southern NM as a child, so I’m more likely to use fresh jalapenos for most things, and if needing to store excess from the garden, I generally make salsa and freeze it.
Before or after? I guess you could do it either way, but I add them before, so they get embedded in the cheese like most other toppings. You might chop or dice them first if your mouth can’t handle a bigger dose at once.
they get chucked in allsorts in our house. I do like them chopped up in salads.
As for going off, I’ve never had a problem. If they are in the fridge and covered with the brine they never seem to go off.