Note to self: When handling, slicing, seeding and de-veining 50+ jalapeño peppers always wear rubber gloves!!
I feel silly now, because the recipes that contain hot peppers usually have a warning to wear rubber gloves. Despite the warning, I never have worn gloves when dealing with jalapeños. I’ve never had a problem.
On Friday I harvested dozens and dozens of jalapeños from the garden. I thought I had enough peppers to make a double batch of jelly, but as it turned out I had to make a repeat visit to the garden to harvest more, smaller peppers just to get enough for one batch.
Getting the seeds out is easy. I cut the top off, slice the pepper in half then use a teaspoon to scrape out the insides. It’s quick and easy. And juicy. The juice was covering my hands and laying in wait under my fingernails.
After about a half hour, the burning began.
It wasn’t horrific pain, but it was extremely unpleasant. Any pressure on my fingers or exposure to heat (Hello?! I’m canning with boiling water, here!) made my fingers burn even more. Washing dishes in warm water was unbearable (any excuse not to wash dishes, right?). Luckily, by the next morning the sensation was gone.
It’s like they say: No pain, no gain. And I gained seven jars of jalapeño jelly! Not a bad trade-off, considering this jelly is delicious.
I toasted a couple slices of french bread, spread some cream cheese on the warm bread, then topped it off with some lovely green jelly. No added colors! I love that.
Violet liked it too, surprisingly. When I asked her if she wanted some of the jelly on her bread, she did not hesitate before saying, “Yes.” So I put it on half of her slice, but later needed to spread some on the remaining bread. The jelly is more sweet than hot, though, so I’m not too shocked that Violet appreciates it.
I saw this little guy when I went out to the garden to pick one more pepper. My fear is one day I will reach into a plant (this was a tomato plant) and grab one of these guys! Aaaughh!!
Thanks for looking and God bless!