Quote:
Originally Posted by Rathji
I wonder what I can do with half a pound of the stuff....
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last summer I had two shopping bags full of jalapeno peppers from one plant. Froze some, dehydrated some and pickled some.
Freezing, obviously, is the easiest. They thawed well, retaining the flavour and heat, without being too mushy
Dehydrating was time consuming, but not a lot of effort. Did it in my convection oven at 190 F. I left some whole, while slicing and/or seeding others before dehydrating. The whole ones took longer to dry (overnight) than the sliced ones, but retained the heat better. The sliced ones dried in 2 or 3 hours, but lost some heat and flavour.
Pickling is a lot of work, but can give you a great tasting end product, depending on what pickling recipe you use. The one I used had a nice balance of sweet, tartness and heat. Terrific on sandwiches, burgers or Italian beef