Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Mar 1, 2008 04:14 PM

Too many jarred jalapenos

I cleaned out my refrigerater today and found three open jars of sliced jalapenos. They are all within the code dates. Does anybody have an ideas for using them up?

  1. Click to Upload a photo (10 MB limit)
  1. slice into salad
    blend into spicy black bean dip
    chop with fresh tomatoes, onions & cilantro for salsa
    dice & mix into spanish rice
    dice & add to tuna salad for a spicy kick
    use in your favorite veracruz fish recipe

    2 Replies
    1. re: goodhealthgourmet

      I did not think of veracruz fish - thanks for the suggestion! I have a great recipe that calls for fresh peppers, but these will work fine. That also takes me to other seafood applications, like crab cakes. yum.

      1. re: Springhaze2

        i think they'd be great in salmon cakes too.

    2. The original comment has been removed
      1. I pickle my own jalapenos by the gallon - they do not go 'off', so I'd guess commercial ones would be safe too for a long time.
        I eat them mainly in sandwiches - sometimes with no other ingredients!

        1 Reply
        1. re: Peg

          Peg I do too and I've not seen them lose quality.

        2. I like them in quiche. I know, that sounds strange, but I do a quiche with sausage in it and the pickled jalapeños. They need to be pickled for it to taste right, to me. I've always made it with Italian sausage, but the original that I was given calls for chorizo. Oh, I also add a small bit of sautéed onion and garlic.

          1. Do you like spicy food- really spicy? My dad makes an excellent shrimp dish - we cann it BBQ shrimp for some reason but it is made in a skillet. The sauce contains butter (1 stick or more), j. peppers (6-8 whole or a bunch of canned), 5-6 cloves garlic, 1 tbsp crushed red pepper, 2 tbsp rosemary, 1 tsp cayenne, 1 tbsp garlic powder, 1tbsp vermouth, 1/4 C beer (not light beer), 2 tbsp worcestershire sauce.

            Melt half butter, add jalapeno peppers and garlic and saute for 1 min, add shrimp and cook 2-3 minutes, sprinkle rosemary, cayenne, red pepper, garlic power over shrimp and cook 1 minute. Add vermouth and worcestershire, stir, then add beer. When the fizz dies down add remaining butter. This produces a really spicy sauce to go over pasta or rice.

            You can make it less spicy by decreasing peppers and garlic. You can increase the amount of sauce by adjusting the butter and beer. I've also added chicken broth to make more sauce and to make it healthier.