Greg Who Cooks
Executive Chef
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?
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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