Tuesday, October 27, 2015

GARDEN FRESH JALAPEÑOS

One of my office coworkers has some jalapeño plants at his house.  He is an organic gardener and these have gone crazy for him.  He has about 20 more on the plants about ready to come off.  Yesterday, he brought in a bag to share with those of us that wanted some and I brought home a couple dozen...


He's going to have more soon, so we thought we'd ask if anyone has any good uses for jalapeños like this?  I know about the usual suspects such as salsa and of course jalapeño poppers, which we make frequently, SEE RECIPE HERE.  But we're looking for something we're not thinking of.  

One thing for sure, we'll DEFINITELY have them in our garden next year.  They do so well down here in our weather conditions.  We like them because, while they are of course hot, you can remove the ribs and seeds and have them spicy but not crazy, overwhelming hot.


Handy heat chart above!

Any good jalapeño recipes or suggestions?


32 comments:

ladyhawthorne said...

A friend of mine makes cowboy candy with them and can hardly keep any, it sells like crazy for her. It's sliced jalapenos in a sweet jelly and people seem to eat it on crackers and such.

Anonymous said...

No recipes here on this end as we don't eat hot peppers but save the seeds and start your own plants.
I have grown banana peppers and have made and canned banana mustard.
ColleenB.

jaz@octoberfarm said...

i grew so many jalapenos this year that i ended up throwing some out at the end. i used lots to make jalapeno jam which is wonderful on cream cheese on crackers. you can find the recipe by typing it into my search bar.

Mo said...

you can smoke them whole on the grill till the outside is black, put them hot in a paper bag to steam, then strip the skin off, take out the seeds and freeze the rest. I use them in chili verde along with Anaheim peppers treated the same way. chili verde with a side of indian fry bread is to die for in the winter, and both easy to make

Mom at home said...

Pepper poppers. Filled with cream cheese and deep fried. Yum yum

Practical Parsimony said...

1-Make pepper jelly and eat with any cheese, especially cream cheese and crackers. 2-Dehydrate and grind to pepper in a coffee bean grinder, the kind that has a cup and stainless steel blades. 3- String them up and hang high to dry and use as you will.

Kate said...

We grow lots and lots of them - I love jalapeno aioli (basically, chopped jalapenos mixed with good mayo), and this year became obsessive about candied jalapenos - I don't eat anything without a spoon of this, especially good on sandwiches!!
http://www.food.com/recipe/candied-jalapeno-or-cowboy-candy-453141

Mike Yukon said...

1st, it sounds like you really think your garden will dry out enough to plant by spring! LOL :-)

Texas Rose said...

I add them to okra gumbo in the summer time. I also freeze them for later and add them to chili, taco soup, 15-Bean soup, etc.
I love bread-and-butter pickles - and I found these recipes for bread-and-butter jalapenos that I'm going to make next summer: http://www.simplyrecipes.com/recipes/jalapeno_bread_and_butter_pickles/
and
http://www.food.com/recipe/jalapenos-bread-butter-style-131601

1st Man said...

I've heard of that cowboy candy, (and she sells it? hmm!!), I will have to check that out. It sounds yummy!!!

1st Man said...

Colleen, sweet lady, I wish I could fix what's happening. I think it's got to be something connected to your log in or internet browser. Linda (practical parsimony) had a similar problem but her's is working now. I'll have to see what she did. Thanks for the info about the seeds, to be honest I never thought about that. As a gardener, I always need to think 'seeds first" right? ha. Thanks!!!

1st Man said...

You know, I will have to try that, I've had it and it's so yummy, and like you said, yummier on cream cheese...I am off to find your recipe! :-)

1st Man said...

Wow, thank you for this. Great advice. I've done that with hatch, never thought about with jalapeños, thanks!!! And thanks for stopping by to comment!!

1st Man said...

Hi!!! I've had them baked in the over (and a few times on the grill) but deep fried? I'm in heaven!!!

1st Man said...

Check. Check, and Check!!! Thought 2 and 3 are new to me. I never thought about dehydrator, we have ours I need to break out. Thanks for that!! We're probably too humid for hanging and drying but the dehydrator will work.

1st Man said...

I love aioli but have never tried it mixed with them. That's awesome. And a link to the cowboy candy, I've heard of this but never had it. Will try. Thanks!!!

1st Man said...

LOL! You know how to ground a person, ha. Yep, we are hoping the rain does stop, eventually....and please don't let us have another Spring like this. We need goldilocks rain...not too much not too little but just right! ;-)

1st Man said...

Freeze them? I never thought about that. We have a vacuum sealer. Do you freeze them whole or chopped and seeded?

And I love regular bread and butter pickles, thanks for the links once we have our own, might just have to try that. :-)

Sandy said...

1st Man,

Dehydrate them (outside of your home), and then make powder (spice).
We also make wreaths with the jalapenos to deter bugs.

Midnite Baker said...

Ever made Jam??
http://www.pomonapectin.com/recipes/honeyed-tomato-jalapeno-jam/

http://www.pomonapectin.com/recipes/strawberry-jalapeno-jam/

I do like the Pomona’s Universal Pectin, for making low-sugar jams. I find the jam flavors are more fruity and flavorful. There are a couple recipes for using habanero peppers too. Have fun!! M

Texas Rose said...

Seeded, chopped, and vacuum-sealed. Then I can just break off the amount I want and re-seal the package.

Archguy said...

Jalapeno jelly gets my vote. Especially delicious on cream cheese on crackers as someone stated earlier.

Archguy said...

If you mix in some red Jalapeno, or lacking that, some pimiento, a pint jar makes a nice red and green Christmas gift for say a coworker, or maybe a blog follower. ( I can supply my own cream cheese and crackers.)

Jacquelineand.... said...

If you like a little spicy heat, try this.

1 clean jar with a metal lid, I generally use a quart jar (doesn't have to be a canning jar). 1 poblano pepper, 3 cloves garlic - peeled and mashed, 1/2 of a green sweet pepper, jalapenos, apple cider vinegar, 1/2 tsp. kosher or sea salt. (I prefer sea salt myself.) If you like it really hot add one small green habanero.

Roughly chop the peppers, without removing membranes or seeds, place in jar - leaving 1" of head space; pour in apple cider just until peppers are covered, and add sea salt. Screw lid on tightly and mark with date before placing on a shelf away from light or excessive heat. Shake firmly every day for two weeks.

After the two weeks are up pour into a bowl, be care of splashing! Add 1/2 tsp. of turmeric for a quart jar, adjust accordingly to the size of your jar. Roughly chop a quarter cup each of cilantro and parsley... if you don't care for cilantro then substitute Italian flat leaf parsley. 1 tsp. of freshly grated lime zest, and a pinch of ground cumin to round it out, then run it through your blender in batches. It should resemble a slurry when done. Re-bottle in a clean jar, label and date it, and store in refrigerator for up to 4 months. (If it lasts that long, lol.) And there you have Mama J's Bum Burner sauce. Some heat, lots of flavour.

Not only do we use it for sprinkling on food, it's also used as a marinade/dipping sauce for ribs, and for marinading chicken and fish (like cod) before frying. Fish tacos made with fillets marinaded in this sauce are SO good!

1st Man said...

I was wondering about dehydrating indoors with something like this. Thanks for that! And a wreath? That's cool, I'll have to check that out too. .

1st Man said...


I haven't!!! Well, I did make some dewberry jam 2 years ago, but never made jalapeño (or any other kind) jam.

And thanks for the tip on Pomona....I was wondering what a good one was. Thank you!!!1

1st Man said...

I see what you're doing there.... ;-P And it's pretty smart!! I'll see what I can come up with...

1st Man said...

WOW! Thanks for sharing this wonderful recipe! OK, so the only thing I didn't see was how many jalapeños ? Or just enough to fill up the jar with the other ingredients? (I know a poblano can be large(ish) so that plus 6 or 7 jalapeños would probably fill up a jar.

I think this might be this weekend's project!!!

Thank YOU!!!

Jacquelineand.... said...

It's my pleasure, I didn't specify how many jalapenos since I don't know what size jar you'll be using; it took 6-7 for my 1 quart jar, plus the poblano and 1/2 green pepper. Do let me know how you like it!

Quinn said...

Clean out the seeds, fill each pepper with a long chunk of monterey jack, roll in an egg/milk mixture then in flour, and fry in a skillet. Serve with sour cream. Oh my word, my mouth is watering!

1st Man said...

Thank you much!! I'm going to work on this next week. Still have a bunch of jalapeños. I need to go pick up the other things this weekend. Thanks again!!

1st Man said...

OK, now THAT sounds wonderful too!!! Wow. Thanks!!!