What rub profile to make with jalapenos.

Discussion in 'Sauces, Rubs & Marinades' started by graphicsman, Aug 27, 2013.

  1. 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.  
     
  2. radio

    radio Smoking Fanatic

    Jalapeno jelly[​IMG]   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.
     
  3. redneck69

    redneck69 Smoking Fanatic

    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: Aug 27, 2013
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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. 
     
  5. I split them, smoke, dehydrate and grind with Sea Salt. I also make Hot Pepper Jelly and Cowboy Jalapeno Relish. 
     
    Last edited: Aug 27, 2013
  6. bkleinsmid

    bkleinsmid Smoking Fanatic

    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
     
  7. radio

    radio Smoking Fanatic

    Yep, every year the neighbors and relatives start asking how our Jalapenos did[​IMG]
     
  8. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    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!
     
  9. 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.
     
  10. kathrynn

    kathrynn Smoking Guru OTBS Member

    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
     
  11. bkleinsmid

    bkleinsmid Smoking Fanatic

    Short term.......as Kat said........plastic ware. For long term I use seal-a-meal......

    Brad
     
  12. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    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.
     
  13. Smoke, Dehydrate and powder half of them. Take the other half and stuff them with any number of meat and cheese combinations....cook them on the smoker and enjoy. (Chorizo and Goat cheese is tasty)
     
    Last edited: Aug 28, 2013

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