Jalapenos have taken over my countertop. For the first time this year, I decided to grow a jalapeno plant in a pot in front of my house. Whew boy, did it take off—with minimal attention on my part. The explosion of jalapenos I’ve been harvesting over the past month or two is terrific, but it also has me in a quandary. 

jalapenos
A jalapeno harvest is exciting—but it leaves the gardener wondering what to do with all the spicy little peppers once they’re picked. Photo By Julie Collins.

You see, I like a good jalapeno with a Mexican dish here and there. But I don’t eat them religiously. Most of the people I cook for can’t handle the heart-burning effects of peppers.

Still, I don’t want all these jalapenos to go to waste—so I’m looking for some ways to use or save them beyond chopping them up and adding them to recipes pronto.

fresh jalapenos
Jalapenos can be dried, frozen, pickled, preserved in olive oil, or smoked. Of course, making salsa and using them up in recipes are great options too. Photo By Julie Collins.

Here’s what I’m contemplating:




elderberry, echinacea, bee hive

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