Playing with the Year’s Jalapeño Harvest: What to Do with So Many Peppers

For those who grow a garden and like to put in a few pepper plants, jalapeños are always a super rewarding choice. Where they grow, they produce peppers in abundance, starting long before bell peppers get going and extending just as long into the autumn.

Of course, with jalapeños, there is a notable level of spice to enjoy, not something crazy hot like habaneros but not the sweet, mild stylings of banana peppers. Jalapeños have the right amount of heat to appreciate their amazing flavor and get that rush of adrenaline.

Even so, it can be hard to keep up with the output of two or three jalapeño plants in full production. They can be tossed into salads, stuffed into poppers, whizzed into hummus, baked into cornbread, sneaked into mac and cheese, and on and on. They can be put on burgers, in tacos, atop hot dogs, and inside wraps. But, often there is still more to deal with.

What is there to do with all these peppers? Well, it’s time to play with storing this year’s jalapeño harvest. There are so many fun ways to keep them for later.

Source: Villa Cocina/YouTube

Pickled Peppers

For refrigerator pickles or short-term storage, pickling anything is as easy as putting the vegetable or fruit into a bunch of vinegar (about equal parts with water). For flavoring pickled jalapeños, it could be nice to toss some chunks of garlic and strips of carrots in with a tablespoon (or two) of salt. Lots of people like to add sugar to their pickled jalapeños as well. Stored them in a cool space.

For long-term storage, the vinegar, water, and spices can be put in a saucepan, brought to a boil, and the sliced (or whole) peppers added as the heat is turned off. These can be put into jars, allowed to cool, and then lidded.

Spicy Salsa

Peppers and tomatoes are generally hitting their full stride at about the same time, so it’s perfect for making homemade salsa to enjoy over winter. As with canning tomatoes and other highly acidic stuff (like pickled items), the canning process is much simpler with salsa. Better yet, it does very well in the freezer. Plus, homemade salsa taste fresher and it can get all those little extras you like most.

Pepper Jelly

Why pepper jelly isn’t more popular than it is with the mainstream remains a mystery, but it is an annual favorite for experienced gardeners. It’s not just a great way to use up excess peppers from a big harvest; it’s a reason to grow extra pepper. Pepper jelly can work as a great addition to breakfast burritos or tacos, and it’s equally as fine on a hot biscuit or a sandwich. It’s sweet, spicy, and delightful.

Source: Pepper Geek/YouTube

Pepper Powder

More than any other chili pepper, jalapeños are beloved for their stand-out flavor. In addition to the picante, they taste really nice, so much so that we can buy all sorts of jalapeño flavored items. Well, it’s easy to give ourselves the option at home. Dehydrate a load of jalapeños, and once they are dried, they can be ground into a seasoning powder. That can be sprinkled on stuff–popcorn, roasted potatoes, tofu scramble—for a treat.

Chipotle Peppers

Making chipotle peppers is a bit of an involved project, but it can be a lot of fun for those who like a good cooking project. Basically, it’s dehydrating the peppers in a smoker rather than a dehydrator or oven. The smoke penetrates the peppers’ skin and gives it that wicked rich flavor that kicks up the taste of everything it touches.

Hot Sauce

Making hot sauce at home is simple, and it often yields much more flavorful hot sauces. Also, homemade hot sauces can be raw which maintains a lot more of the nutritional integrity of the ingredients. But, a homemade hot sauce can also delve into other arenas, such as roasting or smoking the vegetables first. They can take advantage of other items in the garden, particularly fruit from the orchard or berries from the patch. For many, a humble fermented hot sauce with peppers, salt, water, and garlic is all the complexity needed. Play around!

Source: AnOregonCottage/YouTube

Fermented Jalapenos

Fermenting vegetables is a classic means of food preservation, and it adds health benefits in the form of healthy bacteria. Fermented food has probiotics and increases the biota in our gut, firing up our immune system and aiding in digestion. For those who love to have a couple of peppers next to a sandwich or some pizza, whole fermented jalapeños might be the way to go.

In short, growing a bushel or two of jalapeños is going to be a worthwhile endeavor, one that keeps your appetite engaged, your creative juices flowing, and your gardening exciting. Doesn’t that sound like a great way to live?

Related Content:

• Banana Peppers 101: How to Grow, Harvest and Eat These Flavorful Peppers!
• 15 Ways to Spice Up Your Recipes Using Jalapeños!
• How to Smoke Your Own Salt, Peppers, and More
• 5 Surprising Health Reasons to Eat More Spicy Foods This Year
• 6 Tips for Cooking Spicy Food The Right Way

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