A prolific jalapeño plant might leave a gardener with a peck of peppers – or two.
But that’s not such a bad thing.
In addition to using them in guacamole, tomato sauce and a variety of Mexican dishes, jalapeños can be quickly pickled. Slice them thinly, cover with a splash of water and white vinegar, then try to use them up in chilis, stews and braises in the next couple of weeks. They’ll hold in the refrigerator perfectly fine over that time.