Hoppin Jalapenos Recipes
10 JALAPEñO RECIPES: PICKLED JALAPEñOS & MORE!
Add big flavor to your meals with these easy homemade pickled jalapeños! With only 10 minutes hands on time, they add a tangy kick to tacos and chili.
Provided by Sonja Overhiser
Categories Essentials
Time 10m
Number Of Ingredients 8
Steps:
- Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
- Thinly slice the jalapeño peppers. Fill the jar with the slices.
- Peel the garlic cloves, leaving them whole. In a small saucepan, combine the garlic, vinegar, water, sugar, kosher salt, peppercorns and bay leaf. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
- Once boiling, pour the brine into the jar (including the bay leaf). Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any peppers are exposed at the top.
- Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Eat immediately, or refrigerate until serving. Keeps up to 1 month refrigerated.
Nutrition Facts : Calories 5 calories, Sugar 0.8 g, Sodium 0.3 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 1 g, Fiber 0.1 g, Protein 0.1 g, Cholesterol 0 mg
HOPPIN' JUAN
My grandma always made Hoppin' John on New Year's Day when I was growing up in Virginia. I now live in New Mexico and decided to put a hot Southwestern spin on the recipe this year, hence the name. It's simple and tasty, and has some heat. I only added two jalapenos, but you could add more if you like it hotter. If you don't like hot food, you might want to eliminate the jalapenos completely. My husband and I both loved it.
Provided by Ashley B.
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in a large pan over medium heat; cook and stir onion, red bell pepper, jalapeno peppers, and garlic in hot butter until onion is translucent, about 5 minutes. Stir cooked rice, black-eyed peas, diced tomatoes with habanero peppers, bacon, salt, and black pepper into vegetables. Cook for 10 minutes to blend flavors, stirring frequently.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 31.5 g, Cholesterol 19 mg, Fat 7.9 g, Fiber 4.2 g, Protein 8.8 g, SaturatedFat 3.7 g, Sodium 611.5 mg, Sugar 2.6 g
HOPPIN' JALAPENO POPPERS
These are super good whether you make them with monterey jack cheese or cream cheese. Be careful, because they are HOT, although the cream cheese and ranch help to cut the heat (but only a teeny bit). *Read the warning before making this recipe!*
Provided by Melissa Varady
Categories Cheese Appetizers
Time 50m
Number Of Ingredients 8
Steps:
- 1. Place peppers in a bowl and add scalding water to cover. Place a lid on the bowl. Let stand for 1 hour, replacing hot water halfway through.
- 2. *WARNING: Wear gloves on your hands for next two or three steps. Capsaicin is no joke and will burn your hands for HOURS.* Leave stems on peppers. Slit peppers down one side and remove seeds. Place one slice of cheese or cream cheese (cut 1/2" thick) inside each pepper, dredge in flour, and place on plate.
- 3. Heat the oil over medium heat. Beat the egg yolks until thick and lemon colored. In a separate bowl, beat the whites until they stand in peaks. Fold the yolks into the whites.
- 4. Dip each pepper into the egg mixture until well coated. Fry immediately in the hot oil and cook 4-6 minutes per side, flipping carefully. After flipping, spoon oil over any uncooked areas. Cook until golden brown. I cook these in small batches of about 4 peppers each and place the poppers on a clean plate covered with a paper towel.
- 5. Serve immediately with ranch dipping sauce. Cream cheese poppers would also be good with some kind of sauce made with raspberry jelly.
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HOPPIN' JOHN - RECIPE - CHILI PEPPER MADNESS
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Estimated Reading Time 6 mins
- Add the Cajun seasonings, blackeyed peas and chicken broth. Bring to a quick boil, then reduce the heat.
EASY HOPPIN JOHN SOUP RECIPE IS SATISFYING AND ECONOMICAL.
From kitchenserf.com
Estimated Reading Time 5 mins
- Put the dried black eyed peas in a medium sauce pan. Fill pan with cold water about two inches over the top of the peas. Bring to boiling for 10 minutes then let cool and drain liquid.
- Warm oil or butter in a skillet over medium heat. Saute celery, red pepper, and oniont until translucent. Add jalapeno and minced garlic and cook for a minute more. Add paprika, white or black pepper and cumin. Stir for 30 seconds or so more.
- Remove veggies from heat and add them to the black eyed peas and ham hock in the slow-cooker. Note you can make this in a soup pot as well, if you prefer. Cook two hours on low in the slow-cooker or simmer for about an hour in a soup pot.
AUTHENTIC HOPPIN’ JOHN RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
- Set a medium sauce pot over high heat. Add the rice and 3 ½ cups water. Cover and bring to a boil. Then lower the heat and cook for 15-20 minutes, until light and fluffy. *See package instructions.
- Set a large sauté pan over medium heat. Add the bacon. Cook and stir for 3 minutes, then add in the sliced sausage. Brown until the sausage looks crispy around the edges. Stir regularly.
- Push the bacon and sausage to the sides of the pan and add in the onions, celery, bell pepper, jalapeno, and garlic. Sauté for 3-5 minutes to soften the vegetables.
- Pour in the black eyed peas, chicken stock, thyme, and Cajun seasoning. Cover with a tight lid and simmer for 30-40 minutes, or until the black eyed peas are soft and tender. (If the broth absorbs before the black eyed peas are soft, add a little water to finish them off.)
JALAPEñO POPPERS (RESTAURANT-QUALITY WITH VIDEO) | HOW TO ...
From howtofeedaloon.com
Estimated Reading Time 7 mins
- Preheat oil to 345°F in deep-fryer or sturdy skillet. use a deep-fry/candy thermometer to gauge temperature)
- In a medium-sized bowl, mix together the crumbled cooked bacon, both kinds of cheese, and the hot sauce (if using).
- Use a small sharp knife to cut a slit, lengthwise, down one side of each jalapeño. If using fresh, cut another slit perpendicular to the lengthwise slite, forming a 'T' on the side of the pepper. Use your fingers (with protective gloves) to dig out the seeds and ribs. You may need to use your knife to help you get it all with the fresh pepper. Stuff each pepper solidly with the cheese/bacon mixture. Set aside.
- Set up your dredging station by placing the flour in a dish or on a plate. Lightly beat eggs in a small bowl and stir in the milk. Place the bread crumbs and Adobo seasoning in a dish or a separate plate, and mix together. Line the 3 up next to each other.
EASY ONE POT HOPPIN' JOHN WITH CANNED BLACK EYE PEAS ...
From mykitchenserenity.com
Estimated Reading Time 7 mins
- Add the frozen vegetable mixture (or fresh vegetables) to the pot with the ham. Simmer uncovered for 5 minutes. Use a spoon or spatula to scrape the bits and pieces that may have adhered to the bottom of the pan and incorporate them into the ham and veggie mixture.
- Return the sausage to the pot. Add chicken broth, canned black-eyed peas (undrained), Rotel tomatoes (if using), and seasonings. Mix well. Add raw rice, and stir again. Taste test for flavor and add more salt or creole seasoning, if desired.
HOPPIN JOHN: A BELATED NEW YEAR'S POST | THE MOUNTAIN KITCHEN
From themountainkitchen.com
5/5 Estimated Reading Time 5 mins
- Rinse and pick through the dried peas to remove any shriveled, broken, discolored or blemished peas, loose skins and other debris. Place the peas in a large bowl; add water to the beans until the water is covering by 2 to 3 inches over the peas. Soak overnight.
- Add them to a large Dutch oven. Bring the peas, chicken broth, tomatoes, ham hock, pepper, onion, celery, jalapenos and creole seasoning to a boil over medium-high heat.
HOPPIN' JOHN (CREAMY BLACK-EYED PEAS & RICE RECIP) WHISK ...
From whiskitrealgud.com
Estimated Reading Time 7 mins
- Press the sauté button on your Instant Pot. Add the olive oil. Once the pot is hot, add the vegetable. Cook until the vegetables are slightly tender.
- Next add the turkey leg, bay leaf and jalapeno. Press the pressure cook button and set instant pot timer to 50 minutes. Next, lock the Instant Pot, press the pressure cook button and manual set timer to 50 minutes. Once the cooking cycle has finished and the pot beeps, let it naturally release steam for 15 minutes. Next, turn the steam release knob to vent position to release the remaining steam and pressure. Once the pin drops down, it's now safe to open the lid
HOPPIN' JOHN - GARLIC & ZEST
From garlicandzest.com
Estimated Reading Time 3 mins
- In a large dutch oven or heavy pot, heat olive oil over medium heat. Add kielbasa and cook until browned and some fat has rendered into the pot, about 5-6 minutes.
- Add onions, celery and carrots and cook for 3-4 minutes, until slightly softened. Add cumin and bay leaf, stir to coat vegetables with cumin.
- Add black eyed peas and broth. Stir to combine. Bring to a boil, reduce heat to medium-low, cover and simmer for 25-30 minutes, until peas are tender and creamy.
HOPPIN JOHN RECIPE : TASTE OF SOUTHERN
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HOPPIN' JOHN CAKES WITH TOMATO-JALAPEñO GRAVY RECIPE ...
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- Reserve 1/2 cup black-eyed peas. Pulse rice and remaining peas in a food processor 8 times or until coarsely chopped. Transfer to a large bowl; add reserved peas.
- Stir together celery, bell pepper, and onion. Heat 2 Tbsp. butter in a large skillet over medium heat. Add half of celery mixture to skillet. Stir in 1 tsp. salt and 1/4 tsp. black pepper. Cook, stirring occasionally, 5 minutes. Stir in turnip greens, and cook, stirring occasionally, 4 minutes or until wilted; stir into pea mixture.
- Stir eggs, 3/4 cup panko, and 1/2 tsp. salt into pea mixture. Using wet hands, shape into 14 balls. Place balls on a baking sheet, 1 inch apart. Flatten each ball to form a 3/4-inch-thick patty, and place in freezer.
- Heat remaining 2 Tbsp. butter in a medium saucepan over medium-high heat. Add remaining celery mixture, 1 tsp. salt, and 1/4 tsp. black pepper. Cook, stirring occasionally, 5 minutes or until softened. Add garlic and jalapeño pepper, and cook, stirring occasionally, 1 minute. Stir in wine; cook, stirring occasionally, 3 minutes or until reduced to 1/4 cup. Stir in tomatoes and Creole seasoning. Reduce heat to low; simmer 8 minutes. Remove from heat; whisk in cream, and cover.
HOPPIN' JOHN WITH BRAISED OXTAIL | SOUTHERN LIVING
From southernliving.com
- Prepare the peas: Heat a Dutch oven over high, and add canola oil. Sprinkle oxtails evenly with ½ tablespoon of the salt and 1 teaspoon of the black pepper, and place in Dutch oven. Cook until browned on all sides, about 4 minutes per side. Remove oxtails from Dutch oven. Pour off drippings, leaving browned bits in Dutch oven, and add stock. Bring stock to a boil over high, using a wooden spoon to scrape browned bits from bottom of Dutch oven. Return oxtails to Dutch oven; reduce heat to medium-low, cover, and simmer until tender, 1½ to 2 hours. Using a slotted spoon, transfer oxtails to a plate, and let cool slightly.
- Add peas, onions, carrots, celery, jalapeño, garlic, thyme sprigs, and bay leaves to stock mixture; reduce heat to low, and cook, partially covered, until peas are soft, about 1 hour. Stir in remaining 1 tablespoon salt and 1 teaspoon black pepper. While peas cook, pick oxtail meat from bones, and set aside.
- Prepare the rice: While the peas finish cooking, preheat oven to 300°F. Bring water, salt, and cayenne pepper to a boil in a medium saucepan over medium-high. Reduce heat to medium; add rice, and stir. Simmer gently, uncovered, stirring occasionally, until rice is al dente, about 15 minutes.
- Drain rice in a fine wire-mesh strainer, and rinse under cold water. Spread rice out on a rimmed baking sheet. Dry rice in preheated oven 10 minutes, stirring occasionally. Scatter butter evenly over rice, and continue to dry, stirring every few minutes, until all excess moisture has evaporated and grains are dry and separate, about 5 more minutes.
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