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I have fresh, red Jalapenos, and no idea what to do with them! :-)

As the title says...!

I got tired of waiting for the growing season and went out and found red Japs, much to my surprise as we have a very poor pepper culture here.

Anyhoo, I would appreciate suggestions on what to do with them. Sauce, dip, paste...whatever!

Please add the recipe, and not just the ingredients though - I've never tried anything like this before and have no idea at all where anything is in the kitchen! :lol::lol:
 
I love red ripe jalapenos, I wish they were easier to find in stores. They are sweeter than green ones but they aren't quite as crunchy. They make great salsa, but if you haven't cooked with jalapenos much, I suggest you try making poppers. For inspiration check out this epic thread:

http://www.thehotpepper.com/showthread.php?t=3186


For a recipe, I don't really measure so these are all approximate guesses:

Bunch of jalapenos, sliced in half lengthwise with seeds removed
1 package cream cheese (8 oz i think)
1 package shredded cheese (i use a mix with cheddar, monterrey & jack)
1 package bacon
toothpicks
------------------ Get creative with the spices, this is just how I make them

1 tbsp smoked paprika
1 tsp chili powder
1 tsp garlic powder

black pepper
pinch of coriander
juice of half or a whole lemon, depending on taste

Preheat oven to 400F (204.4C)

Bring the cream cheese to room temp to soften and put in a bowl. Squeeze in the lemon juice and add a good handful of shredded cheese. Mix up and add more shredded cheese if you see fit. Then dump in remaining spices and mix well. Adjust the spices to taste.

Cut each piece of bacon in half or in thirds, depending on how big your peppers are.

Fill the peppers with the cream cheese mix and then wrap with bacon and stick a toothpick through the pepper sideways to hold the bacon on. Stick on a sheet pan lined with foil and bake for about 15-20 minutes, or longer depending on how you like your poppers. Just make sure the bacon is done.

If you like the poppers to be softer you can cook them a bit longer. Also, if you want to make them less hot you can scrape all the veins out of the inside of the peppers before stuffing.



However, if you have access to a smoker, SMOKE THESE BASTARDS!!! They are at least 10 times better off a smoker than they are out of the oven, and the ones out of the oven rule!
 
personally I love Jalapenos sliced and pickled in a vinegar/garlic/onion/salt/carrot mix. you can spoon fulls straight from the jar.
 
Jalapenos are so versitile and are great fresh, or used to spice up everyday cooking. I like them sliced thinly with a bit of sea salt, or smoke dried for days and/or dehydrated and used in rubs & seasonings. Perfect for spicing up just about anything, and I love them pickled too. Also great for medium sauces, pastes, rubs etc. Smoked adobe sauced jals on pizza is one of my ultimate favorites. Sorry I have no recipes at the moment, I just like useing my imagination but I really do need to grow more jals again next year:)
 
Wish you luck in deciding what to do. There are so many uses and the ones already given are some of my favs. Hope you enjoy.
 
Sadly 'peno's from the store these days lack any semblance of much heat. For hot jalpeno's I have to buy canned such as Herdez. 'Peno's do make a great popper vessel. Crab and cheddar with minced garlic and habanero. Into the oven @400 for 20 or so....cheezy hotness!

Salute', TB.
 
huntsman said:
Please add the recipe, and not just the ingredients though - I've never tried anything like this before and have no idea at all where anything is in the kitchen! :lol::lol:
Ahem!
 
Txclosetgrower said:
I love red ripe jalapenos, I wish they were easier to find in stores. They are sweeter than green ones but they aren't quite as crunchy. They make great salsa, but if you haven't cooked with jalapenos much, I suggest you try making poppers. For inspiration check out this epic thread:

http://www.thehotpepper.com/showthread.php?t=3186


For a recipe, I don't really measure so these are all approximate guesses:

Bunch of jalapenos, sliced in half lengthwise with seeds removed
1 package cream cheese (8 oz i think)
1 package shredded cheese (i use a mix with cheddar, monterrey & jack)
1 package bacon
toothpicks
------------------ Get creative with the spices, this is just how I make them

1 tbsp smoked paprika
1 tsp chili powder
1 tsp garlic powder

black pepper
pinch of coriander
juice of half or a whole lemon, depending on taste

Preheat oven to 400F (204.4C)

Bring the cream cheese to room temp to soften and put in a bowl. Squeeze in the lemon juice and add a good handful of shredded cheese. Mix up and add more shredded cheese if you see fit. Then dump in remaining spices and mix well. Adjust the spices to taste.

Cut each piece of bacon in half or in thirds, depending on how big your peppers are.

Fill the peppers with the cream cheese mix and then wrap with bacon and stick a toothpick through the pepper sideways to hold the bacon on. Stick on a sheet pan lined with foil and bake for about 15-20 minutes, or longer depending on how you like your poppers. Just make sure the bacon is done.

If you like the poppers to be softer you can cook them a bit longer. Also, if you want to make them less hot you can scrape all the veins out of the inside of the peppers before stuffing.



However, if you have access to a smoker, SMOKE THESE BASTARDS!!! They are at least 10 times better off a smoker than they are out of the oven, and the ones out of the oven rule!

No smoker yet, but that recipe looks bloody marvellous - thanks!

imaguitargod said:
Jalapeno Poppers! Mix ground beef with BBQ sauce and cheese, fill those suckers up, cook, eat...mmmm....

Directions please, Sir?

cheezydemon said:
POWDER!!!! POWDER!!!!!achhhhhhh!!!!

They're fresh, cheezy! (But I can always save a few!)

Ballzworth said:
personally I love Jalapenos sliced and pickled in a vinegar/garlic/onion/salt/carrot mix. you can spoon fulls straight from the jar.

Thanks, B - what qtys and how is it made?

POTAWIE said:
Jalapenos are so versitile and are great fresh, or used to spice up everyday cooking. I like them sliced thinly with a bit of sea salt, or smoke dried for days and/or dehydrated and used in rubs & seasonings. Perfect for spicing up just about anything, and I love them pickled too. Also great for medium sauces, pastes, rubs etc. Smoked adobe sauced jals on pizza is one of my ultimate favorites. Sorry I have no recipes at the moment, I just like useing my imagination but I really do need to grow more jals again next year

Thanks, POTAWIE - that sea salt idea looks pretty cool. I'll give that a whirl.

Pepperfreak said:
Wish you luck in deciding what to do. There are so many uses and the ones already given are some of my favs. Hope you enjoy.

Mouth's already watering...LOL!

texas blues said:
Sadly 'peno's from the store these days lack any semblance of much heat. For hot jalpeno's I have to buy canned such as Herdez. 'Peno's do make a great popper vessel. Crab and cheddar with minced garlic and habanero. Into the oven @400 for 20 or so....cheezy hotness!

Salute', TB.

Have to agree. These are not hot at all, but do you stuff them with habs?? :shocked:

thehotpepper.com said:

You tell 'em, Boss! ;)

texas blues said:
Ahem yo' sef'! One must first climb the mountain to attain enlightenment before the secrets of the foo are revealed.

Salute', TB.

The mountain - she has been climbed... :lol:
 
Make a pizza with pepperoni and Jalapenos!
Of course Nachos with cheese and Jalapenos!

Also, whenever I see hot peppers in the store and they look good, I buy some, chop them up and dry them and throw them in a ziplock to use another day. I have a mix of Jalapenos, Serranos and orange habaneros, all chopped and dried, and whenever I make sauces, gravies, curries, I throw some in until I get the heat/flavor I want.
 
laughter.gif
 
imaguitargod said:

Thought you were kidding, so I posted a laugh...:lol:;)

I really am all thumbs in a kitchen...

Cook 'em? How? Grilled, rotisserie, fried?
Stuff 'em? Remove seeds? Skin? How do I cook the meat first? Or is it raw when stuffed?

All this is obvious to most normal folk, I am sure, but you and me?? :shocked:;)
 
huntsman said:
Thought you were kidding, so I posted a laugh...:lol:;)

I really am all thumbs in a kitchen...

Cook 'em? How? Grilled, rotisserie, fried?
Stuff 'em? Remove seeds? Skin? How do I cook the meat first? Or is it raw when stuffed?

All this is obvious to most normal folk, I am sure, but you and me?? :shocked:;)
Ah! I see.

Slice the Jalapenos in half and remove the center portion and lay them out on a cooking pan. Take some ground beef and mix it with BBQ sauce and a little bit of cheese. Ball up pieces of the beef so they fit inside of each of the halfs of Jalapenos (stick them in there) and coat with a little bit of cheese.

Put it into the oven for (I don't know) 5 or 10 minutes? At 375F? Eat when they look done.
 
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