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What to do with a Bag of Jalapenos and Green Tomatoes?

ellaj Oct 10, 2006 12:48 PM

A generous gardener gave us a bag of jalapeno peppers, probably about 50 of them. Any ideas about what to do with the little gems?
They're just beautiful and I would hate to waste any.
There are loads of green tomatoes, too. So far I have fried some but have never used them any other way.
Any ideas there?

Hoping you have some inspiration/recipes to share.

Thank you!

  1. e
    ellaj Nov 4, 2006 04:47 PM

    Well, I smoked the jalapenos on the Weber grill. Wanted to try several of your suggestions but time ran out.
    Not sure if I did it exactly right, actually, but I think they'll add good flavor to things even if they're not perfect. I used hickory chips, which is what I had in the garage. Anxious to use some peppers this month in the Bayless Cookathon.
    As for the tomatoes, I just fried them. They were delicious, though.

    Thanks for your ideas!
    I had such a great time trying something new. Now I want to try using the grill to smoke other things.

    1. m
      maineater Oct 10, 2006 11:46 PM

      You can also use the green tomatoes for green tomato chutney. Cooking them down with cider vinegar, onions, brown sugar, peppercorns, raisins and apples results in a delicious condiment. It can be canned or kept refrigerated for quite awhile. Here's a link to one recipe I found:


      1. e
        ellaj Oct 10, 2006 11:32 PM

        Wow, great ideas. I probably won't go through the canning process as I don't have the equipment but loved the suggestions of pickling. Can I do it and just use them up quickly?

        Smoking sounds great. Must a smoker be used or can it be done on a regular grill? Or some other way?

        Have never had zhoug, sounds good. I think I have what that calls for. How do you use yours?

        Pepper jelly! Takes me back. Will try that, too. Love the idea of giving it as gifts.

        I think I have enough to do a little bit of several things. If my week stays as open as I hope it will I'll have some kitchen time.

        Tonight I used jalapenos in chimichurri sauce and served it with beef. So quick and it was really good.

        Haven't had poppers in ages. tasty stuff. Speaking of waistlines however, I may have to avoid the poppers after all. Sad!
        I try to make myself believe the saying "Nothing tastes as good as thin feels." but I know it simply ain't so.

        Thanks again for all the ideas. I'll report back if I get anything done.


        1. a
          allecat22 Oct 10, 2006 03:02 PM

          jalapeno poppers, not so friendly on the waist but sooo good!

          1. Das Ubergeek Oct 10, 2006 02:55 PM

            Are they really tomatoes or are they tomatillos? If they're tomatillos, I say make salsa!

            If not, get some carrots and some onions and make jalapenos en escabeche.

            1. m
              morebubbles Oct 10, 2006 02:40 PM

              Pickling/canning the jalapenos would be good.

              1. h
                Hungry Celeste Oct 10, 2006 02:14 PM

                Hot pepper jelly (made with your jalapenos) is easy and makes a nice holiday gift. Simple instructions are printed on the insert inside a box of Certo liquid pectin. If you don't want to bother with canning it, you can put it into storage containers & keep in the fridge or freezer.

                And somewhere in my library, I have a good green tomato pickle recipe.

                1. m
                  myra Oct 10, 2006 01:51 PM

                  I've been making zhoug from a Claudia Roden recipe in The Book of Jewish Food. It's cilantro, peppers (I use jalapenos), garlic, caraway and cardamon, salt and pepper, ground into a paste w/ water or oil, used as a condiment in (?) Yemen. There are other zhoug recipes on-line, using different spices--cumin is popular.

                  1. k
                    kittyfood Oct 10, 2006 12:59 PM

                    If you have a smoker you could make chipotles. Just lay the jalapenos out on the grill and let them smoke for a few hours until they are soft, dark and wrinkled. Try to use as many red chiles as you can. You can keep them frozen as-is for future use, or you can simmer some of them with tomato puree, vinegar, and a little salt and some brown sugar (or piloncillo)to make the sauce. This keeps in a covered jar in the refrigerator for a long time.

                    Sarah C

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