Earlier this year I happened across seven pounds of perfectly good jalapenos on the reduced produce rack on the day they were packaged for quick sale. I brought them home and promptly washed them and stored them in the freezer. I then headed over to Jack Keller's winemaking site and found a recipe for jalapeno wine. Check out the recipe at http://winemaking.jackkeller.net/reques32.asp. The recipe targets one gallon and with 85 clean and cut jalapenos I was going to end up with five gallons!
I am on the second day of the recipe right ahead of the yeast infusion. The aroma from the bucket is strong of fresh jalapenos and the liquid is a mildly hot sweet juice. Kind of weird, but I am sure this is going to be a very good project indeed. The solution has a greenish hue, which can be seen in the picture above. I expect the finished product to be gold in color and crystal clear. (You might be wondering what is floating in the wine at the top of the picture. That is tied off portion of the nylon bag with the peppers and raisins from the recipe in it)
You may still be asking yourself, "what can you do with jalapeno cooking wine?", and what am I going to do with five gallons of it. Rest assured I have many plans for this new batch of wine when it is ready.
I plan to try it in the following ways:
- Spicy Bloody Mary's
- Marinades for chicken & beef
- Salad dressings
- Sauces & reductions
- A little sipping perhaps, depends on how hot it is
- Who knows what else, I am taking suggestions