Jalapeno Pepper Paste - a Chefs RECIPE
Do You like Jalapeno's
Do you REALLY Like Jalapeno Peppers?
I MEAN! DO YOU LOVE JALAPENO PEPPERS?
Well, I DO!
I like them, fresh, dried, pickled, canned and sliced, in Salsas, on sandwiches, in Soups, in Salads and in Casseroles.
I like them as an ingredient in great dishes, and as a garnish on them.
I like the way that they lie on the top of my tongue and slowly start to burn. I like the way the burn continues down my throat and settles in my stomach, where it slowly spreads and jerks my whole body into high gear, forcing sweat to pop out on my brow, and tears to well up in my eyes.
I like the way, when I occasionally bite into that rare one that has a heat index closer to a Habanero than a Jalapeno, that it makes me reach for the closest Beer or Soda or water, or whatever I can find to quell the fire in my mouth. I like the way I laugh when I have to grab that Beer.
Wasted parts of the Jalapeno
So, one day when we were making one of my favorite recipes to take to a party, my Jalapeno Poppers, I had an epiphany.
I looked at the bar where I was working and I suddenly realized how much of the actual Jalapeno I was wasting.
Actually, I noticed because of the polite (sic) reprimand my wife was giving me over all of the mess I was making.
- Prep time: 20 min
- Cook time: 3 min
- Ready in: 23 min
- Yields: 8 ounces of Paste
Rate my Recipe for Me!
A new Recipe is Born from throw-away food parts.
I thought about it for a while and after a little experimenting, I ended up with this fantastic recipe for making a Jalapeno Paste.
This stuff is great and the spicy flavor will knock your socks off, literally!
I make this paste from the waste that I used to throw away, along with the addition of Garlic and a few spices and of course, a little EVOO.
And, I am not a wasteful person, I have a sister Recipe for Jalapeno Poppers that uses the main parts of the Jalapeno Peppers and it only takes a few minutes more to make both recipes.
Actually, often, i have just put the "wasted parts" into a sealable plastic bag and made the paste two or three days later, at my convenience.
The Final Result!
Now that I have this fresh and powerful paste to use in my favorite Spicy Dishes, I am always ready to kick things up in the flavor department.
Whenever I’m cooking a dish that needs a little kick, I can reach into the freezer and break off a small piece of my frozen paste, throw it into the still cooking dish, and, well ….. WOW!
The old flavor buds can count on jumping into overtime, when I eat the finished dish later.
I can proudly say, eat this paste of mine at your own risk!
- 20 Jalapeno Peppers, Large, fresh
- 1 medium whole Garlic head, All cloves cjopped
- 3 tbs EVOO
- 1 tbs Salt
- 2 tbs. Black Pepper, rough ground
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- Cut the Stem ends off of the Jalapeno Peppers.
- Trim the green from the Jalapeno stem ends.
- Cut the Peppers in half, remove the seeds and ribs, and set aside.
- Peel the whole head of Garlic and chop up the Cloves
- Peel the whole head of Garlic and chop up the Cloves.
- Heat the EVOO in a medium saucepan.
- Add the Garlic and cook over a medium heat for about five minutes, do not burn.
- Add the salt and Pepper, and blend into the Oil and Garlic, then remove the mixture from the heat.
- Place the Jalapeno waste (seeds, ribs, and stem end trimmings) into a blender along with a couple of tablespoons of water, and blend for about a minute.
- Add the contents of the saucepan into the blender and puree for about two minutes, or until it forms into a thick paste.
- Place the paste into a plastic sandwich bag, remove all of the air from the bag, lie the filled bag flat on the counter and seal the bag.
- Freeze the bag of paste, keeping it in a flat position so that the mixture is an even thickness ( about 1/4-inch thick) so that it will be easy to break off pieces when frozen..
- When needed, remove the bag from the freezer, and break off a piece of the frozen paste that is the appropriate size to heat up your dish to your taste, and just add it to the dish while cooking.
NUTRITIONAL Estimate for 1 tbs of Jalapeno Paste
|Serving size: 1 tbs|
|Calories from Fat||18|
|% Daily Value *|
|Fat 2 g||3%|
|Carbohydrates 2 g||1%|
|Cholesterol 0 mg|
|Sodium 1 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
NOTES to the Chef
NOTE: This mixture is a great paste for adding a spicy flavor to almost any dish. And it can be ready to use at any time, just waiting there in your freezer.
NOTE: Take care when handling the final paste mixture. If you get your nose too close, it will actually take your breath away.
WHAT? Too HOT for You?
This recipe is essentially pure Jalapeno with the exception of the addition of a full head of Garlic!
What would you expect?
The wasted interior parts of many Jalapeno Peppers used in recipes.
Ingredients- ready to process
Jalapeno Paste ready to Freeze
Cooking with Jalapenos
Jalapeno Cheddar Cornbread Recipe
© 2011 Don Bobbitt