What to do with extra jalapenos

Ray said:

Quoted message said:

Any suggestions??

Pickled peppers. I did mine from the garden this year, and yummmm. I used some standard recipe I got
off google. blacksalt

"Ray" <[email hidden]> wrote in news:k9pMb.3785$q4.3086
@newsread3.news.atl.earthlink.net:

Quoted message said:

I needed a jalapeno pepper for a fajita marinade. My wife had to buy a whole pack of them at the
supermarket. Is there a long term way to store the extras?

Can they be frozen? Or will they turn to mush when thawed?

Any suggestions??

Doan't freeze. Halve or slice and fill a jar with the jalpeños and white vinegar and store in
refrigerator. The peppers can be used in many ways, and the vinegar makes a good seasoning or in
salad dressing.

Wayne

Ray said:

Any suggestions??

Make chipotles.

--
John Gaughan
johngaughan.netjohngaughan.netOpen ↗
[email hidden]

Ray said:

I needed a jalapeno pepper for a fajita marinade. My wife had to buy a whole pack of them at the
supermarket. Is there a long term way to store the extras?

Can they be frozen? Or will they turn to mush when thawed?

Any suggestions??

Yes you can freeze them. They *will* get mushy, but they'll still taste fresh and you can cook
with them.

How much is "a whole pack"?

I like to eat them fresh with a sandwich, like a normal person would eat a dill pickle.

Bob

Quoted message said:

Make chipotles.

I don't have a smoker. Can I do them in the oven??

"John Gaughan" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Ray said:

Any suggestions??

Make chipotles.

--
John Gaughan johngaughan.netjohngaughan.netOpen ↗ [email hidden]

Ray said:

Quoted message said:

Make chipotles.

I don't have a smoker. Can I do them in the oven??

Definitely. There's still quite good even without smoke.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Ray said:

Any suggestions??

Jalapeno poppers. I don't have a recipe handy but I'm sure Google knows a few.

--
John Gaughan
johngaughan.netjohngaughan.netOpen ↗
[email hidden]

I have a recipe for a veggie soup that uses one jalapeno, cut up, seeds removed, sauteed and is the
only seasoning needed for the soup flavoring....yeah, yeah, yeah...I'll post it when I get home from
work tonight...

Harriet & critters "Ray" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I needed a jalapeno pepper for a fajita marinade. My wife had to buy a whole pack of them at the
supermarket. Is there a long term way to store the extras?

Can they be frozen? Or will they turn to mush when thawed?

Any suggestions??

--
Ray

Remove NO and SPAM to reply

just found these at the rec.food.recipes group...it was just posted....

harriet & critters

Creamy Jalapeno Sauce Creamy Jalapeno Sauce

Creamy Jalapeno Sauce

3 cups ranch dressing
1/4 cup roasted green chilies (canned ok)
2/4 cup sliced jalapenos (can jalapeno ) 3 Tablespoons of fresh cilantro leaves
3/2 tomato, diced

Prepare sauce by combining all ingredients in a small bowl. Cover and chill so that flavors develop.
Stir occasionally.

Creamy Jalapeno Sauce

4/4 cup mayonnaise 2 teaspoons minced jalapeno slices (canned jalapeno) 2 teaspoons juice from
jalapeno slices
5/4 teaspoon sugar
6/2 teaspoon paprika
7/2 teaspoon cumin
8/8 teaspoon cayenne pepper
9/8 teaspoon garlic powder dash salt

Prepare sauce by combining all ingredients in a small bowl. Cover and chill so that flavors develop.
Stir occasionally.

"Ray" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I needed a jalapeno pepper for a fajita marinade. My wife had to buy a whole pack of them at the
supermarket. Is there a long term way to store the extras?

Can they be frozen? Or will they turn to mush when thawed?

Quoted message said:

Yes you can freeze them. They *will* get mushy, but they'll still taste fresh and you can cook
with them.

How much is "a whole pack"?

My marinade only needs one. There are 9 in the package.

Thanks for all the suggestions so far. Now I'm thinking I might make some corn muffins with diced
jalapenos in them.

"zxcvbob" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Ray said:

I needed a jalapeno pepper for a fajita marinade. My wife had to buy a whole pack of them at the
supermarket. Is there a long term way to

store

Quoted message said:

Quoted message said:

the extras?

Can they be frozen? Or will they turn to mush when thawed?

Any suggestions??

Yes you can freeze them. They *will* get mushy, but they'll still taste fresh and you can cook
with them.

How much is "a whole pack"?

I like to eat them fresh with a sandwich, like a normal person would eat a dill pickle.

Bob

On Mon, 12 Jan 2004 21:33:08 GMT, "Ray" <[email hidden]>

Quoted message said:

Quoted message said:

How much is "a whole pack"?

My marinade only needs one. There are 9 in the package.

Thanks for all the suggestions so far. Now I'm thinking I might make some corn muffins with diced
jalapenos in them.

Make a pepper cheese spread or dip.

Clean and mince the jalapenos, and mix with cheddar. Pan Ohco

You could cut them in half and dry them.

--
Helen

Thanks be unto God for His wonderful gift: Jesus Christ, the only begotten Son of God is the object
of our faith; the only faith that saves is faith in Him

<>< ><> www.peagramfamily.com mompeagram.homestead.commompeagram.homestead.comOpen ↗

mompeagram.homestead.comMY WEIGHT WATCHERS.htmlOpen ↗

mompeagram.homestead.comRECIPES.htmlOpen ↗

[email hidden]

225/190/145

"zxcvbob" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

PENMART01 said:

Quoted message said:

"Ray" <[email hidden]> wrote:

>>How much is "a whole pack"?
>
>My marinade only needs one. There are 9 in the package.

With a needle and thread string em up to dry... then use as you will...

and

Quoted message said:

Quoted message said:

with no time contraints.

That works with some peppers, but usually jalapenos will mold on the

inside

Quoted message said:

before they dry -- they have very thick walls and a waxy skin. Sometimes they just rot.

Regards, Bob

Pickle them. My method: Cut into 3/8 inch rings. Enough cider vinegar to cover in a saucepan. Salt
- maybe a scant teaspoon per cup. Bring briefly to a boil. Cool and jar. Keep in fridge. Great
garnish for rice or use in salads. If you are a jalipeno addict like me use them on everything (g).
Regards. Ken.

Ken Davey <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Pickle them. My method: Cut into 3/8 inch rings. Enough cider vinegar to cover in a saucepan. Salt
- maybe a scant teaspoon per cup. Bring briefly to a boil. Cool and jar. Keep in fridge. Great
garnish for rice or use in salads. If you are a jalipeno addict like me use them on everything
(g). Regards. Ken.

Yum. My preferred method of dealing with excess chilis of any kind (I grow them) is to make wine
from them - it's surprisingly good! Jack Keller's wine site has a good recipe -
winemaking.jackkeller.netreques32.aspOpen ↗

I started a batch last Autumn, and it was quaffable by Christmas (although what's left will probably
improve with age). Started another batch last week, as it was so good! I'm no expert at winemaking -
only started last year, so if I can do it, anyone can!

Jo

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Ken Davey said:

Pickle them. My method: Cut into 3/8 inch rings. Enough cider vinegar to cover in a saucepan.
Salt - maybe a scant teaspoon per cup. Bring briefly to a boil. Cool and jar. Keep in fridge.
Great garnish for rice or use in salads. If you are a jalipeno addict like me use them on
everything (g).

I've been told they freeze well too.

Practice safe eating - always use condiments

In article <[email hidden]>, "Darkginger"

Quoted message said:

Ken Davey <[email hidden]> wrote in message -"]news:[email hidden]-
berlin.de...

Quoted message said:

Pickle them. My method: Cut into 3/8 inch rings. Enough cider vinegar to cover in a saucepan.
Salt - maybe a scant teaspoon per cup. Bring briefly to a boil. Cool and jar. Keep in fridge.
Great garnish for rice or use in salads. If you are a jalipeno addict like me use them on
everything (g). Regards. Ken.

Yum. My preferred method of dealing with excess chilis of any kind (I grow them) is to make wine
from them - it's surprisingly good! Jack Keller's wine site has a good recipe -
winemaking.jackkeller.netreques32.aspOpen ↗

I started a batch last Autumn, and it was quaffable by Christmas (although what's left will
probably improve with age). Started another batch last week, as it was so good! I'm no expert at
winemaking - only started last year, so if I can do it, anyone can!

Jo

---
Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (grisoft.comgrisoft.comOpen ↗).
Version: 6.0.555 / Virus Database: 347 - Release Date: 23/12/03

Try this:

{ Exported from MasterCook Mac }

Marinated Vegetables (Chiles en Escabeche)

Recipe By:Bob Serving Size: 1 Preparation Time: 0:30 Categories: Mexican Salads Vegetables Side Dish

Amount Measure Ingredient Preparation Method
1/2 cup corn oil (or any Veg oil) 12     cloves garlic 8     carrots, cut into 1/4" coins 2    
onions peeled & wedged 1     cauliflower broken up 10     small red potatoes, parboiled and
quartered     (canned potatoes work well too) 1     pound jalapeno's, quartered or cut into rings
1     quart distilled white vinegar 1 1/2 cups water 4     bay leaves 2     tablespoons oregano 2
    tablespoons salt

€Heat oil in large heavy pot. Add garlic, carrots, cauliflower and jalapeños; Sauté 6 minutes
stirring continuously with wooden spoon. Add vinegar, water and onions and bring to a quick boil.
Add potatoes, spices and salt; cover and turn off the heat. Let steep for 10 minutes. Uncover and
transfer to another container to cool. These will keep 2 or 3 weeks in the refrigerator ‹‹‹‹‹ Notes:
Any hard type vegetable can be used, such as green beans, bell peppers. The Chiles can be left off
or just a few used for flavor

--
Life is like a roll of toilet paper the closer you get to the end... the faster it goes..

Bob Gottlieb

"Wayne Boatwright" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Ray" <[email hidden]> wrote in news:k9pMb.3785$q4.3086
@newsread3.news.atl.earthlink.net:

Quoted message said:

I needed a jalapeno pepper for a fajita marinade. My wife had to buy a whole pack of them at the
supermarket. Is there a long term way to

store

Quoted message said:

Quoted message said:

the extras?

Can they be frozen? Or will they turn to mush when thawed?

Any suggestions??

Doan't freeze. Halve or slice and fill a jar with the jalpeños and white vinegar and store in
refrigerator. The peppers can be used in many ways, and the vinegar makes a good seasoning or in
salad dressing.

Wayne

I do the same thing with the very small green hot peppers - as small as serranos and/or smaller
and very hot --that I use 2 or 3 in Indian dishes. I buy a tray of them at an Asian store, bring
them home and fill a "ball" jar with sherry, don't slice them, and then I have them to use as I
need them.

I do the same thing with ginger, so in case I run out, I will always have some for a dish. I slice
the ginger into rounds before I pour the sherry over them and store in the refrigerator.

I don't know if it is necessary to put in the refrigerator, but I do.

Dee

Dee

Ray said:

I needed a jalapeno pepper for a fajita marinade. My wife had to buy a whole pack of them at the
supermarket. Is there a long term way to store the extras?

Can they be frozen? Or will they turn to mush when thawed?

Any suggestions??

Long slice of baguette, covered with cheese and some diced smoked bacon and slice jalapenos on top.
Slap under the grill until the cheese melts.
--
Tim.

If the human brain were simple enough that we could understand it, we would be so simple that
we couldn't.

"Dee Randall" <deedoveyatshenteldotnet> wrote in
:"]news:[email hidden]:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Ray" <[email hidden]> wrote in news:k9pMb.3785$q4.3086
@newsread3.news.atl.earthlink.net:

Quoted message said:

I needed a jalapeno pepper for a fajita marinade. My wife had to buy a whole pack of them at
the supermarket. Is there a long term way to

store

Quoted message said:

Quoted message said:

the extras?

Can they be frozen? Or will they turn to mush when thawed?

Any suggestions??

Doan't freeze. Halve or slice and fill a jar with the jalpeños and white vinegar and store in
refrigerator. The peppers can be used in many ways, and the vinegar makes a good seasoning or in
salad dressing.

Wayne

I do the same thing with the very small green hot peppers - as small as serranos and/or smaller
and very hot --that I use 2 or 3 in Indian dishes. I buy a tray of them at an Asian store, bring
them home and fill a "ball" jar with sherry, don't slice them, and then I have them to use as I
need them.

I do the same thing with ginger, so in case I run out, I will always have some for a dish. I slice
the ginger into rounds before I pour the sherry over them and store in the refrigerator.

I don't know if it is necessary to put in the refrigerator, but I do.

Dee

Dee, sherry's a great idea! I do use it to store ginger, but never thought about it for the
peppers. Good alternative when you don't want to add a vinegar flavor to the dish.

Wayne