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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.

          http://www.pepperfool.com/recipe_home...

          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.

            DT

            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!