Too...many...jalapenos...

Hoosier Girl · 08-22-2012, 07:15 PM

What the heck can I do with a pound and a half of jalapenos? I just planted two plants, showing what I think is admirable restraint, and they are going absolute bonkers. I am not a particular hot pepper fan, although they are okay in small amounts. Suggestions would be welcomed.

VA Gardener · 08-23-2012, 06:48 AM

Check out the recipe for candied jalapenos, aka cowboy candy:

http://tastykitchen.com/recipes/cann...-cowboy-candy/

smwlindy · 08-23-2012, 09:32 AM

This recipe is from our wonderful CSA (Turnip Rock in WI)...
Craig’s Fresh Roasted Chile Sauce
Hot peppers (2 hot wax peppers, 2 or three jalapeno peppers, and a poblano if you have one) and 4 medium red bell or several sweet red roasting peppers. Place whole peppers in a single layer in a baking pan and roast in the broiler until charred. Remove from oven, flip, and roast until other side is charred. Remove from broiler and let the peppers cool. When you can handle them remove the seeds and stems (wear gloves for the hot peppers or rub your hands with oil before handling to avoid HOT HANDS). While the peppers are cooling put 2 onions, peeled and coarsely chopped, along with 5 peeled garlic cloves in the broiler and allow to lightly char.
Add the above along with 2 cups chicken or vegetable stock, 1-2 tsp. salt, 1 or 2 large cored and seeded tomatoes and put it all in the food processor and buzz it till smooth.
Heat 2 Tbsp oil in a saucepan and whisk in 1 Tbsp flour. Cook on high till flour browns a bit, but do not let it burn.
Slowly whisk in chile sauce, 1 Tbsp. cumin and 1 cup or less broth. Reduce heat and simmer on low for 5- 10 minutes until the thickness you want. It also thickens as it sits in the fridge. This sauce is great on enchiladas, with rice and beans, on nachos… I think it would be good on an old shoe. It’s just so good.

And if you can't think of a good use now, slice them lengthwise, remove the seeds & drop them in a Ziploc bag in the freezer. They freeze wonderfully & retain a lot of flavor that way. Otherwise you can pickle them as nacho slices--they will lose some of their heat but you might not mind that...

Hoosier Girl · 08-23-2012, 07:36 PM

Both recipes sound fabulous...thank you so much! I can cut the cowboy candy recipe in half, and still have some left over for the chile sauce...which I hope will be just as good with orange bell peppers instead of red... IF I can restrain myself from eating them out of hand.

st3v3 · 08-31-2012, 08:31 AM

HI,

I love the flavor of jalepenos, but i don't tolerate the heat very well. The heat comes from the capsaicin oils in the seeds and the white part of the pith inside the peper. If you slice off the top of the pepper, and carefully slice down the pepper just outside of the pith, you can get the portion of the fruit which has little to no capsaicin. If you wash these in cold water to get any of the oils off, you have a part of the fruit which is not hot at all, but you get all the good sweetness and flavor of the jalepeno! I harvest my peppers and do this to them; dry them off and just put them in the freezer in a ziplock bag.

You don't have to endure the heat to enjoy the flavor!!!

--Steve

DanaM · 09-01-2012, 04:11 AM

I can my extras and use em in burritos, nachos etc I like the heat

wco1968 · 09-05-2012, 02:31 PM

cut them in 1/2 fill with a cream cheese mixture, wrap in bacon and trow on the grill.

Hoosier Girl · 09-05-2012, 08:13 PM

Smwlindy, I tried the chile sauce you typed up above...it was wonderful, and got rave reviews from my extended family. I threw in some variations, such as roasting the tomatoes as well, and then deglazing the pans with a balsamic reduction and mixing that in. Next I plan to try the cowboy candy recipe, and my husband has requested some to be pickled. Wco, I do love them on the grill, too...I just tend to eat a couple so would have trouble going through them in bulk.

Christy-SSE · 09-11-2012, 01:03 PM

I am waiting for my Hungarian Black Peppers to be mature so I can try out this recipe. Sounds delicious!

smwlindy · 09-12-2012, 10:56 AM

I'm glad you liked it! I like the way it combines hot pepper sauce with elements of Cajun roux gravy. I will get to see Craig this weekend to thank him in person for this sauce. Now I need to try it with the balsamic...yum!

08-22-2012, 07:15 PM	#1
Hoosier Girl Member Join Date: Nov 2011 Location: Indiana, zone 5B Posts: 72	Too...many...jalapenos... What the heck can I do with a pound and a half of jalapenos? I just planted two plants, showing what I think is admirable restraint, and they are going absolute bonkers. I am not a particular hot pepper fan, although they are okay in small amounts. Suggestions would be welcomed.

08-23-2012, 06:48 AM	#2
VA Gardener Senior Member Join Date: Mar 2010 Location: Central VA - zone 7b Posts: 200	Check out the recipe for candied jalapenos, aka cowboy candy: http://tastykitchen.com/recipes/cann...-cowboy-candy/ __________________ I am not getting older - I am going to seed

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08-23-2012, 09:32 AM	#3
smwlindy Member Join Date: Feb 2009 Location: St. Paul MN Posts: 394	This recipe is from our wonderful CSA (Turnip Rock in WI)... Craig’s Fresh Roasted Chile Sauce Hot peppers (2 hot wax peppers, 2 or three jalapeno peppers, and a poblano if you have one) and 4 medium red bell or several sweet red roasting peppers. Place whole peppers in a single layer in a baking pan and roast in the broiler until charred. Remove from oven, flip, and roast until other side is charred. Remove from broiler and let the peppers cool. When you can handle them remove the seeds and stems (wear gloves for the hot peppers or rub your hands with oil before handling to avoid HOT HANDS). While the peppers are cooling put 2 onions, peeled and coarsely chopped, along with 5 peeled garlic cloves in the broiler and allow to lightly char. Add the above along with 2 cups chicken or vegetable stock, 1-2 tsp. salt, 1 or 2 large cored and seeded tomatoes and put it all in the food processor and buzz it till smooth. Heat 2 Tbsp oil in a saucepan and whisk in 1 Tbsp flour. Cook on high till flour browns a bit, but do not let it burn. Slowly whisk in chile sauce, 1 Tbsp. cumin and 1 cup or less broth. Reduce heat and simmer on low for 5- 10 minutes until the thickness you want. It also thickens as it sits in the fridge. This sauce is great on enchiladas, with rice and beans, on nachos… I think it would be good on an old shoe. It’s just so good. And if you can't think of a good use now, slice them lengthwise, remove the seeds & drop them in a Ziploc bag in the freezer. They freeze wonderfully & retain a lot of flavor that way. Otherwise you can pickle them as nacho slices--they will lose some of their heat but you might not mind that...

08-23-2012, 07:36 PM	#4
Hoosier Girl Member Join Date: Nov 2011 Location: Indiana, zone 5B Posts: 72	Both recipes sound fabulous...thank you so much! I can cut the cowboy candy recipe in half, and still have some left over for the chile sauce...which I hope will be just as good with orange bell peppers instead of red... IF I can restrain myself from eating them out of hand.

08-31-2012, 08:31 AM	#5
st3v3 Junior Member Join Date: Aug 2012 Location: Athens, GA Posts: 4	HI, I love the flavor of jalepenos, but i don't tolerate the heat very well. The heat comes from the capsaicin oils in the seeds and the white part of the pith inside the peper. If you slice off the top of the pepper, and carefully slice down the pepper just outside of the pith, you can get the portion of the fruit which has little to no capsaicin. If you wash these in cold water to get any of the oils off, you have a part of the fruit which is not hot at all, but you get all the good sweetness and flavor of the jalepeno! I harvest my peppers and do this to them; dry them off and just put them in the freezer in a ziplock bag. You don't have to endure the heat to enjoy the flavor!!! --Steve

09-01-2012, 04:11 AM	#6
DanaM Member Join Date: Mar 2011 Location: UP of Michigan Zone 4b-5a Posts: 97	I can my extras and use em in burritos, nachos etc I like the heat

09-05-2012, 02:31 PM	#7
wco1968 Junior Member Join Date: Sep 2012 Location: mason city, ia Posts: 2	cut them in 1/2 fill with a cream cheese mixture, wrap in bacon and trow on the grill.

09-05-2012, 08:13 PM	#8
Hoosier Girl Member Join Date: Nov 2011 Location: Indiana, zone 5B Posts: 72	Smwlindy, I tried the chile sauce you typed up above...it was wonderful, and got rave reviews from my extended family. I threw in some variations, such as roasting the tomatoes as well, and then deglazing the pans with a balsamic reduction and mixing that in. Next I plan to try the cowboy candy recipe, and my husband has requested some to be pickled. Wco, I do love them on the grill, too...I just tend to eat a couple so would have trouble going through them in bulk.

09-11-2012, 01:03 PM	#9
Christy-SSE Member Join Date: Apr 2012 Location: Decorah, IA Posts: 65	I am waiting for my Hungarian Black Peppers to be mature so I can try out this recipe. Sounds delicious!

09-12-2012, 10:56 AM	#10
smwlindy Member Join Date: Feb 2009 Location: St. Paul MN Posts: 394	I'm glad you liked it! I like the way it combines hot pepper sauce with elements of Cajun roux gravy. I will get to see Craig this weekend to thank him in person for this sauce. Now I need to try it with the balsamic...yum!