Jalapeno Poppers and getting a thick crust?

Question

How can I make my batter stick to the outside of the jalapeno so it is thick? It seems every time I try a thicker batter it wont stick as well.

Asked by Brandon Clark

Answer

I have found that the problem with thicker batters not adhering to peppers generally is to do with the outer membrane protecting the flesh of the jalapeno. Essentially, you need to try to remove or weaken its effect.

You can minimize the effect of the membrane by:

• roasting the pepper, then steam in a brown paper bag and remove it
• scoring the membrane with a fork

Also, the pepper may have a decent layer of wax on it; this you can try to wash off with hot water and a thorough scrubbing.

Answered by mfg

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How to make Jalapeno Jelly?

Question

A friend of mine got into a discussion about how awesome it would be to have really spicy Jelly for a number of things, or atleast just to try the taste.

It didn't seem like there was anything that would specifically make this impossible so I ask:

Is it possible to make Jalapeno jelly, and if so, what would I need to do to make it?

Answer

There's quite a few recipes online.

This one seems pretty simple.

It looks like in general, you:

1. Liquify your peppers
2. Cook the result with vinegar
3. Strain it
4. Cook the result with salt and sugar
5. Add some pectin
6. Add some whole jalepenos (probably optional)
7. Transfer to jars

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