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Too many jalapenos

When I bought two jalapeno plants, it never occurred to me that I don't eat many jalapenos. Now I'm in a fix. I'm waiting for tomatoes to ripen so I can make salsa, and we tossed one in burritos the other day, and I'm charring some for cheddar jalapeno scones ... and then what? I don't mind my food somewhat spicy, but these just aren't normally part of my repertoire.

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  1. you can semi-pickle them. combine vinegar and water with garlic cloves, crushed coriander seeds, bay leaves and salt. bring to a simmer. stuff a canning jar with whole or sliced peppers. pour the liquid into the jar, covering the peppers completely, but leaving some head room. refrigerate. they will last several weeks and are far better than canned or jarred peppers from the market.

    3 Replies
    1. re: hotoynoodle

      They will last months to a year with little loss of flavor. I make these often.

      1. re: scubadoo97

        lol, i've never had them around long enough to know that!

      2. re: hotoynoodle

        I do this same thing, but use carrots and onions in addition to the peppers. If you properly can them, they'll last for a year.

      3. They are great when added to cheesy grits, mac and cheese, mashed potatoes, basically anything starchy or cheesy. I also like to add a little to a vinaigrette. Gives salads a little kick.

        1. 2 plant is too much? Yikes. I have 2 dozen.

          Spend 5 minutes at Pepperfool's website and you will have hundreds of ideas.


          I would highly suggest making hot pepper jelly. I make hab jelly and my friends and neighbors BEG me for the stuff. It is quite delicious.

          Also, peppers freeze pretty well, too.

          5 Replies
          1. re: C. Hamster

            I just bought an Indian sweet and spicy jalapeno pepper jelly which we have found so delicious. Probably the same as every other recipe, made with red bell peppers and jalapenos, sugar and vinegar but just really good.

            I'm one that's not beyond begging! Lucky neighbors!

            1. re: chef chicklet

              Simple to make and really, really good. One of those things that may not come to mind right away if you have leftover peppers.

              1. re: C. Hamster

                I would love your recipe! And I always have jalapeno peppers or would run and get them to make this!

                1. re: chef chicklet

                  I use this recipe: http://www.pepperfool.com/recipes/jam...

                  I use red bell peppers as filler and about 10-12 habs, depending on size.

                  I grow a dozen or so hab plants in my garden every summer. One summer I ended up with red savinas -- the hottest pepper in the world, or so it's claimed. They were just way to hot to use raw in anything. The first time I tried one (just a tiny bite) it blistered my lips and made me MUCHO uncomfortable for about 2 hours. So I ended up making pickled peppers, hot sauce and jelly from them. The jelly is fabulous whirled in a food processor with a little water or vinegar and some apricot or peach preserves to cut the heat and served on top of a slab of cream cheese with crackers. Also makes a great glaze for grilled chicken and shrimp.

                  1. re: C. Hamster

                    Thanks C Hamster! I would love to glaze some chicken wings with this.
                    Appreciate the recipe!

          2. I don't know if you have a smoker or have access to one but you could smoke them and make chipotles in adobo sauce for canning.


            1. I make chipotles out them.

              Let them ripen (red), slit them open (not in half though) & create a very low heat fire on the far side of the grill; apply soaked wood. I try to keep them under 200 degrees & if your climate is warm & dry like ours in SoCal, the air can do most of the drying...though it will take a whole day or overnight.

              I don't bother with adobo sauce & just keep the chipotles dry in a jar. grinding half of one into any dish which calls for bacon (as a flavor base) allows you to omit bacon & use olive oil instead without losing that smoky flavor. healthy.

              4 Replies
              1. re: evans

                that's exactly what I was going to say. The great benefit of having your own jalapeno plants is that you can let them ripen until red. Hard to find them like that from the store. And when they are red is when they are primed and ready for smoking.

                If you do smoke them, keep that fire as absolutely low as you can. And, use more smoke wood than you would for food. And I like mesquite (which I never use for food). I have a smoker, so a bit easier than on a grill, but I try to never let it get above 180 (like evans said). I smoke with a lot of mesquite and let it go for 12-18 hours, depending on how big the chipotles are. Just don't over cook/over dry them. They should be dried out but still pliable.

                I highly, highly recommend doing this!

                1. re: adamclyde

                  ok, so if i want to smoke a bunch of jalapenos in my smokintex (which i have a million other advice questions about that i'll save for another thread) - i should use reds, keep temp under 200 for at least 12 hours, use approx. how much mesquite? And then I can store them dry in the fridge? How long will they last and will they dry out too much or could they get moldy if not preserved somehow with liquid? Obviously I've never done this before...sorry for my lack of knowledge here...but I'd appreciate the help. We've had our smokintex since memorial day...so, fairly new to it, but excited about possibilities. I'm a jalapeno addict so this sounds like fun for me. TIA.

                  1. re: THenderson

                    I can't speak to the smokintex, as I don't know that model or anything, but yeah, your general premises are right there. Definitely smoke red jalapenos, they have a different flavor and the walls of the chile have gotten much thinner (i.e., dries much faster).

                    you actually don't even need to refridgerate them. What you are essentially doing is dehydrating chiles - you know how you see those bags of dried chiles in the latin aisle of the supermarket in bags. But you are dehydrating withe smoke. Mmmm.

                    When I do them, I use about about the same amount of smoke I'd use for a big load of pork butt or ribs. But I'd use mesquite because the flavor is more traditional and stronger.

                    I think smokin tex is an electric smoker? How low can you set it? Basically, I'd set it as low as possible. Smoke them until they are dried out but still pliable. You don't want them to be brittle. Once done, throw them in a jar and put them in the pantry. The only way they'll get moldy is if they weren't dried out enough. You can keep them in the jar in the pantry until they are gone. They'll eventually lose some of their smokiness, but I've had my batch in the pantry since my bumper crop last year and they are still going strong.

                    1. re: adamclyde

                      thanks for the explanation....I appreciate the detail. Yes, the SmokinTex (model 1400) is electric.....for lazy bbqr's! So far we've had good luck with it - a couple of times we used too much wood...classic mistake. Just plain ruined a couple things with bitterness from too much. I am really looking forward to trying this with jalapenos...thanks for your expertise. I'll let ya know how I do!

              2. Jalepenos freeze really well, so you can toss a few in a freezer bag and have some whenever you want.

                I can't wait for my two jalepeno plants to bear fruit!

                5 Replies
                1. re: JasmineG

                  If you are going to freeze them, cut them open first and remove seeds, stem and ribs. That'll make it easier to work with them later. Wear your rubber gloves and keep your fingers out of your eyes.

                  1. re: revsharkie

                    OP said she likes spicy, so she should keep the seeds. You can always chop them up before freezing and that way control exactly how much spice you're getting in each dish.

                    1. re: mojoeater

                      Or, just remove the stem and don't cut them open at all. Spread them out on a cookie sheet and freeze them that way before sticking them in freezer bags with a couple of paper towels to absorb any moisture. I've been doing it this way for years and they stay pretty crisp considering, and only look a little shrively when they thaw.
                      Have fun with them!

                      1. re: mojoeater

                        Didn't notice that part. But I find that they're a little spicier after having been frozen. (Not horribly so, mind you, but enough that I notice it.)

                      2. re: revsharkie

                        I've found that it's super easy to use them right out of the freezer -- I just chop them up straight from the freezer, without even bothering to defrost them. I like spicy, though, so I don't worry about the stems or seeds.

                    2. I love candied jalapeno w/ cream cheese on crackers.


                      Lots of other uses, too--it's like a jam.

                      1 Reply
                      1. re: chowser

                        that reminds me... jalapeno pepper jam is awesome too... Great way to use up a ton of jalapenos in a way that you can enjoy it through the year...

                      2. Mmm.. how about some bacon-wrapped chicken-stuffed jalapeno peppers? Just throw them in the smoker or grill.

                        1. I just leave them in a bowl on the counter (you have to watch and remove any that spoil) or (more fool proof) in a brown paper bag in a dark place. When they dry completely to that nice glossy sheen, I roughly chop and then spin in the coffee grinder. A ton of fresh chilis reduces to small amounts of homemade chili flakes--which I use in quantities faster than you can grow them.

                          6 Replies
                          1. re: Sam Fujisaka

                            Oh to live in a place that things dry out instead of rotting.... if I could manage to dry them out, would they keep in the refrigerator? Can they be frozen as chipotle? Hawaii is a place where bread can turn into green slime in a week during the summer (and I live on the dry side of the island).

                            1. re: KaimukiMan

                              if properly dried, they wouldnt' even need the fridge. But, like you said, in humid places this just isn't possible without them rotting first (here in the northeast included). If you want to dry them, do this. Turn your oven on to the very lowest setting possible. When it reaches that temperature, turn off the oven. Poke a hole or two in each chile with a toothpick, them them on a cookie rack over a sheet pan and put them in the oven. leave them there over night. you may need to do the oven part 2 times until they are properly dried. You aren't trying to cook them, but by using the oven, it takes out humidity and provides a little heat to dry them out before rotting.

                              If you have a dehydrator, of course, all that is a moot point.

                              As for chipotles, see my comments further up. They need to be ripened to red and be smoke dried. Speaking of ripening to red, even if you just want to dry jalapenos (not for chipotles), its much easier if they are red, since that's when the walls of the chiles are thinner and much easier to dry out.

                              1. re: KaimukiMan

                                KaimukiMan, adamclyde, try a few in a brown paper bag in a dark place. We're in the tropics here as well, so humidity is a problem.

                                1. re: Sam Fujisaka

                                  humm....thanks Sam, but left something in a paper bag a month ago... wish I could remember what it was. when I found it a couple of weeks later, all I had was a pile of greenish brown mush. Would I be able to dry em out in the fridge?(not in the vegetable bin obvioiusly)

                                  1. re: KaimukiMan

                                    It is weird. Some times it works; and then works really well. Other times--no go. But I am talking about chilis--not cucumbers.

                            2. I've chopped them up and frozen them. They come in handy later.

                              I've also put them in quesadillas, omlettes, stews, etc.


                              1. Take 2 or 3 jalapenos, cut them in halves or quarters, and skewer them lengthwise and put them in a nearly full bottle of vodka. Make sure they are completely submerged. Close tightly and let sit for a few weeks at room temp. Makes a great spicy vodka that is perfect for bloody marys and such. One caveat, Jalapeno vodka doesn't do well in the freezer. The cold prevents the full flavors of the chile from coming out. This is best at room temp.

                                2 Replies
                                1. re: Homero

                                  This sounds good--have you tried it in other alcohol, like tequila?

                                  1. re: chowser

                                    I haven't tried it in Tequila, although I should. I prefer vodka because it has such a mild flavor, that you really get the essence of the jalapeno. I'll try it with Tequila sometime though.

                                2. Grill them with red onions, then add a splash of vinegar, salt, pepper, and thyme when they are done. You can put this on top of burgers, steak.

                                  You can make chiles rellenos. I love the jalapeno variety, usually with tuna or you can insert a slice of manchego or some minced meat with onions and garlic. Put them in the oven or grill them slowly.

                                  "Toreados," place them whole on a grill and roll them over until some of the skin gets dark. Eat them just like that next to whatever you are eating.

                                  When you are making rice, place one or two whole chilis on top of the water and let it simmer with the rice. You'll love the soft chili, that adds just the right amount of spicyness to the rice.. Specially Mexican red rice.

                                  Mexican eggs: chili, tomato, and onion... saute them with a bit of oil until the onion is transparent. Throw in the eggs, scramble. Serve with flour tortillas. Somehow, all the restaurants in this Mexican town, serve it with flour rather than corn.

                                  You can also use them in southeast asian dips.

                                  1. Invite friends over for a Jalapeno eating contest with a 5$ entry fee and the winner takes the pot Or you could pickle them or you could make cheese stuffed Jalopenos.

                                    1. You could add it to stir frys and braises to add some heat.