How to use those jalapeños

22 Aug

JalapeñosWe have now harvested over 80 pounds of produce this summer! And over 4 pounds of jalapeños, which has left us seeking creative ways to use all those hot peppers.

Monica, a regular volunteer at Tuesday workdays, tried and enjoyed this recipe from for Jalapeño Poppers. She recommends wearing gloves while cutting and preparing the jalapeños.

Jalapeño Poppers


  • 12 ounces cream cheese, softened
  • 1 (8 ounce) package shredded Cheddar cheese
  • 1 tablespoon bacon bits
  • 12 ounces jalapeno peppers, seeded and halved
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 cup dry bread crumbs
  • 2 quarts oil for frying


  1. In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
  2. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
  3. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
  4. In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

For those interested in saving some jalapeños for other seasons, you can try this recipe for canned pickled jalapeños that Maura adapted.

Pickled Jalapeños

To avoid illness, it is important to process canned foods correctly. Read here for more information on home food preservation.

The amount of brine in this recipe is enough to fill 5 pint jars.


  • Jalapeños
  • 2 cups white or apple cider vinegar
  • 1 1/2 cups water
  • 1/2 cup pickling salt
  • Carrot sticks cut to height of jar or baby carrots
  • Small onions or onion slices
  • Oregano
  • Olive oil
  • Garlic cloves sliced in half


  1. Wash jalapeños. Do not use any peppers that are bruised. Cut 3 to 4 slits in each pepper and blanch them in boiling water for 1 minute. Drain the peppers.
  2. Mix together the vinegar, water and salt and bring to a boil.
  3. In each clean, sterilized jar place a carrot, an onion slice, a halved garlic clove, 1 tsp. olive oil, and 1 tsp. oregano. Pack in blanched jalapeños.
  4. Pour hot vinegar solution into jars, leaving 1/2″ headspace at the top.
  5. Top jars with clean, sterilized jar lids and screw on bands. Process in a boiling water canner for 10 minutes.
  6. Remove from canner and allow to cool. Enjoy jalapeños after two weeks and up to a year from date of canning.

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