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  #11  
Old 06-17-2022, 10:50 AM
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Originally Posted by jipped genes View Post
Thanks A1.


Gonna try the Balsamic Pepper Relish this weekend and put it on grilled chick. I do not know what a spanish onion is. Yellow do fine? I have 30 in my garden. They are about 2/3 grown but when they all are full I will have a surplus.
Spanish Onions are the yellow brown ones with the papery thin outer layers, yellow are fine, really any onion will do. BUY GOOD Balsamic Vin... there's a reason some of it is so cheap...
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  #12  
Old 06-18-2022, 07:55 AM
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Originally Posted by BUBBA289 View Post
I just did cream cheese bacon wrapped stuff jalapeños on the pellet smoker for the fam the other day and they turned out delicious
Of those are the bomb!

I did smoked shotgun shells.

I will post my recipe in the gen chat BBQ show off thread.
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Old 06-18-2022, 02:41 PM
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Jalapenos are my favorite chile pepper by far. I like serranos, but they are just a tad too spicy for me and give no additional taste over jalapenos. This has really been the case as i've gotten older too. If I want them a little spicy, i'll just get the right jalapenos (dry veins on the outside), or i'll not core them out. If after that I want something a little spicier, i'll then go to serranos, but anything hotter than that is just going for the burn rush, and not taste....imo.

I like jalapenos on just about everything to be honest.

I'll chop them up (fresh or jarred) into a relish and just add them to burgers, hot dogs, beans, quesadillas...anything.

I like not core them, then slice them up (not long-ways) and grill them in a pan with a nice sear. then add them to cheeseburgers.....probably my favorite to be honest.

I'll add them to my eggs, macaroni salads, potato salads, chili, etc.

I'll throw a whole jalapeno or two into a crop pot while cooking some pork roast shoulder (or picnic).

I'll also add one to my stove top Mexican rice that I cook. I'll add a 1/4 - 1/2 jalapeno into my rice cooker sometimes.


Charring up poblano chiles, red chiles, Fresno chiles, California chiles.....all damn good and have their place. They are not as spicy. I'll combine some of the above, and make different chiles or braising sauces or marinades, with jalapenos mixed in.
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Old 06-18-2022, 02:45 PM
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Quote:
Originally Posted by A1food4u View Post
Spanish Onions are the yellow brown ones with the papery thin outer layers, yellow are fine, really any onion will do. BUY GOOD Balsamic Vin... there's a reason some of it is so cheap...
Crap, I was hoping this was not the case, lol

What is a good 'store' brand, A1?

I don't use balsamic vinegar all too much, but it will be good to know for when I do need it.

Thanks!

I
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Old 06-19-2022, 08:12 AM
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BMJ, i put jalapenos in canned spaghetti sauce. I made manicotti last night and diced up a jalapeno and a serrano and mixed it in the ricotta cheese.

I used to make my son kraft mac & cheese and chop jalapeno for that too.

If I sauté onions you bet there are chilis in there too.

Did not do the relish yet. I am going to do it for sure. I bet it will be great on grilled chicken.
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