My Freezer Is A Wall Of Jalapenos: How To Preserve Hot Peppers, Pt.2

Right before the frost this past year, I stashed a lot of hot peppers in my freezer. I already wrote this post about preserving peppers, which included the whole idea of just stashing them in the freezer for later in the winter instead of rushing to deal with all of them right away.  Since “later in the winter” is officially here, I’m trying to deal with this ridiculous wall of peppers when I open the freezer door, and I thought I’d share a couple of the recipes that I’m making.  chilis!Before you say it, I know, hot pepper jelly is always my absolute favorite idea for using chili peppers, but I already have enough hot pepper jelly to last through several apocalypses. And since people always ask for a good recipe for hot pepper jelly, here’s my tip: I’ve tried almost all of them, and in the end I decided my favorite is just the recipe in the sure-gel box.  The high sugar one. It turns out awesome.

So, if you’ve already made enough hot pepper jelly to satisfy the cravings of your friends, relatives, and hungry neighbors, here are a few more ideas:

Escabeche Vegetables, from Canning For A New Generation, by Liana Krisoff-

I’ve had pickles similar to these in lots of taquerias in San Francisco. They’re addictive, with the kind of spicy heat that makes you almost want to stop eating them, but they’re so good you just have to have one more, even though you’re starting to sweat.  They’re perfect with a beer and a burrito, and I’m so excited to have my own jars in the pantry now.

escabeche vegetables

Fermented Sriracha, from The Hungry Tigress

I haven’t actually tasted it yet since the peppers are still fermenting on the windowsill, but I’m pretty sure I’m gonna end up doing a monster batch once I taste this first one (because sriracha is inherently delicious and there’s no way one small batch is gonna do the trick).

fermenting chilis

Candied Jalapenos, seen in many places around the internet, but I used this recipe from Foodie with Family:

I’ve never tried these before, but I’ve heard people go absolutely crazy about them, and I can’t wait to see how they taste.

candied jalapenos

Jalapeno Bread and Butter Pickles, from Simply Recipes:

I’m really excited for these, because I generally like bread and butter anything.  I can hear them screaming out to get put on top of a burger, fresh off the grill, or maybe diced and put in egg salad if you wanted to get really crazy.

jalapeno bread and butter pickles

I haven’t actually tried any of these yet since pickles need a few days to mellow out after you make them, but I’ll report back when I do.  Can you think of any recipes that I’m missing? If you have something you love to make, please leave a link in the comments. I still have ten huge bags of jalapenos in my freezer and I really need to get them outta there!

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8 responses to “My Freezer Is A Wall Of Jalapenos: How To Preserve Hot Peppers, Pt.2

  1. Thank you for these ideas, as I also placed many peppers in my freezer and was wondering what in the world I was going to do with them!!!

  2. This post couldn’t have come at a better time, because just last night I was reminded that I have a huge bag of frozen chile peppers I had completely forgotten about. I think I may try the escabeche.

  3. How do you defrost them so that you can can with them (sounds like dancing)?

  4. My favorite way to preserve jalapenos is to smoke and dry them into chipotles, then you can use them as is or can them in adobo sauce! I haven’t tried that with frozen peppers, but might work.

  5. We *love* those candied jalapanos at our house. The syrup from that recipe is the real gold to me and gets drizzled on everything.

  6. Pingback: How To Pull Off Your Own DIY Wedding, Pt 2: The Food! | grow it cook it can it

  7. I like to roast, seed, roughly peel and then freeze larger peppers like anaheims and sweet peppers in the little 1/4 pint jars. I freeze a few whole hot peppers like you suggest, but I use most of my hot peppers for drying (chosen ahead of time for dry-ability in ristrata) or fermented for hot sauce. Pepperoncini and some ripe reds like nardello or shepard’s ramshorn I ferment into pickled peppers and pimentos. I also dry the nardellos and cook with them, or make paprika after briefly roasting them. I also dry the ripe anaheim peppers to roast and grind into some awesome chili powder. I like to ferment them in sealed mason jars which excludes oxygen from the process and allows a person to store them peppers for a long time at room temperature without spoilage. I usually do my hot sauce sriracha style, but sometimes I strain it for the more Louisiana style like hot sauce.

    Here is a link to my fermented pepper article. Here is a link to my rather extensive and somewhat geeky fermented pepper article. I’m pretty partial to fermented pickles, especially when it comes to peppers.

    http://www.paleotechnics.com/Articles/Pepperoncini.html

  8. Other uses for jalepenos. Vodka infused with jalepenos and oil infused jalepenos or any kind of peppers just keep refrigerated. Great for cooking. Use sparingly.

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