And I’m grateful for it, because I love them.  However, if I have to roast and skin another jalapeno, I will go bats.  Does anyone know another way of dealing with the little monsters that doesn’t require skinning?  Not so much final recipes (like stuffed bacon wrapped jalapenos), but more of a way of preserving them for later use.  I tried boiling them in vinegar to sort of pickle them once, but they about burnt my mouth out!!!!

Thanks for any thoughts!

Anne, here is a link which offers ways to preserve jalapeno peppers.  Also, you can wear rubber gloves when handling them.

I hope this helps

http://www.jalapenomadness.com/preserve_jalapenos.html

Absolutely perfect! Thanks, MJ! Didn’t realize you could dry them—thought they were too “meaty”! That’s awesome!

Why are you roasting and peeling jalapeños? I have never heard of this in Mexico. Of course, no one here would think of trying to preserve them, as they are in the markets year ‘round, and are best purchased fresh. If you have to preserve them, I would freeze them whole. Freeze individually on a cookie sheet first, then put in a zip lock bag in the freezer. This way, they don’t stick together. Take out one or two at a time to use in recipes.

Or fresh jalapeños can be lightly toasted in a skillet or under a broiler, cooled, and then frozen. I don’t think peeling is necessary at all, whatever method you use.

“Resplendant”. Great word to describe your chile situation! I will have to remember that word for future poblano chile and mango seasons.

Thanks, Kathleen!!!!  I’m glad to know they don’t have to be peeled.  It’s a real bore!

Anne in NC - 01 September 2010 10:06 AM

Absolutely perfect! Thanks, MJ! Didn’t realize you could dry them—thought they were too “meaty”! That’s awesome!

Oh Good!!! 

I rarely roast and skin chiles.  Never jalapenos.  As for storing them, I do as Kathleen does—freeze them.

Thank you, thank you, everyone!  You have made my life Oh! so much easier!!!!!