Swimming with Jalapenos

Cymbaline65

I've got a boatload of Jalapenos I need to do something with long term. The family can only eat so many ABTs. What do you all do? Freezing makes them mush when they thaw.

Hot sauce? Sure. Who has a good recipe?

Jalapeno Jam? I'd give that a rip. Who has a good recipe?

Smoke them? Can I keep the Egg that low for 14hrs (125-150 deg)?

Advice is greatly appreciated!! 

Thievery

• Roast them til they are black on the egg
  
• Put them in a bag to cool and make the skin peel easily
• Remove charred skin-seeds-membrane
• Blend with a little garlic-salt-olive oil
• Blend in some sour cream if it is too spicy

Makes a killer hot sauce that is good alone or on fish

Cymbaline65

Good idea Thievery...

Anyone else?

mtasker

cut I half, take seed and membrane out, freeze.  then you can pull take out as many as you need for  poppers.  works great for us.

Griffin

Pico de gallo. Roast some onions, tomatoes and jalapenos caveman style. Chop up and add some lime juice and cilantro and seaon to taste with salt and pepper.

Roast 'em up like you would any other pepper, peel them, take the stem and seeds out and freeze them. I've done this with japs and hatch chiles. I did so many hatch chiles I still have some from AUg '13 that are still good to mix in with spicy foods.

fishlessman

mrs wages bread and butter peppers, great on burgers, taste like candy

Bojangles

Griffin said:

Roast 'em up like you would any other pepper, peel them, take the stem and seeds out and freeze them. I've done this with japs and hatch chiles. I did so many hatch chiles I still have some from AUg '13 that are still good to mix in with spicy foods.

I agree with ^^^.  Hatch is just about an hour and a half North of me.  I do this once a year.  I like to leave some seeds hangin' around the chiles though.

NecessaryIndulg

The first thing I thought of:  @Dyal_SC's Jalamango Lime Wings!  

Cymbaline65

So you guys don't have any problems with peppers turning to mush when the thaw? All of mine did last year. I had to puree them to use them.

Cymbaline65

NecessaryIndulg said:

The first thing I thought of:  @Dyal_SC's Jalamango Lime Wings!  

Didn't mean to sound sexist with the "guys" thing, Kristi.

NecessaryIndulg

Cymbaline65 said:

NecessaryIndulg said:

The first thing I thought of:  @Dyal_SC's Jalamango Lime Wings!  

Didn't mean to sound sexist with the "guys" thing, Kristi.

Haha!  I use "you guys" all the time and never thought twice about it.  
Regarding freezing them: I think they hold their texture better if you freeze them raw. 

JRWhitee

Kristi is one of the guys... :((

Eggpharmer

Cowboy candy - these things are awesome
http://tastykitchen.com/blog/2011/09/candied-jalapenos-cowboy-candy/

Cymbaline65

Well, I did freeze mine raw. Used my FoodSaver and the good bags too. Leaning towards hot sauce/marinade right now.

NecessaryIndulg

I did a quick Google:  

"Blanche them for 2-3 minutes in boiling water and then drop them in freezing water. From what I've read, this destroys a particular enzyme that helps not break the pepper down further. I've done this and not done this - and doing it definitely helps on the texture."

Also, I like to keep compound butters in my freezer for quick dinners.  Maybe you could make a few of those with the sauces and marinades?  Jalapeño lime, jalapeño garlic, jalapeño pesto, etc.  (now I sound like Bubba Gump.

Botch

I tried making a hot sauce with my excess last summer.  I used the Tabasco Sauce ingredients list as a "recipe" (with the pepper substitution): white vinegar, salt, and the jalapenos, whirled in a blender, let set in the frig for a couple weeks, then strained into a bottle.  

It wasn't very good.  I know the Tabasco folks age theirs in oak barrels, maybe I'll dump in a box of toothpicks next time.  

 

There won't be a next time; I continue to grow various herbs in pots on my deck, but I've figured out I enjoy a visit to the local farmer's market every Saturday morning more than I enjoy gardening (and I'm not too successful with gardening in the first place).  

Cymbaline65

Thanks for the info, Kristi. Laughed out loud (yes, I don't do "LOL") at Botch. Toothpick, match sticks..it's all the same...

Eggcelsior

Shucks. I was hoping this title was literal.

EggObsessed

Thievery:  I noticed you live in Austin too.  Is this sauce recipe similar to the Salsa Dona at Taco Deli?  Sure sounds like it.  That stuff is addictive!!!

jscarfo

Pickle them

Thievery

EggObsessed said:

Thievery:  I noticed you live in Austin too.  Is this sauce recipe similar to the Salsa Dona at Taco Deli?  Sure sounds like it.  That stuff is addictive!!!

Sure is!  I've known Roberto who started Taco Deli and kind of gleaned the info from him over the years.  Not exactly like theirs, but darn close!

Stuff is SO addictive.

EggObsessed

@Thievery:  Lucky you!  Thanks for sharing.  My husband picks up Taco Deli breakfast tacos probably 3 days a week.  He always picks me up some for the next day, with 2 tubs of dona sauce. You didn't mention roasting the peppers first.  Do you make it with them raw?  The one time I made it at home, I roasted the peppers and didn't take the seeds out.  I can eat most any hot stuff, but this was thermonuclear!!

EggObsessed

@Thievery:  Sorry, I was mistaken.  I was confusing your recipe with another one I came across tonight.  You DID say to roast them first.

Cymbaline65

Ya know, I like the pickle idea for my first bag full. I'll have another bag full before the season is out and I'll do something else. Thanks everyone! Now, what to have for chow this weekend....