Pens, I have been given a bunch of peppers that were supposed to be jalapenos but they don't look like the jalapeno I am used to seeing in the store. Some are red, some are green. The green color is not as dark and vivid as a jap. They don't have the typical bullet slick shape. They are a little longer than most japs I have seen and they have some wrinkling to them and not quite as plump. Is it possible they are still japs but perhaps a different variety? If not, any guesses on what they might be? I was wanting to do a bunch of ABTs but I don't want to blow anyone's head off with them.
Thanks for any insight you may have as I know you are the pepper guru of the forum.
KyNola
Larry,
Just a guess here but could they be Serrano Peppers?
Was what i was thinking, you got a pic of em.
Thanks guys. I have no idea really. Will try to post a pic sometime. Would probably be easier for you to ID rather than my weak description.
KyNola
Just MAN UP and take a bite out of one!!!! That's what Pens would do! ;D ;D ;D ;D
Have Milk and bread near by if you do just in case!
I am laughing
Without seeing a pic, I vote for serrano also. Have found them in cans marked pickled jalapenos before - so it is not unusual.
Thanks for your support Chris!! ;)
Went and looked at some images of serranos online. I'm not sure these are serranos either. Some renegade type of pepper I guess. Will try to get a pic posted soon.
KyNola
OK guys, here's the pic and I DID go home and eat one. Has some nice heat to it but not blow the top of your head off. So what do you think?
(http://i497.photobucket.com/albums/rr340/lnjrudolph/Peppers.jpg)
By the way, they are approximately 3 1/2 inches long.
KyNola
I'm no expert but they look like Serranos to me.
(http://img190.imageshack.us/img190/5807/serranodelsolserranohot.jpg)
Peter
Serranos do not get that big around, that I have seen anyway, you sure they are not fresh Pepperoncini?
Thats what they look like to me, if you ate one and they are not too hot, then stuff them babies, they will lose some heat after coring out and stuffing. most of the heat is in the ribbed part that holds the seeds not the seeds like everyone thinks. search for Pepperoncini and look at a few pics, I really think that is what you have there.
I'll take six stuffed with cheese please,
pens
Pepperoncini pics
(http://i253.photobucket.com/albums/hh46/pensrock/misc/pepperoncini.jpg)
(http://i253.photobucket.com/albums/hh46/pensrock/misc/PEPPERONCINI1.jpg)
I'm no pepperologist but they look like Anaheim peppers to me.
Carolyn
I just put 5 lbs of an awesome locally made (cooked + frozen) Italian Beef in the pressure cooker for a quick thaw... On the bottom, holding the frozen mass away from the heat, is a jar of Pepperoncini.
Looks exactly like what you have (and pensrock has pictured).
Nice heat, but not over the top.
If you don't like them... Send them my way! I'll pay shipping!
Quote from: KyNola on August 18, 2009, 10:53:40 AM
OK guys, here's the pic and I DID go home and eat one.
KyNola
That a boy Larry. Stuff em up good adn wrap them in bacon and send a batch my way or deliver them yourself and I will get some ribs going maybe make some more sausages. I know we can find something cold to drink.
Everyone,
Thank you and Pens, ironically I had sent my wife an email today and said if I didn't think I was crazy I would say those are pepperoncinis like the ones we order on the side with our pizza and as Squirt says, all over an italian roast beef sandwich. I appreciate everyone offering to take them off my hands but those boys are getting stuffed, bacon wrapped and smoked.
There could be pics so stay tuned!
Thanks again everyone. Now the search continues for fresh jalapenos. I have a guy who is supposed to bring me a bunch out of his garden too!
KyNola
heres a little thing I like to do with pickled pepperoncini, cut a small slit in the side of the pickled pepper and using a jerky shooter stuff in a mixture of finely diced shallots/bacon/cream cheese allow to sit for a few hours then dive in. Not much as far as heat goes but very tasty. No need to remove the seeds or anything just stuff as is. Last time I made these they disappeared so fast, I was lucky to get one.
Thanks for tip Pens. I was thinking about coring the pepper and stuffing with a cheddar and cream cheese mixture with green onion, garlic, worchestershire sauce and some sort of meat. Then wrapped in bacon and into the smoker.
Thoughts?
KyNola
KyNola
Just my 2 cents here but if they are pepperoncini I would leave the core intact cut the top off and use the mixture you are thinking about and put it in a jerky gun or something similar and stuff it that way
Sounds good from here!!
as for meat in the peppers, I love using left over brisket or pulled pork,
Quote from: pensrock on August 19, 2009, 09:44:57 AM
as for meat in the peppers, I love using left over brisket or pulled pork,
I like to run the brisket or pork through the grinder b4 mixing with the cream cheese and other goodies then stuff the peppers
Well, how did they turn out? :)
Pens,
They turned out really good. We wound up with 3 dozen of them so we stuffed each dozen with a different stuffing. All of them had a cream cheese base. One had ground turkey with a packet of taco seasoning, one had apple and chicken sausage and one had cheddar cheese, green onions, garlic, Worcestershire and hot sauce. Took the 3 dozen to the local watering hole. They lasted about 5 minutes! They all turned out tasty and as you would expect, not a lot of heat from the peppers themselves. Did these on the Traeger as once I had smoked them I could ramp the heat up and crisp the bacon in no time. Only took one pic as we have all seen ABT's before but the "engineering" I used to hold the rack in the Traeger is worth seeing. :D
Will post when I have an opportunity.
KyNola
Glad everyone liked them. I also use taco meat, kicked up with some cayenne pepper and salsa, then mix with cheese. Everyone loves them.
Taco meat in an ABT sounds good, going to give that a try.
I buy all of my spices from Penzeys and they have some killer taco seasoning
use about 1/2 pound prepared taco meat, cooled and 8 oz softened cream cheese.
I like to add hot salsa, I suppose one could use mild if so inclined, ;D to the meat filling as its cooking about 1/2 cup or so, it depends on the taco seasoning.
pens, thats the way i mix the meat when i add it to the cheese 1 to 1
I do them with leftovers form previous meals like chicken, brisket, pork, turkey and so on. I like to coarse grind the meat first.
Now next time we have tacos i no what im going to do with the leftovers.
Oh ya i like to add salsa to my taco meat (along with the taco seasoning) when its cooking also