…I love them. They go on anything. Nachos, sandwiches, burgers, ice cream, the possibilities are endless. The one thing that consistently ticked me off was the inconsistency of the store bought jars of them. I like some heat and the only ones labeled “hot” I could find on the shelf was the Mezzetta brand. Not bad but the heat varied from jar to jar. Not to mention half the jar was usually stems…So I decided to make my own. I found an easy recipe online. Equal parts white vinegar, water, some salt, and whatever else you want to add. Put in some red pepper flakes to increase the heat, add some sugar to reduce. Garlic for a different taste. After making them a few months I decided I just like the basics. Vinegar, water, and salt.

I usually start with 12-15 jalapeño’s. In a 1.5 qt. sauce pan add one and a half cups white vinegar, one and a half cups water, and one and a half tablespoons of salt. I was using sea salt, and it works fine, but the anti-clumping agent turns the brine cloudy after a few days. Dosen’t affect the taste. Today I got some pickling salt to try. Slice your peppers. Add the ingredients to the pan and bring to a rolling boil. Toss the peppers in and give them a stir to get them all covered. Remove them from the heat and wait ten minutes. They’ll go from a bright green to an OD color. Scoop them into a quart mason jar and add enough brine to cover. After a few hours of cooling put them in the fridge. They are ready to eat right away but a day or so will add to the taste if you put in some flavors (I LOVE them right out of the hot brine, that vinegary crunch is delicious…I have to stop myself or I’ll eat half the batch before it hits the jar).

They’ll keep for over a month in the fridge but mine usually don’t last that long.

Today I did a batch of regular jalapeños and a 50/50 batch of jalapeños and habanero’s. Pro tip: wear gloves and a mask when cutting those puppies…they won’t give you the Commie Cold but you’ll sure sound like you got the China lung after a few minutes

I did some Fresno peppers a few months ago. The thinner skin and added heat gives a great taste and texture on a chicken sandwich.

Tomorrow I need to get some tomatoes (just forgot today) and make some salsa. Anyone got a good recipe? I am a salsa fiend! Goes on everything…eggs, toast, and yes, ice cream (Looking to impress that special someone? Hot salsa is really good with Cool Ranch Dorito’s…hot and cold, you just can’t stop…).

Hope everyone has a relaxing Good Friday and a wonderful Easter. Stay safe!

Linky

I made Cowboy Candy for the first time this summer. Loved them on burgers, brats, pork, sammich, whatever.

I too am a fan. I'm still eating through my stash of canned jalapenos from last year's garden. I put them on a lot of stuff, but I don't put them on I've cream, though...that's pretty weird !

I'm jealous. One of these days I'm going to have to sit down and learn how to make my personal favorite cowboy cure-all, kim chi.

Cowboy Candy is the Shiznit!

quote:

make some salsa. Anyone got a good recipe?

I have three good recipes:
(1) garden fresh tomatoes (grocery store tomatoes would work but won't be as good since they're picked before ripe and gassed with ethylene to change colors)
(2) canned tomatoes
(3) Salsa Verde (aka green or tomatillo salsa)

Garden Fresh Salsa

Ingredients:

Bunch of roma tomatoes

1/2 white onion

1 serrano pepper

1 jalapeno pepper

Bunch of cilantro

1 tbsp of lemon juice

1 tbsp of lime juice

1 clove of garlic (or 1/8 tsp of garlic powder)

1/8 tsp of black pepper

1/8 tsp of salt

Anaheim or poblano pepper (can save time and substitute one 4 oz. can of mild green chilies)

Recipe:

Preheat oven to 375

Remove pith from each tomato

Slice each tomato in half and place skin side up on foiled cookie sheet

Slice onion into chunks and place on foiled cookie sheet

Cut off top (stem end) of jalapenos, slice in half, remove seeds, and place of foiled cookie sheet

Cut off top (stem end) of serranos, slice in half, remove seeds, and place of foiled cookie sheet

If using fresh Anaheim or poblano pepper then cut off top (stem end) of pepper, slice in half, remove seeds, and place of foiled cookie sheet

Place cookie sheet in preheated oven for 20 minutes

Remove tomato skins (should be easy as most shrank and separated from meat)

Place skinless tomatoes, peppers, and onions in food processor

Add lemon juice, lime juice, garlic, black pepper, salt, cilantro, and (if using canned green chilis) green chilis to food processor

Pulse the food processor

Put in a covered container and refrigerate ~8 hours before serving or adjusting salt

Stir, sample, and season with salt to taste.

Serve

 
Canned Tomato Salsa

Ingredients:

1 fourteen ounce can of Delmonte stewed tomatoes (preferably Mexican style, but Cajun style works fine)

1 fourteen ounce can of diced tomatoes (IMO, diced fire roasted are best)

1/2 white onion

1 serrano pepper

1 jalapeno pepper

Bunch of cilantro

1 tbsp of lemon juice

1 tbsp of lime juice

1 clove of garlic (or 1/8 tsp of garlic powder)

1/8 tsp of black pepper

1/4 tsp of salt

4 oz. can of mild green chilies
Recipe:

Slice onion into chunks and place in food processor

Cut off top (stem end) of jalapenos, slice in half, remove seeds, and place in food processor

Cut off top (stem end) of serranos, slice in half, remove seeds, and place in food processor

Open Delmonte stewed tomatoes and pour tomatoes and liquid into food processor

Open diced tomatoes, drain off liquid, and pour tomatoes into food processor

Add lemon juice, lime juice, garlic, black pepper, salt, cilantro, and green chilis to food processor

Pulse the food processor

Put in a covered container and refrigerate at least 4 hours before serving (overnight is even better)

Stir, sample, and season with salt to taste.

Serve

Garden Fresh Tomatillo Salsa (aka Salsa Verde)

Ingredients:

Bunch of tomatillos (if out of season, you can use 28 oz can of tomatillos)

1/2 white onion

1 serrano pepper

1 jalapeno pepper

Bunch of cilantro

1 tbsp of lemon juice

1 tbsp of lime juice

1 clove of garlic (or 1/8 tsp of garlic powder)

1/8 tsp of black pepper

1/8 tsp of salt

Anaheim or poblano pepper (can save time and substitute one 4 oz. can of mild green chilies)

Recipe:

Preheat oven to 375

Husk each tomatillo and rinse off goo

Slice each tomatillo in half and place skin side up on foiled cookie sheet

Slice onion into chunks and place on foiled cookie sheet

Cut off top (stem end) of jalapenos, slice in half, remove seeds, and place of foiled cookie sheet

Cut off top (stem end) of serranos, slice in half, remove seeds, and place of foiled cookie sheet

If using fresh Anaheim or poblano pepper then cut off top (stem end) of pepper, slice in half, remove seeds, and place of foiled cookie sheet

Place cookie sheet in preheated oven for 20 minutes

Remove tomatillo skins (should be easy as most shrank and separated from meat)

Place skinless tomatillos, peppers, and onions in food processor

Add lemon juice, lime juice, garlic, black pepper, salt, cilantro, and (if using canned green chilis) green chilis to food processor

Pulse the food processor

Put in a covered container and refrigerate ~8 hours before serving or adjusting salt

Stir, sample, and season with salt to taste.

Protect and Serve

Mbinky, do you fill the bottles with the same brine you cook them in? Or another brine? Thanks!

quote:

They go on anything.

Are they good with Spam?

Probably the only thing I miss about going to work. A guy grows probably 10 kinds of peppers and they are all great.

I ate them frequently at Bill Millers BBQ in San Antonio.

Those peppers look good.

Nothing goes with Spam.

quote:

Originally posted by V-Tail:

quote:

They go on anything.

Are they good with Spam?

My wife and I love them, too. We grow jalapenos every year and pickle them.
They're so good with so many things.

Ice cream, though?!

Love me some pickled jalapenos, but you can keep them habanero's.

I didn’t know they were that easy....I’m gong to try making some instead of getting store-bought. Thanks!!

quote:

Originally posted by mbinky:

I usually start with 12-15 jalapeño’s. In a 1.5 qt. sauce pan add one and a half cups white vinegar, one and a half cups water, and one and a half tablespoons of salt. I was using sea salt, and it works fine, but the anti-clumping agent turns the brine cloudy after a few days. Dosen’t affect the taste. Today I got some pickling salt to try. Slice your peppers. Add the ingredients to the pan and bring to a rolling boil. Toss the peppers in and give them a stir to get them all covered. Remove them from the heat and wait ten minutes. They’ll go from a bright green to an OD color. Scoop them into a quart mason jar and add enough brine to cover. After a few hours of cooling put them in the fridge. They are ready to eat right away but a day or so will add to the taste if you put in some flavors (I LOVE them right out of the hot brine, that vinegary crunch is delicious…I have to stop myself or I’ll eat half the batch before it hits the jar).

I use almost the same recipe and process, we just did a 2 quart jar yesterday.

You can save some time and mess by just packing the peppers into the jars, and pouring the hot brine on top until full. If they don't all change color, a quick simmer in a pan of hot water will finish them off.

Try putting some in a food processor for a few seconds to make a coarse relish, great on dogs and brats.

Those pickled jalapeño’s look good!

But what happened to your distinctive avatar?

I grow different peppers every year. The seeds are planted, and I am just waiting for germination to start. My okra seeds have already started.