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Old 11-06-2012, 09:55 AM   #21
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Snip, I like to let some of mine ripen to red--they look so pretty sliced up in the jars, red and green.

I don't see any difference in flavor, but I rarely eat plain jalapenos.
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Old 11-06-2012, 02:07 PM   #22
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Snip, I like to let some of mine ripen to red--they look so pretty sliced up in the jars, red and green.

I don't see any difference in flavor, but I rarely eat plain jalapenos.
Thank you for the reply, I was starting to think no one has had red jalapeno's
They do look gorgeous, pretty bright red and green. I almost don't want to use them. Think I'll make some for christmas gifts since they have loads of mixed packets at our supermarket. I eat them all the time, even straight from the jar. I love chillies!
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Old 11-06-2012, 10:08 PM   #23
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I used to work with a guy who prided himself on pickling his own jalapenos. One day he came to work and told me had forgotten about some he had put up in jars. They had eaten through the metal lids. WOW. One drop of that stuff was well let's just say. FIRE!
Wow
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Old 11-06-2012, 10:57 PM   #24
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Just to update the topic, my best jalapeno method turned out to be roasting and chopping them. I described the technique earlier in the topic. I used the last of them now 9 days later and I'm sure they would last much longer.

In New Mexico they have what they call "Christmas" chili. That's both red and green chili together. You can pretend to be a local when you order your food that way! (I lived there all last summer...)

The only difference between green, yellow and red jalapenos, or Thai chilis for that matter, is how long they've ripened. You can put green chilis in a dish on your counter and they'll go yellow then red.

I usually just leave my Thai chilis out. Sometimes they get kind of dried so I just ignore them for a month or so. Other times I've chopped them up and let them dry that way. In the first case when they get really dry I chop them up or dry them, in the latter case they're already chopped. Either way they might benefit from a mortar and pestle, or you can have chunky style.

In fact I've got a bowl of Thai chilis on the sink right now and I think I'll whack them with a chef knife a bit and let them sit a few more weeks...

----

The frozen jalapenos made decent poppers although the skins were a bit mushy, and not quite as good after popping them as fresh, but still good.

So far the best way I've found to preserve them is to roast them and chop them and refrigerate. Or you could freeze for much longer life. I think they'll last easily two weeks in the refrigerator.

What kind of bacteria wouldn't die if it hit hot chili peppers?
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Old 11-06-2012, 11:13 PM   #25
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In New Mexico they have what they call "Christmas" chili. That's both red and green chili together. You can pretend to be a local when you order your food that way! (I lived there all last summer...)

I now have lots of Christmas chillies in my fridge

The only difference between green, yellow and red jalapenos, or Thai chilis for that matter, is how long they've ripened. You can put green chilis in a dish on your counter and they'll go yellow then red.

I've opened the first bottle, they do taste different but in a good way.

What kind of bacteria wouldn't die if it hit hot chili peppers? [/QUOTE]

Me, I'm a tough little germ
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Old 11-06-2012, 11:26 PM   #26
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What kind of chilis come in a bottle?

Yeah Snippy, I know you're a tough little germ. That's what I like about you!
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Old 11-06-2012, 11:39 PM   #27
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What kind of chilis come in a bottle?

The kind I pickle and preserve in bottles

Yeah Snippy, I know you're a tough little germ. That's what I like about you!
I adapt to survive
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Old 11-10-2012, 10:52 PM   #28
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I have more to say on this topic including pictures.
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Old 11-11-2012, 06:56 AM   #29
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I have more to say on this topic including pictures.
Well?! We're waiting
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Old 11-11-2012, 07:31 PM   #30
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I'm workin' on this topic just for you, pumpkin, but it's interfering with cooking my dinner, and I wouldn't want to delay you from posting tomorrow's dinner topic. I'd kind of like to face tomorrow's dinner after I've ate tonight's dinner.
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