There I was, six months after starting Project Jalapeño, having more of those green little suckers than I could eat in a lifetime. After all the work I put into growing them, I sure wasn’t going to let them go to waste, so I thought of ways to keep them.
I already froze a batch—chopped and whole—but quickly found they get a little mushy upon thawing. No biggie, you won’t even notice that in soups or stews, but surely there had to be more ways? And there are.
I ordered a very cheap dehydrator and put it to the test.
I was so glad I decided to let them dry in the storage shed we have in the back yard, because they gave off very pungent fumes. Wouldn’t have been a happy camper had I had that smell in the house.
I left the seeds in because I like it spicy. That way I will also need less to give a dish a nice kick.
If you cut them by hand or use something like a slap ‘n chop, you get jalapeño flakes. This time I decided to turn them into a powder, but next batch will be flakes.
Imagine all the things you can do with spicy, flavourful jalapeño powder. I’m going to make a few really amazing seasonings with this, I’m sure, starting with Jalapeño salt. It will also be great for sauces, dressings, stews and sprinkled over dishes as a finishing touch.
Tip: add jalapeño powder to Hidden Valley Ranch Seasoning. It’s a fantastic combination.