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Pound of Jalapenos

What would you make with a pound of fresh jalapenos? I was thinking of maybe pickling some.

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  1. 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
    *jalapeno cornbread

    4 Replies
    1. re: vanmartin

      AHEM...I would modify the 3rd option to "pickle them with whole peeled garlic cloves"...(the garlic is unbelievable after a day or two!!!!) Great suggestions, van!

      1. re: Val

        How did I forget the garlic?!!

      2. re: vanmartin

        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.

        1. re: vanmartin

          I'll probably do some gaucamole and salsa, love both of those. As for your fifth suggestion...I can think of a few people...

        2. pickling is exactly what I would do and have done. When I find jalapenos under $1/lb I buy a couple pounds and make a few jars. They last a long time

          5 Replies
          1. re: scubadoo97

            Could you pass along a recipe? I would greatly appreciate it, need all the help I can get.

            1. re: tmlarsen

              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.

              1. re: scubadoo97

                I pickled the jalapenos with garlic and carrots.
                The garlic is turning blue! Is this normal?

                1. re: tmlarsen

                  Raw garlic contains an enzyme that if not inactivated by heating reacts with sulfur (in the garlic) and copper (from water or utensils) to form blue copper sulfate. The garlic is still safe to eat. I've not had it happen but have heard about it from time to time.

                  1. re: tmlarsen

                    the garlic reacts sometimes with acidic environments.

            2. 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. 1. i'd make a boatload of those poppers from pioneer woman's blog. http://thepioneerwoman.com/cooking/20...

                2. i'd make jalapeƱo 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 (?).

                2 Replies
                  1. re: alkapal

                    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.

                  2. I'm going to end up with a bunch this summer.

                    I'll smoke-dry them over pecan for chipotles.
                    I'll also make some hot sauce.

                    2 Replies
                    1. re: chileheadmike

                      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.

                      1. re: jacobp

                        I'm in Kansas City, nothing harvested yet. But it looks like its going to be a bumper crop. Hopefully, the sun will come out and it will stop raining/storming.

                    2. I just made a big batch of Cowboy Candy, basically candied jalapenos. Really good, especially with cream cheese.
                      Just boil the sliced jalapenos [with or without seeds, depending on your heat likes] along with sugar and water until syrupy. Store in fridge.

                      3 Replies
                      1. re: bookwormchef

                        Here' a thread about cowboy candy, with lots of raves, recipes, and ideas: http://chowhound.chow.com/topics/552154

                        1. re: bookwormchef

                          On the Cowboy Candy theme.....

                          I used to make a great jalpeno jelly. It keeps very well (for years), and makes a great gift. Very pretty at Christmas over a block of cream cheese for a "holy crap I've got unexpected visitors" munchy with crackers.

                          1. re: PattiCakes

                            and patti, it's dead easy to make. who doesn't like it?

                        2. I roasted them and added to butter to make an awesome Roast Jalapeno Butter, which is great on fresh grilled corn!

                          1 Reply