How to Cook Jalapenos


Although many recipes call for pickled jalapenos -- widely available in jars at the supermarket -- fresh jalapenos are rich in flavor and nutrition and suitable for cooking in a variety of ways. Use caution when eating jalapenos if you aren't accustomed to chili peppers. Although jalapenos are only moderately hot compared to many other peppers, they pack a definite punch. If you prefer jalapenos on the mild side, choose early red jalapenos since peppers sweeten as they ripen.

Things You'll Need

  • Paper towels
  • Sharp knife
  • Baking sheet or aluminum foil
  • Cooked brown rice
  • Browned hamburger
  • Grated Parmesan cheese
  • Salt
  • Pepper
  • Toothpick
  • Tongs
  • Rinse fresh jalapeno peppers under cool running water. Dry the peppers with paper towels.

  • Roast jalapeno peppers, then add roasted, chopped jalapenos to soup, casseroles and other dishes. Slit each jalapeno with the tip of a sharp knife to allow steam to escape. Place the peppers on a baking dish or a sheet of aluminum foil, then roast the peppers in a 400 degree Fahrenheit oven until the skins blacken. You can also cook the peppers under the broiler or on a hot grill for 6 to 8 minutes.

  • Boil jalapeno peppers for use in stuffed pepper recipes. Cut peppers in half lengthwise and remove the seeds and membranes with the tip of a sharp knife, then cook the peppers in simmering water for about 5 minutes. Drain the peppers and stuff the halves with fillings such as cooked brown rice, browned hamburger, grated Parmesan or cheddar cheese and salt and pepper. Bake in a 350 F oven until the peppers are tender -- approximately 45 minutes.

  • Poke several small holes in a fresh jalapeno with a toothpick or the tip of a knife, then add the pepper to chili, soup or other hot dishes during cooking to impart a mild flavor. When the dish is done, use tongs to remove the pepper from the dish.

Tips & Warnings

  • Store fresh green jalapenos in the refrigerator, unwashed, until you're ready to use them. Wrap the peppers in paper towels, and they'll keep for up to three weeks.
  • Stuff boiled jalapeno halves with a variety of fillings, such as cream cheese, turkey burger, sausage, bacon, salsa and breadcrumbs.
  • Wear gloves when working with jalapeno peppers and be careful not to touch your eyes, nose or mouth. Wash your hands with soap and water when you're finished working with peppers, even if you wear gloves.

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