What to do with all these jalapeno's? I've pickled some.. roasted some.. jellied some...what else?

T

tess

Well-known member
Each week I get jalapeno's in my weekly allotment from the CSA. In past years I

* pickled and canned them and then used them on salads, sandwiches, etc.

* made pepper jelly

This year I roasted a bunch and stuck them in the freezer. I don't know what to do with them - so any sugesstions?

I have last week's allotment and will be getting more today. Any ideas for them?

Thanks,

Tess

 
Just found this - going to have to try it - Jalapeno Popper Dip

Jalapeno Popper Dip
An easy and creamy jalapeno popper dip topped with Parmesan and Panko breadcrumbs. Perfect for watching the big game.

Prep Time:
10 min
Total Time:
30
Servings:
10 servings of dip



Ingredients
2 (8 ounce) packages cream cheese, room temperature
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1/2 cup grated Parmesan
1 (4 ounce) can diced green chilies
1 (4 ounce) can diced jalapenos or 4 fresh seeded jalapenos diced finely (add more if you like it hotter)
1 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup butter, melted
Directions
1 Mix the first 6 ingredients together and spread the dip into a greased pie pan or a 2 quart baking dish. 2 In a bowl, mix Panko breadcrumbs, remaining 1/2 cup Parmesan cheese, and melted butter until incorporated. 3 Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree oven for about 20 minutes or until top is browned and the dip is bubbly. 4 Serve with chips, crackers, or baguette slices.tablespoon.com | facebook

http://www.tablespoon.com/recipes/jalapeno-popper-dip-recipe/1/

http://www.tablespoon.com/assets/recipe/jalapeno-popper-dip-lg-157378.jpg

 
Hi Tess! If you search under candied jalapenos or cowboy candy, you will see a few rec that

judy, MCM and I have posted. My rec was good, but honestly I still cringe when I remember the pain in my nostrils!~ I was planning on trying MCMs rec this year, but unfortunately, FIL did not get a huge batch of peppers.
I saw you made pepper jam. I have also added them to blueberry jam and raspberry jam with great success!

Have fun!

 
I use them in scrambled eggs, sauteed greens, burrito filling. . .

I always seed and de-vein, and if they smell especially hot, I cook them, or make sure they are cooked with the food they are being served with.

They are delicious in pico de gallo (mince very finely). Once I send a fresh pico de gallo to school with my oldest daughter (during junior high years)--she thought it would be too hot, but she said out of all of the salsas and chips, mine was eaten first, disappeared the fastest. I made sure to mince the jalapenos very finely for those kids, and they chowed down. I usually use 1-3 jalapenos, depending on heat and size per 2-3 Roma-style tomatoes.

Jalapenos are also great in Thai fried rice. Served this to my nephew (very heat sensitive at the time) and he loved it. They seem to add a very nice flavor, as well as mild heat if they are cooked.

You can chop and freeze them FRESH for quick winter use in dishes also.

 
I take them from the garden and plop into a freezer bag. They freeze beautifully and I have lots

of them to use all winter long. I let some turn red, so I have both red and green. When I want one or two, I just open the bag and pull out what I need.

 
REC: Papa's Jalapeno Texas Relish from Mistral

* Exported from MasterCook *

Papa's Jalapeno Texas Relish

Recipe By :Mistral, Epi poster
Serving Size : 12 jars
Categories : Canning, Preserves, Etc. Pickles & Relishes
Tried & True

Amount Measure Ingredient -- Preparation Method

5 Pounds Jalapeno Peppers -- green or red
10 Large Onions -- 8 oz. each
5 Pounds Bell Peppers
1 Pound Garlic
1 Cup Kosher Salt
2 Cups Vegetable Oil
1 Quart White Vinegar
1 Quart Water

Remove stems from the jalapenos and bell peppers. (I also removed the seeds from the bell peppers, but left them in the chilies)
Remove skin, tops and root ends from onions and garlic.
Grind jalapenos, bell peppers, onions and garlic coarsely. (I used the coarse plate of a hand crank grinder).
Place ground vegetables in a large bowl, pour salt over the mixture and then cover with tap water. (If tap water is as bad as ours, use spring water) Let sit for 2 hours.
Drain veggies and place into a large pot (at least 12 quart). Add to the pot the oil, vinegar and water. Place pot over medium high heat and stirring to prevent scorching, bring to a hard boil. Boil hard for 30 minutes.
Place in hot, sterilized jars, leaving 1/4" head space. Wipe rims with a clean, damp paper towel. Place hot lids on jars, apply rings and tighten finger-tip tight.
Put on a rack in the bottom of a canning kettle filled with enough boiling water to cover the jars by at least 2 inches. Process in boiling water bath for 15 minutes.
This will require processing in 2 batches, if making the whole recipe. Keep the bulk relish hot in the cooking pot over low heat and cover tightly. Bring back to a brief boil before packing the second batch.
Remove from the bath, place on dry toweling. Let cool. Store in a cool dry, dark place.



- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 510 Calories; 38g Fat (62.8% calories from fat); 7g Protein; 44g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 7536mg Sodium. Exchanges: 7 Vegetable; 7 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : I cut this recipe in half. The chilies I used were a mix of ripe, green jalapenos and red 'cherry bomb' types. I used all red bell peppers.
This is a moderately hot relish.
Mistral's variation:
Use 10 lbs of red jalapenos, 8 large onions, 2 lbs. garlic, 1 cup salt, 2 cups veggie oil, 1 qt red wine vinegar, 1 qt water. Follow above directions. This will be hotter!

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 
Do you have a smoker or know someone who does?

For years, I have smoked my ripe jalapenos, making my own chipotles.

They will take a couple of hours to smoke and dry a bit. I then pop them into a zip lock bag and toss into the freezer. No need for adobo sauce.

 
This is really good stuff, plus you can cut the recipe in half pretty easily. . .

Of course use a smaller pot when you cut it in half.

 
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