How to preserve jalapeno peppers is for all those who grow these little devils.
I suppose you could also purchase in a couple of pounds when there's a glut and they're cheap, but they are so easy to grow and make a magnificent show in any front garden with their bright red colour; why would you buy them unless you lived in an apartment?
Having said that, how to preserve jalapeno peppers is important for those who like it hot; there won't be any fruit in that front garden until around midsummer.
In the spring, once there's some heat in the air, I take a few dry pods from last year, slit them open and press the seeds into a shallow drill about a metre long; within a few weeks you'll have hundreds of tiny plants.
Water them regularly and when the fourth leaf appears, or later because it's not critical, plant out the seedlings about a foot apart. Just one prolific jalapeno in fact will probably provide all you need, but I like at least half a dozen; they are so pretty.
Plant some in the front garden too; in full sun. You'll certainly find your guests asking about them. They are very hardy and require little attention unless it's particularly dry; when the fruit starts to appear you'll need to support the branches with little forked sticks. It will grow to about two to three feet high.
Just because we have compost piles dotted about, we use ample humus with everything we plant, and so the jalapeno plants get it too. It makes them healthier and more prolific, but you don't need to if you're not a greenie; they'll still bear much fruit.
The problem comes when winter arrives and suddenly you're faced with no jalapenos for six months; in our mild climate we can go on reaping through June and July if the frosts aren't too heavy, but come August they are wrinkled, soft and unpleasant.
We are reliant on a plentiful supply of the chili in particular for our eggs Florentine and hummus that are enjoyed virtually every day; barbecued jalapeno chicken recipes are kept for the weekends.
Many of the very healthy foods like chickpeas and spinach are lacking in startling flavour; enter these cooking jalapeno recipes. A little of the piquant flavour makes them adorable. Astonishing as it may seem breakfasts and lunch with Dr and Mrs Preston are much sought after it; because of the something different they provide.
Eggs Florentine on our low GI bread, and hummus with a little slither of jalapeno makes benefiting from our greens a dream.
How to preserve jalapeno peppers to give you year round anti inflammatory protection, and easily add a bit of spice to otherwise bland food.
Our motto is slow food, made fast; we simply don't have the time to spend long hours in the kitchen. But we have high demands from our meals; they have to be extraordinarily healthy and very tasty. The handsome jalapeno plant provides all of that in the summer months; but alas in Spring we have problems.
There's a very simple solution; pick the abundant fruit when it's in its prime, wash it, chop into edible slithers and freeze them. Nothing could be easier; store them in a large packet with a rubber band.
If you like it hot, add several slithers; mild as in eggs Florentine which uses just one. Even our grandson, aged three enjoys his 'brekkit' with his grandparents. Can you imagine a small boy enjoying spinach for breakfast?
Jalapeno health benefits abound, but in particular it's the capsaicin, found mainly in the white placenta and the seeds that make chilis surprisingly a strong anti inflammatory food.
Talk to doctors everywhere; the Western world is highly inflamed. Vascular surgeons report that the inner lining, the intima, of blood vessels are becoming ever more angry.
Medical doctors are dishing out more anti inflammatory pills than ever.
As chiropractors we are finding painful, inflamed muscles and joints.
Gastroenterologists will tell you of conditions like painful Crohn's disease where it's so hot in the intestine that the inner lining sloughs off in bleeding chunks.
It's vitally important that for starters we begin to enjoy anti inflammatory foods like jalapenos peppers and olive oil on a daily basis.
Of course it's little use knowing how to preserve jalapeno peppers if you are clueless about how to grow chilli; they are one of the simpler plants to grow in any garden, but they do take a long time to turn red; start them early in the spring.
This authentic hummus recipe you can literally rustle up in five minutes; I know because I make a large tub at least twice a week. During the late winter and Spring months I'm reliant on knowing how to preserve jalapeno peppers. It's all so simple and healthful.
Omitted from the photograph above is the cumin.
I say five minutes to make our famous authentic hummus recipe, but it's dependent on two factors.
Hummus really makes a divine salad that some would find dull very uninteresting; just dribble olive oil and a squeeze of lime juice, half a round of feta cheese and a sandwich made with low GI bread and you have food fit to take you safely to the nineties; with all your marbles intact. Fresh tomato recipes are our favourite with a few slithers of a jalapeno pepper.
Making low GI bread using 100% whole wheat flour also takes me five minutes; I do it every day. Dinkum; including grinding the wheat. Like I said, slow food made fast. Bread and jalapeno peppers, with cheese make a winner for lunch.
This green chili sauce recipe can be enjoyed year round if you know how to preserve jalapeno peppers; whilst one can pickle and use other techniques, freezing them is so quick and easy.