Jalapeno Pepper Paste - RECIPE
By Don Bobbitt
Do You like Jalapeno's
Do you REALLY Like Jalapeno Peppers?
I MEAN! DO YOU LOVE JALAPENO PEPPERS?
Well, I DO!
I like them, fresh, dried, pickled, canned and sliced, in Salsas, on sandwiches, in Soups, in Salads and in Casseroles.
I like them as an ingredient in great dishes, and as a garnish on them.
I like the way that they lie on the top of my tongue and slowly start to burn. I like the way the burn continues down my throat and settles in my stomach, where it slowly spreads and jerks my whole body into high gear, forcing sweat to pop out on my brow, and tears to well up in my eyes.
I like the way, when I occasionally bite into that rare one that has a heat index closer to a Habanero than a Jalapeno, that it makes me reach for the closest Beer or Soda or water, or whatever I can find to quell the fire in my mouth. I like the way I laugh when I have to grab that Beer.
Wasted parts of the Jalapeno
So, one day when we were making one of my favorite recipes to take to a party, my Jalapeno Poppers, I had an epiphany.
I looked at the bar where I was working and I suddenly realized how much of the actual Jalapeno I was wasting.
Actually, I noticed because of the polite (sic) reprimand my wife was giving me over all of the mess I was making.
I thought about it for a while and after a little experimenting, I ended up with this fantastic recipe for making a Jalapeno Paste. This stuff is great and it will knock your socks of, literally!
I make this paste from the waste that I used to throw away, along with the addition of Garlic and a few spices and of course, a little EVOO.
The Final Result!
Now that I have this fresh and powerful paste to use in my favorite Spicy Dishes, I am always ready to kick things up in the flavor department.
Whenever I’m cooking a dish that needs a little kick, I can reach into the freezer and break off a small piece of my frozen paste, throw it into the still cooking dish, and, well ….. WOW!
The old flavor buds can count on jumping into overtime, when I eat the finished dish later.
I can proudly say, eat this paste of mine at your own risk!
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INGREDIENTS:
30 large Jalapeno Peppers
1 medium whole head of Garlic with all Cloves chopped
3 tbs. EVOO
1 tbs. Salt
2 tbs. Pepper, rough ground
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DIRECTIONS
- Cut the Stem ends off of the Jalapeno Peppers.
- Trim the green from the Jalapeno stem ends.
- Cut the Peppers in half, remove the seeds and ribs, and set aside.
- Wash out the Jalapeno halves and place aside to use in my Jalapeno Popper recipe.
- Peel the whole head of Garlic and chop up the Cloves.
- Heat the EVOO in a medium saucepan.
- Add the Garlic and cook over a medium heat for about five minutes, do not burn.
- Add the salt and Pepper, and blend into the Oil and Garlic, then remove the mixture from the heat.
- Place the Jalapeno waste (seeds, ribs, and stem end trimmings) into a blender along with a couple of tablespoons of water, and blend for about a minute.
- Add the contents of the saucepan into the blender and puree for about two minutes, or until it forms into a thick paste.
- Place the paste into a plastic sandwich bag, remove all of the air from the bag, lie the filled bag flat on the counter and seal the bag.
- Freeze the bag of paste, keeping it in a flat position so that the mixture is an even thickness ( about 1/4-inch thick) so that it will be easy to break off pieces when frozen..
- When needed, remove the bag from the freezer, and break off a piece of the frozen paste that is the appropriate size to heat up your dish to your taste, and just add it to the dish while cooking.
NOTES to the Chef
NOTE: This mixture is a great paste for adding a spicy flavor to almost any dish. And it can be ready to use at any time, just waiting there in your freezer.
NOTE: Take care when handling the final paste mixture. If you get your nose too close, it will actually take your breath away.
WHAT? It's essentially pure Jalapeno with the exception of the addition of a full head of garlic! What would you expect?
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Copyright © DonBobbitt® 2011 - All Rights Reserved
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Comments
We need a forum/group called "Burning Asses! or Pain is my Name!" or some such where we HOT food lovers can support each others Spicy food habits and recipes?
Heh, great idea! I never would of thought of using the scraps of peppers that way. Awesome hub. I'll be trying this out on my other peppers as well and see how it works out.
Hello Don Bobbitt,
Largely because I am a native of Southern California (Los Angeles, to be exact) I really do like jalapeno peppers. Thus, I really did enjoy reading this post and got some new ideas when it comes to enjoying that wonderful delicacy.
Thanks feenix, for the kind response. I have a bunch of spicy recipes that I have to dig out and clean up that I will add to my Hubs and to my Blog "afrugalchef.blogspot.com" soon. Like everyone else, most of my recipes are on scraps of paper stuck in shoe boxes, and I am not Mr. Neat. Sounds like a great project, Huh?
Hello, Don,
That does sound like a great project and, in the meantime, I am going to pay a visit to your blog site. I'll leave a comment or two ;-)
I followed feenix here from my feed. I bounced every button but "funny" on the way to the comment section.
I've got burning nostrils right this moment. I'm dicing jalapenos and Serranos for my pico mix. I freaking love those peppers. I have nothing but heartache and sadness for those persons who can't enjoy them as much as I do!
I wish I could get more comments from more people on my Blogs. I welcome them. I want to get comments, suggestions, and even other peoples favorite recipes.I have been Hubbing and Blogging for almost two years, and I have accepted that I do this for either self entertainment or self flagellation,.I just haven't figured out which, Yet! Thanks again for responding!
Sorry Don - when I followed feenix over here I didn't realize I was commenting someone's hub that I was familar with.
I think that because of the new "stream" layout. . . I pretty much don't even look at my list of stuff by people I follow. I just catch stuff in the "stream" myself.
As for me - I care about the comments from the people that I talk to, and any others that leave interesting ones. . . . .But. . . .since I'm totally broke, I'm actually doing this for money - and I do make some, just nowhere near enough.
I've just about determined what course of action I need to take so far as subject matter and making money though.
If you're on Facebook - then I'll gladly add you there - the thing is though that because I link everything there - it gets comments THERE and not so much HERE.
I also have to admit that without the social aspects of this I'd probably not be doing it.
Thanks Wesman! Yeah, I am on facebook (same name), and that is strange. I send a link to my hubs, over to my facebook account, and my comments are on the Hub, and not on facebook. Most people just click the link. Anyway, the money would help a lot, but I have just recently started trying to organize my stuff to increase what little income I get. Then Panda attacked, and things changed to the point that I am re-working a lot of older stuff. I don;t know what it is going to take, but I just keep on clicking!
Hey, have you done a "sub domain" switch yet? I think it's helped me some.
Yeah, I switched over about 2-weeks ago. I think the before and after are part of the confusion. I'm watching the whole thing evolve. Take Care and good luck!
This sounds great for quesadillas and sandwiches! Do you have the jalapeño popper recipe too? I guess I'll look on your profile. I may have to become a follower!
Yes, the Popper Recipe is in my new Blog called A FRUGAL CHEF. You should see it referenced with a link on this Hub.
And, take care with this on a sandwich, it is pretty potent. I suggest that after you make it, that you taste a very small sample. Just to be careful.
Thanks for the read.
Hi Don,
Liked your wonderful recipe and I might try making it. To sober it a little...I might also crush some mint into it.
voted up as useful/informative
Ruchira- Great Idea, the Mint! I might try that myself with my next batch. That's the thing about a basic recipe like this, you can fine-tune it to your own tastes and make it your own. Thanls for the response.
jami l. pereira 9 months ago
WOW! I eat peppers just about with EVERY meal ,and this is a fabulous idea! , you have managed to find a resoulution to any mess and waste ! yayy! i love this and i will be trying this very very soon! thanks for sharing your amazing idea and recipe ! wow!!!! voted up and awesome and interesting and if there were any more buttons you would get those too!! :)