Jalapeno Maddness!

Margaret's Heirloom Tomato & Jalapeno Shares. Sept 2008.
Margaret's Heirloom Tomato & Jalapeno Shares. Sept 2008.

My kitchen can never get enough jalapenos, however, i heard a lot of gasps when people saw that there were 16 jalapenos in this week’s share. But you shouldn’t be having any fear to step up from using jalapenos as a small part of a dish to being a main component of a meal.

[Need some inspiration, check out this blow by blow blog post from the B Side Blog of her Jalapeno Cocktail Hour which includes jalapeño cornbread, jalapeño poppers, a shrimp and jalapeño salad, jalapeño-cucumber margaritas (with a candied jalapeño garnish), and a shrimp and jalapeño ceviche. Giving me some ideas for the approaching holiday weekend…]

Here are some of my favorite uses; let us know how you use your sixteen peppers…


(it is a holiday weekend after all…)




i rarely look beyond my recipe collection for salsa recipes, having been so so so satisfied by my cookbooks (Zarela’s Veracruz and red, hot, & green) but here is some good stuff i dug up from cyber-space…

And of course we can’t forget DESSERTs:

by Arden @ flickr.com
by Arden @ flickr.com

2 thoughts on “Jalapeno Maddness!

  1. Jalapenos
    = great hot sauce

    Also, this recipe for chutney is a good use of overriped plums. Add chunks of apple/peach for a more complex item.

    SPICED PLUM CHUTNEY (from epicurious.com)

    * 1 whole star anise*
    * 1 whole clove
    * 1 2-inch piece cinnamon stick
    * 1/2 cup red wine vinegar
    * 1/2 cup sugar
    * 1 2-inch piece peeled fresh ginger, cut into 1/2-inch-thick rounds
    * 1 tablespoon whole mustard seeds
    * 1 teaspoon ground black pepper
    * 2 pounds red, black, green, or blue plums (tart or sweet; about 5 large),quartered, pitted


    Finely grind star anise, clove, and cinnamon stick in spice mill or coffee grinder.

    Combine spice mixture, vinegar, sugar, ginger, mustard seeds, and pepper in heavy large saucepan. Stir over medium-high heat until sugar dissolves and bring to boil. Add plums; reduce heat to low, cover, and simmer until chutney thickens and chunky sauce forms, stirring occasionally, about 30 minutes. Cool. Season to taste with salt.

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