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Jalapeño Ideas
Posted on 6/11/19 at 9:46 pm
Posted on 6/11/19 at 9:46 pm
First peppers are getting ready. It’ll be a while before I have a bunch read at once to do poppers. What do y’all do with the early ones or the stragglers? Got out a deer tenderloin to do the stereotypical cream cheese/jalapeño/bacon wrap. Anything else?
14
Posted on 6/11/19 at 9:48 pm to Aubie Spr96
Jalapeño and pineapple go well together. Maybe make some jalapeño corn bread? You going to pickle any of them?
Posted on 6/11/19 at 9:58 pm to Aubie Spr96
You’ll soon realize you have way too many to deal with. The southern heat and humidity are ripe for massive jalapeños crops. Pickle them. It’s easy and totally worth it.
Posted on 6/11/19 at 10:05 pm to Mouth
Throw em in a 2 gallon zip loc and freeze till bag is full then pickle em.
Posted on 6/11/19 at 11:08 pm to Aubie Spr96
Jalapeño pimento cheese
Posted on 6/12/19 at 12:06 am to Aubie Spr96
I think I saw a similar thread that mentioned jalapeno relish. Haven't made any but I found some at the grocery store and now it's a mainstay in my fridge.
Posted on 6/12/19 at 12:44 am to KamaCausey_LSU
This is about the time that pepper plants explode.
When I have a gallon or so, I dehydrate them and make powder for seasoning. Really good on hamburgers.
After that, I make pickles. And hot sauce. Then start making jalapeno poppers on the grill.
When I have a gallon or so, I dehydrate them and make powder for seasoning. Really good on hamburgers.
After that, I make pickles. And hot sauce. Then start making jalapeno poppers on the grill.
Posted on 6/12/19 at 1:25 am to Aubie Spr96
Roast some and freeze.
Posted on 6/12/19 at 6:32 am to Aubie Spr96
If you've ever been to authentic taco truck, they always have a creamy jalapeno sauce that you can add to your tacos. I love the stuff and it's a killer condiment or dip for tortilla chips. Here's the recipe:
6 large jalapenos
1/4 of a large yellow onion
2 cloves of garlic
1/2 to 3/4 cup of canola or other neutral oil
1 tsp salt
1/2 tsp cider vinegar
Preparation:
- Boil jalapenos, onion and garlic for 10-15 min
- Drain water
- Using an immersion blender, blend the the boiled and drained ingredients with the oil, salt and vinegar until creamy.
Lasts for a week or so in the fridge.
6 large jalapenos
1/4 of a large yellow onion
2 cloves of garlic
1/2 to 3/4 cup of canola or other neutral oil
1 tsp salt
1/2 tsp cider vinegar
Preparation:
- Boil jalapenos, onion and garlic for 10-15 min
- Drain water
- Using an immersion blender, blend the the boiled and drained ingredients with the oil, salt and vinegar until creamy.
Lasts for a week or so in the fridge.
This post was edited on 6/13/19 at 6:43 am
Posted on 6/12/19 at 6:36 am to Aubie Spr96
Some girl on here had a recent thread that looked decent
https://www.tigerdroppings.com/rant/food-and-drink/for-those-of-you-unsure-to-do-with-peppers-youre-growing/83762687/
https://www.tigerdroppings.com/rant/food-and-drink/for-those-of-you-unsure-to-do-with-peppers-youre-growing/83762687/
Posted on 6/12/19 at 6:37 am to Aubie Spr96
Jalapeno Strawberry Jam
Roasted: Taco Mama in Hot Springs usually has a platter of roasted jalapenos on the counter. If I recall, they said they lightly oil and slap in an oven until they get soft, spotted, and sweet. Then salt.
A platter of those looks good and makes a great accompaniment for a taco buffet dinner or party.
Pickling is the best way to use up volume. Even one good bush can make enough that you'll be overrun with peppers. Give jars to friends and neighbors.
My neighbor makes candied jalapeno/cucumber-spear pickles that are both sweet and hot. Gives them out at Christmas.
Roasted: Taco Mama in Hot Springs usually has a platter of roasted jalapenos on the counter. If I recall, they said they lightly oil and slap in an oven until they get soft, spotted, and sweet. Then salt.
A platter of those looks good and makes a great accompaniment for a taco buffet dinner or party.
Pickling is the best way to use up volume. Even one good bush can make enough that you'll be overrun with peppers. Give jars to friends and neighbors.
My neighbor makes candied jalapeno/cucumber-spear pickles that are both sweet and hot. Gives them out at Christmas.
Posted on 6/12/19 at 7:24 am to Aubie Spr96
i'm going to let mine turn red and then smoke/dehydrate them to make a bunch of chipotle powder
the ones i grow are a lot hotter than the ones you buy in the store so they're not really good for poppers
the ones i grow are a lot hotter than the ones you buy in the store so they're not really good for poppers
Posted on 6/12/19 at 7:57 am to Captain Ray
quote:
Throw em in a 2 gallon zip loc and freeze till bag is full then pickle em.
This doesn't ruin the fruit by crushing the cell walls?
Posted on 6/12/19 at 8:20 am to SlowFlowPro
quote:
the ones i grow are a lot hotter than the ones you buy in the store so they're not really good for poppers
Same here. I had to make Chow Chow with mine because they're so hot. I just try to balance the heat with other veggies.
Posted on 6/12/19 at 8:23 am to Aubie Spr96
Obviously, you can mix and muddle them into drinks (margarita, jalapeno-spiked bourbon julep).
You can add them to dips and garnish tacos, pizza, burgers, etc.
You can make your own jalapeno barbecue sauce.
Plenty of options to get creative truthfully. I love jalapenos.
You can add them to dips and garnish tacos, pizza, burgers, etc.
You can make your own jalapeno barbecue sauce.
Plenty of options to get creative truthfully. I love jalapenos.
Posted on 6/12/19 at 10:04 am to Aubie Spr96
Core, seed and freeze. If you're cooking a roast you can slice the peppers and stuff the roast with the pepper slices and garlic cloves.
Posted on 6/12/19 at 10:05 am to Aubie Spr96
Mexican green hot sauce - great for dipping chips or topping on tacos.
4 Large Jalapeno peppers
1 clove garlic
1/4 cup vegetable oil
coarse sea salt, to taste
Roast the peppers either under a broiler a broiler or over an open flame until they have blisterred and charred a little. You can use a propane torch if you like.
As soon as the peppers are nice and roasted, throw them in a ziplock and seal. Let them cool, about 10 min. This will help with peeling the skin off.
Remove peppers from ziplock once cooled and rinse them and rub the blackened skin off. Wear gloves if that's your thing.
Next, halve and de-seed the peppers.
Put the garlic clove and jalapenos in food processor or blender first. Next, I start with a couple of tablespoons of oil and drizzle it in until the blender has enough liquid to process. Don't get it too runny. Add some salt, to taste. Less than a half-teaspoon usually is enough.
Done. It should look like this.
4 Large Jalapeno peppers
1 clove garlic
1/4 cup vegetable oil
coarse sea salt, to taste
Roast the peppers either under a broiler a broiler or over an open flame until they have blisterred and charred a little. You can use a propane torch if you like.
As soon as the peppers are nice and roasted, throw them in a ziplock and seal. Let them cool, about 10 min. This will help with peeling the skin off.
Remove peppers from ziplock once cooled and rinse them and rub the blackened skin off. Wear gloves if that's your thing.
Next, halve and de-seed the peppers.
Put the garlic clove and jalapenos in food processor or blender first. Next, I start with a couple of tablespoons of oil and drizzle it in until the blender has enough liquid to process. Don't get it too runny. Add some salt, to taste. Less than a half-teaspoon usually is enough.
Done. It should look like this.
This post was edited on 6/12/19 at 10:07 am
Posted on 6/12/19 at 10:16 am to SUB
Stuffed jalapenos
Slice jalapenos in half, remove seeds, set aside (you'll need about 8 large ones)
In a frying pan, fry up a tube of spicy sausage; add minced onion. When sausage is just about done, add in a healthy dose of cream cheese and shredded cheese. Mix until it's all in there.
Use a spoon to shovel or stuff as much sausage mixture as you can into the cored out jalapenos
Wrap stuffed jalapenos with one piece of thick cut bacon
Smoke at 225 for a few hours or until bacon is cooked
Profit
Tastes best in nice weather with a high ABV BBA stout, and sports on the TV
Slice jalapenos in half, remove seeds, set aside (you'll need about 8 large ones)
In a frying pan, fry up a tube of spicy sausage; add minced onion. When sausage is just about done, add in a healthy dose of cream cheese and shredded cheese. Mix until it's all in there.
Use a spoon to shovel or stuff as much sausage mixture as you can into the cored out jalapenos
Wrap stuffed jalapenos with one piece of thick cut bacon
Smoke at 225 for a few hours or until bacon is cooked
Profit
Tastes best in nice weather with a high ABV BBA stout, and sports on the TV
Posted on 6/12/19 at 11:05 am to Chucktown_Badger
quote:
Stuffed jalapenos
I do this with deer sausage.
Posted on 6/12/19 at 11:29 am to Twenty 49
quote:
Jalapeno Strawberry Jam
I did that last summer using this recipe LINK
Tip: next time I make it I will likely double the jalapeno of the recipe as the heat ends up not quite as pronounced as I'd like, still great though.
I'll sometimes melt some down and use it as a baste the last 30 minutes before finishing smoking something, bacon wrapped jalapenos, ribs a couple times, wings, etc.
My wife uses it over a block of cream cheese with crackers for party appetizers.
Goes surprisingly well on a homemade biscuit too.
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