George Shirley wrote:

Brian wrote:
Hi -
I've got a bunch of jalapenos from our plants out back, and I'm trying to
decide how to preserve them. The are varying shades of green, black, and
red/orange. Should I dehydrate them and coarsely chop them, or freeze them?
And should I take out the seeds first either way? I like to cook with them,
but don't use them very often.
Thanks-
Brian

You can preserve them about any way Brian. I usually cap, cut the other
end off, take out the seeds and placenta and then chop and freeze. I
have also pickled them as Craig noted and also dehydrated them. When
dehydrated you can crumble them up and then use them in any sort of
cooking or just let the chunks rehydrate and cook with them. I even
crumble them up when I bake southwestern bread.
If you want to make stuffed, breaded jalapenos for frying just cut the
cap off and then gut them then freeze whole. They hold up better for
freezing if they're vacuum sealed but just bagging will work for a
couple of months.
George

I love to put a couple tablespoons of chopped jalepenyos to cornbread or
stuffing. Either frozen or canned works good. And both red and green looks real
pretty. Course we like it hot. Better start off with just a couple teaspoons iffn
y'all aint used to it. But the heat does kinda melt away in the cornbread.
Edrena