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Old 10-28-2012, 07:54 PM   #1
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Jalapeno 911 ?!? !?!

I have been struck lately by jalapeno madness, induced by my discovery of Pioneer Woman's blog some months ago, and her Jalapeno Poppers recipe. The poppers are really good! I would have made poppers last evening but my guest was a cheeseophobe (doesn't like cheese) and today I've realized that I've overbought jalapeno chili peppers. Today my jalapenos are starting to look a bit wilted and I'm pretty sure jalapeno peppers and tonight's sushi fare are on different continents!

So frugal that I am, and not wanting to commit to a jalapeno friendly appetizer tomorrow night (probably cooking an Asian shrimp recipe, perhaps Shrimp and Walnuts in Spicy Cream Sauce (Chinese) or Thai Shrimp Curry), it looks like I need to plan on preserving my jalapenos.

One thing I know for sure, almost any chili can be fire roasted (barbecue or broiler) until the skins blacken. Allow to cool then rinse under running water while you use your fingers to tear off the skin. When this is finished you rinse under running tap water while you tear off the skins. (This process mimics the New Mexico treatment of their Hatch chilis.) Then you either core them or not, chop them up, and you've got diced roasted chilis. (Should I add vinegar or EVOO or something to preserve them and keeping them from oxidization?)

Or otherwise can anybody give me suggestions on how to keep these jalapeno peppers usable considering IMO tomorrow will be the last day they will be useable without some sort of treatment?

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Old 10-28-2012, 08:19 PM   #2
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I blanched mine and frozz them in food saver bags. I also made some really good jelly. The jelly makes a good glaze! I defrosted a bag the other day and made poppers wraped in bacon, thet were pretty good. Hope this helps, Joe
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Old 10-28-2012, 09:40 PM   #3
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I slice them and freeze them on a cookie sheet lined with wax paper (if one freezes on, it's easier/quicker to get it off wax paper than metal). Then when they are frozen, I put them in a freezer safe plastic container and back in the freezer.
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Old 10-28-2012, 09:45 PM   #4
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If you have enough, cowboy candy (google for recipe) is really good, over a block of cream cheese, eaten with crackers or chips.
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Old 10-28-2012, 10:07 PM   #5
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I freeze them whole. No blanching, no seeding, no issues.

The Foodsaver bags are made for this.
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Old 10-28-2012, 10:30 PM   #6
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Quote:
Originally Posted by sparrowgrass View Post
If you have enough, cowboy candy (google for recipe) is really good, over a block of cream cheese, eaten with crackers or chips.
A quick google search tells me that those are dangerous to have around.
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Old 10-28-2012, 10:31 PM   #7
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Quote:
Originally Posted by Dawgluver View Post
I freeze them whole. No blanching, no seeding, no issues.

The Foodsaver bags are made for this.
That is what we do also. We just put them in a zip lock bag.
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Old 10-28-2012, 10:32 PM   #8
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Quote:
Originally Posted by Dawgluver View Post
I freeze them whole. No blanching, no seeding, no issues.

The Foodsaver bags are made for this.
According to Joy of Cooking, sweet and hot peppers don't need to be blanched before freezing. I usually cut jalapenos in half, I don't remove seeds or membrane. They freeze quicker in halfsies, but if you can freeze them in a bag, so they aren't stuck together, that wouldn't matter.
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Old 10-29-2012, 01:45 AM   #9
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I pickle mine.
Slice Jalapeno's. Bring one cup of white grape vinegar, one cup of water, 1 tsp of coriander seeds, 1 tsp of mustard seeds, 1 heaped tsp of sea salt or kosher salt, 2 tsps of sugar to a boil. Add Jalapeno's and simmer for 2 mins.
Spood Jalapeno's into jars, top with brine and seal. Leave to cool and refridgerate till needed.
They last a few months in the fridge but you can boil the finished jars covered in water for 10 mins to make them last longer.

Double amount of brine if you need more, depending on your amount of Jalapeno's.
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Old 10-29-2012, 10:13 AM   #10
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Thank you everybody for your suggestions. I think I'll try a variety of the methods and test which produce the best results. Also, depending on what I decide for dinner (the jury is still out) I may make some poppers, a delicious way to preserve them in my stomach!

BTW, I've been freezing Thai chilis since although I use them fairly often you get a really large amount per container (plastic wrapped styro tray) like my current one half a pound at $4.99/lb. I still face the issue of them going bad before I can use them all. Out of the freezer and thawed they're all rubbery although I think they taste about the same. I prefer them to be firm but there doesn't appear to be any way to preserve them that way. Perhaps a good idea would be to slice them into thin rings (my usual preparation) and freeze them that way and then I won't be faced with slicing rubbery chilis.

Maybe I'll slice and clean the jalapenos so they're popper ready. In fact I wonder how it would work to make the poppers, bacon, toothpick and all, then freeze them. In fact they might even work direct from freezer to oven. Any opinions on that?
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