The Texas BBQ Forum

My Father in law picked his Jalapeños last week, and I acquired approximately 1/3 a bushel of Jalapeños.

So what can I do with that many? In that past I've smoked some, deseeded them, and them put them in the food processor with some mayo to make a sandwich spread. But aside from that, I have no idea what to make from them.

Something not to make:
Salsa: My wife and I canned an entire stockpot of salsa two weeks ago, we are not lacking on that front. It's enough to last us an entire year, when we'll do it again.

Any suggestions?

Thanks,

-Bith

You can search for pickling Jalapenos, drying them out for dips or bread, cooking some up on the smoker or even making candied ones. The candied Jalapeños are good to pour over a block of cream cheese and serve with crackers.

This is how I do mine way better than anything you get in the store.
Jalapeños en Escabeche
This makes 1 pnt so adjust accordingly
Ingredients
Oil -- 2 tablespoons
Whole jalapeño peppers, a small slit cut in the side of each -- 10 to 12
Carrot, peeled and sliced into rounds -- 1
Onion, thinly sliced -- 1/2
Garlic, crushed -- 3 to 5 cloves
Mexican Oregano -- 1 teaspoon
Peppercorns -- 4 to 6
Bay leaf -- 1
Salt -- 1/2 teaspoon
Water -- 1/2 cup
Cider or white vinegar -- 1/2 cup
Method
Heat the oil in a medium-sized, non-reactive saucepan over medium flame. Add the peppers, carrot, onion, and garlic and sauté until the onion is translucent, about 4 or 5 minutes. Do not brown.
Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for about 5 minutes.
Pack the contents of the saucepan into a pint-sized, heat-proof canning jar. Process in a water bath for 8 min. Let them sit for 3 days before using.

jalapeno jelly

Lots of ABT's

I have pickled a few batches using the same recipe you would use for sweet pickles
Each batch was about 7 pounds

The first time I did it, I removed the seeds and membrane - didn't have much kick
The second time I removed about half - just right
spoon some over a block of philly cheese and grab some crackers

When we have a bunch of them we cut them in half put in food dehydrator till good and dry. Then put them in a blender or food processor and grind them up to a powder. Then you have a great seasoning to use in just about whatever you can think of.

Bread and butter pickled jalapeños.....ooooh, that sounds good!!!

I bet they freeze well (for cooking later)


-Nick via Tapatalk

Where is chilieFarmer when you need him!

I like to pickle them but slice lengthwise. Get a lot in a jar. Then when I get the feel for them, I flour dip them and fry. Texas Toothpicks!

If you slice them "nacho" round... like above, they are great mixed with pickle slices, flour and fry. Texas Chips!

I make a jalapeño relish with mine after I've put up my sliced peppers for the year. It's great smeared on a tortilla, dabbed on peas or beans, etc.

Take about 5 lbs of peppers, discard stems. Rough chop and chunk in blender or food processor. blend. Pour the ground peppers in a stainless pot with a 1/2 cup of white vinegar, 1 TBsp Non Iodized Salt and 2 TBsp of sugar, slowly bring to a boil. Dice up one onion and garlic to taste. Dump in jalepeno mixture and let that boil 1 more minute.

Put in mason jars and water bath; good stuff

...dice or chop them add a small amount of salt and white vinegar...fill container with water...then freeze them until you need them....
Red