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Jun 10, 2007 11:47 AM

preserving some Jalapenos

I was at the market and ran across some of the biggest Jalapenos I have seen, some
of these were at least5-6 inches long and as big as a half-dollar around. I bought 2lbs.
of them, and I was thinking about canning them, with vinegar,oil water, carrots, garlic
onion. this next door neighbor was over and she is a elderly mexican lady and I asked
her what she does to preserve them and she said that she blisters them on the stove
so she can peel the skin off, then she seeds them and then freezes them maybe
5-6 in a bag. I am not sure but isnt there a way you can blister them on a cookie
sheet in the oven? I would like your input on this because these peppers looks so nice
I don`t want to foul them up. any info would be very thankful.

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  1. Hey, bigjimbray...I always blister my poblanos and red peppers in the oven under the broiler since I don't have a gas range (otherwise, I would do it on the stove as your neighbor does)...I don't see why you couldn't roast these the same way, under the broiler! Just make sure that the peppers are about 6 inches from the broiler coil, the closer the better.

    2 Replies
    1. re: Val

      And put them in a paper bag for a few minutes after you've blistered them. It seems to make the peeling easier.

      1. re: noahbirnel

        Thanks, noah...I should have included those directions...bigjimbray may have already known about putting them in a bag afterwards.

    2. Fridge pickles!

      In a skillet heat some olive oil (enough to cover the bottom) with garlic slighly crushed. Add your peppers and continue to cook for a couple of minutes. Add vinegar, a pinch of sugar, fresh oregano and thyme.... Cook for five on a medium heat and cool.

      Put in a canning jar and stick in the fridge when at room temp.

      They'll keep for about a month.

      2 Replies
      1. re: holy chow

        Holy, sliced or whole? How much vinegar? Thank you.

        1. re: Sam Fujisaka

          I do them whole (along with serranos and the large red Thai's this way). The amount of vinegar/water mixture (sorry, forgot that part) in the saute. Usually a cup or so of vinegar and the rest water to make up the liquid in the jar. Enough to fill once the peppers are in.

      2. Diana Kennedy has a reliable Jalapenos en escabeche recipe in her book, The Cuisines of Mexico.

        You can also prepare them over a mesquite (or gas) grill by charring them well, then slicing open in fourths, drizzling them heavily with fresh limes and then adding some dashes of kosher salt. They're still picante but the lime and charring cuts the heat and serving them this way with some tacos is fantastic.

        1 Reply
        1. re: deckape

          Thanks to all you good people for the info. I know when people like to eat they will
          come through. my dad told me when I was a kid, that a person is usually always happy
          when he is eating in peace. I come from a family of big eaters and my motto has
          always been. I eat to live so I can live to eat. I will try your instructions and I thank
          you again. god bless....

        2. well trust me here - my ma always did this - my whole family (Italians) do it - it works - even tho u will be sceptical.

          Just wash them - or any hot pepper - the process is the same - cut the stems down to nubs so they dont injure themselves in the jar - pack them as tight as u can in a glass jar - hopefully 1 with a rubber ring around the lid. (not a peanut butter jar). Use a jar that was previously used for pickles - or olives , etc. when the peppers r all packed , add (per quart) 1 tsp of salt and sugar both, fill the jar 1/2 way with 5% vinegar, top off with as much water as u can get in. Then screw the top on.

          Use perfect peppers and they will keep for a yr OUTSIDE OF THE FRIDGE and stay crispy also. Turn the jars upside down a few times to dissolve the sugar and salt - - eat after 2 weeks.

          u wont believe how good they r - no processing ever needed with hot peppers - as long as its 50% vinegar - but dont add too much vinegar - 50 % is perfect

          1 Reply
          1. re: dibob817

            This sounds great to me, especially as I sometimes only have a couple of jars worth to preserve. Can you tell me if I it matters that there's a little bit of air in the top of the jars, and do they need to be at room temperature or cooler? Thanks

          2. I've canned mine, made pickles and hot sauce. Made jelly. But I always freeze a bunch too. As is. I am not sure why you would want or need to remove the skin and seeds.

            3 Replies
            1. re: C. Hamster

              Seeds, a heat thing, skin, a texture thing, but both are personal taste and in any case I would guess are done more easily pre-freezing.

              You can blister them under an electric broiler, I've done it. Rub oil on the outside to speed things along and make sure the windows are open and the fan is on.

              That said the fridge pickles sound good and halves would make a great garnish for a bloody mary.

              1. re: Louise

                You might also think of jalapeno candy.
                1 1/4 cup fresh jalapeño peppers -- sliced
                1/2 cup sugar
                1/4 cup water

                Combine jalapeño slices, sugar and water in small saucepan. Bring to a boil, then reduce heat and simmer 15 to 20 minutes until jalapeños are cooked and liquid has boiled down to a thick syrup. Remove from heat.. Place in a clean jar and refrigerate.

                1. re: Louise

                  It's actually very easy to remove either the seeds or the skin or both from a whole previously frozen pepper.

                  Freezing them as is gives you more flexibility should you want or need the seeds and the skin -- or a whole intact pepper --for whatever you are making in the future.