CindyMac, that looks and sounds delicious! That will be the first thing I make this weekend, but I still need some ideas for the rest. I can only use so much hot pepper jelly.

From a short story I wrote a dozen years ago:

Coring four peppers, Vincent washed
them quickly and stood them upright to drain. He put a few large spoonfuls of
ricotta cheese in a bowl and mixed in some tomato sauce, a dash of oregano
flakes, and some crushed garlic. This he pushed into the pepper shells with his
finger, tamping the mixture down tight until full, and brushing the open end
with olive oil. Then, muttering softly, "meat makes any meal
complete", he grabbed a handful of ground sirloin and plunged the stuffed
pepper into the middle of it. A quick roll in the batter before he slipped them
carefully into the hot frying pan, cooking the lump like a large meatball.

Watching them turn brown with a
perfect sheen of oil, Vincent smiled and said, "Depth Charges", to
the cat quickly adding, "not for you, sweetheart."

Quite a description, Fawnridge. I'd be interested to read the entire story.

Here you go...
Hamburgers, Ricotta, and Jalapenos

You can make jalapeño jam, but I guess you don't want that and the jelly, too. :)

They're great sliced on pizza.

You can chop and half dry them and keep them in the fridge for adding to omelettes and stews.

You can candy them. Seed and sweat off the skins, cut into chunks and cook up in simple syrup, drain on mesh (sieve or rack). Or make jalapeño toffee -- sauté in butter, add brown sugar and boil until it coats a spoon. Pour into a sided pan lined with parchment and cool. Or sauté with chopped bacon or pancetta until tender and the fat is rendered, drain, and add to melted chocolate. Pour into lined pan to cool.

Ice cream.

Open flat and grill them until charry and put them on sandwiches.

Or blanch and freeze them.

I grow a lot of chilies, and when I harvest a large quantity, I grill them over Mesquite charcoal, put them through a food mill or sieve, and then store them with white Balsamic vinegar and a good amount of salt. I grow more Habanero chilies than anything else, and so I grill some red bell peppers with them to make the sauce go further. I usually grill some garlic as well for the sauce. I really cannot taste the vinegar and salt in the Habanero sauce because I use at most 1/4 tsp at a time, and the vinegar accounts for less than 1/4 of the volume. Jalapenos are not as hot, however, and so you would not need to add the red bell pepper, unless you want to. Grilling them improves the flavor greatly, and putting them through the food mill/sieve removes skins and seeds. I do not have enough Habanero chilies this year yet to make another batch, but I still have sauce that I made last year, since I made about a quart of it.

I dry them, along with other hot peppers, and when nicely dry, give them a "whirl" in the food processor, or a crunching in the mortor and pestle. Into a canning jar for storage. I even found nifty lids that work like shakers, a new item from Ball. It gives me just a little for a pot of chili or something that wants a small amount of crushed red pepper or similar flavor.

I also pickled some jalapeno rings, mixed with hot banana peppers. Elery likes those on salads or tacos/nachos.

Annie

Oooohhhh, lots of good ideas. Thanks!

Ricky, I saved your story to my ipad. It will be my bedtime reading. 8 pages will be just about right.

This is a favorite at our house. I make quadruple batches. DH keeps a squeeze bottle of it in the fridge and puts it on everything.

Green Dragon Sauce

20 jalapenos, stems removed, coarsely chopped (2 1/2 cups)

1 medium onion, coarsely chopped

4 cloves garlic, chopped

1 teaspoon salt

1/2 teaspoon vegetable oil

2 cups water

1 1/4 cups white vinegar, or more, to taste

1. Combine the jalapenos, onion, garlic, salt and oil in a non-reactive saucepan over high heat. Saute' for 3 minutes. Add the water and continue to cook for about 20 minutes, stirring often. Remove from heat and allow to steep until mixture has cooled.

2. Place mixture in food processor and puree until smooth. With the processor running, pour the vinegar through the feed tube in a steady stream.

3. To refrigerate: Pour into sterilized pint jar and seal. Let age at least 2 weeks before using.

To can: Pour into clean, hot half-pint or pint jars and process in a boiling water bath for 10 minutes at 0-1000 ft., 15 min. at 1001-6000 ft., and 20 min. above 6000 ft.

I have been seeding them and them chopping them up very fine in the food processor and then freezing them in 1/4 cup amounts in FoodSaver bags and then freezing them for future reference in Chili, BBQ sauces, etc.

The Green Dragon Sauce sounds like something I will try with the latest harvest.

Good ideas. A first for me to have so many in the garden...but basil did terrible. It Is always something...

'green dragon' is a good name for it.

Pink Dragon when I add a couple red toms. ?

i make similar and freeze in 1/4 pints, then add something fresh later when thawed, like cilantro., etc