I planted a small garden this year and for some reason my tomatoes will not turn over. They’ve been hanging on there for weeks, but they are all still green.
Although I don’t have any red tomatoes yet, I do have a green thumb with my jalapeno plants. I have one jalapeno plant yet the thing is producing jalapenos at an incredible rate, dozens and dozens at a time.
Other than salsa verde and chile verde, I don’t know what else to do with all of these jalapenos. Any ideas?
Tagged with: canning jalapenos • growing jalapenos • jalapeno recipes • jalapenos
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August 23rd, 2008 at 7:23 am
Make some stuffed Jalapeno’s…
Ingredients:
* 10 to 12 large pickled jalapeno peppers
* block Cheddar cheese
* 2 eggs mixed with a little water
* 1/2 cup cornmeal
* 1/2 cup flour
Preparation:
Slit the sides of the peppers, and scrape out the seeds. Stuff with triangular pieces of cheddar cheese cut to fit the individual peppers.
Dip peppers in an egg wash then into a mixture of half cornmeal and half flour. Repeat until all peppers are coated; let dry.
Deep fry in hot fat — about 365° — until the peppers are lightly browned, and the cheese is just melted. Drain on paper towels and serve hot.
August 27th, 2008 at 1:04 pm
Oh Terry that sounds YUMMY!
I wonder if one has an overload of jalepenos if they are “freeze-able” or maybe even a dehydrator.
Hey Mark.. La Tortilla Feliz was amazing! The Arepas were delish, the service was impeccable . Thank you again for the recommendation.
Monie
September 7th, 2008 at 10:22 am
Jalepenos are easy to freeze. Just wash and pat them dry. Throw them in a freezer bag and put them in the freezer. No need to cook them first. When you defrost them, the skins will come off easily and they will be limp, but the flavor will still be great.
October 18th, 2008 at 3:29 pm
my daughter grew jalapeno plants and now she wants to can them so she had the jalapenos in juice to make different things like nachos.
July 30th, 2009 at 9:48 am
2 years ago my jalepeno plants produced 18 lbs of peppers. I cut the peppers in half and stuffed them with a mix of cream cheese colby/monterey jack and spices(any you like) and grilled them. I snapped the stems off and dried a lot on a baking sheet in the house (low humidity) in the sun – they will keep for a very long time. I snapped the stems off, gently washed and dried thoroughly and placed in plastic freezer bags and froze many. And I also kept quite a few in the refrigerator to cook with. Great in Indian dishes!