Okay (clearing throat)... what can I make with some jalepenos that I just bought?
- Thread starter dawnnys
- Start date
)So, okay, here is what I've made so far:
- added sliced peppers to rice while it cooked - topped it all with shredded leftover chicken breast. Holy capsacian, those peppers are hotter than I thought... almost maimed myself as I blew my nose with the paper towel that I dried off my hands after I had rinsed them with water. Sure did clear out my sinuses though - I'll have to remember that next time I get a cold...
-corn chowder with chiles. I just combined the kernels from 2 ears of steamed corn, sauteed onions, a baked potato (chunked), some celery, milk, salt, and the pepper. Processed most of it all together and reserved the rest to add to the chowder at the end. Let simmer for about 20 minutes and added the reserved corn mixture back in; topped with sour cream and snipped chives from the back yard. Mmmmmmm, good.
-planning for today to make AGM's spiced blueberry marmalade mentioned above with a few peppers in there too (sounds great, and I have a multitude!)
-also planning (for book club tomorrow night) Michelle's spinach and jalapeno dip using half the amount of cheese to lower the fat content - wonder how it will work...
- added sliced peppers to rice while it cooked - topped it all with shredded leftover chicken breast. Holy capsacian, those peppers are hotter than I thought... almost maimed myself as I blew my nose with the paper towel that I dried off my hands after I had rinsed them with water. Sure did clear out my sinuses though - I'll have to remember that next time I get a cold...
-corn chowder with chiles. I just combined the kernels from 2 ears of steamed corn, sauteed onions, a baked potato (chunked), some celery, milk, salt, and the pepper. Processed most of it all together and reserved the rest to add to the chowder at the end. Let simmer for about 20 minutes and added the reserved corn mixture back in; topped with sour cream and snipped chives from the back yard. Mmmmmmm, good.
-planning for today to make AGM's spiced blueberry marmalade mentioned above with a few peppers in there too (sounds great, and I have a multitude!)
-also planning (for book club tomorrow night) Michelle's spinach and jalapeno dip using half the amount of cheese to lower the fat content - wonder how it will work...
Jalapenos en escabeche...I bought the peppers but haven't made this yet and may make
stuffed jalapenos instead, but I thought it looked good and is much easier than conventionally canning them. Recipe is from an old Sunset magazine.
* Exported for MasterCook 4 by Living Cookbook *
Pickled Jalapenos (Jalapenos en Escabeche)
Recipe By :
Serving Size : -1 Preparation Time:
Categories : Appetizer Mexican
Amount Measure Ingredient -- Preparation Method
3 Tbs olive oil
1 small white onion, thinly sliced
8 jalapenos, left whole
4 cloves garlic
1 medium carrot, peeled and sliced
1 tsp dried thyme
1 tsp dried oregano, Mexican preferred
2 bay leaves
salt
freshly ground black pepper
1/2 cup cider vinegar
1. Heat the oil in a heavy skillet over medium heat until hot. Add the onion
and chiles and sauté the mixture until the onions soften and the chiles
start to roast. Remove from the heat.
2. Pour 1/2 cup water into a saucepan and add the carrots and herbs and salt
and pepper to taste. Bring the mixture to just under boiling, reduce the
heat and simmer until the carrots are tender but still slightly crisp, about
8 to 10 minutes.
3. Pour the carrot mixture along with the water into a bowl, add the vinegar
and stir to mix. Add the onions and jalapenos and toss to coat. Cover the
bowl and refrigerate for at least 24 hours before serving.
Comments: This is a very traditional condiment all over Mexico and the
Southwest. The canned versions of these jalapenos are more commonly served,
but these are much tastier.
Note: This recipe requires advance preparation
- - - - - - - - - - - - - - - - - -
stuffed jalapenos instead, but I thought it looked good and is much easier than conventionally canning them. Recipe is from an old Sunset magazine.
* Exported for MasterCook 4 by Living Cookbook *
Pickled Jalapenos (Jalapenos en Escabeche)
Recipe By :
Serving Size : -1 Preparation Time:
Categories : Appetizer Mexican
Amount Measure Ingredient -- Preparation Method
3 Tbs olive oil
1 small white onion, thinly sliced
8 jalapenos, left whole
4 cloves garlic
1 medium carrot, peeled and sliced
1 tsp dried thyme
1 tsp dried oregano, Mexican preferred
2 bay leaves
salt
freshly ground black pepper
1/2 cup cider vinegar
1. Heat the oil in a heavy skillet over medium heat until hot. Add the onion
and chiles and sauté the mixture until the onions soften and the chiles
start to roast. Remove from the heat.
2. Pour 1/2 cup water into a saucepan and add the carrots and herbs and salt
and pepper to taste. Bring the mixture to just under boiling, reduce the
heat and simmer until the carrots are tender but still slightly crisp, about
8 to 10 minutes.
3. Pour the carrot mixture along with the water into a bowl, add the vinegar
and stir to mix. Add the onions and jalapenos and toss to coat. Cover the
bowl and refrigerate for at least 24 hours before serving.
Comments: This is a very traditional condiment all over Mexico and the
Southwest. The canned versions of these jalapenos are more commonly served,
but these are much tastier.
Note: This recipe requires advance preparation
- - - - - - - - - - - - - - - - - -