what else can I do with jalapenos?

cateyanne(zone 5/6 Northern Ohio)August 13, 2007

I like jalapenos in recipes. Not too many! And I love poppers. I have also made jalapeno pepper jelly. I've got quite a good crop this year, what else is a popular thing to do to preserve these guys?

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I had a LOT of hot peppers last year. I made the jalapeno salsa that's in the BBB last year, as well as pickled hot peppers. There is also a recipe that intrigues me that I've never made for bread & butter jalapenos. Unfortunately I don't have any of the recipes on hand at the moment.

    Bookmark   August 13, 2007 at 9:42AM
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prairie_love(z3/4 ND)

Linda Lou has posted this recipe before. I've made it with Anaheims and I've made it with jalapenos. The jalapenos are awesome!

Bell, Hungarian, banana, or jalapeno

4 lbs. firm peppers*
1 cup bottled lemon juice
2 cups white vinegar (5%)
1 tbsp oregano leaves
1 cup olive or salad oil
1/2 cup chopped onions
2 cloves garlic, quartered (optional)
2 tbsp prepared horseradish (optional)

* Note: It is possible to adjust the intensity of
pickled jalapeno peppers by using all hot jalapeno
peppers (hot style), or blending with sweet and mild
peppers (medium or mild style).

For hot style: Use 4 lbs jalapeno peppers.

For medium style: Use 2 lbs jalapeno peppers and 2 lb
sweet and mild peppers.

For mild style: Use 1 lb jalapeno peppers and 3 lbs
sweet and mild peppers.

YIELD: About 9 half-pints

PROCEDURE: Select your favorite pepper. CAUTION: IF
whole. Large peppers may be quartered. Wash, slash two
to four slits in each pepper, and blanch in boiling water
or blister in order to peel tough-skinned hot peppers.

Peppers may be blistered using one of the following
methods: Oven or broiler method: Place peppers in a hot
oven (400 degrees F) or broiler for 6-8 minutes or until
skins blister. Range-top method: Cover hot burner,
either gas or electric, with heavy white mesh. Place
peppers on burner for several minutes until skins

Allow peppers to cool. Place in pan and cover with a
damp cloth. This will make peeling the peppers easier.
After several minutes of cooling, peel each pepper.
Flatten whole peppers. Mix all remaining ingredients in
a saucepan and heat to boiling. Place 1/4 garlic clove
(optional) and 1/4 teaspoon salt in each half pint of 1/2
teaspoon per pint. Fill jars with peppers, add hot,
well-mixed oil/pickling solution over peppers, leaving
1/2-inch headspace. Adjust lids and process.

Recommended process time for MARINATED PEPPERS
in a boiling-water canner half pints or pints, 15 min.

    Bookmark   August 13, 2007 at 10:33AM
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dgkritch(Z8 OR)

I have a couple of recipes set aside to try for "Cowboy Candy" which appear to be a Candied Jalapeno. Haven't tried them yet, but you can do a search for Cowboy candy and find recipes. I'm not posting mine because I haven't tried them and I haven't really even read them through to see if they are safe!!

    Bookmark   August 13, 2007 at 12:13PM
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Here's a link to the bread & butter jalapenos

Here is a link that might be useful: Bread & Butter jalapenos

    Bookmark   August 13, 2007 at 6:12PM
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Seeet Jalapeno Relish

Source: Pepperfool.com
Makes about 6 pints

1 1/2 quarts finely chopped jalapeño peppers (6 cups)
1 quart finely chopped cucumbers (4 cups)
2 onions finely chopped (2 cups)
1/4 cup + 2 tbsps salt
5 1/4 cups sugar
3 cups cider vinegar
4 tbsps pickling spices tied in cheesecloth bag.

Combine jalapenos, cucumbers, onions and all of salt in a large glass or ceramic bowl. Cover with cold water and let stand for 2 hours. Drain thoroughly, pressing on the vegetables to remove excess liquid. Combine the sugar, spice bag and vinegar in a large non-reactive pot. Bring to a boil and simmer for 15 minutes. Add the vegetables and simmer for 10 minutes. Remove spice bag. Pack into hot jars and process for 10 minutes in a boiling water bath.

Control the heat by removing some of the seeds and membranes.
Great on hot dogs ... or in deviled eggs.

    Bookmark   August 13, 2007 at 6:23PM
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I have frozen jalapenos with the popper filling inside - per someone's directions here a few years ago. Then take them out when I'm ready....roll in flower....egg....then bread crumbs....and fry. I've also thrown them on the grill w/ the filling.

    Bookmark   August 14, 2007 at 11:52AM
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I am just going outside to fire-roast a load of Jals.......made them along with garden hamburger fixings for a friend's Potluck last week, and did they ever disappear! Delicious. I halved them, deseeded, and toseed in olive oil and roasted them on a grate over my turkey fryer apparatus.
These, i am going to freeze in small bags and also try the smallest canning jars full of some (to compare the texture - and hope they don't get mushy in the pressure canner).
I also pickle them with added Mexican Oregano and lots of garlic cloves - very good, and beautiful especially if you let some of the crop become ripe-red.

    Bookmark   August 14, 2007 at 1:48PM
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an addendum to my last post: I roasted the peppers for canning without the above mentioned olive oil.......just wanted to make sure we all know that.
For fresh-roasted, we always like the oil on them.
Safe canning always!

    Bookmark   August 14, 2007 at 4:06PM
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I like to string them to dry and ground them into a nice powder to sprinkle on pizza, chile, whatever.
It makes a great gift too.


    Bookmark   August 15, 2007 at 1:50PM
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cateyanne(zone 5/6 Northern Ohio)

can anyone who has had both bread and butter jalapenos and sweet jalapeno relish, describe the taste difference for me? I'm tryng to decide which one to try since they are both used as a relish. Are they similar to a regular sweet pickle relish but with some heat?

    Bookmark   August 17, 2007 at 10:48AM
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I haven't tried the bread & butter, but from looking at the recipe I think the relish will be sweeter and it has the typical mixed pickling spices ( a bit of all spice, cinnamon, etc). Also the B&B are jalapenos are thin sliced and the relish is fine chopped or ground (I use the food processor)... I use it just as I would sweet pickle relish. It is awesome in tuna/potato(or pasta) salad.

If you have a few jalapenos left over, try this ... it's not for canning, but is dyn-o-mite.


Makes 6 servings
Source: Southern Living
Serve with a spicy queso dip

12 unpeeled medium-size fresh shrimp
12 jalapeño peppers
6 slices bacon -halved lengthwise

Peel and devein shrimp. Cut a slit in each jalapeno pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper. Wrap each pepper with 1 bacon piece and secure with a wooden pick. Place on a jelly roll pan. Broil 5 1/2" from heat for 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.

    Bookmark   August 17, 2007 at 6:27PM
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bob_in_pc(z8 FL)

I like to make chipotle powder.

1. Slice and de-seed.
2. Smoke for an hour or so with mesquite.
3. Finish in a dehydrator.
4. Grind to powder.

I started with these.

This is the chipotle powder.

    Bookmark   August 19, 2007 at 10:21AM
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triple_b(BC 5b)

I was wondering if anyone had their method for making chipotle powder. I LOVE that stuff. Thanks Bob

    Bookmark   August 20, 2007 at 5:58PM
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I cut them / seeds and all in 1/4 -1/2" rings and process in Ms. Wages Pickle Mix. They are so tasty in beans and other bland dishes, and you don't even taste the vinegar. You'd better like hot, or I'd suggest tossing the seeds.
Mary Ann

    Bookmark   August 20, 2007 at 8:14PM
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This looks good...

Here is a link that might be useful: The CIA

    Bookmark   August 29, 2007 at 1:42PM
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