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I LOVE JALAPENOS


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#1 skullbiker

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Posted 27 June 2018 - 07:27 AM

I just love to eat loaded fresh jalapenos. These are the first ones of the season, less than 30 minutes from the plant to the table. How do you like yours cooked up?
86D9C38E-159E-42C6-BBC2-9E2A8FDDA81B.jpeg

#2 dragonsfire

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Posted 27 June 2018 - 08:15 AM

Salsa 



#3 SmokenFire

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Posted 27 June 2018 - 09:50 AM

Pretty much just like you cook yours - 

 

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Though we've been fermenting jalas the last couple years and I have come to truly love them that way too.  :)


Edited by SmokenFire, 27 June 2018 - 09:50 AM.

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#4 Edmick

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Posted 27 June 2018 - 09:51 AM

Looks good. I like to do them stuffed and grilled or breaded and fried. I even made some jalapeno popper pierogies from scratch not too long ago.

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#5 dragonsfire

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Posted 27 June 2018 - 09:53 AM

Juiceeeeeeeeeeeeeee!!!



#6 Poiethis

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Posted 27 June 2018 - 09:53 AM

I love to throw some into a blender with a few habs, soy sauce, worcestershire, garlic, onion, ginger, pineapple juice (and a few slices of pineapple), a big sweet orange, and maybe a few other things I have laying around in the fridge, throw it in a pot on the stove and add some brown sugar and cook it down. Then I use that as a marinade for chicken, pork, etc. (but mainly my beef jerky). Comes out great with a decent bit of heat!



#7 ShowMeDaSauce

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Posted 27 June 2018 - 10:16 AM

Cooked huh?

 

Well i love them grilled with some onions and bells. You can toss them in some oil with the same mix and chuck them in the oven too. Delicious side with a steak or grilled chicken.

 

Its pretty hard to go wrong with a good jalapeno. Damn things are a gateway pepper.

 

Never forget them when making a verde sauce either.

yfrWZlc.jpg

 

Blitz them suckers after they cooled with a little lime juice in the blender then add some EVO. Give it another quick spin, chill and enjoy.

jaF7Uyj.jpg

 


Edited by ShowMeDaSauce, 27 June 2018 - 12:38 PM.


#8 Walchit

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Posted 27 June 2018 - 12:36 PM

http://thehotpepper....?hl=+white +boy



#9 AJ Drew

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Posted 27 June 2018 - 01:03 PM

What I love most about Jalapeno is the diversity.  Before moving the farm more towards peppers, I had no clue.  A Jalapeno was a Jalapeno I thought.  Oh how very wrong I was.  For non stuffing, my favorite is probably farmers.  It is like a concentrated bell pepper.  For stuffing, I like to go with Biker Billy.  Not much of the farm dedicated to them because they are not a huge seller, but oh if I could I would grow a dozen variety a year and have me a jalapeno fest each night.  Perfect shell for stuffing.


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#10 ShowMeDaSauce

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Posted 27 June 2018 - 01:12 PM

Im growing Farmers and Biker Billy for the first time this year. From a early production stand point neither compares to others im growing. Ive gotten a couple smaller BBs and they do taste really good. The Farmers is just now getting some pods going and it does look VERY promising. There are a bunch of them on my 2 plants.

 

Chichimeca and Much Nacho though crank them out and start early. The Chichi plants get really nice size too. Love the flavor and heat level of both.



#11 Edmick

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Posted 27 June 2018 - 01:24 PM

The Chichi plants get really nice size too.


I wish I had a chichi plant.. Lol

#12 ShowMeDaSauce

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Posted 27 June 2018 - 03:18 PM

I wish I had a chichi plant.. Lol

 

 

She is a sweetheart. (front row right)

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The one to the left of her my best Fresno.

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Edited by ShowMeDaSauce, 27 June 2018 - 03:20 PM.


#13 texas blues

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Posted 27 June 2018 - 04:58 PM

I just love to eat loaded fresh jalapenos. These are the first ones of the season, less than 30 minutes from the plant to the table. How do you like yours cooked up?
attachicon.gif 86D9C38E-159E-42C6-BBC2-9E2A8FDDA81B.jpeg

 

What a crazy idea!

 

Crazy.



#14 Chewi

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Posted 28 June 2018 - 01:19 PM

Cooked huh?

 

Well i love them grilled with some onions and bells. You can toss them in some oil with the same mix and chuck them in the oven too. Delicious side with a steak or grilled chicken.

 

Its pretty hard to go wrong with a good jalapeno. Damn things are a gateway pepper.

 

Never forget them when making a verde sauce either.

yfrWZlc.jpg

 

Blitz them suckers after they cooled with a little lime juice in the blender then add some EVO. Give it another quick spin, chill and enjoy.

jaF7Uyj.jpg

 

 

wait where is the garlic?????

 

Looks mighty tasty!!!!!!!!



#15 ShowMeDaSauce

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Posted 28 June 2018 - 01:38 PM

I didn't add any to the grill. For salsa verde (easy style) it all gets boiled together with the peppers for a couple minutes. When the tomatillo just start to turn color you remove it all from the heat and cool it down in cold water. Chuck everything in a blender with some water from the boil. Give it a good spin and taste to see how much lime you want. I go easy on the tomatillo and heavier on the peppers. A little olive oil is added just at the end. The color will change to a much more attractive green and it sorta makes it taste like you added avocado.

 

When its ready add some finely chopped cilantro or culantro to taste. I used a little culantro paste in that one...i think. Let it all chill overnight. Adjust with salt if desired.

 

That one from the grill was for a chicken chile verde i made. Garlic just went right into the pot. Grilled version works great for a salsa too of course.



#16 bpiela

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Posted 28 June 2018 - 02:22 PM

I just love to eat loaded fresh jalapenos. These are the first ones of the season, less than 30 minutes from the plant to the table. How do you like yours cooked up?
attachicon.gif 86D9C38E-159E-42C6-BBC2-9E2A8FDDA81B.jpeg

 

What do you have in those jalaps?  Cream Cheese, Bacon Bits, Shredded Cheddar, anything else?  Looks great!  I have done the Bacon Wrapped Poppers but never really ate them raw and stuffed, which looks real gooood.



#17 skullbiker

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Posted 28 June 2018 - 08:57 PM

 
What do you have in those jalaps?  Cream Cheese, Bacon Bits, Shredded Cheddar, anything else?  Looks great!  I have done the Bacon Wrapped Poppers but never really ate them raw and stuffed, which looks real gooood.


They are not really raw, after I halve and clean them I put them in the oven under the broiler for about 5 minutes. Then I take them out and fill them with a mix of cream cheese, shredded mozzarella, and either bacon bits or crushed up crispy fried bacon. Then I put them back in under the broiler for another 3 minutes or so, just so the cheese is starting to brown.

#18 skullbiker

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Posted 28 June 2018 - 09:23 PM

I also make a nice and tasty relish from jalapenos. Heat some apple cider vinegar and mix in sugar(I use Splenda) at a one to one ratio. Then I mince up the jals and some onions in my little miracle kitchen plus thingy. Then I throw that stuff into the vinegar sugar brine along with some celery seed into a jar and put in the refrigerator for a couple of days. Then I use it on hot dogs and pretty much any meat sandwich I make. I also make large batches and hot water bath can it to carry me over the winter. Same exact procedure for my cherry bomb peppers.

#19 BDASPNY

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Posted 12 July 2019 - 08:27 AM

I also make a nice and tasty relish from jalapenos. Heat some apple cider vinegar and mix in sugar(I use Splenda) at a one to one ratio. Then I mince up the jals and some onions in my little miracle kitchen plus thingy. Then I throw that stuff into the vinegar sugar brine along with some celery seed into a jar and put in the refrigerator for a couple of days. Then I use it on hot dogs and pretty much any meat sandwich I make. I also make large batches and hot water bath can it to carry me over the winter. Same exact procedure for my cherry bomb peppers.

 

 

I'm putting this relish on my list for things to make this weekend. :thumbsup:



#20 skullbiker

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Posted 12 July 2019 - 03:05 PM

 
 
I'm putting this relish on my list for things to make this weekend. :thumbsup:


You will not be disappointed. Its easy and its good.




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