Pound of Jalapenos
- tmlarsen Jun 14, 2009 02:15 PM
What would you make with a pound of fresh jalapenos? I was thinking of maybe pickling some.
There are numerous options here...
*mini chile rellenos stuffed with queso fresco and cilantro
*a spicy bad ass salsa or guacamole (don't use the whole # obviously)
*pickle them with sliced, slightly blanched carrots
*string them up in a dry, well ventilated room and dry them for later use
*grind them up and rub them in the eyes of your enemies/rivals
*send them to me
If you're going to use them for cooking, they freeze great and are much better than dried.
If you dry them, grind them in the food processor and use them in your garden to keep the squirrels and other critters from digging up your bulbs and other plants.
But get ready to evacuate the premises when the food processor starts grinding them. The pepper dust fills the air and your sinuses will be clear for a week.
The rain won't wash dried jalapenos away from the plants. Great organic solution to garden pests. And sinus problems.
I'm not a keeper of recipes but I think when I make them I make a brine of 2 parts white vinegar to 1 part water a little salt, sliced garlic, dried oregano, olive oil, sliced jalapenos, carrots and onions. I toss the jalapenos, carrots and onions in a pan with the oil to lightly cook and warm them then place in jars and cover with hot brine.
Broiled/grilled poppers. Make "boats" of them, stuff w/cream cheese & cheddar (plus sausage is good too, yay more pig!), wrap in bacon and grill or broil until the bacon is crisp.
I always parcook my bacon first to cut the cooking time down - I want the poppers to be just on the line of "crisp tender."
Add beer, friends, and a baseball game and your pound of peppers will be deliciously gone just like that.
1. i'd make a boatload of those poppers from pioneer woman's blog. http://thepioneerwoman.com/cooking/20...
2. i'd make jalapeño jelly. so easy and delicious.
3. i'd make columbian aji. (just saw it on daisy cooks! yummy. lime, garlic, peppers, red onions, parsley (?), salt, olive oil (?).
That's exactly how I make my poppers - so good. I made a batch day before yesterday that blew us all out of the water, however. I don't think I've bought fresh jalapenos that were THAT hot in years.
Seems to me jalapenos have recently lost their "pop" and I've been using serranos for flavoring a lot in the past few years, but these were just awesome, in an evil kind of way.
I'm going to end up with a bunch this summer.
I'm with you there. My plants are nowhere near their prime producing level, and just harvested 2 1/2 lbs. of mucho nacho jalapenos. I left probably another 1/2 lb. on the vines to ripen so I can do chipotles. If this keeps up, I'll be giving peppers out as gifts all summer.