My go-to's for abundant jalapenos (and others)
1) Jalapeno puree- I put this in ice cube trays and then into ziplocs. Couple of cubes in marinades, soups, stews really "kicks it up a notch". The puree recipe is SO simple, comes from Susanna Foo, a 5-star chef from Philly with wonderfully approachable recipes.
1 lb. jalapenos, stems removed, keep seeds.
1 large garlic head, cloves separated and peeled (10-15 cloves).
1/2 C. Olive oil
2 tsp. coarse or kosher salt.
Bake all in shallow baking pan in single layer at 350. spoon oil over all, turn to coat all. Roast 30 minutes, turn all agian, roast another 30 minutes till very soft. Cool. Transfer to food processor, puree, adding the salt. Spoon into jar with tight lid and refrigerate or freeze. Or as I mentioned, I double this and make 1-2 dozen cubes of puree.
Also love to make hot pepper jelly to put over cream cheese as a 2 minute emergency appetizer! Prefer serranos (bright red!) for this.
And lastly, always keep a couple of jars of dehydrated peppers of various types for adding to anything!
