or Connect
SmokingMeatForums.com › Forums › Recipes Only › Sauces, Rubs & Marinades › What rub profile to make with jalapenos.
New Posts  All Forums:Forum Nav:

What rub profile to make with jalapenos.

post #1 of 13
Thread Starter 

A fellow coworker was gracious enough to donate a large amount of fresh jalapenos and I am stuck on what to do with them.  I am thinking of slicing them in half, dehydrating and crushing them in my seasoning grinder but I am unfamiliar with the shelf life, storage options, or what rubs to make from them.  Any ideas on what to add?  I would like a nice balanced rub that will provide a little kick.  

post #2 of 13

Jalapeno jellythumb1.gif  we make a big batch and can it.  That way it lasts all year until a new crop comes in next summer.  Danged good stuff, and goes well with just about any Q!
 

3/4 cup chopped red bell peppers
3/4 cup chopped green bell peppers
1/3 cup diced and seeded jalapeno's peppers
2 3/4 cups sugar
1/2 cup red wine vinegar
1 tablespoon freshly squeezed lime juice
6 tablespoons certo liquid pectin



To Make the Jelly:  Combine the peppers, jalapenos, sugar, vinegar, and lime juice in a large saucepan over medium heat. Cook until warm and sugar is dissolved. Pour the mixture in a blender or food processor and blend for 5 seconds. Return the blended mixture to the saucepan and bring to a boil. Skim off any foam that rises to the surface. Decrease the heat to low and simmer for 5 minutes. Stir in the pectin, increase the heat to medium high, and bring to a boil. Remove from heat and cool.  The jelly will set as it cools. Once cool cover and refrigerate. The jalapeno jelly will keep for 5-6 days.

post #3 of 13

i'd keep them in a cool dry area sealed up if they were smoked/dried/and ground up...i would add some to a pre-made dry rub when needed and experiment with different quanities..the "heat" value is hard to determine until you have tried some..i've heard spices will stay good for up to a year...but a lot of people will rotate old spices at 6 months

post #4 of 13

You can sub Jalapeno in any Rub that calls for Cayenne. Here is a South Western rub that your powder will be great in...JJ

 

Run for the Border Rub

 

2T Kosher Salt

2T Ancho Chile Powder

1T Chipotle Powder

1T Oregano, Mexican is preferred 

1T Gran Garlic

1T Gran Onion

1T Black Pepper

1T Cayenne

1-2tsp Gnd Cumin

1tsp Cocoa Powder

1/2tsp Cinnamon

 

Optional:

1T Tomato Powder

1/2C Turbinado Sugar (Sugar in the Raw)

 

Makes 3/4 to 1Cup Rub.

 

This stuff is HOT and full flavored with touch of Smokiness. Feel free to adjust the heat to your taste by playing with the amount of Chipotle and Cayenne Powder. All the ingredients except maybe the Tomato Powder is available at the Grocery Store. This stuff will also Kick Butt as the seasoning in a batch of Chili. 

 

post #5 of 13

I split them, smoke, dehydrate and grind with Sea Salt. I also make Hot Pepper Jelly and Cowboy Jalapeno Relish. 

post #6 of 13

My neighbor gave me 6 lb of jalapenos last week. First step was to make 4 batches of jelly.......almost 30 jars. Xmas presents covered.....

The rest of them I will split and smoke.......seeds and all. Then to the dehydrator to get good and dry. And finally to the spice grinder. I will vac seal small amounts to use during the year.

 

Brad

post #7 of 13
Quote:
Originally Posted by bkleinsmid View Post

My neighbor gave me 6 lb of jalapenos last week. First step was to make 4 batches of jelly.......almost 30 jars. Xmas presents covered.....

Yep, every year the neighbors and relatives start asking how our Jalapenos didbiggrin.gif

post #8 of 13

Remove stem, split them in half, smoke them between 150° and 180° for about 3 hrs., then finish drying them in the dehydrator (or an oven set at 150° with a wooden spoon cracking the top of the door). Once they are dry grind them up - that smokey jalapeno powder can be used in all kinds of rubs, chili, sauces, ect. or just sprinkle some on top of your favorite dish for a little extra kick!

post #9 of 13
Thread Starter 

what do you guys use to store the seasoning in?  I have searched for seal-able items to help preserve the seasoning but nothing solid so far.

post #10 of 13
Quote:
Originally Posted by graphicsman View Post

what do you guys use to store the seasoning in?  I have searched for seal-able items to help preserve the seasoning but nothing solid so far.

Plastic ware.....I use some of the holiday ones you can find at Wally World.  Just make sure the lid snaps on tight to keep dampness and the air out.

 

And they are cheap!

 

Kat

post #11 of 13
Quote:
Originally Posted by graphicsman View Post

what do you guys use to store the seasoning in?  I have searched for seal-able items to help preserve the seasoning but nothing solid so far.

 

Short term.......as Kat said........plastic ware. For long term I use seal-a-meal......

 

Brad

post #12 of 13

Also you can buy desicant packs for food that you can toss into the containers to keep them from caking up. Amazon.com has them and most outdoor stores sell them as well.

post #13 of 13

Smoke, Dehydrate and powder half of them. Take the other half and stuff them with any number of meat and cheese combinations....cook them on the smoker and enjoy. (Chorizo and Goat cheese is tasty)

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sauces, Rubs & Marinades
SmokingMeatForums.com › Forums › Recipes Only › Sauces, Rubs & Marinades › What rub profile to make with jalapenos.