1/2 cup diced jalapeno peppers
1/2 cup celery seed
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried red pepper flakes
1 teaspoon dried chile pepper
1 1/2 teaspoons paprika
1/4 teaspoon ground cumin
8 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 pounds jalapeno peppers, seeded and seeded
In a medium bowl, toss together the jalapeno peppers, celery seed, garlic, salt, oregano, basil, oregano, red pepper flakes, chile pepper, paprika, cumin, 8 cloves garlic, salt and black pepper. Mix the mixture into a 3-1/2 quart casserole dish.
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Cover dish and refrigerate overnight.
While the dish is chilling, preheat oven to 350 degrees F (175 degrees C).
In a large skillet or skillet over medium heat, cook the jalapeno peppers in olive oil until very tender, about 3 minutes. Remove from skillet and place on baking sheets.
Bake in preheated oven for 1 hour, until peppers are crispy and pepperjack cheese is bubbly.
Meanwhile, in a medium saucepan, bring water to a boil. Stir in the flour, and cook until heated through, about 10 minutes. Stirring constantly, bring water to a boil. Reduce heat, and cook for 2 minutes. Remove from heat, stir in the parsley, salt and pepper. Transfer sauce to the baked dish.
While sauce is simmering, spread skillet with remaining sauce and sprinkle with fresh parsley. Top grill with cheesecloth and brown on each side. Grill the peppers for 8 to 10 minutes on each side, until pepperjack cheese is