Jalapeno Question

[Ginger]

I have jalapenos ready to harvest, but my tomatoes are not ready yet (for canned salsa). Can I seed, dice and freeze the jalapenos and use them later? Or should they be blanched before freezing? Or is there a better way of preserving them?

I know someone here (Maybe Bean ) will have the answer for me. Thanks!

[TexAnn]

Re: Jalapeno Question

They will keep for a long time in the refrigerator. You can freeze them, but they will be soggy. Good luck.

[nuisance]

Re: Jalapeno Question

I Keep Whole Jalapenos In A Baggie In The Freezer To Use In Recipes/salsa. Not Good In Something That's Not Chopped/ground Well Like Salsa, Or Not Cooked, Because Like Texann Says, They Are Soggy. Tried To Do Poppers Once With Frozen,! Not!!!

[Bean]

Re: Jalapeno Question

They do keep a long time in the fridge (garden fresh). I just put them in a plastic bag with a dry paper towel and keep in the crisper (bag not tied closed). If you are planning on using them for salsa , you can slice or dice and put them in a jar topped with white vinegar (they keep in the fridge a long time). They also taste great right out of the jar that way.

[MaryJo]

Re: Jalapeno Question

I freeze my chopped peppers in ice cube trays then pop out and store in a freezer bag. This year I'm using small dixie cups instead. For green chiles, I roast them on the grill, pop in a bag to "sweat" off the skins, peel and seed, and put in baggies for the freezer. I put the baggies in a ziplock freezer bag and can pull out what I need for chili. Yum Yum Yum Yum.

[Cindy]

Re: Jalapeno Question

Make you some of those Smoky Jalapeños in T&T

[Ginger]

Re: Jalapeno Question

Thanks!! I think I'll try Bean's suggestion and dice and cover with vinegar, since my salsa recipe calls for 1/2 c. vinegar anyway.

I have never roasted jalapenos. Do they keep the same flavour?

[Bean]

Re: Jalapeno Question

For those who like roasted jalapenos, they are great in salsa.

Here is a recipe that has a nice "kick" to it.

Very easy and is great on everything! * I use about 20 - 25 jalapenos and 1 habanero & roast them at 350º for 20 to 25 minutes, de-stem them and throw them in my chopper. I add the juice of two limes & only a scant T. of Sea Salt.


This is totally addictive. Dead simple to make. If you grow your own chillis, it's a great way of preserving them, but they won't last long!

Sambal Oelek - Chilli Paste

1/2 lb medium-hot chillis of your choice. Red or green jalapenos are fine, large Thai chillis ditto. Habaneros/birds-eyes/bonnets are too hot.
2 tbsp sea salt (to taste)
2 tbsp lime juice or vinegar

Remove the stalks from the chillis, but not the seeds. Lightly roast the chillis for 15 mins in a warm oven. Blend in a blender or mortar and pestle, then add the liquid and salt and blend a bit more. Taste, add more salt if you want but 2 tbsp is quite a lot. Add more liquid if it gets too sticky - it should be like wet pickle consistency.

Store in a sterilized jar. It probably doesn't need refrigerating due to the high salt levels.

To use: Use anywhere you need chillis, such as in marinades, thai currys, tex-mex.
Alternatively, just eat from the jar, but be careful - excess has it's Nemesis with a capital N!



My Pic -

http://i20.photobucket.com/albums/b202/sltrax/CP.jpg

[anglebutterfly]

Re: Jalapeno Question

i went a little crazy this year with jalepeno peppers..i'm going to have a lrg crop of peppers this year..i'm going to need recipes..idea's..

[nuisance]

Re: Jalapeno Question

Bean, I think it's time I start stalking you again. These other people are to "mild" I like my victim's to be "spicy" lol

[Ginger]

Re: Jalapeno Question

Thanks Bean! Copied and printed the recipe. Will put it with my preserving recipes just in case my jalapeno plants go into over-production.