Post Punk Kitchen Forum

yesterday i spotted jalapeños at the store. i got a bit excited because all we usually have here is spanish pepper (or whatever it's called. green or red, thin and pointy; and not too hot). so i bought a package.
i don't know what i was thinking, but now i have about 12 2" jalapeños in my fridge.
what should i do with them? how can i prepare them so they're not crazy hot (besides removing seeds and the white parts)?
jalapeño poppers look good, but we don't have proper vegan cream cheese here.

You could make jalapeño poppers with cashew cream cheese! Did you see the recent thread? I think that would make an awesome popper filling.

You can freeze them for later use, especially if you're just going to chop them up for chili or soup. (I wouldn't recommend that if you want to use them all for poppers, since they'll get a bit mushy when you defrost.)

I love spicy food so I use hot peppers in anything that calls for regular peppers.

I would freeze them so they'd be ready if you wanted to toss them in something you're cooking. Or maybe you could make your own pickled jalapenos!

Yum! Jalapenos are great for adding a kick to soups, stews, chili and curries. Chopped, fresh jalapenos are great in tacos and burritos or sammiches. You can always make a fatty batch of salsa, too. You can't go wrong.

thanks everyone!

i googled some more, i think i'm gonna try this: http://sarit-thedish.blogspot.com/2008/01/skhug.html
(but replace coriander with parsley, because, yuck)
and freeze it.

i thought about the poppers again and i'm scared that they'll be much too hot to eat.. and i can't really just try and make poppers with 2 jalapeños, it's too much work if i don't make all 12..

rojo salsa!

boil with some tomatoes and onions till soft, strain (save water), and blend together with garlic..add water to obtain desired consistancy

salt and pepper and cilantro to taste

put on all sorts of goodies

going to be an AFR fangirl-they are used in tortilla soup and pasta de los angeles

Bite the smallest bit of the tip off of one of the peppers to see how spicy they are. Some are less spicy than others.

Yes. Some are very hot, some super mild. Test yours out.

I've "pickled" them before. Not full-on with the boiling and thermometers, but just in a tight jar with vinegar. Wash and cut off the tops. Stuff in a jar. Add a couple garlic cloves, salt, and some cider vinegar (I like the flavor with peppers). Then just leave the in your fridge and use in recipes. I'd say they are okay for a couple weeks, if not 3. Koreans leave these kind of pickles in their fridges for a couple months, so I don't get too worried. They'll have a vinegar flavor, but still have a good kick.

I love them on pizza (seeded though) - yum!