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Two Jalapeno Questions

Discussion in 'Non-Vegas Chat' started by Breeze147, Oct 10, 2015.

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  1. Breeze147

    Breeze147 Button Man

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    1. I freeze my jalapenos for future use. Can they be pickled after being frozen?

    2. Can they be roasted after being frozen?

    I only have one plant. Although it produces like crazy, there is not enough at any given time to do anything except to knock a few into chili or eggs. The rest have to be frozen.

    I cut up three of them into a fresh batch of chili I made yesterday and they were really good.
     
  2. bubbakitty

    bubbakitty native Texan; born and bred.

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    I honestly think you are better off making a batch of something (salsa or paste) and freezing THAT than trying to freeze and revive the pepper. However, one time we made a tomatoe puree(?) with jalepenoes and froze that in ziplock freezer bags (within the freezer bag we had individual "servings" in sandwich size bags so we could take out a bit at a time without thawing the whole thing). Worked out well and not sure if the freezing thing had anything to do with it but seemed warmer after thawing.
    If you find a better way that works post it please.
     
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  3. LVHooked

    LVHooked High-Roller

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    I don't know the proper way, but what I do is char them on the grill, toss them in a paper bag for 5-10 minutes, remove skins and most of the seeds then freeze in small packs.
     
  4. Ty

    Ty ?

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    That sounds cool.

    Breeze, why only one plant?
     
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  5. Breeze147

    Breeze147 Button Man

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    Because I only have enough room on my patio for 6 total plants. In other years I had 2 Jalapenos and I was up to me arse in them. So I cut back to 1 jalapeno. I have two Roma tomato plants for sauce, 1 regular tomato plant for sandwiches and salads, 1 green bell for stuffed peppers, salads and such, and one Italian sweet red pepper for making roasted red peppers as a condiment.

    The one jalapeno produces like crazy. I have 2 quart bags in the freezer for use with eggs, chili and spaghetti sauce. Maybe when I am back on my feet (I hope to get a walking cast on Monday), I'll pick what's left on the plant and pickle them for use as a condiment.

    I'm toying with the idea of extending the patio out 6 feet so I could get another 6 plants going, but the cost of that is balanced by that money would go to better use as Craps stakes. The ground is impossible to dig in, which leaves out in ground gardening.
     
  6. mike mc

    mike mc High-Roller

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    I grow all kinds of pepper's Jal's ,Hab's, cayenne and this year added ghost chilies . I have a dehydrator and dry them up and put them in a food processer to make hot pepper flakes, seal in a spice jar last forever it seems.. I have also made homemade hot sauces basically blend peppers with some vinegar in blender tons of variations can be found on you tube
     
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  7. bardolator

    bardolator Lifelong Low Roller

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    I am guessing that thawed peppers would roast okay if you're careful, but would break down if you pickled them. They would not be crisp, if crispness is your goal.

    Props to you for growing 'em any way you can. A bonus crop of Romas sprouted right next to my composter this year. Serendipitous organic gardening!
     
  8. ken2v

    ken2v This Space For Rent

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    Pickle 'em up front and then they are preserved. Or make chipotles!

    I don't usually blister jalapeƱos as the skin is so thin. But chiles do freeze well and make great comebacks in anything braised or stewed, as a garnish or for salsa, anything that doesn't necessitate a still-complete chile.
     
  9. Flowers

    Flowers VIP Whale

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    Nothing to add here but just gotta say, you guys are blowing me away with your jalapeno and cooking knowledge. :nworthy: I just learned a bunch of things I never knew, so thanks!
     
  10. PTC Larry

    PTC Larry Low-Roller

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    I blanch jalapenos before I freeze them whole. Use them for everything I would use a fresh one for except for stuffing them, they don't seem as good as fresh stuffed ones.
     
  11. JeJas

    JeJas VIP Whale

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    I have dozens plants in my garden and eat them everyday.
    1) Yes. But why don't you pickle them now?
    2) No. For roast, better use fresh ones.
     
  12. queentata

    queentata High-Roller

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    I dry mine in a super slow oven all day or overnight, then grind
     
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