22 May, 2016
I love jalapenos and hot peppers in my foods.
I tend to over buy! I get excited! 19 cents a pound – yes please!
I use as many as i can in my recipes and then… bugger. I open the vegetable crisper and they are starting to get wrinkly… ugh!
I’ve got a couple options on how to save them and give them more life!
The basic option:
Note – they do tend to get a little limp and lose some heat, so keep that in mind.
I usually store the peppers, 1 per snack bag.
I do different types in each bag – some i slice, some i dice.
The best uses are:
- Something in the crockpot, so more of the flavor can be leached out
- Beer bread – sauteeing with onions, and adding to the batter works well, and the slices can go on the top
Instant gratification option:
I found this recipes as a side for nachos and they are a great way to elongate the life of your jalapenos.
A quick option for pickling jalapenos! Takes a smidge of the heat off, and are good for nachoes, sandwiches, or just snacking!
1/4 cup cider vinegar
1/4 cup water
2 tablespoons sugar
2 jalapeño peppers, stemmed and thinly sliced
- Combine first 3 ingredients in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until mixture comes to a boil. Stir in jalapeño peppers. Let stand 25 minutes.
Depending how many you have, this can be a nice recipe and a great way to add kick to other things!
I’ve found that my salsa can last for quite a while!
To be tried:
I found this recipe for candied jalapenos and i’ll be trying it soon
This can also be done with other peppers – serranos, poblanos, green peppers, etc!
Just remember, these items are partially made out of water, so they do not reconstitute firm, but can be used – in – things!