Thread: Favorite Bulk Jalapeno Recipe?

Steve wrote:

> So now I ask you - what do I do with 5-6lbs (about 10-11 quarts I'm
> guessing) of green jalapenos? I know I can pickle them. I know I can
> make wolf/dragon turds. I can make my jalapeno-garlic mayoish sauce,
> but after that I'm at a loss for the other three pounds.

Schug would be a good use for a pound or so.

Message-ID: <4c47ca96$0$32380$[email protected]>

(Adjust quantities proportionately.)

Bob

On Thu, 14 Oct 2010 21:40:49 -0700, Bob Terwilliger wrote:

> Steve wrote:
>
>> So now I ask you - what do I do with 5-6lbs (about 10-11 quarts I'm
>> guessing) of green jalapenos? I know I can pickle them. I know I can
>> make wolf/dragon turds. I can make my jalapeno-garlic mayoish sauce,
>> but after that I'm at a loss for the other three pounds.
>
> Schug would be a good use for a pound or so.
>
> Message-ID: <4c47ca96$0$32380$[email protected]>
>
> (Adjust quantities proportionately.)

I didn't see that first time around. I will try a single recipe of
that since I have all the ingredients now, but I'll be sucking down a
lot of the previous sauce I mentioned.

I can't think of any jalapeno preps other than pickled that can be
preserved for any length of time. I suppose I could just make a hot
sauce mash...hmmmm... <light bulb>. There's a new hobby to try. I
could use it in my mustards :-)

-sw

On Thu, 14 Oct 2010 21:40:49 -0700, Bob Terwilliger wrote:

> Schug would be a good use for a pound or so.

Interesting, I have only heard of schug because I encountered
one commercial, jarred Israeli product of this name.

Unfortunately it was so heavily salted that any unique capsicum-flavor
it may have had was obliterated.

Steve

"Sqwertz" <[email protected]> wrote in message
news:[email protected]..
> ...that uses lots of jalapenos. Yesterday I picked up 2lbs of
> jalapenos since they were $.39/lb and looked in great shape. Then
> today somebody insisted that I take about 3.5 pounds of their
> homegrowns and turn them into something good. I asked what I was
> going to do with all of them and she says, "I have faith in you
> [pause] At least as far as COOKING goes" followed by a sour look.
> (Oops - Sorry I asked).
>
> So now I ask you - what do I do with 5-6lbs (about 10-11 quarts I'm
> guessing) of green jalapenos? I know I can pickle them. I know I can
> make wolf/dragon turds. I can make my jalapeno-garlic mayoish sauce,
> but after that I'm at a loss for the other three pounds.
>
> It's definitely pepper season. I'm glad its winding down finally.
>
> -sw

How about some wine.

http://winemaking.jackkeller.net/reques32.asp


Robert

On Oct 14, 9:06*pm, Sqwertz <swe...@cluemail.compost> wrote:
> ...that uses lots of jalapenos. *Yesterday I picked up 2lbs of
> jalapenos since they were $.39/lb and looked in great shape. *Then
> today somebody insisted that I take about 3.5 pounds of their
> homegrowns and turn them into something good. *I asked what I was
> going to do with all of them and she says, "I have faith in you
> [pause] At least as far as COOKING goes" followed by a sour look.
> (Oops - Sorry I asked).
>
> So now I ask you - what do I do with 5-6lbs (about 10-11 quarts I'm
> guessing) of green jalapenos? *I know I can pickle them. *I know I can
> make wolf/dragon turds. *I can make my jalapeno-garlic mayoish sauce,
> but after that I'm at a loss for the other three pounds.
>
> It's definitely pepper season. *I'm glad its winding down finally.

Not me. Then I have to start paying for them again. Even worse,
tomatoes are going away soon. My Juliet plant continues to produce
heavily, just like last year. http://tomatogrowers.com/small.htm
>
> -sw

--Bryan

On Fri, 15 Oct 2010 06:17:41 -0400, Robert wrote:

> How about some wine.
>
> http://winemaking.jackkeller.net/reques32.asp

I'll have to pass on that, but I appreciate the suggestions
originality :-)

-sw

On Oct 15, 10:24*am, Sqwertz <swe...@cluemail.compost> wrote:
> On Fri, 15 Oct 2010 06:17:41 -0400, Robert wrote:
> > How about some wine.
>
> >http://winemaking.jackkeller.net/reques32.asp
>
> I'll have to pass on that, but I appreciate the suggestions
> originality :-)
>
> -sw

Candy 'em

http://www.foodiewithfamily.com/blog...-cowboy-candy/

On Fri, 15 Oct 2010 11:27:05 -0700 (PDT), Jason Tinling wrote:

> On Oct 15, 10:24*am, Sqwertz <swe...@cluemail.compost> wrote:
>> On Fri, 15 Oct 2010 06:17:41 -0400, Robert wrote:
>>> How about some wine.
>>
>>>http://winemaking.jackkeller.net/reques32.asp
>>
>> I'll have to pass on that, but I appreciate the suggestions
>> originality :-)
>
> Candy 'em

That a compelling two words. I don't need the link, just the
suggestion. Candied it is.

I have a half pound of milk chocolate and some white almond bark bars
for dipping. Stuffed with ... peanut butter and honey nougat? And
bacon? and.... Hmmm.....

(thinking out loud)

Thanks Jason! This will be good for 2 hours in the kitchen tomorrow.

-sw

On Sat, 16 Oct 2010 03:55:08 -0500, Sqwertz <[email protected]>
wrote:

>On Fri, 15 Oct 2010 11:27:05 -0700 (PDT), Jason Tinling wrote:
>
>> On Oct 15, 10:24*am, Sqwertz <swe...@cluemail.compost> wrote:
>>> On Fri, 15 Oct 2010 06:17:41 -0400, Robert wrote:
>>>> How about some wine.
>>>
>>>>http://winemaking.jackkeller.net/reques32.asp
>>>
>>> I'll have to pass on that, but I appreciate the suggestions
>>> originality :-)
>>
>> Candy 'em
>
>That a compelling two words. I don't need the link, just the
>suggestion. Candied it is.
>
>I have a half pound of milk chocolate and some white almond bark bars
>for dipping. Stuffed with ... peanut butter and honey nougat? And
>bacon? and.... Hmmm.....
>
>(thinking out loud)
>
>Thanks Jason! This will be good for 2 hours in the kitchen tomorrow.
>
>-sw

Dang, that got me to thinking about jalapeno peanut brittle. I've made
spicy peanut brittle before but little bits of jalapeno in some would
be great.

koko
--

Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
updated 10/14/10
Watkins natural spices
www.apinchofspices.com

On Sat, 16 Oct 2010 07:54:13 -0700, koko <[email protected]> wrote:

> Dang, that got me to thinking about jalapeno peanut brittle. I've made
> spicy peanut brittle before but little bits of jalapeno in some would
> be great.

Every time someone mentions that, my mouth starts to water. I've
never tried it, but I know I'll like it. Do you have that recipe
lurking somewhere on your website?

--

Never trust a dog to watch your food.

You could make Jalapeno Jelly. It's a delicacy here in the south;
people eat it on toast. Had it a couple times and it is delicious.
Never made it, but I'm sure you could find a bunch of recipes for it
online.

Another option is to dice them up and dehydrate them, or freeze them.

Sqwertz wrote:
>
> I can't think of any jalapeno preps other than pickled that can be
> preserved for any length of time. I suppose I could just make a hot
> sauce mash...hmmmm... <light bulb>. There's a new hobby to try. I
> could use it in my mustards :-)

You can slice them thinly and dry them. I haven't
done that with jalapenos, but I've done it many times
with habanero and Thai chilis. It's very convenient
to have a bag of dried slices around, for example
to toss in soup.
j

Robert wrote:
>
> How about some wine.
>
> http://winemaking.jackkeller.net/reques32.asp

That inspires me to ask, does anybody make wine
out of onions?

Google has lots of hits on onion wine, such
as this one:

http://www.wine-making-guides.com/onion_wine.html

Okay, how about carrots?

http://hubpages.com/hub/How-to-make-Carrot-wine

Celery?

http://www.honeycreek.us/recipes/celery.php

Parsnips?

http://www.yobrew.co.uk/parsnip.php

I'm going to stop searching at this point for
wines made from rutabagas, kohlrabi, celeriac,
etc. Whatever it is, somebody somewhere has
made wine out of it.

On Sat, 16 Oct 2010 10:07:21 -0700, sf <[email protected]> wrote:

>On Sat, 16 Oct 2010 07:54:13 -0700, koko <[email protected]> wrote:
>
>> Dang, that got me to thinking about jalapeno peanut brittle. I've made
>> spicy peanut brittle before but little bits of jalapeno in some would
>> be great.
>
>Every time someone mentions that, my mouth starts to water. I've
>never tried it, but I know I'll like it. Do you have that recipe
>lurking somewhere on your website?

I haven't blogged it yet but here it is for you.

@@@@@ Now You're Cooking! Export Format

Mesilla Valley Chile Brittle

desserts

2 cups granulated sugar
1 cup dark brown sugar, packed
1/2 cup light corn syrup
1/2 cup water
1/4 to 1/2 cup chile--i prefer half habanero and half dried ground
chipotles
1/8 teaspoon salt
1/4 cup soft butter or margarine
1/8 teaspoon baking soda
1 1/2 cups whole piñones, peanuts, cashews or coarsely chopped pecans,
walnuts or brazil nuts

Boil together the sugars, corn syrup, water, chile and salt until the
mixture reaches 300 degrees F. on a candy thermometer (hard crack).
Stir the mixture only until the sugar is dissolved so it doesn't
scorch.
Add the butter and soda, stirring until the mixture foams up. Add nuts
and quickly stir them in. Pour the mixture onto a greased heatproof
flat pan. Spread the mixture until it is very thin. Loosen from the
sheet before it cools and hardens. Break into crude pieces.

You decide how hot to make it. What's mild to me may be hot to you or
vice versa.


** Exported from Now You're Cooking! v5.84 **

koko
--

Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
updated 10/14/10
Watkins natural spices
www.apinchofspices.com

On Sat, 16 Oct 2010 12:52:45 -0700 (PDT), "Michael O'Connor"
<[email protected]> wrote:

>You could make Jalapeno Jelly. It's a delicacy here in the south;
>people eat it on toast. Had it a couple times and it is delicious.
>Never made it, but I'm sure you could find a bunch of recipes for it
>online.
>
>Another option is to dice them up and dehydrate them, or freeze them.

Jalapeno jelly is a great idea. I add it to a cranberry dish I make
for Thanksgiving dinner.

koko
--

Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
updated 10/14/10
Watkins natural spices
www.apinchofspices.com

On Sat, 16 Oct 2010 07:54:13 -0700, koko wrote:

> Dang, that got me to thinking about jalapeno peanut brittle. I've made
> spicy peanut brittle before but little bits of jalapeno in some would
> be great.

I forgot about that. I've made it a couple times and have posted
about it in the past. That's another 3 jalapenos... Only 117 left!

-sw

koko wrote:

> Mesilla Valley Chile Brittle
>
> desserts
>
> 2 cups granulated sugar
> 1 cup dark brown sugar, packed
> 1/2 cup light corn syrup
> 1/2 cup water
> 1/4 to 1/2 cup chile--i prefer half habanero and half dried ground
> chipotles
> 1/8 teaspoon salt
> 1/4 cup soft butter or margarine
> 1/8 teaspoon baking soda
> 1 1/2 cups whole piñones, peanuts, cashews or coarsely chopped pecans,
> walnuts or brazil nuts
>
> Boil together the sugars, corn syrup, water, chile and salt until the
> mixture reaches 300 degrees F. on a candy thermometer (hard crack).
> Stir the mixture only until the sugar is dissolved so it doesn't
> scorch.
> Add the butter and soda, stirring until the mixture foams up. Add nuts
> and quickly stir them in. Pour the mixture onto a greased heatproof
> flat pan. Spread the mixture until it is very thin. Loosen from the
> sheet before it cools and hardens. Break into crude pieces.
>
> You decide how hot to make it. What's mild to me may be hot to you or
> vice versa.

At the Oxbow Market in Napa there's a kiosk which sells brittles made using
beers and wines as the liquid; one of the brittles is a chipotle-peanut
brittle made using ale. It's fantastic stuff! I like the look of the recipe
above because it looks like there's a great deal of "wiggle" room for
experimentation. I'm thinking of using Dr Pepper instead of water (reducing
the corn syrup accordingly) and using a mixture of finely-chopped ancho and
chipotle chiles. Does it matter that I'd be using two dried chiles and no
fresh? No fresh chile has the "raisiny" quality of an ancho. (Come to think
of it, how would raisins fare in this brittle?)

Thanks, koko!

Bob

On Sat, 16 Oct 2010 18:39:27 -0700, koko <[email protected]> wrote:

> I haven't blogged it yet but here it is for you.
>
> @@@@@ Now You're Cooking! Export Format
>
> Mesilla Valley Chile Brittle

You're such a dear, koko! <smooches>



--

Never trust a dog to watch your food.

On Sat, 16 Oct 2010 20:42:30 -0700, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

>koko wrote:
>
>> Mesilla Valley Chile Brittle
>>
>> desserts
>>
>> 2 cups granulated sugar
>> 1 cup dark brown sugar, packed
>> 1/2 cup light corn syrup
>> 1/2 cup water
>> 1/4 to 1/2 cup chile--i prefer half habanero and half dried ground
>> chipotles
>> 1/8 teaspoon salt
>> 1/4 cup soft butter or margarine
>> 1/8 teaspoon baking soda
>> 1 1/2 cups whole piñones, peanuts, cashews or coarsely chopped pecans,
>> walnuts or brazil nuts
>>
>> Boil together the sugars, corn syrup, water, chile and salt until the
>> mixture reaches 300 degrees F. on a candy thermometer (hard crack).
>> Stir the mixture only until the sugar is dissolved so it doesn't
>> scorch.
>> Add the butter and soda, stirring until the mixture foams up. Add nuts
>> and quickly stir them in. Pour the mixture onto a greased heatproof
>> flat pan. Spread the mixture until it is very thin. Loosen from the
>> sheet before it cools and hardens. Break into crude pieces.
>>
>> You decide how hot to make it. What's mild to me may be hot to you or
>> vice versa.
>
>At the Oxbow Market in Napa there's a kiosk which sells brittles made using
>beers and wines as the liquid; one of the brittles is a chipotle-peanut
>brittle made using ale. It's fantastic stuff! I like the look of the recipe
>above because it looks like there's a great deal of "wiggle" room for
>experimentation. I'm thinking of using Dr Pepper instead of water (reducing
>the corn syrup accordingly) and using a mixture of finely-chopped ancho and
>chipotle chiles. Does it matter that I'd be using two dried chiles and no
>fresh? No fresh chile has the "raisiny" quality of an ancho. (Come to think
>of it, how would raisins fare in this brittle?)
>
>Thanks, koko!
>
>Bob
>
I hope you have time to experiment before you come to San
Diego...that's "San Diego" so I can have a taste test.

koko
--

Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
updated 10/14/10
Watkins natural spices
www.apinchofspices.com