Roasted Jalapenos are sooooooo good!
 

But they make my stomach churn.

I'm right there with you on the deliciousness. Haven't had the GI issues though.

I like to take the jalapenos and cut them in half, remove the seeds. Spray the whole mess with some olive oil and then grill them. To said grilled japs I apply a mixture of cream cheese and sweet chili sauce that I get at the local Asian market. Mix the cheese and chili sauce together in a ziplock bag and then clip the corner off to squeeze into the pepper halfs. Refrigerate for about an hour or so and enjoy. The cold and sweet of the pepper/chili/cheese mix goes nicely with the mild heat from the peppers.

I love Christmas time.

Take a whole jar of 'um, slice in 1/2, scrape out the inerts and fill with Philly cream cheese. Suck 'um all down and the next day pray for ice near the "ole back porch".

Yeah........I know about dem buggers.

Then again....where I live....it's Christmas everday.

No pain ..no gain...........

This weekend, I had some cheese stuffed-deep fried jalapenos that were deluxe!

I smoked about five (fresh) pounds of them a few weeks ago for friends to have chipoltles. Ended up with probably just over 2 lbs and food savered them in small batches.

I wouldn't think you could taste the smokey flavor in them for the spiceyness.

Oh they are incredibly smokey--I bet you have had chipoltle mayo, ect....If not, buy some either wet or dry and use them in chile, mayo, anyting-they are great.

BTW, have you or yours tried Washmund's single malt yet? As previously stated, I am not a scotch drinker, but my parents brought me a bottle of Rappahannock Pot Stilled Washmund's single malt this past weekend for the bar in my new house. I will probably try it and give a report. It is made in Sperryville, VA. (yeah, I know, that is like calling sparkling wine made in Cali 'Champaigne)

No, I never heard of it, but I'll look for it next time I go to the liquor store. Let me know what you think.

I have a Mr Smoker. Can you just stick the jalapenos in there, throw in some Hickory chunks, and smoke them like you would fish or meat? Do you have to do anything to them first like cutting them or anything?

You stick them in there whole. Mesquite is the best wood for this. It takes about ten hours at 220 to get them right. I wouldn't do it in a small smoker unless you can really cram in a lot of jalapenos--ten hours takes a lot of charcoal for a small smoker and the jalapenos are pricey unless you have a man what grows them for you;) I only do a couple of batches a year when I fire up my big smoker. I also throw in a couple of 1 lb boxes of kosher salt too. Smoked salt tastes good:cool:

I've been living up here way too long. My @ss was burning the day after. I used to eat hot food all the time!

Yeah, jalapenos aren't considered hot here. I buy my martini olives stuffed with habaneros.

Kuan, have you seen the movie 'Flushed Away'? Kids animated movie about a posh English mouse that gets flushed into the sewers. Great little flick, has its share of quick adult jokes. There is one in there that you just reminded me of.

Two English gangster rats are talking to each other.

"I've got a bad feeling about this Whitey, me guts are uneasy"

"It's just that curry you had last night, Spike. I'm the same, I've got a bum like the Japanese flag."

:D :D

(Should be obvious but - no offense to any Japanese persons here, it's just the color of the flag).

You know I could never eat one. At my best my heat tolerance was a serrano pepper, and even then I couldn't do more than one or two.

Chris that's funnier than heck! :D Appropriate considering my situation! LOL!