Simply throw everything in the crockpot for the easiest, most creamiest dip ever. It’s so good, you’ll want to eat it with a spoon!
I think it’s safe to say that I’m a bit obsessed with dip, whether it’s guacamole, spinach and artichoke dip, enchilada dip, queso dip… the list goes on. But when you can make the creamiest of all dips right in your slow cooker – well, that may just be the best dip of all time.
No, but really, you cannot go wrong with a cream cheese based dip with melted pepper jack cheese, salty Parmesan, sweet corn kernels and jalapeños for just a hint of heat. For extra spiciness, feel free to add in more jalapeños to taste. You can even take it one step further and top this baby off with crumbled bacon but either way, you’ll want to eat this dip with a spoon. Who needs chips anyway?
Slow Cooker Corn and Jalapeno Dip
SLOW COOKER CORN AND JALAPEÑO DIP
yield: 6 SERVINGS
prep time: 10 MINUTES
cook time: 2 HOURS, 15 MINUTES
total time: 2 HOURS, 25 MINUTES
Simply throw everything in the crockpot for the easiest, most creamiest dip ever!
Kosher salt and freshly ground black pepper, to taste
8 ounces cream cheese, cubed
2 tablespoons chopped chives
DIRECTIONS:
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Place corn, jalapenos, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
Cover and cook on low heat for 2 hours.
Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.
Serve immediately, garnished with bacon and chives, if desired.
DID YOU MAKE THIS RECIPE?
Tag @damn_delicious on Instagram and hashtag it #damndelicious.
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Get your chocolate on for the holidays with this recipe for jalapeno peppers dipped in sweet chocolate and drizzled with white chocolate. A wonderful holiday dessert.
If you’ve never tried a chocolate covered jalapeno pepper, you’re seriously missing out! It’s time to get that chocolate warmed, my friends, so you can experience that awesomeness that is this dessert.
You’ll definitely get a kick here, depending on the heat of your particular jalapeno peppers. Give them an extra dip in that sweet milk chocolate and give an extra drizzle with melted white chocolate, then pass them around the table.
You’re friends and co-workers will love them!
And YES! You CAN make this recipe with other peppers. Did I hear you say Chocolate Covered Reapers? Wow, you’re crazy, but it’s a good kind of crazy.
Enjoy!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike
Get your chocolate on for the holidays with this recipe for jalapeno peppers dipped in sweet chocolate and drizzled with white chocolate. A wonderful holiday dessert.
Heat a small pot to low heat and add semi-sweet chocolate with 2 tablespoons Crisco. It is best to use a double-boiler for this, but if you don’t have one, be sure to keep the heat low. Stir often until chocolate is melted and smooth.
Dip each jalapeno pepper into the chocolate and coat each side.
Set the chocolate jalapeno peppers on wax paper to cool. Refrigerate to speed up the process.
Heat a separate small pot to low heat and add white chocolate with 1 tablespoon Crisco. Again, a double boiler is best, but if you don’t have one, keep the heat low and stir often until melted and smooth.
Hold each jalapeno pepper over the white chocolate, and with a small spoon, drizzle white chocolate over the jalapeno in a small but steady stream. Be creative with your designs.
Set the jalapenos on wax paper to cool.
Serve!
Recipe Notes
Heat a small pot to low heat and add semi-sweet chocolate with 2 tablespoons Crisco. It is best to use a double-boiler for this, but if you don’t have one, be sure to keep the heat low. Stir often until chocolate is melted and smooth. Dip each jalapeno pepper into the chocolate and coat each side. Set the chocolate jalapeno peppers on wax paper to cool. Refrigerate to speed up the process. Heat a separate small pot to low heat and add white chocolate with 1 tablespoon Crisco. Again, a double boiler is best, but if you don’t have one, keep the heat low and stir often until melted and smooth. Hold each jalapeno pepper over the white chocolate, and with a small spoon, drizzle white chocolate over the jalapeno in a small but steady stream. Be creative with your designs. Set the jalapenos on wax paper to cool. Serve!
Nutrition Facts
Chocolate Covered Jalapeno Peppers Recipe
Amount Per Serving
Calories 181Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g30%
Cholesterol 2mg1%
Sodium 10mg0%
Potassium 171mg5%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 12g13%
Protein 1g2%
Vitamin A 165IU3%
Vitamin C 16.7mg20%
Calcium 31mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
These Creamy Keto & Gluten Free Jalapeno Bacon Bombs are Perfect for Game Day!!!! The Tasty Little Morsels are Really Easy to Make and are Packing Just the Right Amount of Heat. They Can Be Made Ahead of Time, Which Makes Preparing for Game Day that Much Easier. I found these Jalapeno Bacon Bombs are nice change from Bacon Wrapped Jalapeños but Equally as Tasty!
In a small bowl mix the softened cream cheese with the diced pickled jalapeños and the shredded havarti cheese. Mix until well combined then set aside. Cut the bacon slices in half then lay them in a t shape using a mini muffin pan or baking pan. Place 1 Tbsp of the jalapeno cream cheese mixture onto the centre of the t’s.
Tightly wrap the edges of the bacon over the cream cheese, then use a tooth pick to secure it. If using a mini muffin pan – Bake for 5 – 7 minutes – then transfer to a baking pan and bake for another 20 -25 minutes or until the bacon is crispy. ( The mini muffin pan is help keep their shape but this step can be skipped) Drain off the fat a few times throughout baking. If you’re using a baking pan bake for 25 -30 minutes, turning them a few times throughout, also pour off the grease when turning.
JALAPENO BACON BOMBS
To make these Jalapeno Bacon Bombs I used Pickled Jalapenos. I used them because I prefer the taste and texture. You could use fresh Jalapeños instead. I would roast them in the oven a little before adding them to the cream cheese. Also you could use Mozzarella Cheese instead of Havarti if you’d like to. I used a mini muffin pan to help them keep they’re shape. I only used the muffin pan for the first 5 minutes or so of baking so that the would hold they’re shape a bit better. I then moved the bacon bombs to a baking pan to finish baking. This just made it a bit easier to pour off the grease. You could easily skip this step and bake them in a baking pan from the beginning, if you prefer too.
If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.
If you love Low Carb Appetizers, then you’ll want to try out These 6 Ingredient Gluten Free and Keto Buffalo Chicken Taquitos. They’re an Incredibly Easy to Make Cheese Shelled Taquito That Tastes Amazing.
Jalapeno Bacon Bombs
Ingredients
12 Slices Bacon
3/4 Cup Cream Cheese
1/4 Cup Pickled Jalapeños (diced)
1/4 Cup Shredded Havarti Cheese
Directions
1. Preheat oven to 400 F. Then in a small bowl mix the softened cream cheese with the diced pickled jalapeños and the shredded havarti cheese. Mix until well combined then set aside.
2. Cut the bacon slices in half then lay them in a t shape using a mini muffin pan or baking pan. Place 1 Tbsp of the jalapeno cream cheese mixture onto the centre of the t’s. Tightly wrap the edges of the bacon over the cream cheese, then use a tooth pick to secure it.
3. If using a mini muffin pan – Bake for 5 – 7 minutes – then transfer to a baking pan and bake for another 20 -25 minutes or until the bacon is crispy. ( The mini muffin pan is help keep their shape but this step can be skipped) Drain off the fat a few times throughout baking.
If you’re using a baking pan bake for 25 -30 minutes, turning them a few times throughout, also pour off the grease when turning.
This recipe makes 12 Jalapeno Bacon Bombs.
Nutritional Info – 1 Batch (12) of Jalapeno Bacon Bombs = 4 Servings
1 Serving (4 Jalapeno Bacon Bombs) = | 314 Calories | 28.6 g Fat | 3.3 g Carbs | 13.7 g Protein | 3.1 g Sugar
The spicy, spooky, but mostly irresistibly adorable app starts with cheese-stuffed peppers, which are wrapped in crescent roll “bandages,” baked until gooey and golden brown, and studded with candy eyes. If you take a look at the original pin (pictured left) compared to our in-house version (pictured right), you’ll see the end result’s pretty spot on. Read on to learn our takeaways and find out the slight changes we made so you can flawlessly recreate this recipe.
“I love Halloween foods that, at first glance, are spooky but when looking closer are actually cute and fun,” Williams tells Brit + Co. “When coming up with this recipe, I wanted to make something that brought me back to my childhood but that was still for adults. A reimagined jalapeño popper seemed like the perfect way to go.”
We’re all for nostalgia, but what exactly is it about these snacks that led to hundreds of thousands of pins? “I think it’s because they are so darned cute! I can’t help but smile when I look at a tray full of them,” she says. “Also, once you look at the recipe, you find that there are very few ingredients, and they are relatively simple to make. You can’t really ‘mess up’ wrapping the jalapeños, because there really is no ‘right’ way to do it.”
Check out our step-by-step boo-torial below, sprinkled with a few of our insights, then get to bakin’.
HALLOWEEÑO JALAPEÑO POPPER MUMMIES RECIPE
(Makes 20 poppers)
Ingredients:
10 jalapeño peppers
8 ounces room-temperature cream cheese
8 ounces jack cheese or your favorite cheese, shredded (We used mozzarella)
2. In a small bowl, mix the cream cheese, shredded cheese, green onion, and salt until well blended.
3. Slice jalapeños in half lengthwise with seeds removed and stems left on. We accidentally cut the stems off, but they still turned out cute!
4. Roll out the crescent dough, and separate into 4 rectangles (not triangles). Press your fingers into any perforations to seal them.
5. Using a pizza cutter, cut each rectangle into 10 pieces (or as many as you can without making them too thin) lengthwise. It’s tough to get even slices, so don’t worry about making yours perfectly uniform; the mummies are extra endearing when they’re all a little different. We also made closer to 5 slices per rectangle than 10, which was totally fine.
6. Fill each jalapeño half with the cheese mixture. Don’t worry if the halves seem jam-packed; that just means ultimate cheesiness.
7. Wrap one strip of dough around each stuffed jalapeño, leaving a space for the eyes (which you’ll add later). Use two pieces of dough if necessary. Feel free to change up the wrapping style each time for unique mummies.
8. Place jalapeños on a baking sheet and brush with egg mixture, which makes them extra shiny and crisp.
9. Bake for 8 to 10 minutes, or until golden brown. Because our dough strips turned out a little thicker, the mummies took roughly 12 minutes to bake.
10. Remove mummies from oven, and press candy eyes into empty space. Serve immediately.
Final verdict? The measurements for this recipe are just right, and it’s crafty enough to challenge you without giving you a headache. These lovable snacks are spicy and melty on the inside, crispy on the outside, and just the right level of sweet due to the crescent dough. In the words of Williams, “Cute and simple to make? That’s a win/win.”
Want more Halloween inspiration? Follow Brit + Co on Pinterest!
Brit + Co may at times use affiliate links to promote products sold by others, but always offers genuine editorial recommendations.
https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png85134Saleshttp://texastitos.com/wp-content/uploads/2015/04/titos_logo.pngSales2019-10-04 16:27:552019-10-04 16:27:55Unraveling Pinterest’s Most Popular Halloween Jalapeño Popper Recipe
SPATULA DIARIES: GET READY FOR FOOTBALL SEASON WITH SAUSAGE SCALLION JALAPENO POPPERS
Photo by Maggie Heyn Richardson
By Maggie Heyn Richardson
I’ve had jalapeños on the brain lately. They’re one of the few things still growing in my garden in this withering heat, and harvesting them has been a great excuse for playing around with recipes for football season.
Game-day poppers are one of my favorite fall eats because they’re easy to assemble before guests arrive—or with their help. You can go traditional and stuff them with simple cream cheese, or you can spike that cream cheese with other ingredients that give the bite extra flavor and depth. Crabmeat, cooked shrimp, crumbled bacon, sautéed mushrooms, feta or blue cheese, chopped herbs and other ingredients all work well with a cream cheese base. I really love the duo of sausage and scallions because it adds such nice salt and fat.
Once assembled, poppers only need to cook for about 10-12 minutes. Serve them with plenty of cold beer.
Sausage Scallion Jalapeño Poppers
Servings: Makes 2 dozen poppers
12 large fresh jalapeño peppers
8-ounce block of cream cheese, preferably full fat
4 ounces cooked crumbled pork sausage
¼ cup chopped scallions, white and green parts
1/3 cup grated cheddar or Monterrey Jack cheese
Chopped scallions for garnish
Heat the oven to 425 degrees. Wash and dry the peppers. Using a sharp paring knife, slice each pepper in half down the middle so that the stem remains on both halves. Remove the seeds and ribs with a grapefruit spoon or the paring knife. (Be sure to wash your hands before touching your face!)
In a medium bowl, blend the cream cheese, cooked sausage and scallions. Fill each pepper half completely with the cream cheese mixture. Top each pepper with about 1-2 teaspoons grated cheese. Place the peppers on a baking sheet. Bake for 10-12 minutes. Remove from the oven and garnish with chopped scallions. Serve hot, warm or at room temperature.
Maggie Heyn Richardson is a regular 225 contributor. Reach her at hungryforlouisiana.com.
https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png85134Saleshttp://texastitos.com/wp-content/uploads/2015/04/titos_logo.pngSales2019-10-04 16:10:232019-10-04 16:16:39SPATULA DIARIES: GET READY FOR FOOTBALL SEASON WITH SAUSAGE SCALLION JALAPENO POPPERS
BARKHAMSTED — There’s a strong, spicy, tear-producing aroma in the air of the kitchen at the Colebrook Senior Center, that makes a visitor cough a little and head back to the entry door. Mike and Julia Stewart chuckle a bit and follow.
“It does hit you a little,” says Julia Stewart, one of the masterminds, along with her husband, of Simply Jam, which have as their key ingredients, jalapeno and bell peppers. Fruit and peppers, you might ask? Well, yes — the combination has developed a strong (pun intended) following among foodies. In fact, Simply Jam is doing a hot business selling several varieties of their jam — more than 18,000 jars in 2018 — quite an increase from when the Stewarts first began their cottage business in 2011. The number of jars is increasing exponentially each year.
“It’s the combination of tasting the fruit at first and then the little kick of the jalapeno and bell pepper that comes afterward,” said Julia Stewart, explaining the reason for the jam’s popularity. “You get the sweet and that spicy crunch at the end bite.”
She herself wasn’t a believer at first, before being introduced to pepper jam by a friend, Carol Parent of Winchester. But, as the couple says on their website, “It was love at first bite.” Soon, they were making their own pepper jams and gifting them to neighbors and family, who repeatedly asked for more, more, more.
The Stewarts began selling their jams at local holiday craft fairs and orchards in 2011. After becoming fully licensed in 2016, started selling direct to local farms and stores in the area.
“We got immediate positive feedback to our jam,” said Mike Stewart. “We’ve actually had people come up to us and even visit us at our home to say how much they enjoy the jams and that they can’t get enough of them.”
The first store the Stewarts’ jams appeared in was, of course, the venerable Colebrook General Store, which sits just across from the Senior Center. Simply Jams can now be found in 80 stores around the region, including big retailers like Big Y, Stop and Shop, Adams Hometown IGA’s and La Bonne’s Market. The jams have been shipped to more than 30 states as a result of online orders, according to Mike Stewart. “We could ship overseas but that gets quite expensive and a bit complicated.”
Says Julia, “We believe what makes our jams special is that we hand make all of them and hand pour each jar. We even hand label each jar. They are not mass produced and we don’t add any ingredient that would make the jams gel too quickly.” That’s why when viewed inside the individual jars, the pieces of peppers are suspended in the fruity liquid and when held to the light appear almost as stained glass.
“We try and source as many of the products that go into the jams as possible in season, from local sources, such as Jillybeans Farmstand in Bristol, Gresczyk Farm in Barkhamsted and March Farms in Bethlehem,” offers Mike, who helps out in the kitchen, setting up venues and delivering the jam to the various locations.
The couple, who live in Barkhamsted, make their jam at the Colebrook Senior Center kitchen because it is larger than the one at their home. They are fully licensed to produce and store the jam.
“We would love to have a large professional home kitchen so we wouldn’t have to rent the space here,” says Mike, “but this has worked nicely thus far.”
If one is hesitant about trying the jams because of the kick of the jalapenos, Mike explains that it is nowhere near the hottest pepper known to man. “There’s a scale (the Scoville Scale) to measure the hotness factor and this jalapeno is at the lower end, nowhere near the ghost pepper and other very hot peppers. It is a sweet heat, gentle warmth,” he explains.
Simply Jam products have several basic hotness levels, a mild variety consisting of fruit with 70 percent bell and 30 percent jalapeno peppers, up to the hottest, which contains 10 percent bell and 90 percent jalapeno peppers.
Simply Jam comes in seven varieties: Mild; Raspberry Jalapeno; Cranberry Jalapeno; Garlic Jalapeno; Mint Jalapeno; Hot, and Extra Hot. The company also offers summer seasonal specials: Strawberry Jalapeno; Peach Jalapeno, and Blueberry Jalapeno.
The couple even offers up some tasty recipes on their well-composed website. How about “Jalapeno Jam Glazed Salmon,” “Raspberry Jalapeno Jam Chicken Salad Sandwiches,” “Jalapeno Jam Loaded Cheesy Nachos,” or “Sticky Jalapeno Jam Chicken with a Green Salad,” all made with, of course, Simply Jam.
“It also goes well as a dip dish on an appetizer board,” said Julia, who hails from England. “Really, it can be used on any meat and is great as a glaze if barbecuing.”
The couple gets assistance from their son-in-law Russ Clay, who helps out in the kitchen, handles website design, accounting and marketing.
“Where do we go now?” said Mike when asked how he and his wife would like to grow their business. “We are self-sustaining and very happy with how we have progressed. The next step would be ramping up production and getting into more stores on a greater scale, but we haven’t quite made a decision on that yet. But we are at that point where it is possible.”
In the meantime, the customers of Simply Jam are getting their taste buds all worked up and asking for more. Julia and Mike Stewart will keep working hard to meet their cravings.
https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png85134Saleshttp://texastitos.com/wp-content/uploads/2015/04/titos_logo.pngSales2019-10-04 15:59:582019-10-04 15:59:58Barkhamsted’s Simply Jam is simply delicious
Of the many pizza debates in America, by far the most divisive, the kind that turns brother on brother and starts ugly fights in otherwise happy marriages, is the struggle over whether pineapple on pizza is good. The pineapple haters have memes, Facebook pages and lengthy forum threads dedicated to denying the tastiness of this canned tropical fruit atop a bed of mozzarella and tomato sauce. Searching “pineapple pizza” on Twitter results in thousands of tweets, coming out daily, in which pineapple pizza is both rabidly denounced and cheekily defended as pineapple fans troll the haters by displaying pleasure at this cheese-and-fruit combination.
Beyond the gentle pineapple trolls on social media, there have been robust defenses of pineapple on pizza from people who are paid for their opinions. In February, Allison Shoemaker of The Takeout proudly declared, “The Hawaiian Pizza is a thing of beauty,” and praising the Australians for pairing pineapple with ham on pizza. And Tim Carman of the Washington Post gathered a group of friends, some diehard Hawaiian Pizza haters, and forced them to eat the loathed concoction. It turns out that no one “actually hated” the pizza, though Carman allowed that it might have been a better preparation at We the Pizza in Washington, D.C. than one might get from, say, Domino’s.
I step into this fraught debate only to say this: Everyone is wrong. Pineapple haters are wrong for all the reasons that have been carefully laid out, such as how perfect the saltiness of the cheese and acidic sweetness of the pineapple hang together. But the defenders are also wrong in focusing on the classic combination of ham and pineapple on a pizza. That’s fine, no doubt, but is far from the best way to eat pineapple on a pizza.
No, the true rock star topping combination of the pizza takeout world is pineapples and jalapeños. That way you get the salt and fat from the cheese, the acid and sweet from the pineapple, and — critically — the bite from the jalapeños, thereby proving the old Texas maxim that there are few, if any, foods that can’t be improved by dumping some jalapeños on it.
I learned of this combination during my wayward youth, from a friend who used to deliver pizzas for a local chain that peddled the cheapest kind of pizza in Austin, TX. He jokingly called it the “stoner special”, but I can assure readers that while all pizza tastes better with THC in the veins, there is no need for chemical enhancement to enjoy this particular set of pizza toppings.
Pineapple and jalapeños work on all kinds of pizza, but are, as the name “stoner special suggests”, especially ideal for cheap takeout pizza. These ingredients do a lot of work of covering up for the inadequacies of the sauce or dough by hitting your tongue with all their acidic, biting glory. And while we all might love pretending we only eat pizza in some of your nicer brick oven locales, if you have a sports-viewing event or gaming night at your house, and thus need big boxes of cheap delivery pizza, then I highly recommend getting at least one pineapple-and-jalapeño pie. People will wrinkle their noses, but, inevitably, it’s the pie that gets eaten up the fastest.
No doubt this combination would work great with fresh pineapple and jalapeños straight from the garden, for those who want to do a food snobby take on a beloved takeout item. But for my money, you can’t beat the version you’ll get from the takeout joints, which features canned pineapple and pickled jalapeños.
Are there any two foods that are more suited to the canning process than these two? Jalapeños, in particular, may even be improved by being pickled and canned, which tends to take just enough edge off the heat that you can eat even more jalapeños, which is, of course, what any sensible person who eats food wishes to do.
The closest thing I’ve found to this combination in the higher end pizza market is the “green” pizza at Emily in Brooklyn, which uses a tomatillo sauce to capture that same mix of spice and sweet that makes the stoner special so much fun to eat. I remember distinctly the first time I got this pizza at Emily, and the sense of vindication watching food snob friends house it, enjoying the same combination that has dominated my cheap pizza eating habits for a couple decades now.
So, do yourself a favor and next time you need to order pizza from one of your fast-and-cheap local delivery services — and no use pretending that’s not going to happen at some point in the next year — get yourself a pineapple and jalapeño pizza. It’s the perfect pie for the hot summer months, when cravings for both spicy food and fruit are at their highest. It’s absolutely worth the grief you’ll get from the prigs who don’t think pineapple belongs on a pizza.
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Jalapeno peppers are the ideal ambassador for Mexican cuisine. Master the jalapeno and you can instantly add some otherworldly salsas to your kitchen repertoire. Having these salsas in your arsenal will open a wide range of Mexican dishes just waiting around for you to make (eat) them!
JALAPENO PEPPERS
First things first, have you bought jalapenos before? If not, you’ll find them in the produce section near the bell peppers. Buy the ones that are green and taut. If they are wrinkled or mushy they are a bit past their prime.
Let’s take a look inside the jalapeno:
Capsaicin is the active component in chili peppers that gives them their distinctive heat and spiciness. It’s the “ingredient” that is most responsible for the unique flavor of Mexican cuisine. Learning how to adjust capsaicin levels to your liking is one of the most important skills in the Mexican kitchen.
You’ll find the highest levels of capsaicin in the seeds and pith of the jalapenos. Yes, the flesh of the pepper will have some capsaicin, but you’ll get a higher concentration in the seeds and pith. That’s why you’ll frequently hear people recommend scraping out the seeds if you want a milder version of a recipe. Conversely, that’s why authentic Mexican dishes leave the seeds in because that’s where all the good stuff is!
Jalapenos are somewhere in the middle of the pack when it comes to heat level. Here’s how they stack up against serranos and poblanos:
You probably noticed that the Scoville units underneath the peppers are listed in a range instead of a fixed number. That’s because the heat level of chilis can vary based on age and growing conditions.
I think the easiest way to gauge the heat of a pepper is to stick the tip of your tongue on the inside of the stem after cutting it off:
It takes some experience but this simple tongue test can instantly tell you whether you’re on the fiery or mild end of the spectrum for that particular chili pepper. Note: I wouldn’t recommend doing this tongue test with the hotter peppers, i.e. habaneros, but for the jalapenos I do it every time I cut one open.
Okay, I know what you’re thinking…why do I need to know all these details about jalapenos I just want to eat something?! Here’s why…
Getting the heat level to your liking is one of the keys to real deal Mexican cuisine. I call this Capsaicin Control. Basically, everybody’s taste buds are different; pleasantly mild to one person can taste nuclear to the next. By manipulating how much capsaicin makes its way into the final dish you’ll be able to find the appropriate heat level for your taste buds.
Let’s put all this into practice and make a Tomato-Jalapeno Salsa that will blow store-bought salsa out of the water. Here’s what you need:
3 tomatoes
1 jalapeno
1/2 onion
1 garlic clove
Start by roasting the tomatoes in a 400F oven. In 20-25 minutes they’ll look something like this:
Add these to a blender along with the 1/2 onion, single garlic clove, and only 1/4 of the jalapeno.
Pulse blend and take a taste. How’s the heat level? Most people will say not enough, if so then add another 1/4 jalapeno.
Give it another taste and keep adding jalapeno until it tastes right to you. Finding the right heat level for this salsa will give you insight into how much heat you like in your Mexican dishes. Good to know right? Everyone’s taste buds are different and most salsa recipes overlook this.
Eventually you’ll get good at knowing your preferred capsaicin level and you can streamline this process in the future. For example, I usually start by adding ½ of the jalapeno, tasting, and then adding more if necessary.
You can also use jalapeno peppers in place of serrano peppers if you ever need to. For example, we typically use serranos in our Salsa Verde recipe but you can use jalapenos and get an equally good result. Serranos are sharper and grassier but they are similar enough that most people consider them interchangeable.
Okay…one last tip regarding storage.
I have the best success storing jalapenos in a sealed ziploc inside the fridge. I find they will last for weeks at a time this way. If you just plop them in the produce drawer in your fridge without sealing them most likely they’ll get all wrinkly in a few days time.
I’ll put links to some killer salsa recipes below. Feel free to get in touch if you have any questions about using jalapenos. Good luck!
https://texastitos.com/wp-content/uploads/2015/04/titos_logo.png85134Saleshttp://texastitos.com/wp-content/uploads/2015/04/titos_logo.pngSales2019-10-04 14:19:342019-10-04 14:20:00JALAPENO PEPPERS: WHAT YOU NEED TO KNOW
Or do you just happen to have more than the norm in your kitchen? There’s a lot of ways to use these delicious medium-heat chilies. What to do with a lot of jalapeños has a lot hinging on the level of cooking you do in your home. Below we break out both immediate options as well as some choices that prolong the shelf life of these popular hot peppers when you’ve got a lot on hand.
Option 1: Use fast – explore jalapeño recipes
If you’re a foodie and love to cook, there are so many ways to use jalapeño peppers, whether it’s for breakfast, lunch, dinner, or snack time. In fact, here at PepperScale we have over 40 jalapeño recipes that you can explore: jalapeño poppers, spicy soups, fiery sandwiches, and much more. You could easily go through dozens of jalapeño peppers in the course of a week by exploring these recipes.
That said, we know not everyone wants jalapeños for every meal (what?!). The good news is there are many recipes that prolong the shelf life of your bounty
Option 2: Extend the shelf life
There are many jalapeño recipes that can last for a very long time when stored properly. Even better news, they use a lot of jalapeños quickly and some are seriously simple to make.
Dry your jalapeños
Drying your extra chilies is the sure-fire way to extend their shelf life for months and months. Once they are dried (see instructions on the drying process here), they can either be stored as is or crushed into jalapeño powder (taking up even less space). Dried jalapeños can be rehydrated in the future and used for soups, stews, and salsas. They are best used as a complementary ingredient, not on their own, once rehydrated.
Salsas are always a fun option for jalapeños – they can be very family friendly and fun for parties. There are so many options, from sweet choices like jalapeño mango salsa or something tangier like a jalapeño salsa verde.
There are downsides to this option. First, most salsa recipes use only one or two jalapeños at a time, so unless you are making salsa in bulk, you won’t make a big dent against a bumper crop. Plus homemade salsas have a relatively short shelf life, four to six days when refrigerated. You can opt to freeze the salsas once made which will extend the usability time (two to three months), but frozen salsas tend to become soupy when thawed, so a frozen salsa is best for use as a flavor enhancer to other dishes rather than a standalone dip.
Homemade hot sauces
There are two major benefits to making homemade hot sauces with your jalapeños rather than salsas. First, hot sauces typically use many more chili peppers than salsas, so you get rid of more jalapeños at one time. Second, the vinegar used in most hot sauces helps extend the shelf life far past what you’d get from salsa. In fact, very simple vinegar-based hot sauces can last for many months when stored properly.
See our basic jalapeño hot sauce recipe – it uses 20 jalapeños and simple ingredients. It’s perfect for when you don’t know what to do with a lot of jalapeños.
Cowboy candy
Ahh, our favorite way to use a ton of hot peppers all at once. Cowboy candy is also known as candied jalapeños. Sweet, sweet candied jalapeños. It’s a perfect pairing of sugary yum and bright spice. Our cowboy candy recipe uses 20 jalapeños, so it’s an easy way to use a bunch at once. They keep reasonably well (think up to two weeks) when refrigerated. See our recipe video below, then go to the recipe to get the full process
Pickled jalapeños
If you prefer tangy to sweet, pickled jalapeños are a great option to use up a whole lot of chilies at once. Our recipe again uses 20 jalapeños and they’ll keep for weeks when stored properly in the refrigerator. These are delicious on sandwiches or as a side to burgers or hot dogs.
Jalapeño jams
Preserves, well…preserve, so they are a terrific way to use those extra jalapeños sitting around. They keep well. Though, if you have a lot of extra peppers, you may need to make a whole heck of a lot of jam to use them up quickly. Most recipes only call for three to four at a time. Take a look at our jalapeño jam recipes to get inspired.
Jalapeño simple syrup
If you love spicy cocktails, making jalapeño simple syrup is a terrific option for extra jalapeños. It’s simple to make and keeps very well, though, like the jams it doesn’t take many chilies to make a good amount of simple syrup. See our recipe here.
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23 Jalapeño Recipes for When Hot Sauce Isn’t Enough
Hot sauce is unquestionably a kick-ass condiment, but if you really want to bring the heat, you should think beyond the bottle. Jalapeño peppers not only taste great in pretty much every Mexican dish ever—and who doesn’t love cheesy, guacamole-topped goodness?—but also in eggs, burgers, dips, salads, and even muffins (trust us). See for yourself with these 23 jalapeño recipes.
We could eat plain hummus at every meal, but experimenting with different flavors makes it that much more enticing. This recipe trades in lemon for lime and uses roasted jalapeños and cumin to give the creamy dip a soft kick. Top with fresh cilantro and make sure to give your hands an extra-good scrub to prevent any post-pepper burning.
Homemade pesto transforms easy weeknight dinners from average to outstanding. This recipe ditches the noodles for zoodles—we love adding spiralized squash too—and gives the pesto fresh zest with jalapeños, spinach, and arugula. To make it vegan, use pine nuts or walnuts in place of the cheese.
Spicy, sweet, succulent… this island-inspired chicken recipe has it all when it comes to flavor. The secret to extra tender meat is marinating the drumsticks for at least 12 hours—24 if possible—and using jalapeño jelly to bind the sauce together. Top with sliced scallions and chopped peanuts for a nice crunch and serve with rice (pineapple fried rice is our go-to choice).
Crepes satisfy more than just a sweet tooth. This keto-friendly crepe is savory, spicy, and full of bacon. (How’s that for a power breakfast?) Simply blend eggs, cream cheese, pickled jalapeños, butter, and a touch of sugar for the crepe wrapping, and mix together more cream cheese (nom), cooked bacon, and a splash of vanilla for the filler.
It’s hard to keep salad inspiration going strong. This recipe keeps things interesting by mixing protein-packed quinoa, juicy peach slices, sharp cheddar cheese, and charred jalapeños with a punchy chipotle honey dressing. The result: not your average salad, not your average flavor (in the best kind of way). Add diced chicken breast to make it extra filling and romaine for a bit more crunch.
Got leftover rotisserie chicken? Good, because you’ll want to make this dish stat. The shredded chicken is mixed with mayo, cream cheese, red onion, pickled jalapeños, bacon, and cheddar cheese to create the most interesting (and delicious) chicken salad you’ll likely ever have. Scoop up with lettuce cups to keep it low carb and substitute Greek yogurt for the mayo and cream cheese if you want to make it just a bit healthier (without sacrificing flavor).
Tostadas are one of those dishes we often order out and seldom make at home—until now. This simple recipe layers fiber-filled black beans, toasted tortillas, fried eggs, and sliced avocado for a super-stacked breakfast. Top it off with pea shoots, radishes, and the secret star (fermented jalapeños), and relish in the fact that you’ll never have to turn to takeout again.
Sick of oatmeal? Switch to grits. This dish uses onions, garlic, and jalapeños for the bite and cheddar cheese, butter, and milk to make it extra rich. While we often love subbing nondairy milk in dishes, these grits taste best full of dairy (though you can use skim milk to lighten it up). Serve with poached or fried eggs and chicken sausage.
Regular beef burgers are great. Chicken jalapeño burgers, on the other hand, are amazing. Oh, and they’re topped with cheddar cheese and guacamole—making “amazing” feel like an understatement. Skip the mustard and ketchup and opt for pico de gallo and sour cream and serve with roasted sweet potato wedges.
Feeling inspired to put jalapeño on everything? Us too. These candied jalapeños make that dream a reality. Softening the spice with a little bit of sweet, these pickled peppers are the perfect topper for tacos, scrambled eggs, protein bowls, and everything really. They’re also a delicious snack—though be warned that they’re a bit addictive.
The devil is in the details in this spin on deviled eggs. Made with cream cheese, cheddar cheese, thick-cut bacon, mayo, and of course, jalapeños, this low-carb bite is the perfect snack when you’re craving something indulgent but don’t want to go overboard. Those averse to mayo can either skip it or sub in Greek yogurt.
Easy chicken doesn’t meanbland chicken. This Asian-inspired recipe uses honey, lemon, jalapeño, sesame oil, garlic, soy sauce, and Sriracha to give serious life to the lean protein. Eat with brown rice, quinoa, or zucchini noodles, and make sure to drench with extra sauce. We also love cooking with pineapple for a little extra sweet. (Cashews make a good add-in too.)
This decadent dish is not only spiced with jalapeños, but also with red pepper flakes, pepper jack cheese, and Dijon mustard, making it supremely spicy—and supremely good. The spicy mac and cheese, which only takes 30 minutes to make, has quickly become one of our favorite weeknight (comfort) dishes.
You don’t need 20 ingredients to whip up something impressive. This recipe has two main components—salmon and salsa—and is far from lacking in taste. The sweetness of fresh strawberry pairs perfectly with jalapeño, red onion, and cilantro and makes the perfect topper for grilled (or roasted) fish. Serve on a bed of greens with a drizzle of olive oil and sliced limes.
Now this is chicken soup for the soul. Spiced with an entire jalapeño, it’s a great dish for when you have a cold or are simply craving some heat. For extra protein, add white beans, and if you’re looking for extra greens, wilt spinach in the soup right before serving. As with many soups, the flavor intensifies when it sits, so make sure to cook plenty for leftovers.
Sausage patty, meatball, mini burger, there’s no wrong way to eat these delicious mounds of chicken. Ground meat is mixed with a variety of spices—crushed fennel seeds are a surprisingly wonderful add-in—and cooked in a nonstick skillet for a fuss-free breakfast, lunch, or dinner. Bonus: They freeze well, so make extra.
As if cornbread couldn’t get better… along came jalapeños. Classic cornbread batter is mixed with brown butter, fresh jalapeños (don’t use canned or pickled!), sour cream, buttermilk, and a few more savory surprises and baked for 15 minutes, or until they are ultra fragrant and just starting to go golden. Serve warm with extra butter (because why not?) and honey.
Shellfish can be a little intimidating, but these clams couldn’t be more of a breeze. Simply pop them on the grill until they open and then mix with melted jalapeño butter. (Though it should really be called jalapeño cheesy butter, as it’s loaded with blue cheese.) We love dropping the drenched clams into linguine or eating al fresco with a side of grilled sourdough.
Leave it to a slow cooker to make chicken perfectly tender and all kinds of flavorful. This spin on jalapeño poppers uses cream cheese, sour cream, jalapeños, diced green chili, and a slew of spices to create the rich filling, and then rolls all that goodness into tortillas and bakes under another layer of cheese. The perfect party snack goes great with fresh salsa, and, naturally, guacamole.
Hollandaise is a surprisingly simple sauce, even when it’s made special with jalapeños. Another fun twist: using chorizo in place of classic Canadian bacon. Pair with a spicy Bloody Mary and definitely carve out time for a post-brunch nap. (You’ll probably dream of these Benedicts… )
Some like it hot—and those who do will love this shrimp bake. Full of fresh tomatoes, squash, zucchini, red onion, cream (or coconut cream), eggs, and a wee bit of cheese (nutritional yeast works too), this spicy seafood dish is perfect for date night or a quick family dinner. Eat with a simple Caesar salad or steamed artichoke.
Dairy lovers shouldn’t have all the fun. This vegan queso dip is here to help. Made with only seven ingredients, it’s proof that cheese-free is the way to be (at least sometimes). Spiced with jalapeños, chili and garlic powder, cumin, and sea salt, it’s everything we love about queso without the post-dipping stomachache.
It wouldn’t be right to have a list of jalapeño recipes without at least one taco. This veggie-friendly version uses sweet potato and black beans in place of meat and packs on the flavor with sliced avocado, purple cabbage, and a light, tangy crema. We love experimenting with fillers, like portobello mushroom and cauliflower, and serving as a salad on a large bed of lettuce.
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