I've got the heat, now what do I put it in?
September 28, 2011 7:55 AM Subscribe
Best recipes with jalapenos! My garden has given me several, and I can't keep up with the few meager recipes I have that use them! One added quirk, I have a 2 year old who is ok with spice, but not mouth on fire spice, and I just made chili. Ideas? I'd hate to see these go to waste!
Cowboy Candy
1 1/4 cups sliced fresh jalapenos
1/2 cup sugar
1/4 cup water
1 drop green food coloring (optional)
1. Slice jalapenos, and place in a small sauce pan.
2. Add water and sugar.
3. Cook over medium heat until boiling.
4. Reduce temperature to low, and simmer until the liquid has reduced, and the sugar water has become syrup-like (about 15- 20 minutes depending on temperature of heat source).
5. Let cool and place in clean jelly jar.
6. Store in refrigerator.
Serve over soften cream cheese with triscuts.(sp)
posted by bjgeiger at 8:06 AM on September 28, 2011 [1 favorite]
1 1/4 cups sliced fresh jalapenos
1/2 cup sugar
1/4 cup water
1 drop green food coloring (optional)
1. Slice jalapenos, and place in a small sauce pan.
2. Add water and sugar.
3. Cook over medium heat until boiling.
4. Reduce temperature to low, and simmer until the liquid has reduced, and the sugar water has become syrup-like (about 15- 20 minutes depending on temperature of heat source).
5. Let cool and place in clean jelly jar.
6. Store in refrigerator.
Serve over soften cream cheese with triscuts.(sp)
posted by bjgeiger at 8:06 AM on September 28, 2011 [1 favorite]
Jalapeno peach salad! Make sure you cut out and discard the seeds from the jalapenos. Toss slices of jalapeno with chopped fresh peaches, make a vinaigrette using fresh cilantro and sweet onion. Add some fresh goat cheese to cut the heat and add richness, if you like.
Actually, that jalapeno / peach combo is surprisingly good in a lot of contexts, like together in jam or salsa, or on top of a cream cheese tart.
You could also roast them, peel them, and pack them in oil for later use in mexican food.
posted by gauche at 8:08 AM on September 28, 2011 [1 favorite]
Actually, that jalapeno / peach combo is surprisingly good in a lot of contexts, like together in jam or salsa, or on top of a cream cheese tart.
You could also roast them, peel them, and pack them in oil for later use in mexican food.
posted by gauche at 8:08 AM on September 28, 2011 [1 favorite]
Jalapenos also preserve very well when pickled. All it takes is vinegar, salt, and the ability to boil water. If you're feeling adventuresome, throw in some crushed garlic, chopped onion, and/or sugar. My wife and I pickle cayenne peppers (and occasionally other types) here every year; being able to enjoy them in chile and such in the winter is wonderful.
posted by introp at 8:13 AM on September 28, 2011 [2 favorites]
posted by introp at 8:13 AM on September 28, 2011 [2 favorites]
If you have the facilities, smoke them and then dry them. Store your homemade chipotles in a jar in your pantry for future use.
posted by Seamus at 8:15 AM on September 28, 2011
posted by Seamus at 8:15 AM on September 28, 2011
Chili Jam!
AMAZING on a cracker with some good cheese.
posted by greenish at 8:17 AM on September 28, 2011
AMAZING on a cracker with some good cheese.
posted by greenish at 8:17 AM on September 28, 2011
I tend to use them one at a time, so I freeze them for future use. I chop them up in the food processor, then add a little veg stock and freeze them in a muffin pan lined with plastic wrap. Once frozen, I can pop them out of the pan and put them in a freezer bag. Then I can just pull out one chopped jalapeno when I need one for a recipe.
FYI - I would suggest opening the food processor, then leaving the room for a few minutes to let the fumes dissipate. Otherwise I have a coughing fit.
posted by WorkingMyWayHome at 8:19 AM on September 28, 2011
FYI - I would suggest opening the food processor, then leaving the room for a few minutes to let the fumes dissipate. Otherwise I have a coughing fit.
posted by WorkingMyWayHome at 8:19 AM on September 28, 2011
Slice in half lengthwise; remove seeds. Rinse in cold water (more thoroughly for less spicy). Mix together some cream cheese and shredded cheese in roughly equal amounts. Fill jalapeno with cheese mixture. Wrap with bacon, preferably nice thick pepper bacon. Stick a toothpick through it to hold it together and throw it on the grill till the bacon is done to perfection. Yum.
posted by greenmagnet at 8:23 AM on September 28, 2011 [1 favorite]
posted by greenmagnet at 8:23 AM on September 28, 2011 [1 favorite]
Seconding pickling. This also will let you use them later in the year when your garden isn't producing them any more.
posted by EmpressCallipygos at 8:36 AM on September 28, 2011
posted by EmpressCallipygos at 8:36 AM on September 28, 2011
Pickling is very easy, and so is pepper jelly. (Similar to the jam above, only smooth, no chunks). The Ball Blue Book has a pepper jelly recipe, but I don't know it off the top of my head.
posted by k5.user at 8:39 AM on September 28, 2011
posted by k5.user at 8:39 AM on September 28, 2011
Macaroni! Make the best most awesome mustard-y cheesy macaroni and slice in some jalepenos. I also like to add a splash of franks red sauce. Top that off with some crispy bread crumbs and crackers and cheese. Ugh. Amazing.
posted by Marinara at 8:46 AM on September 28, 2011
posted by Marinara at 8:46 AM on September 28, 2011
Response by poster: Oooo poppers, I love poppers (and now desperately want some, this is why I shouldn't post food questions while pregnant and stuck at work). Even the 2 year old likes poppers! mmmm poppers.
posted by katers890 at 9:02 AM on September 28, 2011 [1 favorite]
posted by katers890 at 9:02 AM on September 28, 2011 [1 favorite]
I successfully made chipotles out of them by:
1. loading up the Webber grill with charcoal banked on one side
2. after the coals had gone white, placing jalapenos (skewered seven at a time on wooden skewers) on the opposite half of grill.
3. leaving the lid half on, smoking the peppers 'til they shriveled to dark brown (a few hours, reordering the skewers a few times).
4. drying the peppers rest of the way in a food dehydrator. I think a low oven would have done it too.
Stick a few of those in the blender with some vinegar and salt, and you've got a really fine thin salsa. Not as rough on the system as the fresh Jalapenos either.
posted by bendybendy at 9:54 AM on September 28, 2011
1. loading up the Webber grill with charcoal banked on one side
2. after the coals had gone white, placing jalapenos (skewered seven at a time on wooden skewers) on the opposite half of grill.
3. leaving the lid half on, smoking the peppers 'til they shriveled to dark brown (a few hours, reordering the skewers a few times).
4. drying the peppers rest of the way in a food dehydrator. I think a low oven would have done it too.
Stick a few of those in the blender with some vinegar and salt, and you've got a really fine thin salsa. Not as rough on the system as the fresh Jalapenos either.
posted by bendybendy at 9:54 AM on September 28, 2011
I chop up two big ones and add them to the sour cream and onion soup dip. Let sit in refrig overnight. Dip pretzels at will. Or chips or Doritos
posted by JohnnyGunn at 10:08 AM on September 28, 2011
posted by JohnnyGunn at 10:08 AM on September 28, 2011
I am a big fan of jalapeño jelly. (I've never it made so can't recommend a recipe.)
posted by Jode at 10:18 AM on September 28, 2011
posted by Jode at 10:18 AM on September 28, 2011
Nthing pickling. I do an epic jalapeno picking session every couple of years, and I am always grateful to have delicious jalapenos on hand for the many things I love them in (plus dinner guests are usually impressed by my home-pickled peppers). And whenever I need a last-minute host gift I can just reach into the cabinet, pull out a jar, and tie a pretty red ribbon around it.
You can also make and can some salsa with the jalapenos. Don't add too many other spicy bits to it and you can keep it relatively mild, especially since the peppers will mellow out over time in the jars.
And ZOMGyespoppers. Make up a whole bunch and freeze them in individual batches.
posted by rhiannonstone at 10:20 AM on September 28, 2011
You can also make and can some salsa with the jalapenos. Don't add too many other spicy bits to it and you can keep it relatively mild, especially since the peppers will mellow out over time in the jars.
And ZOMGyespoppers. Make up a whole bunch and freeze them in individual batches.
posted by rhiannonstone at 10:20 AM on September 28, 2011
Hot pepper vinegar is a staple in the south (and in my house). Slice the peppers length-wise, without slicing through the stem (i.e., they remain in one piece). Place in a jar. Bring apple cider vinegar and a touch of salt to a boil, pour over peppers. Let sit at room temp for a day, and then store in the fridge.
I use the vinegar on lots of things -- beans, greens, and potatoes, especially. You could also use it in a vinaigrette.
posted by mudpuppie at 10:37 AM on September 28, 2011
I use the vinegar on lots of things -- beans, greens, and potatoes, especially. You could also use it in a vinaigrette.
posted by mudpuppie at 10:37 AM on September 28, 2011
I invented my new favorite recipe this summer! (Not claiming to be the first in the world to do this, but I've not seen it anywhere before.)
Jalapeno-buttermilk ice cream
3 parts buttermilk (Bulgarian buttermilk is great, but any regular type is also)
1 part heavy cream
1/2 cup jalapeno preserves (or jam) per quart of liquid ingredients
1/2 to 1 tsp vanilla per quart
1/2 to 1 cup of sugar or agave nectar if you like it really sweet
1/2 tsp salt
lemon juice and/or zest for a little freshness
add one little envelope of unflavored gelatin if you are concerned about the thinnish texture of the buttermilk
Mix everything together in a blender and process in your ice cream maker.
Adjust for sweetness and vanilla especially. I now use very little sweetening in addition to the preserves. Also, this works just as well with ice cream recipes using eggs...I just don't bother.
Virtually everyone wrinkles up their nose and goes eeww until they taste it. Even my 7 year old grandsons now love it (once they finally tasted it). The contrast of the the sourish buttermilk (enhanced a bit by the lemon) with the sweetness is fantastic. Then there is the contrast of the cold ice cream with the spicy heat of the jalapenos.
The distinctive jalapeno flavor permeates all...YUM!
posted by txmon at 11:22 AM on September 28, 2011 [4 favorites]
Jalapeno-buttermilk ice cream
3 parts buttermilk (Bulgarian buttermilk is great, but any regular type is also)
1 part heavy cream
1/2 cup jalapeno preserves (or jam) per quart of liquid ingredients
1/2 to 1 tsp vanilla per quart
1/2 to 1 cup of sugar or agave nectar if you like it really sweet
1/2 tsp salt
lemon juice and/or zest for a little freshness
add one little envelope of unflavored gelatin if you are concerned about the thinnish texture of the buttermilk
Mix everything together in a blender and process in your ice cream maker.
Adjust for sweetness and vanilla especially. I now use very little sweetening in addition to the preserves. Also, this works just as well with ice cream recipes using eggs...I just don't bother.
Virtually everyone wrinkles up their nose and goes eeww until they taste it. Even my 7 year old grandsons now love it (once they finally tasted it). The contrast of the the sourish buttermilk (enhanced a bit by the lemon) with the sweetness is fantastic. Then there is the contrast of the cold ice cream with the spicy heat of the jalapenos.
The distinctive jalapeno flavor permeates all...YUM!
posted by txmon at 11:22 AM on September 28, 2011 [4 favorites]
Pico de gallo is quick, easy, and easy to personalize with varying amounts of lime and cilantro (as well as adding new ingredients).
Note, you can control the heat you get from jalapenos by controlling the number of seeds you leave in whatever you are preparing. If you strip out the seeds entirely, you get a sweet, mildly spicy flavor.
posted by TheWhiteSkull at 1:36 PM on September 28, 2011
Note, you can control the heat you get from jalapenos by controlling the number of seeds you leave in whatever you are preparing. If you strip out the seeds entirely, you get a sweet, mildly spicy flavor.
posted by TheWhiteSkull at 1:36 PM on September 28, 2011
I tend to buy a double fistful of jalapeños when they go on sale, they ripen red even in the kitchen, better by the window in soft sun, and they dry out nicely. They're pretty and still plenty warm; I suspect they've lost some of their vitamin C and/or other good nutrients but they're still fun to cook with. They store in a jar just fine.
I've been considering lately stringing them, needle some thread or maybe fishing line through the stems of a bunch of them and letting them dry that way, hung up. No particular reason to do this -- they do dry out nicely just laid out, I've never had any go south on me as they dried, unlike other fruits will; jalapeños just ripen to that real pretty, almost orange-y red, soften and wrinkle, then dry. Just that it'd be different to string them, is all.
posted by dancestoblue at 1:45 PM on September 28, 2011
I've been considering lately stringing them, needle some thread or maybe fishing line through the stems of a bunch of them and letting them dry that way, hung up. No particular reason to do this -- they do dry out nicely just laid out, I've never had any go south on me as they dried, unlike other fruits will; jalapeños just ripen to that real pretty, almost orange-y red, soften and wrinkle, then dry. Just that it'd be different to string them, is all.
posted by dancestoblue at 1:45 PM on September 28, 2011
Dinosaur BBQ spicy pickles.
Just made a batch last weekend.
posted by thsmchnekllsfascists at 2:10 PM on September 28, 2011
Just made a batch last weekend.
posted by thsmchnekllsfascists at 2:10 PM on September 28, 2011
Easier than pickling: dry them for future use. (You can then string them up meantime.)
posted by progosk at 3:25 PM on September 28, 2011
posted by progosk at 3:25 PM on September 28, 2011
I like to gently cut the tops off, scrap out the seeds, stuff them with chunks of mozzarella, then deep fry those puppies and sprinkle with salt when they are fresh out of the oil. Yummmm.
posted by smoke at 4:47 PM on September 28, 2011
posted by smoke at 4:47 PM on September 28, 2011
With the whole peppers I rinse and let dry then throw in a freezer bag to use through the winter just as I would fresh peppers. I can cut off a bit of the frozen pepper or let thaw then proceed as I would use in any recipe. This works beautifully and I forgo the lesser quality winter grocery store specimens.
posted by kimmae at 5:51 AM on September 29, 2011 [1 favorite]
posted by kimmae at 5:51 AM on September 29, 2011 [1 favorite]
This thread is closed to new comments.
posted by pointystick at 8:05 AM on September 28, 2011