Open a can of Pickled Jalapeno's - take the stems off, slice the peppers enough to drain the pickle juice out of them.
Lay them on a wire rack in a glass baking dish.

~From here, you can use a smoker for smoke flavor, or on the LOWEST heat in the oven, warm the
oven - SHUT IT OFF! And let the peppers slowly dry. Re-heat the oven as necessary...

Either way, once the peppers are very dry blast them in a blender into powder.

Store this in an appropriately marked spice jar.

This can be used in cheese melted in a double boiler to make pepper jack, or you can add them to
bread or pizza dough when the dough has risen the first time and just before you "Punch it Down".
Sprinkle the dried powder onto the dough, and THEN punch it down.
*Doing this means that the jalapeno powder is absorbing moisture, and not causing problems for the yeast.

It is also wonderful to just put in a dish and dip cheese sticks into...



~ Esta muy SABOR!!!

 

Esta muy SABOR ......its very flavorful ....is what i think it meanz

 

It has a "SAVOR" of it's very own, and is something to at least try once...

 

sounds yummy. wonder if that's how they flavor the jalepeno kettle crunchy chips?.....Those things are addicting.

 

If you save the pickle juice from a can of jalapeno's - you can sprinkle it or spray it on tortilla's that you have cut up to make chips out of - THEN bake them.
*Tortilla chips can be made at home by cutting a stack of tortillas into six wedges. You can spice them by putting them in a paper bag and shaking them with spices added to it - such as salt or garlic
Cook them either in an oven, or by dropping them into hot oil. The spice options are wide open!
You can even buy Macaroni & Cheese kits, save the macaroni seperately - and reserve the cheese flavor powder for other uses
*like special tortilla recipes

*Think also about making homade tortilla chips from FLOUR TORTILLAS - they are crispy, but much softer...
The jalapeno juice (or "ESCABECHE") will soak in even better than into a corn tortilla wedge

This gives them both a jalapeno, and a vinegar flavor that is wonderful

*I often say "SABOR", when I think something tastes really good - because it means something more than just "FLAVOR"
"SABOR" is the Spanish word for both flavor, and "SAVOR", and implies something classical. "CON SABOR" really just means
"With the flavor of". But if you love southwestern cuisine as much as I do - it means so much more...

NEVER EVER THROW AWAY THE JUICE FROM A CAN OF JALAPENO PEPPERS!
~Like BACON FAT - there are many things you can use it for

TRY SPRAYING OR DIPPING FRENCH FRIES in some saved jalapeno pickle juice, before putting them in the oven

(THE OVEN = "EL HORNO")

~That's something you can also do on a smoker or grill...

If you wet tortilla slices with jalapeno pickle juice, then dust them in a paper bag with cheese powder - you will have something!



But all of this is a great secret that I have never told you...


* All of the above works equally well on chicken pieces





~Chef Greywolf

 

Mr Greywolf...you did mention canned peppers...i do own a dehydrator i never used it to dry jalapenos with it...found some fresh jalapenos in the store today want to try your idea..... did many tennessee fire crackers with it i was wondering if you had any idea if fresh jalapenos would turn black before they dried.... thanks

 

i do make potato chips and doritios thanks for the flavoring idea

 

I don't think fresh jalapenos will turn black in your dehydrator, but you'll have to let us know. Just keep in mind that fresh, especially if they have the seeds still in them, are going to be spicier than the pickled variety.

 

likes em spicier....so heres how its going... turned oven on lowest setting .....cracked the door tiny bit for moisture of peppers to move out of oven now ill just keep an eye on them pull the smaller ones out first....then use my coffee bean grinder to grind them up

 

jeff beck an jan hammer saved the day.. good jams.....as the peppers kept drying i was qc inspector (quality control) i do have to say the ends without seed pods were sweet and semi hot... never had the flavor of that before...does ghost peppers...i was bumming about the volume that was left...but after slicing a few fresh ones left over for dinner i noticed all the free space inside them...my buddy brought me some tomatillos this weekend will add them to my salsa verde and yes i have another batch for tomorrow

 

~ Esta muy SABOR!!!

 

The only thing you miss with fresh peppers is the vinegar flavor.

I bet if you spray them with vinegar, and sprinkle some salt on them, it will come out a lot like pickled jalapeno's - just HOTTER!

 

i pickled some jalapenos last year so i have some vinegar to add to them.....i had cheddar popcorn sprinkled with the powder last night....what a treat that was

 

I need to find some more big cans of jalapeno's - because it takes a lot of them to make a decent amount of this stuff. A gallon can usually makes about a cup or so, enough to fill an extra large spice shaker.

 

Mr. Greywolf..you might just want to mix some dried fresh ones with a can of them ....i get them starting to go bad at the market at a discount