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Mess o' Jalapeno

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I bought a beautiful bag of jalapenos on discount at the store--sounded like a good idea at the time.

Now, I want to use them so they don't go bad but I have at least 20 of them---what to do in the most economical way--meaning, I don't want to make 10 different recipes?

Gift ideas would be great. Thanks!!

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  1. Don't have any gift ideas for you, but in case you're in danger of having them go bad on you, give them a rinse, dry them well, stick them in a Ziploc bag & into the freezer. Whole. Then whenever you need some for a recipe (outside of fresh use), simply pull out the number you need, run them briefly under running water, & chop/slice/mince/whatever while still partially frozen. Have been using this method with my home-grown hot peppers for decades now, since I always end up with bumper crops that I can never use fast enough.

    4 Replies
    1. re: Bacardi1

      I've chopped/ diced jalapeños and frozen them

      1. re: Bacardi1

        I roast them before freezing them. I always have a bag in my freezer. Great to add to guacamole.

        1. re: JKDLady

          Ironic this question was posted; I just picked the rest of my peppers from my garden this past weekend; jalapenos, serranos, habaneros and tabascos...a plastic grocery bag full. I roasted them separately (left the seeds in) except the tabascos and bagged them up for the freezer. Now they're ready for sauces, salsas and any other dish that needs heat. I'll peel them (or not) as I need them. I made canning jars of tabasco pepper vinegar with those peppers.

          Lots of things to do with them if you like heat; take your favorite recipe and just add the peppers

        2. re: Bacardi1

          Bacardi, that's how I save them, too. Rinse them off and freeze them in baggies. It's easy to just nuke them for a sec and chop 'em up.

        3. Invite sone friends over and make baked or fried jalapeño poppers!

          7 Replies
          1. re: foodieX2

            Do you have a favorite baked popper recipe? Sounds like a good idea.

            Hadn't thought about freezing!! Duh!

            1. re: walkoffdinner

              Stuff each half with a large shrimp and cream cheese, wrap in a half slice of smoked bacon and bake on a rack over a sheet pan to catch the grease.

              1. re: walkoffdinner

                I like stuff them with a blend of cream cheese and shredded Colby or cheddar. You can add some cumin for extra flavor. I then roll in flour, dip the whole thing in egg and then roll in Panko. If i am feeling really decadent I will wrap them in bacon. Then bake at 350 on greased cookie sheets until peppers are tender and filling us runny.

                1. re: walkoffdinner

                  I recommend this "precooking" for poppers -
                  http://chowhound.chow.com/topics/8316...

                  EDIT: And after pre-cooked, this chow recipe for "Buffalo Jalapeno Poppers" is my usual. - Franks Original Hot Sauce is required IMO.

                  http://www.chow.com/recipes/28139-buf...

                  1. re: Bryan Pepperseed

                    The poppers on the closetcooking blog call for roasted jalapenos and panko crumbs. They are very good...nice and melty and crunchy. The only thing I would do differently would be to add salt to the panko and to the filling before cooking, since they were underseasoned. The roasting takes some extra time, but really adds a nice dimension of flavor.

                    1. re: bear

                      Thanks Bear. Looks like another site that I'll be spending too much time looking at and then posting links to here on chow :-)
                      I've bookmarked the recipe, and if I ever have a "poppers only" Super Bowl menu I'm certain I'll be using some of his other popper inspired recipes. Thanks again.

                      1. re: Bryan Pepperseed

                        Glad you like it, Bryan. Definitely lots to drool over. I now realize that I forgot the poppers link! There are lots of fun popper ideas. I'm hoping to make the popper-stuffed chicken very soon.

                        http://www.closetcooking.com/2009/04/...

              2. Jalapeño jelly. Prettier with red ones, but perfectly edible with green.

                1 Reply
                1. re: sr44

                  I had the same "problem" the other day and made a big ol' batch of escabeche. Now I think I'll have to run into this mess again!
                  ETA: this is the recipe I used...
                  http://norecipes.com/blog/pickled-jal...

                2. You could make Cowboy Candy! Pickled sweetened jalapenos! They are to die for. If you do not know how to water-bath can, they will stay good in the refrigerator for some time. http://www.sbcanning.com/2010/10/cowb...

                  3 Replies
                  1. re: foodieop

                    You've got me intrigued. Next time I want to try this.

                    1. re: foodieop

                      I second the cowboy candy, I could eat this on everything! See attached thread which has the recipie I used and some good information.

                      http://chowhound.chow.com/topics/552154

                      1. re: foodieop

                        These sound good; I might try this with some of the fresh frozen I've got since they have to be pickled anyway

                      2. You could also make a lot of salsa (or different kinds of salsa) and freeze it. It's so nice to have salsa on hand for nights were all you want to do is defrost chicken and throw a sauce on it.
                        Pico de gallo, zhoug, salsa verde, chimichurri...

                        1. i would halve, seed, stuff with a cream cheese artichoke dip and then bake. i make these all the time to rave reviews.
                          the artichoke dip is a brick of cream cheese, a can of artichokes, a clove (or 4) of garlic, 1/2 cup or so mayo, T or so dill, couple of dashes each of worcestershire and tobasco and about a 1/2 cup of parm. so yummy!!!

                          2 Replies
                          1. re: raygunclan

                            or 4...:)

                            1. re: pbo2444

                              i am an unrepentant garlic whore. ;)

                          2. Martha Stewart mentioned on her radio program once that she fine dices fresh peppers of any kind and covers them with salt. Pops them in the fridge and uses a sprinkling of this relish on top of anything and everything....eggs, sandwiches, into salads, etc. I thought this sounded like a great idea!

                            1. You could can them in a 1/2 water 1/2 vinegar solution. Whenever you need one, just rinse one off. Plus the vinegar is great sprinkled over wilted greens.

                              1. And I forgot - hot pepper sauce. Ferment and then blend up and strain through a fine sieve. Mix the juice with cider vinegar to your taste. The leftover seeds and skins can be mixed one to one with tomato juice and added spoonfuls at a time to salsas, dips, and soups. We also pressure can the tomato juice mixture when we have a lot.

                                1. I have always wanted to make Candied Jalapenos from this recipe...Just never seem to make the time to do it.
                                  http://www.foodiewithfamily.com/2010/...

                                  1. This is easy ... (2) choices in the fromage family:

                                    Cheesy Jalapeño Pull Bread ~~or~~ just make any type of Jalapeño Cheese Bread.

                                    1 Reply
                                    1. re: Cheese Boy

                                      They're nice (along with shredded cheddar cheese) in cornbreads as well.

                                    2. I'm jealous. Bread and butter pickled jalapenos top my list of things I'm going to do with next years' garden bounty.
                                      I have no firsthand with these--I've only sampled some at a gourmet food shop which is what gave me the idea. I was planning to adapt a bread and butter cucumber pickle recipe.

                                      1. I've got a local huge independent grocer that always has fire sales on jalepeno's and poblanos that are sill fine but beyond the shelf date so I usually buy in bulk when I am out that way.

                                        I usually roast about 20 over a fire /flame or under the broiler, seed and skin and then freeze for use in my Texas or white chicken chili recipes.

                                        Others I do the Emeril's Piri Piri sauce from his New NO cookbook from back in 1993.
                                        Fresh jalepeno's, fresh poblano's, olive oil, garlic, crushed red pepper, salt, black pepper,

                                        Fry up in a saute pan , then purree'.

                                        Keeps in the fridge for over 3 months. I use as a condiment on grilled flank and hangar steaks.

                                        20 peppers is not many in my eyes, LOL., but they freeze well once roasted and , as mentioned above ABT's (atomic buffalo turds) are always an option. I overdid it on them back in Sept. with my smoker and GTG's so no ABT's for me til spring.

                                        1. I would make up a batch "en escabeche" (pickled) and keep in the fridge for quick snacks. I make what I call gringa jalapeños, because they aren't hot: I remove the seeds and membrane, cook them briefly with vinegar and spices, cool and store in a glass jar. I stuff these with smoked tuna pate, tuna salad, or my ersatz crab (surimi) salad and serve with cocktails. Easy and cheap, and my friends love them. If you want the escabeche recipe, I can post it.

                                          1 Reply
                                          1. re: MazDee

                                            I mentioned the same thing above. What escabeche recipe(s) do you use? The batch I made last week is my favourite so far (recipe also posted above).

                                          2. I made the pickled sliced jalapenos with soy sauce from Leite's Culinaria. I made them with a tremendously hot batch so I gave them to my sister-in-law and she finished them. She loved them so I'll be making more soon. Here's the link: http://leitesculinaria.com/82089/reci...

                                            1 Reply
                                            1. re: pavlova

                                              those look so good! I have a friend with a jalapeño addiction. These will make a great gift.