10 JALAPEñO RECIPES: PICKLED JALAPEñOS & MORE!
Add big flavor to your meals with these easy homemade pickled jalapeños! With only 10 minutes hands on time, they add a tangy kick to tacos and chili.
Provided by Sonja Overhiser
Categories Essentials
Time 10m
Number Of Ingredients 8
Steps:
- Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
- Thinly slice the jalapeño peppers. Fill the jar with the slices.
- Peel the garlic cloves, leaving them whole. In a small saucepan, combine the garlic, vinegar, water, sugar, kosher salt, peppercorns and bay leaf. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
- Once boiling, pour the brine into the jar (including the bay leaf). Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any peppers are exposed at the top.
- Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Eat immediately, or refrigerate until serving. Keeps up to 1 month refrigerated.
Nutrition Facts : Calories 5 calories, Sugar 0.8 g, Sodium 0.3 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 1 g, Fiber 0.1 g, Protein 0.1 g, Cholesterol 0 mg
ITALIAN STUFFED JALAPENOS
Steps:
- Preheat oven to 350 degrees F and set a rack in the middle of the oven.
- Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium.
- Heat the oil in a medium saute pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.
- Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.
- Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.
CANDIED JALAPENOS & GARLIC
If you love spicy food like we do, then these tasty candied jalapenos and garlic bits are for you! You can save the syrup to baste roasted chicken or grilled salmon, or mix it into salad dressings. Jars of this dynamite condiment make a great gift. -Rita Ladany, Edison, New Jersey
Provided by Taste of Home
Time 40m
Yield 3 pints.
Number Of Ingredients 9
Steps:
- Pack jalapenos and garlic into three hot 1-pint jars to within 1/2 in. of the top. In a large saucepan, bring sugar, vinegar, seasonings and, if desired, cayenne pepper to a boil. Reduce heat; simmer, uncovered, 5 minutes., Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
ROASTED GARLIC JALAPENO CHEESE GRITS
Steps:
- Preheat the oven to 325 degrees F. Lightly butter a 2-quart oven-safe dish.
- Cut the top off of the garlic head to expose the garlic. Put the head on a piece of aluminum and drizzle with olive oil. Sprinkle with salt and pepper and close. Place the garlic into the oven and roast until soft, about 45 minutes. Remove from the oven and open to cool slightly before using.
- Bring the chicken stock, 1 1/2 cups water and 1 teaspoon salt to a rolling boil in a large pot over high heat. Add the grits and stir well with a whisk. Cook, stirring constantly, until the liquid is absorbed, about 5 minutes. Remove from the heat and stir in the butter. Add the eggs while whisking quickly, and fold in 3 tablespoons of the roasted garlic, the cheeses, jalapenos, cayenne, 1/2 teaspoon black pepper and white pepper. Once the grits are thoroughly combined and smooth, transfer to the prepared baking dish and cover with foil.
- Bake for 1 hour 20 minutes, then remove foil and cook 10 minutes longer to brown the top.
FOUR CHEESE STUFFED JALAPENOS
These are a great appetizer - jalapeno peppers stuffed with 4 kinds of cheese and spices, then baked.
Provided by Melissa
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add jalapeno peppers, cover, and steam until slightly tender, about 5 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Mix cream cheese with Parmesan, Cheddar, and feta cheeses, garlic, salt, black pepper, cayenne pepper, chili powder, and garlic powder in a bowl.
- Arrange jalapeno peppers on prepared baking sheet. Spoon cheese mixture into each pepper.
- Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.
Nutrition Facts : Calories 299.8 calories, Carbohydrate 5 g, Cholesterol 87.4 mg, Fat 26.9 g, Fiber 0.9 g, Protein 10.7 g, SaturatedFat 17 g, Sodium 1045.6 mg, Sugar 1.8 g
GARLIC AND JALAPENO DIPPING SAUCE
Adapted from Paul Prudhomme's "Fork In The Road". Good w/ cooked veggies, fondue, spring rolls, and probably lots of other things.
Provided by Comedie
Categories < 15 Mins
Time 10m
Yield 1 cup
Number Of Ingredients 11
Steps:
- Stir all ingredients together.
- Flavors combine best if made an hour or two before use.
Nutrition Facts : Calories 449.1, Fat 2.5, SaturatedFat 0.2, Sodium 6241.8, Carbohydrate 53.8, Fiber 4.2, Sugar 32.6, Protein 16.9
JALAPENO GARLIC BREAD
"My mother loves spicy foods, so I created this crusty, rustic loaf just to suit her taste," writes Natalie Ann Gallagher from Clovis, California. "Now my whole family enjoys its zesty flavor and asks for it often."
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., In a small bowl, combine the jalapenos and garlic; set aside. When cycle is completed, turn dough onto a lightly floured surface. Divide dough in half. , For each loaf, roll one portion of dough into a 14x9-in. rectangle. Spread with 1-1/2 teaspoons butter. Sprinkle with 1/2 teaspoon garlic salt, 1 tablespoon cheese and 1/3 cup jalapeno mixture. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 40 minutes. , Melt remaining butter; brush over loaves. Sprinkle with remaining cheese and jalapeno mixture. , Bake at 350° for 40-50 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 220mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
CHEESY JALAPENO GARLIC BREAD
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a food processor, combine garlic, parmesan cheese, oregano, and basil until finely chopped.
- Add softened butter, salt and pepper to the food processor.
- Blend until mixed. You may need to scrap the sides and mix a little with a spoon.
- Evenly cut French bread length wise. place on foil or parchment paper lined baking sheet.
- Spread butter on both sides of bread.
- Place extra butter in airtight container and save in refrigerator.
- Evenly place Jalapeños across both halves of bread.
- Sprinkle parmesan cheese evenly over both slices of bread, repeat with mozzarella.
- Bake at 350 degrees for 8 minutes, or until cheese begins to bubble and the edges of the bread turn golden brown. For a crispier top, broil on high for 3 minutes, watching closely not to burn the bread.
JALAPEñO GARLIC SAUCE
Categories Sauce Blender Garlic Tomato No-Cook Quick & Easy Mayonnaise Jalapeño Gourmet
Yield Makes about 1/4 cups
Number Of Ingredients 6
Steps:
- In a blender blend together the mayonnaise, the whole jalapeños, the tomato paste, the garlic, the vinegar, and the Worcestershire sauce until the mixture is smooth, transfer the sauce to a bowl, and garnish it with the jalapeño half. Serve the sauce with meat or chicken.
ROASTED GARLIC AND JALAPENO MASHED POTATOES
Steps:
- Peel the potatoes and cut them into 1-inch cubes. Place in a medium-size saucepan, cover with water and bring to a boil over medium heat. Reduce the heat and simmer until tender, about 12 minutes. Drain and pass the potatoes through a ricer into a medium-size bowl.
- Stir the yogurt and milk into the hot potatoes. Add the roasted garlic, jalapeno, cayenne, salt and pepper and mix well. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 0 grams, Carbohydrate 39 grams, Fat 1 gram, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 329 milligrams, Sugar 4 grams
GARLIC-STUFFED JALAPENOS
Make and share this Garlic-Stuffed Jalapenos recipe from Food.com.
Provided by Amanda2
Categories Mexican
Time 15m
Yield 40-60 pieces
Number Of Ingredients 6
Steps:
- Blend avocado and cream cheese with a fork.
- Add garlic, onion and bell pepper. Mix thoroughly.
- Trim stems from jalapeno peppers. Cut in halves lengthwise. Remove seeds.
- Fill each half with approximately 1 Tbsp of filling.
- Serve either at room temperature or chilled. Filling may be stored in refrigerator for up to 5 days.
Nutrition Facts : Calories 37.9, Fat 2.9, SaturatedFat 1.4, Cholesterol 6.2, Sodium 17.9, Carbohydrate 2.5, Fiber 0.7, Sugar 0.5, Protein 0.9
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