Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jul 22, 2008 08:23 PM

I have jalapenos

I bought them mainly because the FDA says I shouldn't. Don't worry, I bought them from my local farmers market so I know they are safe.

The problem, is that I have a low tolerance for spicy food. So I don't cook with them often. My original thought was to make a salsa fresca with one of them, but the tomatoes in my yard are taking their sweet time right now.

Any other thoughts on what I could do with them? I have two pretty good sized ones.

  1. Click to Upload a photo (10 MB limit)
  1. They last quite a while. If you put them in a glass jar, they will last a minimum a month. It should give your tomatoes a chance to catch up. I also use Jalapenos in Etheopian wat.

    1 Reply
    1. re: rworange

      That's good to know. I'm used to grocery store produce that rots to mush in a few days. I should have ripe tomatoes by the end of the week, so if they'll hang on, there won't be a problem.

    2. Stuff 'em with cream cheese, wrap in bacon and grill or bake

      4 Replies
      1. re: torty

        2nd that one....and look how many TPW recently made!!!

        1. re: pamd

          Thanks for providing the source- I am a doofus on linking- that is the recipe I was referring to

        2. re: torty

          Better yet, chop 'em and mix with cream cheese. Stuff inside shrimp, wrap with bacon and grill.

          1. re: torty

            O yes! My dad made a mess of those for us when we were having a big cookout at their house a couple years ago. Man, they were good.

          2. I love that you bought them just because the FDA says you shouldn't... regarding the latest scare and the others too, I don't believe a word of it. Just because of one outbreak, everyone thinks tomatoes or spinach or whatever is poison, it's tomfoolery.
            That being said...
            How about a mango or cucumber based salsa, maybe some gaucamole too?

            4 Replies
            1. re: virtualguthrie

              I'm just the opposite; if they say don't buy it ~~ I don't. And I call my adult children, my niece (the pediatrician) and my nephew and tell them.

              You only have to get sick once to not write it off as "tomfoolery" BTDT.

              1. re: laliz

                I have a problem with authority that isn't my own. =)

              2. re: virtualguthrie

                People don't think stuff through...they're not "poison" if you grow them in your backyard or otherwise know where they came from.

                1. re: virtualguthrie

                  Such fun! What the heck, if those mushrooms look good, let's cook 'em

                2. To control the heat I will take the seeds our and de-vein the peppers before using them. I find they give a nice kick to mango salsa as one poster suggested. I also like to dice them up and add them to any kind of egg scramble when I want a little heat or will top sandwiches/burgers with the slices.

                  1. I slice off the stem ends, run my knife inside to get out the seeds and ribs, and set them standing up in a ramekin. I put a lump of blue cheese in each, then cover the whole bowl with roasted red peppers (out of a jar is fine). Drizzle evoo on top and bake in the toaster oven til the cheese melts..great small plate/tapas offering! Since you have two large ones, slice them thickly into about 3 slices each, then follow the same instruction!!