HOME > Chowhound > Home Cooking >

Lots o' jalapeños

m
MazDee Apr 20, 2010 12:54 PM

I bought more than a dozen fresh jalapeños the other day, to make an appetizer, then discovered the dinner is a month away. I plan to make chiles rellenos en escabeche. Basically, you simmer the chiles briefly in water with some vinegar, oil, spices, onion etc, then cool and stuff. I probably will do either a tuna salad or marlin stuffing. BUT, of course this batch of chiles won't wait that long! Do you think I could cook them in escabeche and freeze them (without the filling)? Have you ever frozen chiles or peppers, either raw or cooked? Thanks for advice.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. SilverlakeGirl RE: MazDee Apr 20, 2010 01:18 PM

    I make chilies in escabeche often as they are very popular with carrots and onions & served cold as an accompaniment to other Mexican food.

    Additionally, there is a lovely recipe for stuffed chilies in a book in which I was given credit: "Mexico the Beautiful here:

    http://www.amazon.com/Mexico-Beautifu...

    It involves chilies that are roasted and stuffed with a tuna mixture in escabeche. I like to serve it at buffets or at events which suit cold or room temp food. Always get rave reviews.

    Chilies, once seeded and roasted freeze well although I almost never do it as fresh chilies are so plentiful.

    1 Reply
    1. re: SilverlakeGirl
      m
      MazDee RE: SilverlakeGirl Apr 20, 2010 03:52 PM

      Oh, I have that lovely book. I will look at the recipe. It might be better than the one I have used. Thanks

    2. bushwickgirl RE: MazDee Apr 20, 2010 01:22 PM

      Freezing fresh peppers is doable BUT you will lose the crunch, texture and the color won't be so nice either. I use it as a very last resort thing. If you cook them, en escabeche, they might survive a bit better. Roasting the chilies will greatly improve the possibility that they will be good.

      As an alternative, if jalapeños are cheap where you are, and I believe you are in Mexico, why don't you raw-pack pickle, with carrots and garlic, the ones you have, for snacking or whatever, and get some fresh ones closer to your dinner date.

      1 Reply
      1. re: bushwickgirl
        m
        MazDee RE: bushwickgirl Apr 20, 2010 03:48 PM

        That's a good idea. I don't want to roast them or peel them for the escabeche, so I guess I will just pickke these and get more later, as you suggested. I might mince some and try to make a relish.

      2. j
        janniecooks RE: MazDee Apr 20, 2010 01:41 PM

        Jalapenos, once roasted and peeled, freeze quite successfully. Use them in omelets, scrambled eggs, soups, chili, quesadillas, to make a nice green sauce for enchiladas and the like, on sandwiches.....

        1. a
          Analisas mom RE: MazDee Apr 20, 2010 01:42 PM

          I blend them up into a paste then freeze. When I need some spice to a soup or marinade or what ever I just scoop some out. sometimes I make a pesto with it for eggs or spicy pasta.

          1 Reply
          1. re: Analisas mom
            JerryMe RE: Analisas mom Apr 20, 2010 02:02 PM

            That is a great idea! I usually just string them up and dry them. Then snap off what I need and rinse, chop and add. This only works well for sauces, soups, etc. but not so with what the OP has in mind.

            The chilies I got were free from a friend and free is always cheaper than the store, that's why I processed them that way.

          2. c
            cocktailhour RE: MazDee Apr 20, 2010 01:58 PM

            I have roasted and frozen fresh chiles successfully many times, for New Mexico chiles I use by the pound. For a dozen fresh jalapenos I would try a quick pickling and store them in the fridge.

            1. marthasway RE: MazDee Jul 7, 2010 09:33 AM

              sweet pickle them to make Cowboy Candy! Usually done in a large batch, but you can do them like pickled beets, and this ad hoc version should suffice. Slice jalapenos into rings and set aside. Bring to a boil 1 part vinegar (plain white is fine) and two parts sugar. Add peppers and heat through. Simmer gently about 20 minutes til syrup thickens a little. Remove from heat and let stand until cool. Keep in covered container in refrigerator. Great for nachos or quesedillas.

              The original version calls for 5 pounds of peppers and a bag of sugar, but this will be just fine! Adding vinegar turns up the heat quotient, too. Substitute water if you prefer.

              1. Uncle Bob RE: MazDee Jul 7, 2010 09:51 AM

                ABT's

                1. John E. RE: MazDee Jul 7, 2010 10:17 AM

                  Jalapenos are cheap. Eat these now and buy more later.

                  1 Reply
                  1. re: John E.
                    m
                    MazDee RE: John E. Jul 8, 2010 08:25 AM

                    Since my original query, I have pickled a bunch of jalapeños, and will keep some on hand at all times! They are better than the canned ones, and very easy to make. I have served them stuffed with tuna salad twice to friends, and everyone loves them! Plus, I put them in my sandwiches.
                    Uncle Bob, I don't know what an ABT is.....

                  Show Hidden Posts