The mixture of vinegar and salt act as a natural preservative (no canning needed) and help keep the jalapenos good in the fridge for up to two months. Jalapeno peppers are easily the most loved hot or chili pepper in the world. Peel open the slits in the pepper and spread the cheese filling throughout the pepper's cavity. Set the stuffed jalapenos aside. that means i get less seeds mixed in there. just one other way to try it. 7. Candied jalapenos. Besides a few of these recipes only using 2-3 jalapenos (or serranos, etc. since i live in Mexico, i (very literally) cut jalapeños on a daily basis. Check out my Candied Jalapeno Peppers Recipe. Not only a tasty and filling breakfast, but the jalapeños make them an eye-opener, too. Party! Although, I doubt they will last that long! I bring homemade salsas to parties all the time and people love them. I’ve gathered together a list of over 35 ways to use a huge jalapeno harvest. It is flavorful and goes well with many foods. i have a different method. Then press the slit shut so the cheese is enclosed. 6. Candied jalapenos last a long time and are easy to toss onto anything sweet. 5. a jar never lasts longer than a week around here. Check out these Spicy Soup Recipes. Divide the seasoned cheese filling among the 12 jalapenos. For instance, 2 level teaspoons of mashed Jalapeno would result in: 2 x 3,000 ÷ 192 = 31.25 RSR. These jalapenos are so much better than canned and do not contain preservatives or artificial colors. If you want to raise the Scoville rating you can either increase the proportion of mashed Jalapenos a teaspoon at a time or use a pepper with a higher Scoville rating. ), I focused as much as possible on finding recipes that used TONS of jalapenos so you can really make sure to use up as much of your huge jalapeno harvest as possible. Fill the jalapenos and press them shut. A large number of people would probably eat them but currently don't because of the piquancy or heat of the peppers, though.My own daughter and wife love the taste of jalapenos… instead of cutting down the middle and removing the seeds, i make four cuts around the edges, cutting away the dark flesh from the center, basically leaving a core of seeds in tact. I vary up the recipes every time, but one constant is the awesome jalapeno pepper. Fill all of the peppers.