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So, aside from stuffying and frying (or any frying), what would you do with about 10-12 small to large fresh jalapenos? Just roast then do something with the roasted innards? Normally I'd smoke them (atomic buffalo turds) but looking for something a little more healthy to prepare in kitchen rather than grilling/smoking.

Thanks in advance


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  1. Pickle them and refrigarate for future use in tacos, nachos, salsa, black bean salad...

    To pickle, slice jalpenos, bring white vinegar with salt, sugar, garlic to a simmer. Add jalepenos, note the shorter the cooking time the more heat in the jalpenos, so I cook mine for about 3/4 mins.

    3 Replies
    1. re: Lucy

      this sounds good -- sorry to be dense, but for storing, does this mean sterilizing/sealing/ all of that? I don't have that kind of equipment but making my own pickled jalapenos sounds like a good idea.

      1. re: melon

        I make my own pickled jalapenos all the time. So simple. Slice add to vinegar water solution, boil 2 minutes, cool & put in jar in the fridge. Any jar or plastic container will do. As long as it's pretty vinegary it will last a very long time. You can make your next batch with the same liquid.

      2. re: Lucy

        When I buy only a handful of jalapenos at the farmers market, the guy always laughs at me. What are you supposed to do w/ more than a bunch of them at a time? Add some thinly sliced carrots to the pickling mix above and you end up with the spicy carrot condiment they serve at some restaurants. Tasty!

      3. make some pico

        1. I freeze them whole in a ziploc bag when I have too many (not sure if that's the issue) - they don't need to be defrosted for slicing or chopping.

          1. n
            Niki Rothman@pacbell.net

            Do you want them to be able to stor for a while or will you use within several days?
            To store: make pickled jalapenos. Slice the short way 1/4" thick, place in sauce pan with medium strong vinegar water solution. Not balsamic. White or applecider, or rice vinegar would be best - maybe red wine vinegar if that's all you have. Just bring to a boil, and boil for 2 minutes. Allow to cool a bit and store in a jar in the fridge - will last forever. So useful.

            For fresh salsa cruda/pico de gallo: if you have a food processor this is super E-Z. Process until 1/2" size all in the bowl at once: peps., 1 med. chunked onion (red if you have it), 8 tomatoes - quarter first, juice of 4 limes - if you only have lemon, that will do, bunch of cilantro leaves. This will last longer without getting all soggy if you salt to taste just the amount you will be using and not the whole batch.

            1 Reply
            1. re: Niki Rothman@pacbell.net

              I meant to eat like within in the week or so, a recipes using lots of jalapenos. These seem kind of mild. I might just cut into strips and freeze but maybe I can make up a few batches of salsa for the week/weekend.

            2. Slice 'em thin. Put 'em on a sandwich with meat, cheese, mayo. Enjoy. Drink beer as needed.

              1. I love the linked recipe, "Damn Hot Peppers." Easy and tasty little sauce for anything you can think of. Freeze what you can't use in a week for future use.

                Link: http://www.napastyle.com/kitchen/reci...

                1. We make a pork/cabbage stir fry with hoisin and Garlic Chili Paste. A quarter cup of jalapeno rings would be a great addition to that dish. Pretty healthy if you use lean pork.

                  1. i recently made pico de gallo. it was great. but the burning of my fingers was not. any tips on how to cut/chop these lovelies without risking terrible pepper incidents (like, taking out a contact and OUCH...or, well, just "or" is all i think I need to say)

                    1 Reply
                    1. re: rumdrinks

                      wear latex gloves - the ones for the medical industry.

                    2. What about making rajas con crema? Depending on how spicy you like it, you can slice the peppers into strips (include seeds if you want it spicy) and add to sauteed onion and garlic. Once the chilis have softened, throw in a handful of fresh corn and some cream or half and half. Simmer until thickened and eat over noodles or rice or make tacos out of it. You can flavor it however you want maybe add some cumin or use a mix of different chilis.

                      1. As with all peppers, you can put them in eggs/omelets, slice them and put them in stews, puree them and add a bit to your pestos for a bit of a bite (I make a cilantro and jalapeno pesto with pecans that is quite good). You can chop finely and put in biscuits with some cheddar cheese and scallions. I put them in with braised lamb shanks or pot roast. Of course you have the recipes for pickling and pico de gallo above. I am a 6th generation Texan and they are part of our daily consumption - or mine at least. Enjoy!

                        1. Oh.. since its Dove season, I take a stemmed and seeded jalapeno, stuff it with some Mexican cheese, wrap the dove breast around it, take a slice of applewood smoked bacon and wrap around the whole thing and secure with a toothpick. These can be tossed on the grill with your favorite bbq sauce (or not) or baked in the oven. Tasty bits for before dinner. ENJOY....

                          1. Here's a simple, fool-proof recipe for a smoky warm salsa that I learned from an El Paso native, taught to him by his Mexican mother:

                            On the stovetop or grill, roast two tomatoes, two jalapenos, and two cloves of garlic until browned and starting to ooze their juices. Remove the stem from the jalapenos and, if you want a milder sauce, the seeds (I leave 'em in). Throw in the blender with a couple pinches of salt; blend to a lightly chunky consistency. Finely chop a handful of fresh cilantro and stir into the mixture. It's great served warm or cold.

                            1. Slice thin and blanch in half water half vinegar and a little salt. Refrigerate and use as desired a million ways.