We had great luck with our Jalapeno pepper plants this summer. The only problem we didn’t foresee was what to do with all of them. Four plants provided over 150 peppers. Our 14 year old son loves hot and spicy foods, so we made a few batches of salsa. Our neighbors also benefitted from the bounty.
My husband chopped up some of the peppers for me, mostly because I have a mild allergy to capsaicin, and then I sauteed them in a little butter and olive oil. Once they were cooked down, I put them in freezer bags and into the freezer they went.
We still had over 50 peppers to deal with, so I chopped them in half, and roasted them in the oven. To do this, I made a “pocket” out of aluminum foil, lay the peppers flesh side down on the foil, and drizzled them with olive oil. I folded the foil over the top of the peppers and roasted them for half an hour at 400 degrees Fahrenheit. These also went into the freezer.
This winter, when I need jalapenos for chili or other recipes, I can just break off what I need. Next year, I think there will only be two plants growing in the garden, because four is definitely two too many.
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