If you come upon a load of good jalapeños, here are some ways to preserve and enhance them.

holy chow makes quick refrigerator pickles: In a skillet, heat slightly crushed garlic cloves in enough olive oil to cover the bottom of the pan. Add whole chiles and cook for a few minutes. Add a cup or so of vinegar, a pinch of sugar, and some fresh oregano and thyme. Continue to cook for 5 minutes at medium heat, then allow to cool somewhat. Pack in a canning jar, adding enough water to fill the jar to the top, and refrigerate once the pickles have cooled to room temperature. They’ll keep for about a month.

pinotnoir makes jalapeño “candy”:

1 1/4 cups fresh jalapeños, sliced
1/2 cup sugar
1/4 cup water

Combine jalapeño slices, sugar, and water in small saucepan. Bring to a boil, then reduce heat and simmer 15 to 20 minutes, until jalapeños are cooked and liquid has boiled down to a thick syrup. Place in a clean jar and refrigerate.

Of course, you can also freeze jalapeños for later use. Some people char them and remove the skin and seeds before freezing, but you can also freeze them “as is,” giving you greater flexibility later on (the skins are easy to remove from the thawed peppers, says C. Hamster).

Board Links: preserving some Jalapenos

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