With Jack Frost’s recent annual visit, here are some creative ideas for using all those Jalapeno’s left from your garden. Jalapeno Popper Dip, a great for those Fall get togethers, jelly for upcoming holiday gifts and parties, stuffed to go along with your evening meal and pickled to savor some of the flavor for winter dishes. Try out some of these ideas, comment on your favorites and share any other recipes you have for using All Those Jalapeno’s.
A hot cheesy dip inspired by the flavours of jalapeno peppers with a crunchy panko bread crumb topping.
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1 (8 ounce) package cream cheese, room temperature
- 1/2 cup mayonnaise
- 1/2 cup cheddar cheese, shredded
- 1/2 cup parmigiano reggiano (parmesan), grated
- 1 (4 ounce) can sliced jalapenos (pickled), drained
- 2 jalapeno peppers, chopped (optional)
- 1/4 cup panko bread crumbs
- 1/4 cup parmigiano reggiano (parmesan), grated
- Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.
- Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
- Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes.
Recipe courtesy of Closet Cooking
- 6 jalapenos
- 4 ounces cream cheese, softened
- 2 tablespoons chopped chives or spring onion
- 4 slices bacon
- 12 wooden toothpicks
- Add toothpicks to warm water for 20-30 minutes before baking or grilling.
- Slice each jalapeno in half, lengthwise. Then, using a small spoon, scrape out and discard all seeds and any white membrane.
- Stir together the cream cheese and chives or spring onion in a small bowl. Then, use a spoon to fill each pepper-half – be generous, here.
- To make in the oven: Heat oven to 375 degrees F then line a baking sheet with aluminum foil or parchment paper. Place stuffed and wrapped peppers, filling side facing up, onto the baking sheet and bake until the bacon is crispy and glistening and the peppers are tender, about 25 minutes.
- To make on the grill: Heat grill to medium-high heat. Place a grill basket, slotted grilling pan or aluminum foil directly on the grill (this helps to prevent the poppers from falling through the grates). Then, place stuffed and wrapped peppers onto the basket, pan or foil, filling side up and grill until bacon is crispy and glistening and the peppers are tender, about 15-20 minutes. If, while grilling any poppers become too charred, just move them to a cooler section of the grill.
Original recipe makes 2 8-ounce jars
- 3/4 cup water
- 3/4 cup distilled white vinegar
- 3 tablespoons white sugar
- 1 tablespoon kosher salt
- 1 clove garlic, crushed
- 1/2 teaspoon oregano
- 10 large jalapeno peppers, sliced into rings
- Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes.
- Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.
Recipe courtesy of AllRecipes
Festive Serving Suggestion: Serve over softened cream cheese with snack crackers or vegetables.
- 3/4 cup chopped green bell pepper
- 1/4 cup chopped fresh hot green pepper, such as jalapeno or serrano
- 1 1/2 cups apple cider vinegar
- 6 cups sugar
- 4 ounces pectin (recommended: Certo)
- 4 drops green food coloring
- Special Equipment: 6 (1/2-pint) canning jars with lids
Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal*.
*Cook’s Note: Follow USDA guidelines for proper sterilization and canning procedures.
* Sterilizing Jars
Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two-piece lids are best for canning, as they vacuum-seal when processed.
To sterilize jars before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs when handling hot sterilized jars, to move them from boiling water. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands.
After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.