KennyCouch
Senior Member
Posts: 103
Joined: Thu Mar 31, 2011 1:56 pm
Location: Houston, TX

Just one of the many reasons to grow jalapenos... w/ pics

So I love and I mean LOVE jalapenos. Now granted I got these from the grocery store but none the less, this is some yummy stuff. I hope someone will try these for the first time, they are just great!

Step 1. Get yourself some jalapenos. Don't they just look yummy!
[url=https://s106.photobucket.com/albums/m259/kennycouch/Jalapenos/?action=view&current=IMG-20110419-00137.jpg][img]https://i106.photobucket.com/albums/m259/kennycouch/Jalapenos/th_IMG-20110419-00137.jpg[/img][/url]

Step 2. Cut those bad boys in half. If you don't like burning hands wear gloves, I like burning hands so I don't.
[url=https://s106.photobucket.com/albums/m259/kennycouch/Jalapenos/?action=view&current=IMG-20110419-00138.jpg][img]https://i106.photobucket.com/albums/m259/kennycouch/Jalapenos/th_IMG-20110419-00138.jpg[/img][/url]

Step 3. Remove everything, all you want left is the walls. I use a grapefruit spoon fyi, makes the job much easier.
[url=https://s106.photobucket.com/albums/m259/kennycouch/Jalapenos/?action=view&current=IMG-20110419-00139.jpg][img]https://i106.photobucket.com/albums/m259/kennycouch/Jalapenos/th_IMG-20110419-00139.jpg[/img][/url]

Step 4. Get some cream cheese, I add rosemary, garlic powder and black pepper to mine.
[url=https://s106.photobucket.com/albums/m259/kennycouch/Jalapenos/?action=view&current=IMG-20110419-00141.jpg][img]https://i106.photobucket.com/albums/m259/kennycouch/Jalapenos/th_IMG-20110419-00141.jpg[/img][/url]

Step 5. Stuff those babys! I put the cheese even with the cut.
[url=https://s106.photobucket.com/albums/m259/kennycouch/Jalapenos/?action=view&current=IMG-20110419-00143.jpg][img]https://i106.photobucket.com/albums/m259/kennycouch/Jalapenos/th_IMG-20110419-00143.jpg[/img][/url]

Step 6. I usually get a package of bacon and cut it in half. Wrap the bacon around the jalapeno and secure with a toothpick.
[url=https://s106.photobucket.com/albums/m259/kennycouch/Jalapenos/?action=view&current=IMG-20110419-00144.jpg][img]https://i106.photobucket.com/albums/m259/kennycouch/Jalapenos/th_IMG-20110419-00144.jpg[/img][/url]

Step 7. Get excited! They're about to go on the grill.
[url=https://s106.photobucket.com/albums/m259/kennycouch/Jalapenos/?action=view&current=IMG-20110419-00145.jpg][img]https://i106.photobucket.com/albums/m259/kennycouch/Jalapenos/th_IMG-20110419-00145.jpg[/img][/url]

Step 8. I cook them for a long time on the lowest setting. I use gas. I baste mine which most people don't do, but I feel it keeps the bacon a bit jucier and adds a hint of flavor. My baste tonight is water, rice vineger, chopped garlic, chopped onion and worchestershire sauce.

[url=https://s106.photobucket.com/albums/m259/kennycouch/Jalapenos/?action=view&current=IMG-20110419-00151.jpg][img]https://i106.photobucket.com/albums/m259/kennycouch/Jalapenos/th_IMG-20110419-00151.jpg[/img][/url]

These are great as an appetizer or as a side. I did steaks and chops tonight with a baked potato. Reccomened music for grilling jalapenos tonight is.

Mukeskinner Blues - Bill Monroe
Six Days on the Road - Dave Dudley
Eight More Miles to Louisville - Grandpa Jones
Wabash Cannonball - Roy Acuff and His Smokey Mountain Boys
I never had any other desire so strong, and so like to covetousness, as that one which I have had always, that I might be master at last of a small house and a large Garden. ~Abraham Cowley

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hendi_alex
Super Green Thumb
Posts: 3567
Joined: Sun Jul 06, 2008 11:58 am
Location: Central Sand Hills South Carolina

More reasons to grow jalapenos....

For those who avoid spicy, there are quite a few mild jalapenos available now, many no spiciness at all. But when it comes to full jalapeno flavor they still have it. You can hold one of these mild peppers up to your nose and it smells just like a spicy hot jalapeno, but bite in and it is full flavor but no heat. These peppers are so easy to grow, we have started growing several additional plants and often substitute the peppers for the more finicky green bell peppers which for me are less than reliable as a crop. We and our family and friends just love this home made salsa, even better than what we have made with fresh tomatoes.

Salsa

Add the following to a food processor
¾ bunch cilantro – rough chopped
¼ white onion – medium chunks
1 bunch green onions – cut in 2 inch strips
1 jalapeño – rough diced, include a few seeds for heat
1 can diced tomatoes
1 can Rotel diced tomatoes and chiles
1 tablespoon salt
1 – 2 cloves of fresh garlic, finely chopped
juice of one lime, or to taste
ground cumin to taste

Blend in food processor until desired texture and consistency are reached.

Anything in this recipe can be modified to taste or preference. We use petite diced canned tomatoes (1 large can) and use the mild Rotel. We then spice to taste depending upon the heat in the jalapeno. Sometimes I add heat with jalapeno powder and/or Texas Pete. We serve the salsa with white corn chips. The wife doesn't care for onions so leaves those out for us, but then I add diced onions as a topper in my individual container. This is a really great summer snack and is so very easy to prep with a food processor.
Eclectic gardening style, drawing from 45 years of interest and experience. Mostly plant in raised beds and containers primarily using intensive gardening techniques.
Alex

BrianIllinois
Cool Member
Posts: 65
Joined: Sun Mar 27, 2011 2:55 pm
Location: Southern Illinois

Yes!
Excellent idea. Thanks for sharing.
I've got a gallon zip bag of them in the freezer, and will get them out right now. They're going on the grill tomorrow!
Been trying to think of something to do with them -- haven't been making enough chili.
Thanks again for the idea, and for including pics!

BrianIllinois
Cool Member
Posts: 65
Joined: Sun Mar 27, 2011 2:55 pm
Location: Southern Illinois

Yes!
Excellent idea. Thanks for sharing.
I've got a gallon zip bag of them in the freezer, and will get them out right now. They're going on the grill tomorrow!
Been trying to think of something to do with them -- haven't been making enough chili.
Thanks again for the idea, and for including pics!

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Handsomeryan
Cool Member
Posts: 95
Joined: Wed Apr 13, 2011 9:57 pm
Location: Mt. Airy MD, USA

My wife and I made these once, just after we moved in together in our first apartment (circa 2005). Being young and dumb, I refused to wear gloves while cutting up the peppers.

Things began to go wrong when we set the grill on fire on the (wooden) balcony of our 2nd floor apartment because the bacon drippings were flaming.

Things got worse when my palms started burning so badly I couldn't do anything but hold bags of ice wrapped in wet rags. I was in so much pain I considered calling poison control to see if there was anything else I could do to get the burning to stop. I would rank that evening as one of my top 10 most miserable just under the times I've had stomach flu.

I honestly don't remember if the peppers were any good or not?
Gardening is mostly an issue of your enthusiasm holding up until you get used to the work.

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texasgalgardener
Full Member
Posts: 12
Joined: Tue Apr 26, 2011 2:55 am
Location: small town Texas (hour west of Houston)

Just remember, whether you wear gloves or not, to NOT touch your face before you wash your hands...my husband can attest to that. :? His face burned for hours! But back on topic, I love both stuffed jalepenos and fresh salsa! This is our first year to grow our own jalepenos and our first pepper is just days away from being ready to pick! I can't wait to make my first batch of salsa! :D

hit or miss
Green Thumb
Posts: 354
Joined: Sun May 30, 2010 8:57 pm
Location: central Kansas

We love to make stuffed peppers, anaheim and jalapeno! We found it easier to put bacon bits in the cream cheese mixture to avoid the fire ball coming off of the grill! :lol:

I can up the ante on the burning hands story though. I seeded about 10 pounds of jalapenos for a recipe one time and when done I started to run the seeds and other stuff down the garbage disposal. Instant pepper spray filled the kitchen. Worse than the baddest onions I ever got into. Eyes running and coughing :shock: :shock: like a madman. They go on the compost pile now that I have one.

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Avonnow
Green Thumb
Posts: 337
Joined: Mon Apr 19, 2010 7:01 pm
Location: Merritt Island, Florida

Peppers gotta love them.

I too have been growing a bunch of hot pepper varities and sadly the one plant I have that is a true gem, was not labeled when I bought it at a local nursery last year. I wish I new what they were. They look like a jalapeno of some sort, green then turn to dark burgundy them red - but much much hotter. Maybe in the same family. The tree just won't stop producing. I use them in cooking, dehydrate the rest and grind them up to make our own chili powder as my crazy husband never seems to find anything he feels is hot enough. This year I have a variety growing and not quite sure if I will mix the various powders or separate them. Maybe you all can help though on a issue, many are full of green peppers, do they typically take longer then a reg. bell pepper to turn red? :?: Now I know this sounds stupid, :? but I have some cherry bombs, and cayenne and lipstick (?) peppers, can you pick them green or is it best to wait until they are red? Also someone mentioned they freeze them, do you leave them whole, or what exactly do you do to the pepper and how do they turn out when you thaw them. Tahnks a bunch
I love this! - There can be no other occupation like gardening in which, if you were to creep up behind someone at their work, you would find them smiling.

hit or miss
Green Thumb
Posts: 354
Joined: Sun May 30, 2010 8:57 pm
Location: central Kansas

Your mystery pepper might be a serrano.

I use my peppers when green for the most part. Reds add some great color to recipes though and I think I heard that they have more nutrients and vitamins in them when red.

Freeze them whole if you like. They can turn a little on the mushy side though, good for adding to cooked dishes though.

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