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Thread: Favorite Bulk Jalapeno Recipe?

  1. #1
    Sqwertz Guest

    Default Favorite Bulk Jalapeno Recipe?

    ....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

  2. #2
    Bob Terwilliger Guest

    Default Re: 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



  3. #3
    Sqwertz Guest

    Default Re: Favorite Bulk Jalapeno Recipe?

    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

  4. #4
    Steve Pope Guest

    Default Re: Favorite Bulk Jalapeno Recipe?

    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

  5. #5
    Robert Guest

    Default Re: Favorite Bulk Jalapeno Recipe?


    "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



  6. #6
    Bryan Guest

    Default Re: Favorite Bulk Jalapeno Recipe?

    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

  7. #7
    Sqwertz Guest

    Default Re: Favorite Bulk Jalapeno Recipe?

    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

  8. #8
    Jason Tinling Guest

    Default Re: Favorite Bulk Jalapeno Recipe?

    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/

  9. #9
    Sqwertz Guest

    Default Re: Favorite Bulk Jalapeno Recipe?

    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

  10. #10
    koko Guest

    Default Re: Favorite Bulk Jalapeno Recipe?

    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


  11. #11
    sf Guest

    Default Re: Favorite Bulk Jalapeno Recipe?

    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.

  12. #12
    Michael O'Connor Guest

    Default Re: Favorite Bulk Jalapeno Recipe?

    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.

  13. #13
    Mark Thorson Guest

    Default Re: Favorite Bulk Jalapeno Recipe?

    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

  14. #14
    Mark Thorson Guest

    Default Re: Favorite Bulk Jalapeno Recipe?

    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.

  15. #15
    koko Guest

    Default Re: Favorite Bulk Jalapeno Recipe?

    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 piņones, 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


  16. #16
    koko Guest

    Default Re: Favorite Bulk Jalapeno Recipe?

    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


  17. #17
    Sqwertz Guest

    Default Re: Favorite Bulk Jalapeno Recipe?

    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

  18. #18
    Bob Terwilliger Guest

    Default Re: Favorite Bulk Jalapeno Recipe?

    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 piņones, 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



  19. #19
    sf Guest

    Default Re: Favorite Bulk Jalapeno Recipe?

    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.

  20. #20
    koko Guest

    Default Re: Favorite Bulk Jalapeno Recipe?

    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 piņones, 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


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