Jalapeños . Ideas?

[Behind the Aegis]

My neighbor was nice enough to give us some jalapeños from their garden. I have never really cooked with them, nor know how to prepare them. So, I am open to ideas.

[BainsBane]

1. You probably know that the seeds are what is hot

They are actually fairly mild without the seeds. You can adjust them for your own personal tastes. You can put them raw in sandwiches. The Bahn Mi that is common in my area includes jalapenos. You can use them as an aromatic in Chili, tacos, burritos, that sort of thing. You could even put them in a stir fry, soup, or casserole. You can stuff them with cheese and fry them. Those are a few ideas.

Oh, if you smoke them they become chipotle.

[Nac Mac Feegle]

6. This is a common mis-conception about peppers

The capsaicin is actually produced in a membrane on the inside of th 'meat' of the pepper. The seeds are in contact with the membrane wile the pepper is being handled, and the capsaicin is transferred to them. The seeds are indigestible, so getting rid of them is done as a matter of course.

When working with the 'dangerous' peppers, the usual procedure is to use gloves, such as the tight-fitting latex or nitrile ones, which can be easily disposed of.

The capsaicin is alcohol soluble (one more reason for tequila ), but acidic solutions will also dissolve them (vinegar).

To "defang" a high Scoville pepper such as a Habanero; Slit it open, and slice the first layer off the inside of the pepper, just the thin membrane that contains the capsaicin.


When smoked, Jalapenos are called chipotles. The smoking process adds a delightful smoky layer of flavor to the spiciness in a dish.

Just don't try to eat one raw.

[BainsBane]

7. Oh, interesting. Thanks for the info.

[azurnoir]

2. you can slice off the tops clean them out seeds pith ect leave them whole

might want to wear gloves so you don't get the oils and juices on your hands be careful about touching your eyes and /or face too then stuff them with cream cheese or even cheddar cheese replace the the top roll them flour, egg wash,. and more flour or crumbs of your choice and deep fry them they're really yummy

they can be added to soups, chili, salads anything but remember the earlier in the cooking the more the hot disperses through the dish -added right at the end the hot stays pretty much with with the pepper making them a hot bit in a milder over all dish

have fun

[Kali]

3. oh man

use them anywhere you would use a bland tasteless bell pepper for a nice kick and much better flavor.

cut stem off and remove seeds and membranes then chop fine, add to mashed avocado with a little fresh lime juice for REAL guacamole.

stuff with cream cheese as above but instead of batter wrap with a half (or whole ) slice of bacon and bake at 400 for 20 minutes or so (until bacon is done) for killer appetizers.

I use them in beans, make salsa (jalepenos, tomatoes, onion, a little garlic maybe, cilantro if you like it, bit of salt) - green salsa with the same ingredients but tomatillos instead of red tomatoes

you can pickle them with the brine from a jar of dill pickles

echo the advice to use gloves and/or strong caution about touching eyes, mucus membranes and genital areas until you know how you react.

[Warpy]

4. Cut the top off, cut out the seeds and pith

stuff with cheese and dip in batter to bread, then deep fry.

Cut out the seeds and pith, chop finely, mix with tomatoes, lime juice, cilantro, and red onion. Use on tacos or other Mexican fare or just dip with corn chips. It's also good with meats.

If you like things hotter, cut out the seeds and leave some of the pith.

I agree that jalapenos offer all the flavor of a bland green pepper plus a little extra. The green peppers are kid stuff, only being worthwhile when they are ripe and red.

[grasswire]

5. I think I might have found the solution to the heat on your hands problem.

Yesterday I diced a batch of jalapenos for a big bowl of pico de gallo. No gloves. Well, there just happened to be a pickle jar on the counter empty of pickles but full of juice. Why not? I thrust my hands into the pickle juice for a long moment. Rinsed them off; had no problem with fire on my skin as I usually do when forgetting and rubbing eyes, etc.

[dem in texas]

8. Stuff and grill em"

Cut them in half longways, clean out the seeds and membrane. Stuff with cheddar or seasoned cream cheese, maybe with a little chicken or shrimp, season with a dab of picante sauce. Lay a small piece of bacon on top long wise. Then put them on the grill, let them cook slower, out to the side, if you have a rack or vegetable grilling tray, use that or lay on foil with holes punched. Then when are about done move a little closer to the fire so the bacon will crisp. Great sides for steak and chicken. You can get fancy and put the two halves together and wrap a whole piece of bacon around and secure with tooth pick.

[cbayer]

9. I do something similar.

Slice in half. Stuff with cream cheese. Wrap with bacon. Bake until bacon is crisp.

Yum.

[japple]

10. Thinly slice a few of them length-wise and put in a small bottle, then

fill the bottle with vinegar. Keeps in the fridge forever and it's great sprinkled on cooked greens (cabbage, turnip, collard, mustard, kale) during the fall and winter. Leave the seeds in, and put the ones that fall off in the bottle with the vinegar.