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Posted on 7/25/19 at 6:25 pm to jmon
Has anyone here smoked jalapenos before?
This post was edited on 7/25/19 at 6:28 pm
Posted on 7/25/19 at 6:28 pm to upgrayedd
Not personally, but I use chipotles in a lot of stuff.
Posted on 7/25/19 at 6:32 pm to TH03
Saw a video of a dude that smoked jalapenos, onions, and garlic then blended and cooked. Looked pretty damn good.
Posted on 7/25/19 at 8:17 pm to upgrayedd
I've smoked them and cut them up and put them in tacos/fajitas before. Never went out of my way to do it. Basically it's a the pit is lit, oh there's my jalapeno plants with more than I ever need, let's throw some on so I feel more useful
It might be just me but i feel like it mellows them out on heat
It might be just me but i feel like it mellows them out on heat
Posted on 7/25/19 at 9:07 pm to Deactived
quote:
oh there's my jalapeno plants
If I were to get into such a thing, any advice?
Posted on 7/26/19 at 5:55 am to Powerman
They're pretty much impossible to kill. They can take all the sun and heat you can give them if you keep them watered. I like them in pots because I can move them around
Posted on 7/26/19 at 6:18 am to Powerman
don't do what I did and let them sit too long in a small pot b/c they'll be dwarves. affected my bell peppers more
pepper are easy as frick to grow it's all about timing it. last year i started too late and got almost no yield b/c the super hot LA July/August sun was too much. the winter wasn't too bad so they all survived and produced a little this year but i'm yanking them all to start fresh next year
pepper are easy as frick to grow it's all about timing it. last year i started too late and got almost no yield b/c the super hot LA July/August sun was too much. the winter wasn't too bad so they all survived and produced a little this year but i'm yanking them all to start fresh next year
Posted on 7/26/19 at 11:55 am to jmon
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 7/26/19 at 11:56 am
Posted on 7/26/19 at 12:50 pm to SUB
Oh Jesus not this again
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