So I'm pickling all my jalepenos as they're coming in.  They taste great but what do I do with them?

I know it's sounds dumb, but what do you all add them to?  They are cut in slices...

Put 'em on Nachos my friend...Nachos for the win

FPNI!

I let mine go until they are red ripe (this is what Sriracha Sauce uses) then I make hot sauce.

Just today I made a batch.
I went out to the garden and picked 18 ripe Jalapeño's and since I had three ripe Sandia peppers (slightly hotter than Jalapeño's) I grabbed them also:


I cleaned, de-stemmed, and sliced the peppers into 1/8" slices.
I then dumped them in a large skillet and I added 2.5 tbsp of fresh minced garlic, 1.3 cups of fresh chopped onions, 1.3 tsp salt, 2 tbsp veggie oil, and sauteed over high heat for six minutes.


After that I added 3.5 cups of water, turned the heat down a bit and simmered about 35 minutes or until the water was just about gone:




Then I let it come to room temperature and put the mix into a food processor and pureed it:




Then I added 1.75 cups of white vinegar and mixed it up well:


Next I strained it through a fine mesh strainer:


Then poured into a couple of canning jars and sealed them up:




I let this sit for about a week in the refrigerator to let the flavors blend and then I freeze it until it's needed.
This will probably last about 4 to 6 months in the refrigerator unfrozen.
Tastes great and you can adjust the flavor to your liking by changing the pepper types, vinegar, or salt amount.

Looks good, I can do that!

When they turn red they are "hotter" correct?

Yeah, a little bit - they pretty much just go to the high side of the jalapeño scoville scale.
I like hot sauce, I just don't like the "burn your mouth down" hot sauce and my hot sauce is perfect for me - hot but not too hot.
About the only difference between the hot sauce recipe I use and Sriracha sauce is that the jalapeño mix in Sriracha sauce is pureed and fermented before it's heated.
https://leitesculinaria.com/67202/recipes-homemade-sriracha-sauce.html

Cowboy candy

This ^^^ FTW /Thread

What do I add them to? What don't I add them to?

I put them on burgers, hotdogs, tacos, nachos, bratwurst, or any other sandwich. Mix them in various sides and condiments. The possibilities are endless but since trying cowboy candy (sweet candied jalepenos) I haven't used a regular one since. The slight sweet you get with the heat is wonderful!

AZ_Sky,

Following your recipe right now.  The Jalepenos I picked were not very large, maybe 2"-3".  The only deviation was that I added less salt and  grabbed the bottle of fish sauce and added a few shakes.. I'm always using it for one thing or another.

Also, I'm probably not going to strain it unless that will be a problem?

For two reasons... My laziness (No dishwasher, so I have to do all kitchen cleaning by hand)

And that I actually like chunky salsa-like condiments.

Turned out great thank you!

Ya got to love it when a plan comes together!!!

On burgers and dogs.

Chopped fine and mixed with cream cheese to use on bagels.
Medium chop, mix with browned chorizo, then mix into refried beans.
Sliced in quesadillas with guacamole and cheese then grilled.
Sliced mixed in with chili.
On the plate as a side with your favorite Mexican food.
Sandwiches.