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Jalepeno overload

yzziyzzi Posts: 1,793
My wife's Jalepeno plant is going crazy. Any ideas besides abt's to dwindle this stash?
Dunedin, FL
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Comments

  • smokesniffersmokesniffer Posts: 1,741
    I am growing some of my own, 3 plants were doing just fine, until some critter came in the night and bite the main stem of all 3 plants, left them in the planter and they are growing again. To answer your question, a buddy of mine, freezes his and them uses them through out the winter. Haven't tried it my self yet. Ya might try that.
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  • BudgeezerBudgeezer Posts: 522
    Armadillo eggs. Jalapeño stuffed with cheddar wrapped in sausage and smoked. One of my favorites.
    Edina, MN

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  • Que_n_BrewQue_n_Brew Posts: 560
    Chicken Bombs! image
    PROUD MEMBER OF THE WHO DAT NATION!
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  • smokesniffersmokesniffer Posts: 1,741
    Hey Que, mind sharing the recipe, please.
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  • Que_n_BrewQue_n_Brew Posts: 560
    PROUD MEMBER OF THE WHO DAT NATION!
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  • Over the weekend I had fried jalapeños done like fried okra. They were awesome.

    _________________________________________________________________________________________

    Johnson, Navin R... Sounds like a typical bastard.

     

    Belmont, NC

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  • 70chevelle70chevelle Posts: 278
    I smoke mine and then dehydrate them. You can rehydrate in the future but most of them go into my spice grinder with some other spices for chili powder.
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  • yzziyzzi Posts: 1,793
    I was thinking about drying and grinding. I may give that a shot with the next batch. Did that with a bunch of chilies from my friend and they turned out great. The chicken bombs sound really good too. Good thing I have a bunch. Thanks  guys.
    Dunedin, FL
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  • smokesniffersmokesniffer Posts: 1,741
    Thanks Que 
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  • Dyal_SCDyal_SC Posts: 2,404
    Sea turtle eggs, inspired by @Nibblemethis !
    image.jpg 71.9K
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  • U_tardedU_tarded Posts: 1,280
    i second the chipotles!
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  • GogogordyGogogordy Posts: 458
    My wife grows them. We eat them almost daily this time of year.

    We will seed, cut and saute' them with pork of ground turkey, any other odd veggies (Okra or green beans f'rinstance) and some Szechuan sauce and serve over rice....Thai style.

    Some like it hot. We sure do.
    When I'm not Eggin', I'm scootin'   Eggin' and 'cueing from Temecula Ca; an hour from San Diego, an hour and five minutes from Palm Springs, and an hour and a half from Los Angeles (yeah, right. With THAT traffic?)
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  • BotchBotch Posts: 3,198
    I made a jalapeno jelly once, it took a lot of peppers (which I see you have).  It was very good on pork chops, but not much else.  Lemme see if I can find the recipe... 
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • U_tardedU_tarded Posts: 1,280
    Botch said:
    I made a jalapeno jelly once, it took a lot of peppers (which I see you have).  It was very good on pork chops, but not much else.  Lemme see if I can find the recipe... 
    jap jelly with cream cheese on a cracker is a great snack!  my mother in law will pickle them bread and butter style with onions and its great like that too.
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  • fishlessmanfishlessman Posts: 17,106
    pickled bread and butter style for cheese burgers, hard to beat
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  • GriffinGriffin Posts: 6,920

    Turtle Eggs, fried jalapeno sticks (mix em in with french fries), salsa, pico de gallo.

    We had a bunch that were almost ready to go and something came along and ate all of our jalapenos, red peppers, and poblanos. And not just ate them, but stripped the plants of all the leaves and everything. Nothing was left behind but the stems. I was super pissed.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • ChubbsChubbs Posts: 5,223

    I hear you Griff. Something got both of my bell pepper plants and took the top half of my jalapeno plants. I revived one jalapeno plant, but have yet to get one. I was pissed too.

     

    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • EggcelsiorEggcelsior Posts: 11,290
    edited August 2013
    Griffin said:

    Turtle Eggs, fried jalapeno sticks (mix em in with french fries), salsa, pico de gallo.

    We had a bunch that were almost ready to go and something came along and ate all of our jalapenos, red peppers, and poblanos. And not just ate them, but stripped the plants of all the leaves and everything. Nothing was left behind but the stems. I was super pissed.


    Chubbs said:

    I hear you Griff. Something got both of my bell pepper plants and took the top half of my jalapeno plants. I revived one jalapeno plant, but have yet to get one. I was pissed too.

     

    Wabbits.... I sense Wabbits abound. Those effers have been crushing my liatris, dahlias, and day lillies. I might go Elmer Fudd on them, but without the speech impediment.
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  • Stuff them with cream cheese and chorizo.  I cook some chorizo and when done, add cream cheese to pan to soften and mix (about 75% cream cheese).  Put it into a ziploc bag and cut the bottom corner to use as a piping bag.  It's a breeze if you use one of the pepper roasters - basically a piece of bent sheet metal full of holes to hold the peppers upright.  Put them on your BGE for a half hour indirect ay 350.
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  • vidalia1vidalia1 Posts: 7,091

    Peach Jalapeno Salsa

    We love this recipe:

    Peach Jalapeno Salsa<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

    ·         2 cups fresh peaches or 1 (15oz.) can peaches, drained

    ·         1 can (15 oz.) fiery roasted tomatoes, drained

    • 1/4 cup yellow onion, finely chopped
    • 3 to 4 small jalapeños, finely chopped
    • 2 to 3 tablespoons cilantro, finely chopped
    • 1 garlic clove, crushed or minced
    • 1 tablespoon lime juice
    • 1 tablespoon cider vinegar
    • 1/4 teaspoon salt

    In a large bowl, dice peaches into half inch pieces for a chunky dip. Cook the onion, jalapeno and garlic on BGE at 325 indirect until tender. About 1 hour. Then finely chop the onion, jalapeños, garlic and cilantro. Add lime juice, cider vinegar and salt; toss well. Cover and refrigerate 30 minutes or longer.
    Great to make a day ahead.

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  • yzziyzzi Posts: 1,793
    @vidalia1 that sounds really good. I love peach salsa.

    @TamaleTime sounds like I need to pick up some chorizo on my next costco run. Sounds a lot easier to pipe it then wrap with bacon. 
    Dunedin, FL
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  • Griffin said:

    Turtle Eggs, fried jalapeno sticks (mix em in with french fries), salsa, pico de gallo.

    We had a bunch that were almost ready to go and something came along and ate all of our jalapenos, red peppers, and poblanos. And not just ate them, but stripped the plants of all the leaves and everything. Nothing was left behind but the stems. I was super pissed.

    Those big green worms (i call them tomato worms) will strip a plant overnight. They'll eat up pepper and tomato plants.

    Little Rock, AR

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  • Dyal_SCDyal_SC Posts: 2,404
    @Griffin, I'd look around for these. They are green horned caterpillars. Found three of them in our garden this year.
    image.jpg 414.8K
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  • Dyal_SC said:

    @Griffin, I'd look around for these. They are green horned caterpillars. Found three of them in our garden this year.

    Thats what I was talking about. They arent all that easy to see either, if you have a bushy plant.

    Little Rock, AR

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  • Some Sevin dust will take care of the caterpillars. Those green ones are nasty. They even eat my green onions! The biggest problem with them is that they are so TINY and you don't realize what they're doing until they grow a lot larger and then devastate your plants. Good luck in getting rid of them.

    Bob
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  • Every year I get a big batch of hatch chilies around now. They go one the grill to get some smoking and to remove the skins. Then I blend them with just enough good olive oil to make a tight-ish slurry. I pour that into ice cube trays and freeze it. The cubes go into intoa freeze bag and get used throughout the year. They add a ton of great flavor. Should work just as well with jalapenos.

    I'm also a huge fan of pickled jalapenos. So good in Bloody Mary's...

    Cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • FanOfFanboysFanOfFanboys Posts: 1,845
    I plan to picks some of mine this year. You can make boiled peanuts with them if like spicy. I'm going to make for the 1st time this year.
    Boom
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  • GoatseggGoatsegg Posts: 108
    Lots of great ideas here. I've grown jalapeño in he past and they are definitely high yield plants. I found a rub recipe that calls for jalapeño powder, which i couldn't find at the store. I bought some japs, cut in half, removed the stem and dehydrated skin side down. Ground and sifted. The powder is really nice. You can sub for chili powder or shake on steaks. Really good on popcorn, too. Good luck!
    -The Goat
    Marietta, GA
    XL BGE

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  • Jalapeño pesto, jalapeños in escabeche, roasted peeled deseeded and frozen for later use ( freeze flat on cookie sheet when frozen place in freezer bags). The are endless ways to save those peppers for later.
    Eggin in SW "Keep it Weird" TX
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