Peppers - What to do
So I have a mix about 20-30 lbs of jalapenos and cayenne pepper and need some help!
I will make 5lbs of roasted jalapeno butter and store in freezer and give to friends
I will use some to make my pepper pork…I take pork tenderloin and rough chop jalapenos, serranos, poblanos and sweet banana pepper and add some salt and olive oil and let sit for at least 4 hours then lightly shake the peppers off, some will some won’t and grill over med heat! It has a nice pepper flavor without being too hot.
However, what I really want is to try making some jam with them. Being from the South, you would think I would know how to do this, but it has been some time since I made jam with grandma or Bermuda peach jam.
So does anyone out there have any killer Pepper Jam recipes? Or even some suggestions what to do with all those pepper!
No recipe for pepper jam, but here's one for Cowboy Candy using jalapenos. I've made it with red and green peppers, seeds removed, and it's really good. I did not add food coloring to my batch. You can double or triple the recipe, which is what I did. It's a sweet relish that can be used many different ways. Enjoy.
giardiniera. I make and sell it every year. I can sell as many jars as I can make. Every region generally has some form of this stuff by a different name, but it's basically chopped up hot peppers and a few other assorted complimentary veggies and spices brined, and then covered in oil and vinegar. Mine is usually lots of hot peppers -(habanero/serrano, jalapeno) TONS of garlic, a little bit of celery, califlower and basil. I soak these things overnight is salt water after chopping them up to a large dice - maybe 1/8 inch pieces. After soaking, rinse, and jar using somewhere around a 1.5 to 1 solution of extra virgin olive oil to vinegar. I do NOT cook mine. That ruins it if you ask me. The brining and vinegar nullifies the risk of botulism. Keep refrigerated at all times.
Do a search, you will find as many recipes as you need. It's a multi purpose condiment if you like hot, garlicky stuff. Goes on pizza, eggs, cold sandwiches, hot sandwiches, garlic bread, marinara, aglio/olio, any meat, salad dressings, anything that could use garlic and heat. I keep mine for a least a year in the fridge - never an issue.
Here you go. Not a jelly, but a relish which is really good. I can't find my jelly but will still look for it. I know I have one somewhere.
1 pound Jalapeño Peppers, seeded and diced (amount of the inner membrane remaining will dictate how hot the relish is)
2 medium yellow onions diced
1 red pepper diced
4 cups sugar
4 1/2 cups Apple Cider vinegar
1 tablespoon dill
1 tablespoon mustard seed
In non reactive saucepan combine vinegar and sugar heat and stir until sugar disolves.
Add peppers and onion bring to a boil than reduce to a simmer and add dill and mustard seed
Simmer for 25 minutes.
Let cool and store in airtight containers.
Not too hot, really flavorful, great with chicken pork, steak, chicken burgers, bratwursts. Really good. I love it over cream cheese on crackers for a light dip.
It is good cuz it won't kill you with heat. It was amazing on turkey burgers. I used a creamy gouda, spicy arugula, turkey burgers with lots of celery, onions and a Onion Roll. It was really, good. I also served in on my grilled salmon, and mixed with with sour cream for a spicy dip for shrimp.
Or just put it on hot dogs and brats and burgers.
You can make your own poppers, using cream cheese and or cheddar. Dip in batter, and freeze them on cookie sheets.
another way is to fry them with salt and pepper, and just eat as an appetizer.
I'm sure you'll get lots of jelly recipes.
20lbs. Wow, that's a whole lot of peppers!!
This is my favorite. Mango and jalapeno jelly. I love this. It was from food network, so it and tried it which I usually change things around, but I thought with canning I better keep to the recipe. Also, My parents have a mango tree, so I have abundant mangos and my friend as well as me grows jalapenos, so it sounded like the perfect thing to make.
Great on toast, chicken shrimp, great in sauces, salad dressings, marinades, grilled foods. etc.
Jalapeno jelly is great on cornbread. I haven't made it in years, but here's what I used to do:
Remove the stems, seeds, and membranes from a pound of jalapenos. Puree them in a food processor and put them in a pot with 1.5 cups of cider vinegar. Simmer for half an hour.
Strain into another pot, pressing out as much as you can from the solids. Discard the solids. Add a pinch of salt and 5 cups of sugar, and bring to a vigorous boil. Stir in 4 ounces of liquid pectin and boil for another three minutes.
I like my jelly smooth and clear, but if you want to add some textural interest, finely dice the flesh of a few jalapenos and stir it in with a minute left to go. Either way, pour into jelly jars and process in a hot water bath.