Too many Jalapeno Peppers....Help

any suggestions will be helpful......lost 2 healthy plants to the Wilt disease....but still have lots of produce......can I cut them in half ...take the seeds out and freeze them? Did someone say on the forum to put one in bottle of vinegar or was it oil????

Ruth

It was vinegar. Stuff as many as you can, sliced or whole in a bottle fill with the vinegar of your choice heated just to boiling, store in a dark cool place. In 2 weeks you will have a great condiment for beans, greens, just about any vegie. I use cider for mine, my bro uses whit because he thinks it is prettier. As it gets low just add more heated vinegar.

I freeze my chilies whole. My grand ma makes jalapeno jelly. I don't have the recipie but I am sure some one has.

I dehydrate all my extra peppers. The poblanos I cut up and put in the dehydrator. With other chilies, I would string them.
http://www.jalapenomadness.com/preserve_jalapenos_drying.html
http://www.scottrobertsweb.com/Ultimate-Guide-to-Drying-Hot-Peppers.php#

Oh, camprn, how beautiful those strung peppers are. I hope I'll have a bumper crop of jalapenos soon just so I can try that!!!

shannon1 wrote:It was vinegar. Stuff as many as you can, sliced or whole in a bottle fill with the vinegar of your choice heated just to boiling, store in a dark cool place. In 2 weeks you will have a great condiment for beans, greens, just about any vegie. I use cider for mine, my bro uses whit because he thinks it is prettier. As it gets low just add more heated vinegar.

I freeze my chilies whole. My grand ma makes jalapeno jelly. I don't have the recipie but I am sure some one has.

Hi....the jalapeñas in hot vinegar (pepper sauce) IS great...especially on a combined mustard green/turnip green (with roots) dish. To really jack it up...we put a little sugar on the greens, then hit it with the sauce. cheers...elwo

Grill up some pepper poppers (also called ABT's Atomic Buffalo Turds )

A standard recipe is (there are dozens of variations)

Remove seeds
Fill with a mixture of cream cheese n shredded cheese
Wrap in bacon
Cook
Brush w/BBQ sauce (optional)

I find it easier to slice lengthwise and make em look like canoes.

Absolutely, TN! Love those things!!!!! Thanks....elwo
:-)

If you do any canning, look for a recipe for jalapeno jelly. (I don't can but I look for this stuff at farmer's markets.)

It's certainly not sweet, but it makes a great appetizer. Open a block of cream cheese, spread the jelly on top, set out with crackers or pretzels, and enjoy.

jalapenos take a bit more time to dehydrate, so hang in there with them...they have pretty thick skins...


we have oodles of Jalapenos, we make poopers, lots of poppers, we also split and de-seed the jalapenos and freeze them...ready for more poppers...
Sofrito _{(guess the system won't let me post a link for a few more days)} Google Sofrito...well worth your time!!....we make this and freeze it in muffin pans...to use in many dishes...
I think the word translated means "I have way to many peppers, tomatoes, herbs and onions so I ground them all up"
Nice Ristra Camprn

I have done many of the above suggestions with delight and success. When you half, scoop and wash to freeze next pat them pretty dry with paper towels then freeze each one separate then combine in a plastic peanut butter jar with lid on tight. They will keep very well that way. Since my food saver quit that is how I do the freezing thing. This year was my first shot at jalapeno jelly and I had to make 3 batches so far because everybody keeps asking for a jar of it. I used the Paula Deen Food network recipe but about doubled the jalapeno content to kick it up a notch. Adimttedly it has a lot of sugar in it. The poppers are wonderful too but there I double dip them in the batter to make them closer to fast food specs. I will still get my last jalapeno picking sliced and pickled in hot (near boiling) vinegar with a garlic clove a few pepper corns and a little coriander seeds, just keep the lidded jar in the refridge great on nachos or lots of other tasty uses. Jalapenios get diced into a whole lot of my cooking because I believe they help elevate the the natural flavors of just about everything used in and really don’t give much if any heat at all when cooked .

tabletopper wrote:any suggestions will be helpful......lost 2 healthy plants to the Wilt disease....but still have lots of produce......can I cut them in half ...take the seeds out and freeze them? Did someone say on the forum to put one in bottle of vinegar or was it oil????

Ruth

You can certainly make a gorgeous ristra like Camprn showed (WOW), but you don't have to wait until you have that many to start with. Here are instructions for making them (although it says green chiles, you can do the same thing w/jalapenos)

http://aces.nmsu.edu/pubs/_circulars/Circ533.html

Or pick up a wreath form at your local craft store and make Christmas wreaths!!!

http://tinyurl.com/3fpfgr2

I second the motion for pepper jam. I've made two batches already and I beg people for more peppers to make more jam. One taste make people into converts. Great as a base for BBQ sauce or that Meatball recipe that calls for grape jelly (sub pepper jam instead). Great with peanut butter in a sandwich.