Nachos you like
Sherry8aNorthAL
last year
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Expected yields per plant: Anaheim and Mucho Nacho
Comments (6)Looks like that evil pepper maggot is still tormenting our plants. Anyone have a solution for it? I think last year was the worst and those weevils were still on some plants even up until November 2008 even in cooler weather here. I burned them via cigarettes, those nasty buggers....See MoreHow to jar jalapenos for nachos
Comments (6)You won't believe how easy and good this is... Heat 1 part sugar to 1 part your fav 5% acid vinegar. (plain old white distilled is what I use) Heat it slowly and just enough to dissolve the sugar. Put the mixture into the fridge and cool. Slice jals (or any pepper species/variety) and add to cold mix. Refrigerate in glass jars. Rather sticky, but the sugar balances out the vinegar nicely. Gets better with age. I have a large jar that is going on 3 years. You can eliminate the sugar entirely if you wish. jt...See MoreJalapenos - making them nacho style
Comments (9)i copied this recipe from someone else in this forum, sorry it didnt grab the credits. it just looked really tasty. Using fresh TAM Mild Jalapeno peppers, blanch peppers for 3 minutes in boiling water. To prevent collapsing, puncture each pepper. Add the following ingredients to a pint jar packed with the blanched peppers before cooling occurs. 1/4 medium-sized garlic clove 1/4 teaspoon of onion flakes 1 small or medium bay leaf 1/8 teaspoon of ground oregano 1/8 teaspoon of thyme leaf (not seed) 1/8 teaspoon of marjoram 1 tablespoon of vegetable oil (olive, refined sesame, corn) Cover with boiling brine solution prepared as follows: Mix together: 3 tablespoons sugar 9 tablespoons salt 2 pints water 2 pints vinegar (5 percent) Close the containers and process 10 minutes in boiling water, then cool. Note: Jalapenos must be hot when brine solution is added. The addition of carrot slices adds color to the product....See Morevarying pod heat in Macho Nacho Jalapeño
Comments (2)I do not like the modern hybrids. I prefer the original real Mexican Jalapeno. The American hybridizers want a lower heat Jalapeno. They think the public wants low heat. They probably are correct. When you find one that suits your taste make sure to save seeds. Mexicans tend to like their hot peppers hot. Americans like their peppers cool. You might also look for real Mexican Serrano. Good Luck Dan...See MoreSherry8aNorthAL
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