Wednesday, August 01, 2007

lots of hot peppers

I've got to start collecting jalepeno pepper recipes. I'm thinking that canning a batch of pickled peppers would be good this year.



Carol Michel said...

I clean, slice, and freeze hot peppers to put in chili and stews in the winter time. It's easy to do, as long as you have the freezer space.

kathy said...

Thanks! That's a great idea and it sounds easy. Its my level of cooking effort! I do have freezer space (there's a big one in the basement and I even have a bunch of freezer bags already). Thanks for the suggestion!

Matron said...

Stuff them with feta cheese or mozzarella and cover them in breadcrumbs. They freeze well.

kathy said...

That sounds really good too. I assume you fry them when you thaw them? Poppers!

I remember years ago watching my neighbors grill tons of garden peppers each year. I think I remember that they peeled them and then froze them for the winter. This would be a tasty way to store them too.

Ottawa Gardener said...

I have tonnes of jalapenos this year too (thanks clear plastic mulch). I think I am going to try all the above ideas.

Anonymous said...

Wonderful garden photos.
Give Skippy a pat pat for me.

Your Host said...

Jalapeno Appetizers

10 jalapeno peppers
4 ounces cream cheese, softened
10 bacon strips, halved

1. Cut peppers in half lengthwise; remove seeds, stems and center membrane. Stuff each half with about 2 teaspoons of cream cheese. Wrap with bacon and secure with toothpick.
2. Place on a broiler rack that has been coated with non-stick cooking spray. Bake at 350 degrees F for 20-25 minutes or until bacon is crisp. Remove toothpicks. Serve immediately. Delicious and VERY addictive!

Nicole said...

I make a killer spicy chicken soup- takes a little while but I make a lot and freeze portions, works really well. Here it is:

half a big pot full of water, chop the bottom off a full celery bunch and throw that in the pot, along with a tea ball full of black peppercorns. Add chicken bouillon, dice about 4-5 jalapenos, add as much of the seeds and middles as you like (from none- nice flavor, to all-very spicy, I use about half of them) and some diced onions (not too many, about 1/4 the amount of the jalapenos. Simmer until celery is soft, then take it out. Add 4 chicken breasts, simmer until cooked through, then take out and let cool and break into small pieces. You can strain the broth if you want, the flavor will be in there already, and it keeps it from getting spicier. Add whatever veggies you like, I use 1 can chickpeas drained, all the celery, a small can crushed tomatoes, a whole bag of baby spinach chopped, and chopped baby carrots. Simmer until all veggies are done, the longer the better over low heat, then enjoy!