I searched on line. Many say the best ways to store your veggies are to freeze, to dry, or to can, so I threw 100 in the freezer. I gave away about 100 to the neighbors and friends. I still had 350, and many more to come. Gosh~ they are like maniacs!

Here is how I dealt with my over grown Jalapenos.

To Dry

The Dryer was put in the dining room, but I had to move it outside after half hour because the jalapeno smell filled the whole house.

Done!

Smells good and is very spicy.

Hot Italian Giardiniera

http://m.allrecipes.com/recipe/81581/hot-italian-giardiniera/?mxt=t06rda

Ingredients

2 green bell peppers, diced

2 red bell peppers, diced

8 fresh jalapeno peppers, sliced

1 celery stalk, diced

1 medium carrot, diced

1 small onion, chopped

1/2 cup fresh cauliflower florets

1/2 cup salt

water to cover

2 cloves garlic, finely chopped

1 tablespoon dried oregano

1 teaspoon red pepper flakes

1/2 teaspoon black pepper

1 (5 ounce) jar pimento-stuffed green olives, chopped

1 cup white vinegar

1 cup olive oil

Directions

Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.

Done!

I love this Giardiniera, but I will put more cauliflower next time.

To make hot sauce

This is my mom's recipe. fry them with garlic and black beans.

Done!

It is very convenient to have it for stir fry or for making a dipping sauce.

Bacon and Cheddar Jalapeño Poppers

http://www.chow.com/recipes/28133-bacon-and-cheddar-jalapeno-poppers

Ingredients

12 jalapeño peppers
8 ounces cream cheese, at room temperature
1/4 cup cooked, crumbled bacon
1/4 cup shredded sharp cheddar cheese (about 1 ounce)
1/2 teaspoon kosher salt
Freshly ground black pepper
12 toothpicks

Instructions

1Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
2Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
3Place the cream cheese, bacon, cheddar cheese, and salt in a medium bowl, season with pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of 6.
4Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven and remove the toothpicks, if desired. Let cool for 5 minutes before serving.