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Mess o' Jalapeno

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...