Links to jalapeno recipes
BAKED JALAPENO POPPERS
(http://www.grouprecipes.com/1524/baked-jalapeno-peppers.html)
25 medium jalapeño peppers
3 cups of shredded cheddar cheese
1 (8 oz) package of softened cream cheese
4 slices of cooked and crumbled bacon
1 1/4 tsp. of Worcestershire sauce
Directions
1. Cut jalapeño peppers in half lengthwise; remember to remove seeds. Place peppers in boiling water for approximately 5 minutes.
2. Drain.
3. Add the cream cheese, cheddar cheese and Worchestershire sauce, stir well.
4. Put one heaping teaspoon cheese mixture on each pepper half. Next sprinkle with bacon; Place on a baking sheet.
5. Bake at 400°F for 5 minutes.
FRENCH FRIED JALAPENOS
(http://www.nikibone.com/recipe/jalapeno.html)
1 cup all purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
2 eggs
1 cup beer
1/2 quart vegetable oil
2 cups sliced jalapeño peppers
Mix flour, salt, pepper, red chili powder, garlic powder, eggs and beer together in a bowl. In a deep fryer or large pot heat oil to 365F. Dip the sliced jalapeños in the batter. Place battered jalapeños in deep fryer. The jalapeños are fully cooked when they float to the surface of the oil. They should be golden brown and crispy.
PICKLED JALAPENO PEPPERS
(http://recipes.epicurean.com/recipe/1150/pickled-jalapeno-peppers.html)
2 tbs oil
1 pound jalapeño peppers -- washed/dried
1/4 cup carrots -- sliced
1 medium onion -- sliced
salt -- to taste
garlic cloves -- peeled
1 cup vinegar
1 cup water
olive oil
Put 2 tbs. oil in a skillet and add washed and dried chilies. Cook only until skins blister. Remove chilies and add carrots and onion and sauté until tender/crisp. Peel and pack chilies in standing position in hot clean pint canning jars. Add salt to taste; about 1/4 to 1/2 tsp. to each jar. Add 2 cloves garlic, 4-6 carrot slices and 2 onion slices.
Heat equal parts of vinegar and water; pour mixture over chilies to within 1 inch of top of each jar. Insert a dinner knife on inside of filled jar to remove any bubbles; insert knife in middle of filled jars to remove bubbles there. This is done by moving the knife side to side. Add olive oil to within 1/2-inch of rim of each jar. Cover with lids and caps and adjust. Process in hot water bath for 15 minutes. Remove jars and place on towels away from any drafts to drain.
Let stand 30-45 minutes until lids seal. Test seals after allowed time by pressing lids. If lids stay down they are sealed. If not, store those jars of pickles in refrigerator after they have cooled. Store sealed jars in pantry or under sink or in a cool, dark place.
PICKLED JALAPENO RINGS
(http://recipes.epicurean.com/recipe/2739/pickled-jalapeno-rings.html)
2 cups sliced jalapeño peppers
4 carrot slices
2 bay leaves
2 pearl onions
1 cup distilled white vinegar
1 cup water
1/2 tsp. salt
Pack pepper slices into 2 pint jars. Add carrot slices, a bay leaf and an onion to each jar. Combine vinegar, water and salt in large saucepan; bring to a boil. Pour over peppers in jars.
Seal and cool 1 hour. Refrigerate 1 week before serving.
SIMPLE JALAPENO PICKLING RECIPE
(http://www.jalapenomadness.com/jalapeno_recipes.html)
1 pound jalapeno peppers, quartered
1 pound sliced carrots
clove garlic, chopped
1/8 cup salt
1/8 cup pepper
1/8 cup white pepper (optional)
2 cups white vinegar
Dash of your favorite hot sauce
Bring the white vinegar to a boil in a small pot.
Add the sliced carrots, boil 10 minutes.
Add remaining ingredients. Simmer 10 minutes.
Remove from heat. Pour Contents into a jar, screw on jar lid, and let cool.
Refrigerate.