grew some jalapenos during the summer and now its time to cook them

they're still green, its getting too cold so we had to harvest them but they're still pretty big

got about 5 of them, and now i need some ideas!

Slice and pickle them! Pickled jalepenos are better than fresh imo, and they will keep for a very long time. The perfect nacho is a tortilla chip with a slice of pickled jalepeno covered with cheese and melted.

Here's a recipe (this is for 1lb of peppers, you will need to scale this down to at least 1/2 for such a small amount)

1 lb fresh jalapenos, washed, sliced and stems removed
1 cup vinegar
1 cup water
1/4 cup olive oil
1 teaspoon salt
1 teaspoon pickling spices

Directions:
1 Pack peppers into clean, sterilized jars, leaving a few inches at the top.
2 Bring vinegar, water, oil, salt, and pickling spice to a boil in a saucepan over medium heat, stirring to dissolve salt.
3 Pour boiling sauce over peppers, leaving at least 1/2" headspace at the top of each jar.
4 Place caps on, and screw on lids firmly.
5 Process in boiling water bath for 20 minutes.
6 Remove bands when cool.
7 Check jars seals before storing; any that don't seal, refrigerate promptly.
8 Age several weeks before using.

Are thehy big enough for this? http://i54.tinypic.com/10fcdu1.jpg (can't hotlink, picture is too big)

I haven't tried it myself yet but it looks delicious

think so, they are pretty big




some good ideas so far but im still iso more suggestions!

sometimes ill make 'banchan' korean for side dish to eat w/ rice w/ jalapeno.
cut 2 japalenos into stir fry size, cut garlic cloves into halves or thirds. dry them.
oil pan, high heat, add jalapeno, stir for a min, add garlic, a spoon of soy sauce, a spoon of sesame oil, a spoon of fish sauce
fry like 2 min, very short time so that jalapeno and garlic retain a lot of their natural spiciness. eat this w/ rice
dont undercook the garlic too much, u might not be able to handle the spice. and even if u can.. raw garlic is the strongest natural laxative i know of so it might not be a fun next 12 hours.
when i do korean lettuce wraps, ill eat mebe 5-10 cloves of raw garlic.. good times.

now that looks fucking delicious...

Preheat oven to 350F

cut the tops off, and hollow them out with a paring knife.

in a bowl, combine some cream cheese, sour cream, salt, pepper, oregano, and some shredded spicy havarti cheese

fry some bacon in a pan, preferably with some brown sugar (to contrast the spicyness of the jalepeno)

crush bacon, and mix with the cheese, sour cream, and oregano mixture. stuff the jalepenos, and bake for about 10-15 minutes, put in for additional 5 if you like them darker.

also, rotate halfway through so they evenly brown. have them on the middle rack (standing up if possible so the chese mixture just doesnt ooze out)

good news! we moved the jalapeno plant inside and there were still 2 tiny peppers attached to it and they're growing pretty nicely!

should be able to get those to become red!