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Posted: 9/18/2014 11:11:40 PM EDT
[#1]
I dice them and freeze them. not good for fresh recipes, but works well when browning beef for tacos or making chili. I did stuff and bread some of them and freeze them to make my own jalapeno poppers. They turned out a little soggy.
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Posted: 9/18/2014 11:25:00 PM EDT
[#2]
jalapenos + bacon + cream cheese + fire = problem solved
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Posted: 9/18/2014 11:28:21 PM EDT
[#3]
I canned 25 jars of jalaps so far. Still a ton more peppers on the plants.
So, I guess I vote for canning. It's a useful skill to learn. |
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Posted: 9/19/2014 4:36:50 AM EDT
[#4]
Quote HistoryQuoted:
I dice them and freeze them. not good for fresh recipes, but works well when browning beef for tacos or making chili. I did stuff and bread some of them and freeze them to make my own jalapeno poppers. They turned out a little soggy. I've always had the same mushiness problem with both frozen and canned jalapenos. This summer I did a few quick experiments, and had the best luck by freezing whole, unblanched peppers. They still weren't as crisp and firm as fresh peppers, but they were passable. In order of crispiness, here are my results: 1. unblanched, whole, frozen 2. unblanched, sliced, frozen 3. blanched, whole, frozen 4. blanched, sliced, frozen 5. pickled, water-bath canned I've also done pressure-canned jalapenos (not brined/pickled) in the past, but those were the mushyest of all. |
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Posted: 9/19/2014 5:38:58 AM EDT
[#5]
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Posted: 9/19/2014 7:16:33 AM EDT
[#6]
I'll take some
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Posted: 9/19/2014 12:59:10 PM EDT
[#7]
Slice and pickle them. I was given a large paper grocery sack full a few years back. I sliced them in the food processor and canned them. We have 2 qts left. they had cross polinated with habeneros that grew next to them or so i was told, but these jokers will set your face on fire.
You can smoke and dry them too Chipolte Peppers |
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Posted: 9/19/2014 1:13:48 PM EDT
[#8]
Puree them in a blended with a little water, vinegar and salt. = Hot sauce
Keep refrigerated. |
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Posted: 9/21/2014 3:21:00 PM EDT
[#9]
Throw them in a freezer bag and put them in the deep freeze. They are great for any Mexican cooking or chili. Make sure its a deep freeze and not a frost free freezer or else you will end up with soggy japs.
Grove |
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Posted: 9/21/2014 4:39:15 PM EDT
[#10]
Throw some in with your pickles. Bam! Spicy pickles.
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Posted: 9/21/2014 5:09:14 PM EDT
[#11]
Quoted:
My tomatoes didn't do very well this year so no canned salsa. My jalapeños on the other hand did great but I have no idea what to do with them. I though about dehydrating them but what can I do with them later. Any other ideas? Dehydrate them, bread them, and deep-fry them. |
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Posted: 9/21/2014 5:32:52 PM EDT
[#12]
Quote HistoryI vote this, my coworker makes this and ghost pepper jelly, both are awesome. |
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Posted: 9/21/2014 7:02:48 PM EDT
[#13]
Quote HistoryThis on top of cream cheese on a Ritz cracker is one of my favorite snacks. |
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Posted: 9/21/2014 10:29:27 PM EDT
[#14]
I smoke mine and can them. Pecan seems to work best.
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Posted: 9/23/2014 2:17:47 PM EDT
[#15]
Let em turn red. Then halve them lengthwise, seed & smoke for a couple 2-3 hrs. Dehydrate them real good & grind to make awesome chipotle powder!
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Posted: 9/23/2014 2:51:06 PM EDT
[#16]
Jalapeño jelly.
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Posted: 9/23/2014 4:21:36 PM EDT
[#17]
Quote HistoryQuoted:
I've always had the same mushiness problem with both frozen and canned jalapenos. This summer I did a few quick experiments, and had the best luck by freezing whole, unblanched peppers. They still weren't as crisp and firm as fresh peppers, but they were passable. In order of crispiness, here are my results: 1. unblanched, whole, frozen 2. unblanched, sliced, frozen 3. blanched, whole, frozen 4. blanched, sliced, frozen 5. pickled, water-bath canned I've also done pressure-canned jalapenos (not brined/pickled) in the past, but those were the mushyest of all. Quote HistoryQuoted:
Quoted:
I dice them and freeze them. not good for fresh recipes, but works well when browning beef for tacos or making chili. I did stuff and bread some of them and freeze them to make my own jalapeno poppers. They turned out a little soggy. I've always had the same mushiness problem with both frozen and canned jalapenos. This summer I did a few quick experiments, and had the best luck by freezing whole, unblanched peppers. They still weren't as crisp and firm as fresh peppers, but they were passable. In order of crispiness, here are my results: 1. unblanched, whole, frozen 2. unblanched, sliced, frozen 3. blanched, whole, frozen 4. blanched, sliced, frozen 5. pickled, water-bath canned I've also done pressure-canned jalapenos (not brined/pickled) in the past, but those were the mushyest of all. I've experimented with pickling lime and jalapenos this year. So far they have stayed very crisp as pickled peppers, water bath. Previously, I have always had mushyness issues as well. We shall see how they hold up. |
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