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what to do with a bunch o' jalapeños?

wow i'm a dog Jul 24, 2004 05:04 PM

couldn't resist buying a basketful of jalapeños at my farmers' market. now, what do i do with them? (not interested in making a vat of salsa or in poppers.)


  1. a
    Amy G. Jul 24, 2004 06:00 PM

    You could pickle them.

    6 Replies
    1. re: Amy G.
      jen kalb Jul 24, 2004 07:25 PM

      One of Rick Bayless' books has a great recipe for these pickles. They last a long time in the refrig and are a great garnish to any sort of burrito or other cheesey, beany mexican dish. Made with herbs, oil, onions carrots and garlic, they are much more interesting then the average bottled pickled pepper.

      1. re: jen kalb
        wo Jul 25, 2004 06:15 PM

        yes, i forgot about these. that's a great idea. anyone know the mexican name for this dish? it's driving me nuts! thanks!

        1. re: wo
          desert rat Jul 25, 2004 08:08 PM

          Jalapenos en escabeche is the name for the traditional pickled jalapenos. I used to make them when I had bumper crops from the garden...included lots of onions and carrots and fresh herbs. They keep a LONG time in the refrigerator. MMMMmmmmm

          1. re: desert rat
            wow i'm a dog Jul 25, 2004 08:20 PM

            hmmm. that's not what i was thinking of. it's the mix of spicy carrots and sometimes radishes that we get in mexican restaurants out here in los angeles (like at gibert's el indio in santa monica). anyone?

            1. re: wow i'm a dog
              byrd Jul 26, 2004 07:35 AM

              let them turn red
              split them
              if you have a smoker low temp smoke with some mesquite
              basically back yard chipotles
              the problem with using your oven at home is the pepper fumes will be like somebody maced the house

              1. re: wow i'm a dog
                desert rat Jul 27, 2004 07:57 AM

                I know what you're talking about (from trips to Mexico)but I don't know the name of the mix either.

      2. k
        Kirk Jul 24, 2004 07:16 PM

        If you have mint available, make jalapeño mint jelly. Great on grilled lamb chops or Weber grill roasted leg of lamb.

        1. l
          lucia Jul 25, 2004 02:43 PM

          I make a jalepeno-cherry tomato chutney when they are plentiful. Roughly chop and cook the peppers and tomatoes on low heat with a lot of chopped ginger, onion, white vinegar, sugar, pinch of salt. Adjust sour-sweet balance to taste. I prefer it very hot and somewhat sweet with a good amount of ginger. Cook until it's thick. Rough chop everything, no mincing. Be careful not to burn it.

          You can also make this with skinned peaches instead of cherry tomatoes. Use equal amounts of fruit and peppers and don't skimp on ginger.

          Great on cheese sandwiches or with cold meats.

          1. c
            chileheadmike Jul 26, 2004 01:43 PM

            ABT's of course. A favorite of the BBQ comunity. Halve the chile, smear with cream cheese, top w/ a little smokie, wrap in bacon. Smoke for a couple of hours over hickory. I've done these in the oven with good success, but not as good. I put them on a rack over a sheet pan to let the fat render out of the bacon. Totally addictive.

            1. b
              Bobfrmia Jul 27, 2004 08:22 AM

              A local restaurant serves their onion rings with jalapeno ketchup. I'm not a fan of ketchup, but it's pretty good. My daughter makes jalapeno butter to spread on sweet corn.
              Just dice em up and mix em in things.

              1. t
                Tdaaa Jul 27, 2004 10:39 AM

                Roast them like roasted red peppers, remove the stems (and seeds or skins, if desired), then gently chop and freeze in an ice cube tray. After several hours, transfer to a ziploc bag and you always have hot peppers at the ready. The roasting softens the peppers and helps bring out the flavor and heat as well as a subtle smoky flavor. Great in everything. Works for all sorts of hot peppers.

                1 Reply
                1. re: Tdaaa
                  jen kalb Jul 27, 2004 12:54 PM

                  Wow I forgot to mention the simplest thing - just throw them, whole, into a plastic bag and freeze. They keep perfectly and are ready to cut up, fully frozen (dont thaw before chopping), when you need that fresh pepper taste. Great for all chiles - last for a year or more.

                2. m
                  Melanie Wong Jul 27, 2004 03:35 PM

                  Make tigerskin peppers, grilled whole and served as a condiment or appetizer in Sichuan restaurants.

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