Picking Peppers

I can’t keep up with my jalapeno pepper plant. It’s been producing all summer long and it looks like it’s going to keep going until the first frost. I’ve been giving away bags of them at work so they don’t go to waste. I’ve used them in countless recipes but I still have a bumper crop growing on the vine.

My favorite and easiest recipe for jalapeno’s is from the Pioneer Woman Cooks website. This recipe is so simple and it has the added bonus of utilizing the small peppers. The cream cheese and the bacon probably void out the healthier aspects of the peppers but they were a great appetizer for when we had friends over.

Bacon Wrapped Peppers
1. Cut the peppers in half
2. Fill with cream cheese
3. Wrap in bacon and secure with tooth picks.
4. Bake in the oven for about 30 minutes at 350 degrees.

The first time I made these I did it incorrectly I put the two halves together. That was a little too much heat for us (my peppers are particularly hot this year).

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I would recommend using the original method unless you have a high tolerance.

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I tried another experiment this weekend making my own Red pepper flakes using my red jalapeno peppers. This is also a simple process but a lengthy one.

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Making Red Pepper Flakes

1. Set oven for 200 degrees
2. Cut peppers in half and remove seeds.
3. Put them center side down on a baking sheet.
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4. Bake for approximately 6 hours
5. Place in freezer safe bag and place in freezer overnight.
6. Roll bag with peppers with a rolling pin.
Viola, red pepper flakes.

Place in the desired container and sprinkle on the next available slice of pizza.



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