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Old 08-05-2012, 08:51 AM
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Jalapeno/Hot Pepper recipes

Pam’s Fresh Salsa

¼ Cup Jalapeno Peppers (1/2 the seeds) diced fine
2 Cups Fresh Tomatoes diced
½ Cup Green Peppers diced
8 oz. Can Tomato Sauce
½ Cup Onion diced (I used Green Onions KMB)
1tsp. Parsley
1 tsp. Oregano
1 tsp. Salt
2 Tbs. Sugar
2 Tbs. Oil (I used Olive Oil KMB)
2 Tbs. Lemon Juice

Mix and eat yum!

Peach Salsa

3 Quarts Chopped & scalded tomatoes
2 – 12oz. Cans tomato paste
½ C. chopped onion
½ C. celery
1 C. chopped green pepper
1 C. chopped banana peppers
1 C. chopped jalapeno peppers
1 C. white vinegar
¼ C. Brown Sugar
3 Tbsp. Salt
1 ¼ tsp. Paprika
3 pints peach jam (I use 1 - 16 oz. Jar)

Combine all ingredients (except jam) & bring to a boil. Cook on low for 40 minutes & add jam. Put in pint jars & can in a water bath for 25 minutes. Makes 11 – 13 pints.
*remember to use the seeds from both the jalapeno & banana peppers
*Pineapple Jam/Jelly/Preserves are great too!!!
**2008 I added 2 small peaches & I used 1 1/2 – 18 oz. Jars of peach preserves

Jalapeno Pickles
Follow the directions on the "Mrs. Wages" Bread & Butter Pickle package ( make sure to get bread & butter and NOT "sweet") as far as vinegar and sugar goes. Add FRESH cut jalapeño slices to cucumbers in jars -- to taste/hotness desired. I add approx. 1-2 peppers (sliced) per Quart. I also add 1-2 cloves garlic per jar (cut). The only other thing to add that's not on the package directions is 1 tablespoon Kosher Salt per jar right before I put the lids on

GREEN/RED PEPPER JELLY
3-4 GREEN OR RED PEPPER
¼ C. RED ONION
2 BANANA PEPPERS
2 JALAPENO PEPPERS
¾ C. VINEGAR
¾ C. APPLE JUICE
SALT TO TASTE
2 C. SUGAR
¼ C. BROWN SUGAR
DASH OF CHOLULA, OR HOT PEPPER SAUCE

CHOP PEPPERS & ONION. BOIL WATER & POUR OVER VEGGIES TO COVER THEM. LET SET 5 MINUTES, DRAIN. BOIL MORE WATER & POUR OVER VEGGIES – LET SET 10 MINUTES, DRAIN. SIMMER ALL OTHER INGREDIENTS. POUR OVER VEGGIES. SIMMER 10 MINUTES & THEN BRING TO A BOIL. PACK INTO HOT JARS & PROCESS 15 MINUTES IN BOILING WATER CANNER.
I PUT MINE IN ½ PINT JARS & I ALSO LET IT SIMMER UNTIL IT THICKENED AFTER IT BOILED. IT WAS STILL A LITTLE RUNNY, SO I POURED SOME OF THE JUICE OFF. I TRIPLED THIS BATCH & IT MADE 11 – ½ PT. JARS. THE LAST BATCH THAT I MADE I ALSO USED A LITTLE LESS OF THE VINEGAR & APPLE JUICE SO IT WASN’T QUITE AS RUNNY. ADD 1-2 PKGS. SURE GEL
Great poured over a block of cream cheese

Salsa

5 lbs. of tomatoes (peeled & cored) – I boil mine for a minute or 2, put them in cold
water, take the peeling off, & run them through the blender, rather than chopping them.
1 lb. of onion
2 green bell peppers
3-4 jalapeno peppers
5-6 red chili peppers
¾ C. vinegar
3 tsp. salt
½ tsp. pepper
1/2 tsp. garlic powder
½ tsp. basil
1 tsp. oregano
1 tsp. cilantro
½ Tbsp. sugar

Cook till boil on low, the longer it cooks the thicker it will get.

Grilled Stuffed Jalapeno’s

12 Jalapenos
1 pkg. Cream cheese
2 green onions
¼ C. bacon bits (or to taste – I use a little less)
seasoning salt & pepper (to taste)

Slice the jalapenos in half lengthwise & remove seeds. Mix all other ingredients together & stuff inside the jalapeno halves. Put jalapeno’s on a piece of aluminum foil, set on grill & sprinkle cheddar cheese on top of the cream cheese mixture. Grill until cheese is melted & the bottoms of the jalapenos are turning a dark color (black or brown)
I'm told this is also great using banana peppers.


Chuy's Creamy Jalapeno Dip

2 -4 whole fresh jalapeno peppers, seeded, minced (depends on how hot you like it)
1 (16 ounce) container sour cream
1 (1 ounce) package dry ranch salad dressing mix
1 tablespoon garlic powder
2 tablespoons chopped fresh cilantro
1/2 of a 4 oz can of green chilies (optional)
a squeeze of fresh lime juice

Place all ingredients into a food processor. Blend until smooth. Cover and refrigerate at least 2 hrs or overnight before serving w/ tortilla chips. (DON'T use a blender...it makes it too runny)
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