What can I make with some jalepenos that I just bought? Not that crazy about

D

dawnnys

Well-known member
Mexican food (at least the ones I've tried, like tacos and burritos, but willing to expand my horizons) and was thinking of something a little more "exotic"?

At least I think they're jalepeno peppers... slightly curly, were dark green, now light green and turning red? They called to me at the farm stand (GREAT corn and cherry tomatoes there) - I used Ang's cute tote - so I thought I'd given them a try.

 
You can use them in any Indian recipe

that calls for fresh chilis.

A favorite appetizer around thei house is jalapenos done stuffed with cream cheese, wrapped in bacon and baked at 350° until the bacon is cooked...about 20 to 25 minutes.

 
Spinach Jalapeno Dip with Pita Chips - This was posted by MichelleInIL

SPINACH JALAPENO DIP WITH PITA CHIPS

1 T. chopped jalapenos
¾ c. chopped onions (cooked in microwave)
2 tomatoes, chopped about 2 cups
1 10oz pkg frozen spinach (cooked till dry)
8 oz cream cheese
2 c. monterey jack cheese (8oz)
1/3 c. milk

In medium bowl, mix all ingredients together and pour into buttered oven-proof dish. Bake at 400 degree oven 20-25 minutes.

Pita Toasts:
2 t. lemon pepper
2 t. ground cumin
½ c. butter melted
6 pita bread loaves

In saucepan, stir pepper & cumin into melted butter.
Halve pita breads; with tip of knife, open up each half into 2 pieces. Cut pieces into triangle shapes. Dip into butter mixture **(Or brush butter on pita), and place on broiler pan. Broil until crisp.

posted by MichelleInIL - Finer Kitchens forum

 
First of all, Dawn, they probably are not jalapenos...

Jalapenos are blunt, not curly. It sounds as though you have chile arbol, a fiery little number indeed. Look at the pictures in this link to see if you recognize your purchase. If not, let me know as I have links to more chiles. Arbols can be used to make a salsa, maybe mixed with mangos or fresh peaches, for example--something to add some sweetness to offset the heat. That salsa could be used with grilled chicken, etc. First things first: determine what you bought. Did the farmstand call them jalapenos?

 
Make your own hot sauce! I've got a batch brewing as we speak. REC > > >

Hot Sauce
This recipe was first published in Saveur. Makes 2 ½ cups

1 lb mixed MEDIUM-TO-HOT FRESH RED CHILES, FRESNO, HOLLAND, OR CAYENNE, stemmed
3 Tbsp KOSHER SALT
2 cups DISTILLED WHITE VINEGAR

Rinse the chiles in a colander under hot running water; pat dry. Transfer chiles to the bowl of a food processor along with the salt. Process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until finely chopped, about 1 minute.

Transfer the chile mixture to a glass jar. Cover and let sit in a cool place to ripen for 2 days, without stirring.

Uncover and stir in the vinegar. Cover and let sit in a cool place for 5 days to let age and allow the flavors to meld.

Set a mesh strainer over a bowl. Pour the chile mixture into the strainer and press it through the mesh screen with the back of a spoon. Discard solids. Pour sauce into a glass bottle with a tight-fitting lid. Refrigerate for up to 6 months. Shake before each use.

 
Dawn, they look a bit like the ones I am growing....

called salsa peppers. If that's what they are, then they won't be as hot as jalapeños. Chop and use in any recipe calling for fresh chilies. If the result isn't spicy enough, add a dash of tabasco!

 
I just tasted one, and they are not too hot. Medium, probably, that's good.

You can eat them straight. But I'm a little bit disappointed because I was hoping to spice up something with them.

 
Try this recipe. You could buy some jalapenos to mix in with your peppers.

You can cut this in half easily. They are great on sandwiches, chili, hot dogs, etc. I sterilized my jars, after I filled them, I let them sit on the counter for a week or so and then refrigerated them. Delish!

My Pickled Jalapenos

Recipe By :Adapted from Ball Canning Guide
Serving Size : 0 Preparation Time :0:00
Categories : Dawn's Recipe Pickles & Relishes

Amount Measure Ingredient -- Preparation Method

3 pounds jalapeno peppers
6 cups white vinegar
2 cups water
4 cloves garlic -- peeled

Slice off jalapeno stems. Slice jalapenos and place in sterilized quart jars, putting one garlic clove on bottom of jar and one on top of the jalapenos. Pack down until jars are filled. In a saucepan, bring white vinegar and water to a boil and pour over jalapenos leaving a 1/4-inch headspace. Wipe rims and place lids, that have been sitting in simmering water, on and tighten. Let sit on counter for a week, then refrigerate. Let jalapenos mellow for a few weeks then open and enjoy.
Makes 2 quarts or more depending on size of jalapenos.

NOTES : These make really crispy jalapeno slices. - - - - - - - - - - - - - - - - - - -

 
Thanks Dawn, I think chiles or whatever I have are milder than jalepenos, right?

I instantly thought of you when I bought them. I want to try your pepper jelly too. ;0)

 
It sounds like they are. They almost look like banana peppers to me,

but I am no expert. Jalapenos can vary in heat. Someplace I just saw that you can tell if a jalapeno is going to be hot when it starts to get the little verticle lines going up and down the pepper. The last batch of jalapeno I got were really hot. I am hoping they will mellow with age. Otherwise I will chop them up and freeze them and make a new batch.

 
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