AR15.Com Archives
 Banana Pepper Recipes..
tothemax  [Team Member]
6/29/2010 11:05:38 PM
I really like the banana peppers that come with papa johns pizza...

Does anyone have a tasty banana pepper recipe?

I looked them up online but would hate to waste my limited amount of garden peppers on a crappy recipe.
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SigOwner_P229  [Member]
6/30/2010 6:12:00 AM
Originally Posted By tothemax:
I really like the banana peppers that come with papa johns pizza...

Does anyone have a tasty banana pepper recipe?

I looked them up online but would hate to waste my limited amount of garden peppers on a crappy recipe.


Those aren't banana peppers.... those are peperoncini peppers.

http://en.wikipedia.org/wiki/Peperoncini
Waldo  [Moderator]
6/30/2010 8:09:15 AM

They're aren't any USDA approved home canning recipes that don't turn them into mush by processing. .
tothemax  [Team Member]
6/30/2010 8:55:48 AM

Originally Posted By SigOwner_P229:
Originally Posted By tothemax:
I really like the banana peppers that come with papa johns pizza...

Does anyone have a tasty banana pepper recipe?

I looked them up online but would hate to waste my limited amount of garden peppers on a crappy recipe.


Those aren't banana peppers.... those are peperoncini peppers.

http://en.wikipedia.org/wiki/Peperoncini

Well shit! Learn something new every day!

I would still like to find a good banana pepper recipe
LBR223  [Member]
6/30/2010 9:32:18 AM
I'm gonna do some today. I like to blanch the peppers in boiling water with a couple of cloves of garlic in it. Boil the garlic a few minutes to get some of the juice infused in the water, then discard the garlic. Add the peppers to the H2O and blanch for one or two minutes (longer if you don't like 'em crunchy). I put 'em in a used (very well cleaned) pickle, spaghetti sauce, or mayo jar (whatever I happen to have). Add about 2 teaspoons of kosher salt per quart, and fill the jar with vinegar ( I usually use white, but apple cider vinegar might be good, too). I set the jar in some boiling water for a few minutes to heat the vinegar up, take the jar out, screw the lid on, and let cool. The seal usually holds for me, but I refrigerate the peppers anyway.
pyro6988  [Team Member]
6/30/2010 10:24:19 AM
How about pepper rings?
Mantis  [Member]
6/30/2010 10:29:32 AM
Tag

A stuffed pepper recipe would be good if anyone has one.
338winmag  [Team Member]
6/30/2010 3:34:16 PM
Originally Posted By Waldo:

They're aren't any USDA approved home canning recipes that don't turn them into mush by processing. .


This has been my experience also.
walt_l  [Team Member]
6/30/2010 3:51:20 PM
<meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta> <meta content="Word.Document" name="ProgId"></meta> <meta content="Microsoft Word 12" name="Generator"></meta> <meta content="Microsoft Word 12" name="Originator"></meta> [li] [li] [li]
HOT PEPPER PICKLES <o:p></o:p>

<o:p></o:p>

<o:p> </o:p>

A BIG bunch of hot and sweet banana peppers! I bet a peck would work <o:p></o:p>

<o:p> </o:p>

24 OZ KETCHUP <o:p></o:p>

2/3 C VINAGER <o:p></o:p>

2/3 C OIL <o:p></o:p>

2/3 C SUGAR <o:p></o:p>

24 OZ WATER <o:p></o:p>

<o:p> </o:p>

COMBINE AND BRING TO A BOIL <o:p></o:p>

<o:p> </o:p>

ADD PEPPERS AND BOIL 3 MINUTES <o:p></o:p>

PACK IN STERILE JARS AND PROCESS IN HOT WATER BTH FOT 15 <o:p></o:p>

MINUTES <o:p></o:p>

<o:p> </o:p>

Some people I know cut hotdogs in 1 inch lengths and add to the mix, it just isn’t my taste <o:p></o:p>

tothemax  [Team Member]
6/30/2010 7:53:59 PM

Originally Posted By pyro6988:
How about pepper rings?

That works too!
REELDOC  [Member]
6/30/2010 9:39:57 PM
Cut the stem end off and core them to remove seeds and white stuff. Stuff them with your favorite cheese and crabmeat, Wrap with bacon and bake at 350 until the bacon is cooked. Stand the peppers upright so the cheese doesn't flow out.
jjc155  [Team Member]
7/1/2010 9:56:37 AM
Originally Posted By REELDOC:
Cut the stem end off and core them to remove seeds and white stuff. Stuff them with your favorite cheese and crabmeat, Wrap with bacon and bake at 350 until the bacon is cooked. Stand the peppers upright so the cheese doesn't flow out.


there was a bar that I used to go to that served them like that. talk about GOOD.

J-

bigrob88  [Member]
7/1/2010 1:51:46 PM
one step better than stuffing them and baking them
is to smoke them instead.
I do some banana peppers along with my jalapeno peppers and I swear you cannot make enough of them
they always seem to disappear
Mantis  [Member]
7/1/2010 2:30:31 PM
Originally Posted By bigrob88:
one step better than stuffing them and baking them
is to smoke them instead.
I do some banana peppers along with my jalapeno peppers and I swear you cannot make enough of them
they always seem to disappear


Details please
bigrob88  [Member]
7/1/2010 4:58:41 PM
Originally Posted By Mantis:
Originally Posted By bigrob88:
one step better than stuffing them and baking them
is to smoke them instead.
I do some banana peppers along with my jalapeno peppers and I swear you cannot make enough of them
they always seem to disappear


Details please


full on details? ok

jalapeno cut the top off and run a knife around the inside to take out the seeds
and veins....this is where most of your heat comes from...tip of the jalapeno has slightly more heat than the top
I put them in a bowl of hot water to help wash out some of the "heat"

stuff them with whatever you want....I prefer cream cheese but have used cheddar,crab, and boudain/boudin

you can use thin or thick cut bacon...your call
but it needs to be the full slices of bacon

two ways to wrap
if you use a stand so the cream cheese doesnt run out you can just wrap the bacon around jalapeno and toothpick to keep the bacon on
if you dont it takes a bit more time but start your first wrap going over the open end of the jalapeno and then wrapped around....takes 2 toothpicks
but makes a bacon shell that keeps the cream cheese from running out

you can cook them over charcoal or gas but your jalapeno will still be slightly raw/crunchy
if you use gas be prepared for serious flames from all the bacon grease lol

for the smoker I shoot for medium heat 250 to 300 and once the bacon gets nice and brown turn it 180 degrees and smoke them a bit more my smoker runs hotter closer to the firebox

honestly you cant mess it up...I like mine with a bit of char on the tips of the jalapenos
also while your smoking them take your cream cheese and spread it out thin on some alum. foil smoked cream cheese on whatever you want is also something I cant seem to make enough of.
bigrob88  [Member]
7/1/2010 5:03:28 PM
search on youtube for smoked stuffed jalapenos
several videos on how to do them
and some dont even use bacon
338winmag  [Team Member]
7/1/2010 8:44:27 PM
Originally Posted By bigrob88:
search on youtube for smoked stuffed jalapenos
several videos on how to do them
and some dont even use bacon




Heresy.

Volstag  [Team Member]
7/7/2010 9:06:46 PM
Last year, I took my Hungarian wax peppers, and pickled them using BozemanMt's greatest pickle recipe. They taste great, and so far, nobodies died from eating them!
darkgun  [Member]
7/7/2010 10:13:05 PM
Originally Posted By 338winmag:
Originally Posted By bigrob88:
search on youtube for smoked stuffed jalapenos
several videos on how to do them
and some dont even use bacon




Heresy.



Punishable by death in some areas
Mantis  [Member]
7/14/2010 9:54:03 PM
Originally Posted By bigrob88:
Originally Posted By Mantis:
Originally Posted By bigrob88:
one step better than stuffing them and baking them
is to smoke them instead.
I do some banana peppers along with my jalapeno peppers and I swear you cannot make enough of them
they always seem to disappear


Details please


full on details? ok

jalapeno cut the top off and run a knife around the inside to take out the seeds
and veins....this is where most of your heat comes from...tip of the jalapeno has slightly more heat than the top
I put them in a bowl of hot water to help wash out some of the "heat"

stuff them with whatever you want....I prefer cream cheese but have used cheddar,crab, and boudain/boudin

you can use thin or thick cut bacon...your call
but it needs to be the full slices of bacon

two ways to wrap
if you use a stand so the cream cheese doesnt run out you can just wrap the bacon around jalapeno and toothpick to keep the bacon on
if you dont it takes a bit more time but start your first wrap going over the open end of the jalapeno and then wrapped around....takes 2 toothpicks
but makes a bacon shell that keeps the cream cheese from running out

you can cook them over charcoal or gas but your jalapeno will still be slightly raw/crunchy
if you use gas be prepared for serious flames from all the bacon grease lol

for the smoker I shoot for medium heat 250 to 300 and once the bacon gets nice and brown turn it 180 degrees and smoke them a bit more my smoker runs hotter closer to the firebox

honestly you cant mess it up...I like mine with a bit of char on the tips of the jalapenos
also while your smoking them take your cream cheese and spread it out thin on some alum. foil smoked cream cheese on whatever you want is also something I cant seem to make enough of.


Great, thanks!

moswampy  [Member]
7/15/2010 9:53:59 AM
cut them in half lenthwise and make pepper boats on the grill.
pyro6988  [Team Member]
7/15/2010 10:25:22 AM
I still haven't seen any pepper ring canning recipes.
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