On Fri, 22 Aug 2003 11:36:36 GMT, Jack Straw
wrote:

(Allview):

I'm growing "Mucho Nacho" jalapenos. Do I pick them when they are the right
size or when they have a little black on top? Does anyone know how to make
poppers to freeze? My favorite snack. (Poppers are jalapenos stuffed with
cream cheese, breaded and deep fried.)

I saw a post down the thread that suggested that restaurants use
picked jalapenos. That may be true, kind of like the wet-packed
mushrooms.

We made them from fresh peppers once and they were *insanely*
hot. I mean it, they were some seriously hot peppers -- not even
the same idea of hot that you'd expect from a restaurant.

As I understand it from other discussions, the main problem is getting
batter to stick to the slick jalapeno skin. Roughing up with sandpaper
has been suggested. And of course, roasting and skinning before
battering/breading would do, too.

Search Google for
"jalapeno poppers" recipe