Today I retrieved the last of the jalapeno peppers from my garden (according to the forecast, we can expect a hard killing frost tonight, and thus, the need to get the final peppers picked). It’s been a great pepper year, however, it’s a sad thought I can’t go to my garden tomorrow, and pick a fresh jalapeno pepper. The good news is… we can freeze these peppers, and we can enjoy pickled jalapeno peppers through the winter months.Did you know there are red and green jalapeno peppers? Do you know what the difference is between these two colorful peppers? The biggest difference is simply the age of the pepper. A green jalapeno is picked early in the ripening process, while the red jalapeno is left to mature on the vine. The additional ripening on the vine also means more capsaicin (this gives it their spiciness) in the pepper.
Check out our pickled jalapeno pepper recipe on page 176 in our book, Eating Pure in a Processed Foods World®. These pickled jalapenos can be added to burgers, salads or taco dips.
Jalapeno poppers are another way to enjoy these peppers (this recipe can be found on page 175). They make a great appetizer or a fun snack during half-time of your favorite football game. My grandchildren can’t get enough of these poppers!