Jalapenos (I used about 35)
- Preheat oven to broil (about 500 degrees).
- Place jalapenos on a cookie sheet lined with aluminum foil.
- Place cookie sheet on a top rack. Broil for about 8 minutes on each side… or until the outside is charred.
- Remove from oven and place jalapenos in a Ziploc bag for about 20 minutes. (They need to steam so that the charred skin can be easily removed.
- Remove from the bag and peel the outer, charred skin from each pepper.
- Begin taking the seeds out of each pepper. (Unless you like things really spicy… then you can leave the seeds in.)
- Dice up the peppers and use immediately…
- Or you can place them in an ice tray, freeze overnight, and store them in an airtight Ziploc for up to 6 months or so.
Use a cube or two for White Chicken Chili!
Use a cube or two to add flavor to queso.
Use in a roasted tomato and pepper salsa.
This past year was my very first experience with a garden. I didn’t really know what I was doing. It was definitely my experimental year, and boy did I learn a lot! First thing I learned, jalapeno peppers produce LIKE CRAZY!! I bought one tray that had 4 jalapeno plants in it… and it is safe to say that we have harvested over 200 jalapenos in the past few months! I don’t really like spicy things, so I wasn’t too thrilled about this.
Then, an epiphany occurred and I realized I could use them for White Chicken Chili! No more canned jalapenos, now I get to use jalapenos right from my garden! Don’t worry, I will share more recipes that use these frozen jalapenos soon!