- Ruth Lafler May 18, 2009 11:31 AM
I was buying ingredients for salsa, and the store only had jalapenos in one-pound bags. They were cheap, and I didn't want to hit another store for just one ingredient, so I bought the bag, used three, and now I have 3/4 of a pound of jalapenos.
Any cool ideas on what to do with them? Any tips on how to best store them until I make another batch of salsa?
They keep awhile in the refrigerator or, if left on the counter, turn red, then dry out, and can be used for crushed peppers. You could do a quick pickle of jalapenos with or without other vegetables.
you can wash them, toss them in a ziplock and freeze them. You can freeze either whole or chopped. If you want to roast them first, you can freeze after roasting.
Recipe ideas: Jalapeno Poppers, Jalapeno cornbread, Jalapeno jelly
Ruth - I always have a bag of jalapenos in the freezer. Chiles freeze beautifuly and just a short swipe under hot running water gets them ready to chop. I've not found deterioration of quality. Of course they're not in there long enough; they're added to so many dishes for that extra oomph.
This candied jalapeño condiment ("cowboy candy") was a big hit amoung chowhounds last year. Sounds like a good use for a pile of chiles. Or you could make pickled jalapeños.
When I have a hankering for green chile and poblanos or New Mexican chiles aren't available I use jalapenos that I've frozen after roasting, peeling, and deseeding. I usually cut into strips before freezing in a ziploc bag so that I can use them in quesadillas or tacos too, and they're easy to dice while frozen if I want to make green chile.
I love to slice lengthwise, remove seeds and membranes, and stuff with cream cheese. You can either freeze like this or continue on by flash freezing, then roll in egg mixture, then batter, and refreeze. When you are ready, you can drop them hard frozen into hot grease and fry. Yum, Yum! Or, if you just freeze with cream cheese, you can bake or stuff into other foods.
Jalapenos are perfect for this shrimp recipe from Zarela's Veracruz
Olive oil (she calls for 1/2 C of oil, I've done it with as little as 2 Tbls., I do think 1/2C is too much)
1 large onion sliced thin, or finely chopped your choice
3 garlic cloves slivered
3 or 4 jalapenos stemmed, seeded if desired, or for less heat, sliced or juilenned
1 lb. shrimp of any size peeled and deveined
salt to taste
1 tbls. grd. black pepper or to taste
2 tbls. mayo
In a large skillet heat the oil over medium heat until almost smoking. Add the onion and garlic and cook until translucent and a little wilted but not browned. Add the chiles and cook, stirring until softened, 4-5 minutes. Add the shrimp, salt, the black pepper and cook another 3 mintues or until the shrimps are just cooked through. Add the mayo, stir to mix and serve at once.