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Thought I had ordered 1 jalapeno from Fresh Direct but ended up with a whole pound!

Any suggestions?

Merrill is a co-founder of Food52.

asked about 4 years ago
27 answers 2628 views
8a2c197a eaf6 414d 8be8 e1212df9ad42  nasturtiums
added about 4 years ago

Pepper jelly!

67544da8 1862 4539 8ec8 2d9dfc2601bb  dsc 0122.nef 1
added about 4 years ago

Pickle em in vinegar & salt.. they'll come in handy when you want to make Tex Mex food

926ee962 060e 44e6 a1d9 878262f34bf8  image
added about 4 years ago

Salsa :)

Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added about 4 years ago

Yes - hot pepper jelly! Fabulous!

C1aa93d7 c7a4 4560 aa6d 6dca74cc98ca  smokin tokyo
added about 4 years ago

Jalapeno Pepper Jelly freezes so you can enjoy even in the winter. If they are too hot, substitute some bell peppers and still have some HEAT.

B0e51b35 a002 4fdd adc2 f06fa947184e  baci1

HalfPint is a trusted home cook.

added about 4 years ago

Make stuffed jalapenos. It's more work, but it's amazingly good.
- slice jalapenos in half, length-wise. Remove seeds and some of the white membrane
- stuff one half with a little cream cheese and some sort of chopped cooked meat (optional). We like to use smoked pulled pork or brisket. Use whatever you have on hand. One of my friends used pastrami.
- Sandwich filling with other jalapeno half, then wrap the stuffed pepper with half slice of bacon. Secure with toothpicks if needed.
- Grill until bacon is cooked and mostly crispy. Or you can bake at 450F on a wire rack in a baking tray.

Suprisingly, it's not all that spicy, and totally addictive. Great appetizer with cold beer.

7b500f1f 3219 4d49 8161 e2fc340b2798  flower bee
added about 4 years ago

Cheese stuffed and breaded jalapenos freeze very well too. I have done both frying first and freezing and freezing and then frying but the latter is more troublesome when you go to fry them later because of the condensation (and the breading gets somewhat mushy). Already fried ones crisp nicely in a toaster oven on demand, however many you need at a time.

C1aa93d7 c7a4 4560 aa6d 6dca74cc98ca  smokin tokyo
added about 4 years ago

Droplet--very great suggestions, thank you for comparing both approaches.

Cef49d72 d554 46db a888 e97e0311e08e  cimg0737
added about 4 years ago

I would freeze at least some of them, if you have the room in your freezer. This thread has some good tips: http://food52.com/hotline...

2f4926e2 248b 4c22 a6f7 8f2d888b8488  3 bizcard

Suzanne is a trusted source on General Cooking.

added about 4 years ago

I love all the suggestions, I did the same with fresh direct but not jalapeno's with tangerines, I thought I was ordering 4 tangerines and got 4 huge bags.

22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added about 4 years ago

homemade jalapeno poppers are awesome!

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2

amysarah is a trusted home cook.

added about 4 years ago

I've experienced a jalapeno deluge - not due to Fresh Direct, but from planting multiple jalapeno plants, clueless about how many peppers one plant would yield. I made jalapeno cornbread, salsas, you name it. Finally, I ended up giving many away to friends and neighbors. Pickling/jelly sounds like a good way to use lots at once. Maybe make jalapeno infused vodka to give as gifts too.

120fa86a 7a24 4cc0 8ee1 a8d1ab14c725  me in munich with fish
added about 4 years ago

Are they red or green jalapeños? If red, you could make homemade chipotles en adobo.

0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef

Sarah is a trusted source on General Cooking.

added about 4 years ago

Maybe roast, de-skin/seed and freeze in small batches for use in chili, dips, salsa, etc?

0f493ab9 068f 4498 ba2c 95c992214d52  sit2

Sam is a trusted home cook.

added about 4 years ago

Put a few in a bottle with vinegar.
Use that hot pepper vinegar for collard greens, kale, or mustard greens.

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added about 4 years ago

One pound of jalapenos is a lot! Definitely would make a ton of poppers but jalapenos don't keep that long. Another alternative is escabeche which is essentially a pickle. Mexican style the ingredients would be vinegar, sliced carrots and sliced garlic. Some salt too.

609271d6 306e 4b3e 8479 9d404fb84e73  moi 1

QueenSashy is a trusted home cook.

added about 4 years ago

Stir fried in a wok and sprinkled generously with coarse salt. (I do this regularly with pimientos de padron, and when they are not available, I sub with jalapenos)

Fca4e46d 262a 416c 8ce5 316470249de2  565101 1406091363 1702312332 n
added about 4 years ago

We pickle them with carrots and red onion for a beautiful topping for carnitas. I have also roasted and frozen them when the garden produced too many. But I say be adventurous and dry them in a smoker to make your own chipotles!

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added about 4 years ago

DIY chili-garlic sauce, harissa, etc. I'm amazed how many peppers are used in recipes. It may not call for jalapenos -- just change the name of the end product...

67da29df 0253 44dd 98a1 250b49e519a4  hilary sp1
added about 4 years ago

Pepper Jelly! Served over cream cheese. My favorite thing.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

Put them in a zip lock bag and freeze them you'll be able to use them in sauces and more. They will become soft but the flavor will still be there. I do this at the end of summer to use all winter.

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only

AntoniaJames is a trusted source on Bread/Baking.

added about 4 years ago

I know that with a little one running around (i.e., you're playing goalie full time) your time available for extracurricular activities is greatly diminished. Try making lacto-fermented pickles. Couldn't be easier. It's just like making sauerkraut. I'd probably add the green tops of a few scallions to the jar. It will take about five minutes, all told, and they'll keep forever in the fridge. I'm not a big fan of jalapenos, but I do know that with the warm weather upon us (now, or shortly), they'll be handy. Think Torrisi spicy sauce . . . on pizzas . . . . chopped into cole slaw and stuffed in wraps . . . on burgers . . . but you already know all this. ;o)

0fbaa8e9 f3a7 4953 aedc c912c042d806  img 3770
added about 4 years ago

Make this amazing chili paste! Put them on a baking sheet - whole - with a few cloves of garlic that is not peeled. Broil until blistered on all sides (may have to remove garlic - or some of the chilies before they're all done) - then peel garlic and puree with the chilies (no need to peel them - just remove the hard stems) in a blender with enough water to keep the blades moving. Add a little vinegar, I like cider vinegar in it and a little salt - or just add the salt and add some vinegar when you're ready to serve it. It keeps for a week or so in the fridge - or you can freeze it, preferably in small batches in little zip locks, and it will always be ready to add to any fresh salsa your making, or for chili mayo or chili yogurt sauce. It is so, so good - and dead easy. (works with other chilies too. It can be very hot, of course - but you can add as little or as much as you want. It's definitely something I always have on hand now.

21cce3cd 8e22 4227 97f9 2962d7d83240  photo squirrel
added about 4 years ago

I am of the freezer peruasion myself. As mentioned by Rose Inn, they will get soft but the flavor will still be there.In a similar ituation to yours, I just put them all together in one bag (no need to go through the 'lay out in a single layer/nontouching on a sheet pan and freeze' step because once frozen, they separate readily. I am still using a frozen bag of them after 4 years! to no harm imo. I use a lttle more than called for, that's all.

Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added about 4 years ago

Thanks, everyone, for all these amazing suggestions! How will I ever choose?

0fbaa8e9 f3a7 4953 aedc c912c042d806  img 3770
added about 4 years ago

Choose a couple! Since you've got so many chilies - it's an embarrassment of riches! ;-) (seriously - that chili paste I posted is amazing - and you can do a lot of different things with it)

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