Last of the Peppers….for now

Because of the heat and work schedules, we had not been to the garden to pick anything for about four days.   We only had time to move hoses and water.    So, when I finally ventured down there, I found lots of peppers to be picked, lots of okra to throw away (alas—too big and tough), and two pumpkins to pick  (the critters had eaten into three formerly beautiful specimens.)

Some bell and sweet peppers. (There are a few potatoes at the bottom…..just a few. We were disappointed in our harvest.)

Salvaged before more gnawing took place.

I had lots of jalapenos and serranos that had turned red and I was thrilled.  I would be able to make some red hot pepper sauce!

Hot, hot pepper sauce—Stage I.


Promises, promises…..

When I started Pepper-palooza, I think I spoke of an upcoming stuffed jalapeno popper recipe.   Today is the day as I found a few green jalaponos that were big enough to use.

I made up this recipe from modding a cheese dip recipe from a special family member plus trying to make a healthier appetizer.

These are not fried or wrapped in bacon.

Collective sigh….

But they are super fresh tasting and delicious.

Fresh Jalapeno Poppers

8-12 large jalapenos
1 pkg. “1/3 less fat” cream cheese
1 c. shredded cheese (cheddar or colby-jack works best)
1/4 c. canned salsa (I used homemade.)

Stem and slice jalapenos in two length-wise.    Seed.     Place a small sauce pan full of water on stove and bring to boil.   Blanch jalapeno halves for about 30 seconds.    Remove to an ice-water bath.   Dry peppers and set aside.

Place cream cheese, shredded cheese, and salsa in a food process and process until smooth.   Place in piping bag.

Pipe cheese mixture into jalapeno halves.   You can serve immediately or refrigerate for later.

Any extra cheese can be stored in the refrigerator for up to a week.   You can use it to stuff more jalapenos as they are picked from the garden or it makes a fantastic cheese spread for crackers or sandwiches.   We use this same mixture and stuff whole jalapenos and smoke them upright on the grill.

Thanks for hanging with us through Pepper-palooza.


What’s up next?

Gala of Grapes!

(Collective sigh.)

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