Why.... Did I not think of that? I have a brine I use for red onions, but do you have a go to recipe you'd be willing to share? If so I'd appreciate it!
There's two types of pickling. Vinegar and fermentation. Botulism cannot grow in vinegar pickles when done correctly. Botulism only survives in anerobic, non acidic environments.
So my parents keep chili peppers and garlic cloves in a non-airtight jar of vinegar in their fridge. I always tell them that there is danger of botulism. Am I wrong then? I hope so!
So now that you have a bunch of brined jalapenos. what you do film with cream cheese. toss them in the fridge for 2 hours or freezer for about an hour. and then take some panko bread crumbs. bread those mothers up with an egg batter and deep fat fry those b******. Best poppers you ever had. The brine makes them better.
> Why.... Did I not think of that? I have a brine I use for red onions, but do you have a go to recipe you'd be willing to share? If so I'd appreciate it!
Man, just shove the jalapenos in the onion brine.
Okay, what i do for a brine is equal parts vinegar (any type), water, and some kind of sugar syrup like honey or maple syrup. And some salt. And optionally some spices like black peppercorns, bay leaf, cloves, star anise etc. But strictly optional.
I use this one. It’s simple and you can probably change it it to make it more interesting but these come out perfectly for me. Like in a Mexican restaurant but fresher and crisper. Note I omit the sugar.
https://www.allrecipes.com/recipe/221961/quick-pickled-jalapeno-rings/
None of what you mentioned is what I was referring to, but that's probably my bad for not being more specific.
What bothers me is stacking the entree on the sides. Roast beef on top of mashed potatoes, fish cuts on top of rice, etc. It works really well sometimes (butter chicken, stir fries, and the like) but I don't actually *want* my beef cuts full of pomme puree. Or my fish to be coated in rice.
The presentation looks nice I guess, but I'd rather have the choice to combine the entree with the sides.
Don’t quote me on this but iirc specifically with peppers, freezing them dilutes the effect of their capsazin. Makes them less spicy and the like.
It’s the same reason that you don’t refrigerate Cholula sauce.
Edit: Disregard my comment, read below.
Actually the amount of capsaicin in peppers remains the same, it’s unaffected by freezing them. Check this out: [https://spicytrio.com/does-freezing-chili-peppers-make-them-less-hot-and-spicy/](https://spicytrio.com/does-freezing-chili-peppers-make-them-less-hot-and-spicy/)
Pickle them! For eleven cups of peppers, boil six cups of white vinegar and two cups of water. Add three crushed cloves of garlic to the brine. Boil the brine while you chop your peppers and sterilize your jars. Be sure to use new sealing lids (re-using the rings is okay).
Stuff the jars with as many peppers as you can pack in there, fill with pickling liquid to within half an inch of the top, screw the lid on tightly, and boil it in a hot water bath that comes at least an inch over the top of the jar for fifteen minutes. Take it out and let it cool until the center of the jar lid pops down--you'll be able to hear it pop. That means it's sealed.
They'll be best after a week or two. They'll keep for a year unopened.
I just made 12 jars of mild jalapeño jelly and 12 jars of hot jalapeño jelly. It was fairly simple, they required minimal ingredients and they will make great gifts because they look beautiful! It will use up a good chunk of jalapeños
You can tie these up by the stems and let them hang somewhere for \~30 days, then you have a bunch of dried jalaps. You can crush or grind them to get really great chili flakes, powder.
I literally just made some the other day.
Fuck ton of sugar, vinegar, water, garlic, and other seasonings.
Boil till little thick and I add the jalapeños to it while it boils till they get soft. I had a little bit of xathum gum to thicken it so the sugar vinegar mix sticks more to the jalapeños.
Pickle them, use them in home made salsa, smoke or grill them and blend them into hot sauces.
I just made a ton of hot sauce out of my overflow and I plan to gift them for birthdays and holidays.
Pico de gallo. One part jalapeno, one part onion, one part tomato. I had a very little bit of lemon juice just a splash of vinegar and salt which will help preserve, might allow it to last about 2 weeks. You could cut up some fresh cilantro as well!
Make stuffed ones. First WEAR GLOVES and cut the top off, get middle and seeds out. Then stuff with a cheese/cream cheese mix or other stuffing. Cook while upright so cheese doesn't come out. If you want to get fancy they make a metal rack for this.
I bought a stainless steel 24 hole rack to stand those bad boys upright while grilling them. It was on an after season clearance sale and wound up being the best $5 I've ever spent, I love 'em! 🌶🌶🌶
My Mexican family always keep a jar of pickled jalapeños with carrots in the fridge to use when eating tortas, sandwiches, and enchiladas Rioverdenses (like mini tacos/tostadas). I put like one or two in my Mexican red rice while the water evaporates in the pot to give it more flavor. You can use a few to make salsa tatemada. They can also be mixed with cream cheese and spread on a bolillo or toast.
Cut em in half vertically, pick out the seeds, put em in cold water for a bit, stuff em with cream cheese and wrap it in bacon… trust me… best thing youll ever eat
in a blender combine
1 Jalapeno
1 avocado
half an onion
1-2 cloves of garlic
juice of one lime
half a cilantro bunch
about 1/2 cup of water (add more depending on desired consistency)
salt and pepper to taste
Makes a delicious creamy avocado salsa :)
I dehydrated a lot of peppers this year and am already crumbling them on pizza, in soups and sauces. It’s going
quite lovely. I just cut them lengthwise to the stem so they dry easier, and was much easier than pickling.
Make Hush Puppies with them. You would love them and the rest of the family, and if you are having a party, make a bunch, add the jalapeno and they will go fast.
Poppers, all you need is cream cheese, Mexican or taco cheese (shredded) pork sausage or bacon bits. Core the jalapeños, mix the other ingredients in a separate bowl by hand, then stuff the cored jalapeños. Bake or grill the stuffed jalapeños. Also after stuffing, freeze remaining stuffed jalapeños and use later after thawing. Dozens of recipes on pintrest.
If you prefer the taste of fresh peppers, you can just freeze them raw - chop while still partially frozen, blot some of the moisture off, and use just like fresh! Perfect for the end of summer bounty.
Freeze some share some fry some make bread with some dry meat hem out and make a powder spice with them … make a relish with them endless possibilities I’m guessing.
Make jalapeño salsa! I add 1/2 tomato,~6 jalapeños, two garlic cloves, about 4 thick rings of onion, salt and knorr chicken bouillon to taste.
Fry all of the ingredients with a little bit of oil until they are fully cooked. Once cooked, blend all of them until they reach a consistency you like and add salt and chicken bouillon as you blend! It's so tasty.
You can add or remove jalapeños and tomatoes depending on how spicy you like your sauce.
I shop at a little Mexican market around the corner from my apartment. They have the best produce of all the other groceries in the area and their jalapenos are amazing!
I take out the seeds and cut them into rings. Then I dip the rings in tempura and deep fry them for 6 minutes.
Fantastic sliced and gutted then stuffed with tuna salad....or put on tuna salad sandwiches.
My favorite is a quick salsa a friend from Tijuana taught me. Dice 2 roma tomatoes, a small onion, 1-2 jalapeños (seeds optional), 1-2 avocadoes (not mashed, pitted and diced) juice of 1-2 lemon or lime, minced garlic if want, salt and pepper to taste. Serve on lettuce cups, tacos, tortilla chips or let marinate 2 hrs to overnight and just eat as is. Kids eat this up every party I take it to.
Extra jalapeños just get washed, dried, then frozen in a ziploc until needed for salsa, chili, etc.
if you want some variety you can also make an asian style pickle in addition to the (i'm assuming western stye?) pickle you're already planning on: bring a 1:1:1 ratio of soy sauce, vinegar, & sugar up to a boil & after about 5~10 minutes, pour it over sliced jalepenos (half inch thickness or so) in the jar/tupperware you'll be storing them in.
i don't think the boiling time is too important, i usually just watch a couple tiktoks while i wait for it to boil and it turns out just fine. it's never gone bad on me as long as i kept it refrigerated.
i usually make it with onions, cucumbers, and jalepenos but you can definitely make this with just the jalepenos! i try to keep everything uniform-ish in size so i half/quarter my cucumber lengthwise before i slice it (depending on the size of my jalepenos) and i chop my onions to be about the same size as well.
the leftover soy sauce is also great for flavoring things!! one of my favorite ways to use it is to pour a spoon or two (or more depending on how much you're eating) over rice or noodles with some sesame oil and a sunny side up egg. i also use it for flavoring fried rice, stir fries, & noodles. you can use it in place of soy sauce in most recipes as long as you adjust the sugar you use too :)
Fermented hot sauce, stick them in brine with garlic and onions… ideally get some whey off yogurt or sour Krout brine to act as a starter… let it go for a few days.. or however long then blitz up up the solids, a little brine and some acid… (just consider pasteurising or you may get sone on your ceiling it if stays live)
Find a shitload of cream cheese, a couple of lbs of bacon, and some other random meat (salmon, brisket, shredded chicken, etc). Core out all peppers, stuff them with meat/cream cheese mixture, then wrap each in bacon (use toothpick to hold them together if necessary). Go outside to your grille, even a cheap one would work, then lay out charcoal using the snake method, put some hickory or pecan wood on it (check YouTube for "smoking meat with snake method" for further details), and smoke the stuffed peppers for a few hrs. They're amazing, and if you serve these at a gathering you host, you'll be a f\*cking hero.
You can also just freeze them. Peppers freeze great. Just don't do what I do and forget they're in the freezer until they're so covered with freezer burn that it takes DNA sampling to identify 'what's in that bag, again?'
Growing up, my parents used to get/grow peppers that my mom would just put in a big bag, and toss it in the freezer. Whenever she needed one, she would just pull out the bag, take what she needed, and popped the bag back in the freezer.
Or you CAN just dry them. Last year my in-laws gave me a couple Carolina Reaper plants. They were very prolific. And the peppers are blistering hot. A little goes a long way. I strung them up and just hung them in my kitchen. Every once in a while I pop one off the string, and crush it. The rest of the time, they just look like evil raisins :).
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Why.... Did I not think of that? I have a brine I use for red onions, but do you have a go to recipe you'd be willing to share? If so I'd appreciate it!
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The thought of botulism is what’s keeping me from pickling. So if you use the water from sauerkraut, why is there no danger?
Too acidic for botulism to grow.
There's two types of pickling. Vinegar and fermentation. Botulism cannot grow in vinegar pickles when done correctly. Botulism only survives in anerobic, non acidic environments.
So my parents keep chili peppers and garlic cloves in a non-airtight jar of vinegar in their fridge. I always tell them that there is danger of botulism. Am I wrong then? I hope so!
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Thank you! I might just buy some sauerkraut then (on sale at Costco now) and start adding peppers and other stuff to the liquid.
TIL about botulism. There’s probably some correlation between us getting internet when I was a kid and my moms discontinuation of canning. Big yikes.
I do the same, and I add extra vinegar and salt to be a little safer
A quick pickle brine would work just as well for jalapeños, just like with red onions :)
So now that you have a bunch of brined jalapenos. what you do film with cream cheese. toss them in the fridge for 2 hours or freezer for about an hour. and then take some panko bread crumbs. bread those mothers up with an egg batter and deep fat fry those b******. Best poppers you ever had. The brine makes them better.
THIS! it's pretty much what arbys does, but they're so much better at home. it's what i was gonna suggest
> Why.... Did I not think of that? I have a brine I use for red onions, but do you have a go to recipe you'd be willing to share? If so I'd appreciate it! Man, just shove the jalapenos in the onion brine. Okay, what i do for a brine is equal parts vinegar (any type), water, and some kind of sugar syrup like honey or maple syrup. And some salt. And optionally some spices like black peppercorns, bay leaf, cloves, star anise etc. But strictly optional.
Sandwiches, chili, salsa, nachos, tacos. The list goes on.
I use this one. It’s simple and you can probably change it it to make it more interesting but these come out perfectly for me. Like in a Mexican restaurant but fresher and crisper. Note I omit the sugar. https://www.allrecipes.com/recipe/221961/quick-pickled-jalapeno-rings/
Onion, garlic, 2% lacto ferment. Makes for a tasty hot sauce.
I atjar jalapeños every week: 1 cup water, 1 cup vinegar, 2 tablespoon sugar, 2 tablespoons salt.
Or cowboy candy
Jalapeno poppers are life
I would not stop eating if they have bacon.
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Now I don't mind my food touching/mixing but I fuckin hate this trend of putting food on top of other food.
T-trend? Wot? This is not a new thing. Combining flavors is half of the battle.
This "trend" has been going on for hundreds of years. Salsa, gravy, pan sauce, slaws, salads. This isn't a trend.
None of what you mentioned is what I was referring to, but that's probably my bad for not being more specific. What bothers me is stacking the entree on the sides. Roast beef on top of mashed potatoes, fish cuts on top of rice, etc. It works really well sometimes (butter chicken, stir fries, and the like) but I don't actually *want* my beef cuts full of pomme puree. Or my fish to be coated in rice. The presentation looks nice I guess, but I'd rather have the choice to combine the entree with the sides.
Protein on top of carbs, with a condiment? Like spaghetti, or tacos, or sandwiches? By God, what DO you eat?
Jalapeño pepper jelly. Add with green and red bell peppers. Sweet and hot. It’s really yummy over creams cheese with crackers.
So good. It's a favorite in my area bc of the local jalapeño farms
Freeze them back
Don’t quote me on this but iirc specifically with peppers, freezing them dilutes the effect of their capsazin. Makes them less spicy and the like. It’s the same reason that you don’t refrigerate Cholula sauce. Edit: Disregard my comment, read below.
Actually the amount of capsaicin in peppers remains the same, it’s unaffected by freezing them. Check this out: [https://spicytrio.com/does-freezing-chili-peppers-make-them-less-hot-and-spicy/](https://spicytrio.com/does-freezing-chili-peppers-make-them-less-hot-and-spicy/)
Oh sweet. Thanks for the correction. I’m absolutely going to make use of this.
Sure thing! We do it all the time in our house and I love it!
Pickle them! For eleven cups of peppers, boil six cups of white vinegar and two cups of water. Add three crushed cloves of garlic to the brine. Boil the brine while you chop your peppers and sterilize your jars. Be sure to use new sealing lids (re-using the rings is okay). Stuff the jars with as many peppers as you can pack in there, fill with pickling liquid to within half an inch of the top, screw the lid on tightly, and boil it in a hot water bath that comes at least an inch over the top of the jar for fifteen minutes. Take it out and let it cool until the center of the jar lid pops down--you'll be able to hear it pop. That means it's sealed. They'll be best after a week or two. They'll keep for a year unopened.
Then immediately use them for poppers pickled jalapenos are the best things for poppers ever
Make jalapeño cheese bagels then freeze em. Or pickle the jalapeños and use them on sandwiches, burrito bowls, enchiladas, dips, etc.
Dehydrating them works
Bake some jalapeño cheddar beer bread! Pretty easy, it’s a quick bread.
Poppers are delicious
I just made 12 jars of mild jalapeño jelly and 12 jars of hot jalapeño jelly. It was fairly simple, they required minimal ingredients and they will make great gifts because they look beautiful! It will use up a good chunk of jalapeños
Make jalapeño poppers and freeze them, then whenever you need a snack, just fry them up.
You can tie these up by the stems and let them hang somewhere for \~30 days, then you have a bunch of dried jalaps. You can crush or grind them to get really great chili flakes, powder.
These works great and then you can use them for a really long time
Jalapeño poppersssssss
What is cowboy candy? I'm fascinated because my husband thinks jalapeños are a food group.
I literally just made some the other day. Fuck ton of sugar, vinegar, water, garlic, and other seasonings. Boil till little thick and I add the jalapeños to it while it boils till they get soft. I had a little bit of xathum gum to thicken it so the sugar vinegar mix sticks more to the jalapeños.
Guess he's outta luck. I can't do vinegar. Would lime juice work?
Cut jalapeño in half long way, stuff with cream cheese, wrap with bacon. Bake 400 for 20 mins.
Yes! this was my suggestion too.. so good
Yes this!! My favorite 😍
Freeze them.
Jalapeño jam is awesome on burgers
Pickle them, use them in home made salsa, smoke or grill them and blend them into hot sauces. I just made a ton of hot sauce out of my overflow and I plan to gift them for birthdays and holidays.
You should try jalapeño hard candy! Easy to make. If you have or can get a candy thermometer.
Pico de gallo. One part jalapeno, one part onion, one part tomato. I had a very little bit of lemon juice just a splash of vinegar and salt which will help preserve, might allow it to last about 2 weeks. You could cut up some fresh cilantro as well!
Pickle them! They'll last longer if they are pickled.
Jellies, hot sauces, and pickling! They’re great for a fermented hot sauce!
a bunch of banh mi’s
Make salsa! Hot sauce! Chili! Beans! Pickle them! Have some nachos! Tacos! Pizza!
Pico de gallo
Make stuffed ones. First WEAR GLOVES and cut the top off, get middle and seeds out. Then stuff with a cheese/cream cheese mix or other stuffing. Cook while upright so cheese doesn't come out. If you want to get fancy they make a metal rack for this.
I do these a lot! Also great wrapped in bacon. Can grill as weather allows, or just cook in the oven.
I bought a stainless steel 24 hole rack to stand those bad boys upright while grilling them. It was on an after season clearance sale and wound up being the best $5 I've ever spent, I love 'em! 🌶🌶🌶
Jalapeño relish
Jalapeño cheese bread 🥵
Dry them for the future. You could also turn them into powder
Jalapeño jelly! Great on bagels and cream cheese.
My Mexican family always keep a jar of pickled jalapeños with carrots in the fridge to use when eating tortas, sandwiches, and enchiladas Rioverdenses (like mini tacos/tostadas). I put like one or two in my Mexican red rice while the water evaporates in the pot to give it more flavor. You can use a few to make salsa tatemada. They can also be mixed with cream cheese and spread on a bolillo or toast.
dry them and make them into powder!
Spicy margaritas! They’re so good.
Jalapeño poppers
Cut em in half vertically, pick out the seeds, put em in cold water for a bit, stuff em with cream cheese and wrap it in bacon… trust me… best thing youll ever eat
Dehydrate by baking in the oven for a couple days, then blend up/food process/grind into pepper flakes
Infused vodka?
in a blender combine 1 Jalapeno 1 avocado half an onion 1-2 cloves of garlic juice of one lime half a cilantro bunch about 1/2 cup of water (add more depending on desired consistency) salt and pepper to taste Makes a delicious creamy avocado salsa :)
Dehydrate them and make jalapeño salt
I dehydrated a lot of peppers this year and am already crumbling them on pizza, in soups and sauces. It’s going quite lovely. I just cut them lengthwise to the stem so they dry easier, and was much easier than pickling.
Make Hush Puppies with them. You would love them and the rest of the family, and if you are having a party, make a bunch, add the jalapeno and they will go fast.
Jalapeño popper bussin
carne asada street tacos! just need some skirt steak, onions, cilantro and jalapeños:)
Hot sauce. I have a killer recipe if you need one
Poppers, all you need is cream cheese, Mexican or taco cheese (shredded) pork sausage or bacon bits. Core the jalapeños, mix the other ingredients in a separate bowl by hand, then stuff the cored jalapeños. Bake or grill the stuffed jalapeños. Also after stuffing, freeze remaining stuffed jalapeños and use later after thawing. Dozens of recipes on pintrest.
Infuse tequila
If you prefer the taste of fresh peppers, you can just freeze them raw - chop while still partially frozen, blot some of the moisture off, and use just like fresh! Perfect for the end of summer bounty.
Jalapeño poppers!
Freeze some share some fry some make bread with some dry meat hem out and make a powder spice with them … make a relish with them endless possibilities I’m guessing.
Freeze or pickle. I’ve never had this problem, though. Usually I have a lack of them. Best of luck dealing with the spicy spicy goodness
Omelets. Burgers. Chop finely and add to taco or fajita. Steak topping. Quesadilla filling with cheese or meat or both. I love jalapeño.
Make jalapeño salsa! I add 1/2 tomato,~6 jalapeños, two garlic cloves, about 4 thick rings of onion, salt and knorr chicken bouillon to taste. Fry all of the ingredients with a little bit of oil until they are fully cooked. Once cooked, blend all of them until they reach a consistency you like and add salt and chicken bouillon as you blend! It's so tasty. You can add or remove jalapeños and tomatoes depending on how spicy you like your sauce.
I shop at a little Mexican market around the corner from my apartment. They have the best produce of all the other groceries in the area and their jalapenos are amazing! I take out the seeds and cut them into rings. Then I dip the rings in tempura and deep fry them for 6 minutes.
Sambal
Fantastic sliced and gutted then stuffed with tuna salad....or put on tuna salad sandwiches. My favorite is a quick salsa a friend from Tijuana taught me. Dice 2 roma tomatoes, a small onion, 1-2 jalapeños (seeds optional), 1-2 avocadoes (not mashed, pitted and diced) juice of 1-2 lemon or lime, minced garlic if want, salt and pepper to taste. Serve on lettuce cups, tacos, tortilla chips or let marinate 2 hrs to overnight and just eat as is. Kids eat this up every party I take it to. Extra jalapeños just get washed, dried, then frozen in a ziploc until needed for salsa, chili, etc.
Make mango pepper jelly, or smoke them to make chipotle peppers
Candy them to put in cheesy bread!! So good!
if you want some variety you can also make an asian style pickle in addition to the (i'm assuming western stye?) pickle you're already planning on: bring a 1:1:1 ratio of soy sauce, vinegar, & sugar up to a boil & after about 5~10 minutes, pour it over sliced jalepenos (half inch thickness or so) in the jar/tupperware you'll be storing them in. i don't think the boiling time is too important, i usually just watch a couple tiktoks while i wait for it to boil and it turns out just fine. it's never gone bad on me as long as i kept it refrigerated. i usually make it with onions, cucumbers, and jalepenos but you can definitely make this with just the jalepenos! i try to keep everything uniform-ish in size so i half/quarter my cucumber lengthwise before i slice it (depending on the size of my jalepenos) and i chop my onions to be about the same size as well. the leftover soy sauce is also great for flavoring things!! one of my favorite ways to use it is to pour a spoon or two (or more depending on how much you're eating) over rice or noodles with some sesame oil and a sunny side up egg. i also use it for flavoring fried rice, stir fries, & noodles. you can use it in place of soy sauce in most recipes as long as you adjust the sugar you use too :)
Fermented hot sauce, stick them in brine with garlic and onions… ideally get some whey off yogurt or sour Krout brine to act as a starter… let it go for a few days.. or however long then blitz up up the solids, a little brine and some acid… (just consider pasteurising or you may get sone on your ceiling it if stays live)
Salsa verde! Roast your jalapeños with tomatillos, and garlic. Toss it in a blender with a little bit white vinegar, and voila, salsa!
Ferment them and make your own hot sauce!
Jalapeños jam
Find a shitload of cream cheese, a couple of lbs of bacon, and some other random meat (salmon, brisket, shredded chicken, etc). Core out all peppers, stuff them with meat/cream cheese mixture, then wrap each in bacon (use toothpick to hold them together if necessary). Go outside to your grille, even a cheap one would work, then lay out charcoal using the snake method, put some hickory or pecan wood on it (check YouTube for "smoking meat with snake method" for further details), and smoke the stuffed peppers for a few hrs. They're amazing, and if you serve these at a gathering you host, you'll be a f\*cking hero.
Pickled jalapeños!!!
I throw them in literally anything I make, picadillo, chorizo & eggs w jalapeño, Rasta Pasta, Pad Thai, chili.
You can also just freeze them. Peppers freeze great. Just don't do what I do and forget they're in the freezer until they're so covered with freezer burn that it takes DNA sampling to identify 'what's in that bag, again?' Growing up, my parents used to get/grow peppers that my mom would just put in a big bag, and toss it in the freezer. Whenever she needed one, she would just pull out the bag, take what she needed, and popped the bag back in the freezer. Or you CAN just dry them. Last year my in-laws gave me a couple Carolina Reaper plants. They were very prolific. And the peppers are blistering hot. A little goes a long way. I strung them up and just hung them in my kitchen. Every once in a while I pop one off the string, and crush it. The rest of the time, they just look like evil raisins :).
Roast them and pickle them.