Does anyone know of anything good to do with jalepenos? Our neighbor, who has this amazing garden, just gave me about 5 lbs of jalepenos and I haven't the slightest idea what to do with them aside from pickling them. Any ideas? Does anyone have a pepper jelly recipe?
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Mandy (33) and Will (42): Married March 2002
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I would throw them in a pot of beans, make a queso with some chopped up, I love this raspberry jalepeno jelly stuff I have had. Its good. I hope you find a receipe for it.
mmmmm jalapenos.......jelly does sound like a great idea and of course i don't have a recipe, BUT.....have you checked out foodnetwork.com?? that should be the address. i used to look up cheese recipes when i was a cheese lady at heb, but you should be able to type in jalp and do a search. smoke some, stick them on the burner and let them get black and yummy. i know there is another step in there somewhere, but it is a thought.
important thing to remember though.....when dealing with the seeds and pith, make sure to wear latex gloves if you can and do not, repeat do not touch your face until after you have scrubbed your hands. if you end up with burning hands anyway,the best thing i have used is maylox the liquid stuff and just rub your hands together, kind of wash your hands in it. hopefully that makes some sense..............
Here's a recipe that my friend and I have made often. It calls for red and yellow peppers, and habaneros, but you can use green peppers and jalepenos. Or use the jalepenos with the red and yellow bell peppers.
3 red bell peppers, seeded & finely chopped
2 yellow bell peppers, seeded & finely chopped (or one yellow and one orange)
10 -15 habanero peppers, seeded & finely chopped (red ones are hottest)
1 cup cider vinegar
5 cups white sugar
1 (1.75 ounce) package pectin
Prepare canning jars according to directions on box. Measure 4 cups of prepared peppers and discard any extras.
Put peppers into a 6 or 8 quart saucepot. Stir in vinegar and fruit pectin. Bring mixture to a full rolling boil on high heat, stirring constantly. Stir in sugar quickly.
Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
Quickly ladle jelly into prepared jars, filling to within 1/8 inch of the tops. Wipe jar rims and threads. Cover with flat lids and screw on bands tightly. Invert jars 5
minutes then turn upright.
After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, it is not sealed and must be refrigerated.) Let stand at room temperature
24 hours. Store unopened product in a cool dry place up to one year. Refrigerate after opening .
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I made these a few times, I just made a slit in the middle of them and stuffed them with cream cheese and baked them before, I use them in my Chili all the time for spicy Chili if you likes yours HOT!! Also if you eat black eyed peas or any other kinda bean you can just slice them or even put one or two in the pot with the beans while cooking them. There are so many things you can do with them, I make cornbread and you can chop them up and add them to the cornbread you can also through in a can of Mexi-corn with the Jalepenos and the cornbread mix and bake it. There are alot I know someone suggested to go to Foodtv.com that is a good idea they probaly have lots of recipes for jalopenos or you can do a search for recipes or things to make with jalepenos, I am sure you will find lots of things you can do with them!
They are also great on the grill. I love to split them stuff them - take out all the seeds - stuff them with cheese and them wrap half a slice of bacon around them - put them on the grill they are so yummy! You can also make the same thing in the oven - they just don't have that same great smoky taste. This is not very low fat but I guess it would be low carb. I found that a piece of that string cheese works best - it all stays in place better. Give it a try for a good starter to your meal or just a snack. Also if you do find a good recipe for pepper jelly- the jelly is great on a craker with a little spread of cream cheese and then a little jelly - Yummy!
Lisa - I usually coat my hands with olive oil before handling the peppers and then wash really well when I'm done. I've made the mistake of not doing that one time, and I chewed on my nail and my lips burned for hours from the tiny amounts of leftover pepper oil I hadn't gotten off (it hurt like hell, but i had pretty Angelina Jolie lips for a little bit).
I ended up stuffing them with chesse and baking them, but I'm thinking I'll make Ajani's pepper jelly and give it away at Christmas. It sounds easy and like something I could do in an afternoon - wish me luck! I'll do it soon while the peppers are in season. How many jars does it make?
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Mandy (33) and Will (42): Married March 2002
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jalepenos? pepper jelly? 
