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What rub profile to make with jalapenos.

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graphicsman

graphicsman

Meat Mopper
Original poster
May 25, 2011
160
10
Nashville, TN
A fellow coworker was gracious enough to donate a large amount of fresh jalapenos and I am stuck on what to do with them.  I am thinking of slicing them in half, dehydrating and crushing them in my seasoning grinder but I am unfamiliar with the shelf life, storage options, or what rubs to make from them.  Any ideas on what to add?  I would like a nice balanced rub that will provide a little kick.  
 
Jalapeno jelly
thumb1.gif
  we make a big batch and can it.  That way it lasts all year until a new crop comes in next summer.  Danged good stuff, and goes well with just about any Q!
 

3/4 cup chopped red bell peppers
3/4 cup chopped green bell peppers
1/3 cup diced and seeded jalapeno's peppers
2 3/4 cups sugar
1/2 cup red wine vinegar
1 tablespoon freshly squeezed lime juice
6 tablespoons certo liquid pectin



To Make the Jelly:   Combine the peppers, jalapenos, sugar, vinegar, and lime juice in a large saucepan over medium heat. Cook  until warm and sugar is dissolved. Pour the mixture in a blender or food processor and blend for 5 seconds. Return the blended mixture to the saucepan and bring to a boil. Skim off any foam that rises to the surface. Decrease the heat to low and simmer for 5 minutes. Stir in the pectin, increase the heat to medium high, and bring to a boil. Remove from heat and cool.  The  jelly will set as it cools. Once cool cover and refrigerate. The jalapeno jelly will keep for 5-6 days.
 
i'd keep them in a cool dry area sealed up if they were smoked/dried/and ground up...i would add some to a pre-made dry rub when needed and experiment with different quanities..the "heat" value is hard to determine until you have tried some..i've heard spices will stay good for up to a year...but a lot of people will rotate old spices at 6 months
 
Last edited:
You can sub Jalapeno in any Rub that calls for Cayenne. Here is a South Western rub that your powder will be great in...JJ

Run for the Border Rub

2T Kosher Salt

2T Ancho Chile Powder

1T Chipotle Powder

1T Oregano, Mexican is preferred 

1T Gran Garlic

1T Gran Onion

1T Black Pepper

1T Cayenne

1-2tsp Gnd Cumin

1tsp Cocoa Powder

1/2tsp Cinnamon

Optional:

1T Tomato Powder

1/2C Turbinado Sugar (Sugar in the Raw)

Makes 3/4 to 1Cup Rub.

This stuff is HOT and full flavored with touch of Smokiness. Feel free to adjust the heat to your taste by playing with the amount of Chipotle and Cayenne Powder. All the ingredients except maybe the Tomato Powder is available at the Grocery Store. This stuff will also Kick Butt as the seasoning in a batch of Chili. 
 
My neighbor gave me 6 lb of jalapenos last week. First step was to make 4 batches of jelly.......almost 30 jars. Xmas presents covered.....

The rest of them I will split and smoke.......seeds and all. Then to the dehydrator to get good and dry. And finally to the spice grinder. I will vac seal small amounts to use during the year.

Brad
 
bkleinsmid said:
My neighbor gave me 6 lb of jalapenos last week. First step was to make 4 batches of jelly.......almost 30 jars. Xmas presents covered.....
Click to expand...
Yep, every year the neighbors and relatives start asking how our Jalapenos did
biggrin.gif
 
Remove stem, split them in half, smoke them between 150° and 180° for about 3 hrs., then finish drying them in the dehydrator (or an oven set at 150° with a wooden spoon cracking the top of the door). Once they are dry grind them up - that smokey jalapeno powder can be used in all kinds of rubs, chili, sauces, ect. or just sprinkle some on top of your favorite dish for a little extra kick!
 
what do you guys use to store the seasoning in?  I have searched for seal-able items to help preserve the seasoning but nothing solid so far.
 
graphicsman said:
what do you guys use to store the seasoning in?  I have searched for seal-able items to help preserve the seasoning but nothing solid so far.
Click to expand...
Plastic ware.....I use some of the holiday ones you can find at Wally World.  Just make sure the lid snaps on tight to keep dampness and the air out.

And they are cheap!

Kat
 
Also you can buy desicant packs for food that you can toss into the containers to keep them from caking up. Amazon.com has them and most outdoor stores sell them as well.
 
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