The Money Mustache Community
Learning, Sharing, and Teaching => Ask a Mustachian => Topic started by: regulator on October 05, 2015, 11:47:30 AM
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I planted a jalapeno this year mostly on a whim and the plant went nuts. I typically buy like one or two at a time at the store and the plant has like 20 mature peppers. The season is about over and I will need to harvest them soon. What should I do with them? Can I dry them? Pickle them? Can them somehow?
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I would make pepper poppers!
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I vote for pickling.
Otherwise, if you smoke them they turn into chipotles.
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You can freeze them whole and use later. My favorite thing to do it make poppers, freeze on a baking sheet then store frozen in a container or bag. Then I'm always only 15-20 minutes from poppers when the mood strikes. Both the double crumbed and bacon wrapped variety freeze and then bake well.
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You can freeze them whole and use later. My favorite thing to do it make poppers, freeze on a baking sheet then store frozen in a container or bag. Then I'm always only 15-20 minutes from poppers when the mood strikes. Both the double crumbed and bacon wrapped variety freeze and then bake well.
Anyone have a favorite recipe for poppers?
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http://thepioneerwoman.com/cooking/bacon-wrapped_j/
I personally cut them in half, seed them and freeze them. That way, I can make poppers (admittedly without the handy stem handle, but that's why god made toothpicks), but I can also use them in enchiladas and stews and stuff.
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I need to plant jalapeņos. I love them
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I have had success processing them and chopping them up like I am going to put them in a chili, then just freezing them in a zip lock bag. When it comes time to make the chili just toss the frozen block of chopped up peppers in.
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For poppers I cut them in half and deseed. I wear gloves because I have a terrible time afterwards not touching my face.....
My cheese mixture is 1/3-1/2 cream cheese + 2/3-1/2 sharp cheddar. I add into that roasted garlic and onions or if I'm lazy or don't have fresh on hand to make just garlic powder. I'll often put some paprika in too. If I am wrapping in bacon I do not put bacon in the filling. If I'm crumbing them I uses seasoned bread crumbs and put 1/4 lb bacon cooked and crumbled in per 8 oz cream cheese. These are the general to taste guidelines - I mix it up a lot :)
If I'm wrapping in bacon I use 1/2 slice / popper. Tf I'm crumbing them I use and beaten egg + a little milk and seasoned bread crumbs and ALWAYS double crumb.
I once did Cream cheese, Swiss and peaches wrapped in bacon - those were amazing.
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Cowboy candy! Delicious on nachos later on.
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I typically freeze jalapenos whole and raw with no issues. They're small enough too that I can just chop them up while frozen to throw in the pan with something.
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Jelly!
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I keep a container of chopped, frozen hot peppers in the freezer and just scoop them into any food that needs them as I'm cooking. It's very handy to have.
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Stuffed jalepenos. (DH like a pork, corn, black bean stuffing recipe-but google may show a few options)
Cream cheese and jalepenos as an appetizer.
Fried jalepeno poppers.
Make a salsa.
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Thanks much, folks. I will probably try some poppers and freeze the rest.
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Put them in the oven for about 20 minutes at 350. Poke a few holes in them with a fork when finished. Pack a canning jar tightly with them and top it off with soy sauce. Process them in a canner and store. They're good for a few years and taste freaking amazing.
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Several years ago, my husband had a similar problem with a variety of hot peppers. So he just sliced them up and dried them using a dehydrator, which sped up the drying process. He still has a number of these dried peppers left.
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Jelly!
+1
See also http://forum.mrmoneymustache.com/share-your-badassity/made-pepper-jelly/.