Oh what a lovely harvest. I am so jealous. My jalapenos were just starting to flower when the super-hot weather hit. Now I have blossom drop. Anyway, enjoy your bounty. I found a collection of recipes for jalapenos. I've posted link below.

Here is a link that might be useful: jalapeno recipes

Well forget about roasting then brineing; it doesn't happen. I thought that was what Bill Miller was doing, but apparently they are just brineing them until super soft. I roasted my jalapenos on the grill for about 10 minutes and they charred and started popping. I immediately put them in a bag as I was going to peel them. But then I said why, I'm not making green chile, so I left the partially charred skin on these roasted and soften peppers. They were wonderful. The best tasting pepper I ever had. NOTE: they were 10X hotter than when I ate them raw or pickled them. The flame brings enormous heat out, and these were my mild taste like a bell pepper when eaten raw peppers. Now, I promise you they have more heat then those 90,000 scoville piquins I grew.

Darylltx:

I have found that all chiles take on different characteristics depending on how they are prepared--- brining takes away tons of heat-- ripening to final color will bring on more or less heat(depending on variety) more sweetness, deeper flavor, etc.--- fire roasting will intensify both flavor and heat.

As far as brining, I could've sworn I gave you a good recipe

2:1 water to white vinegar
lots of salt
lots of chopped garlic
ccriander seeds
a few bay leaves
dried mexican oregano
sliced white or brown onion

blanch peppers a lb at a time for 1-2 mins, then shock in ice bath

Peppers will have "some" crunch -- if you want them softer, blanch a bit longer.

Thanks woohoo. I think the blanching longer is the key to the immediate soft consistency I want, instead of waiting 2 months for the vinegar to do it.

Daryll

No problem daryll.

I also found that letting my gallon jars of hot carrots/peppers tend to take on the brining process quicker if I leave them out at room temp for 2-4 days before I refrigerate.

one more note--- table salt will cause your brine to become cloudy after awhile. It doesn't change anything except it looks weird. If you don't like the cloudiness, use PICKLING salt.

Yeah I use pickling salt. By the way since the brine is half vinegar and a good bit of salt, can peppers stay out of the refrigerator without me getting botulism. I know pickles from the store can but the quality goes down fast. Now those pickles in barrels at the truck stop, they last a long time because I think they have nitrates or something like in corned beef or homemade sausage might have? I know I've had my favorite hot sauce on my desk for 6 months, with only a little change in taste but still tasting good.

Daryll:

Even at my 2:1 water to vinegar ratio, I've never had problems leaving them at room temps for even a month or two on the top of the fridge-- I just like to keep them chilled after I let them sit at room temp for a few days

My stepdad used to leave his pickled eggs at room temp for months on end. And pickle makers keep barrels in a cool, dry place for quite awhile for curing.

Between the acidity of the vinegar AND the salt, I find it highly unlikely for ANYTHING to spawn in normal temps.

That's why pickling came to be in the first place--- before refrigeration, people would pickle in order to preserve the harvest.

Kevin