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