JALAPENOS EN ESCABECHE (PICKLED JALAPENOS)
This recipe came from Too Many Chiles! Use any small hot pepper you want, just don't limit to jalapenos.
Provided by SimplyME
Categories Peppers
Time 1h
Yield 4 pints
Number Of Ingredients 9
Steps:
- In a pan, saute the chiles in the oil until the skin starts to blister.
- Add the onion and carrots and heat for an additional minute.
- Add 2 cloves and 3 peppecorns to bottom of each of the jars.
- Pack the chile mixture into sterilized pint jars leaving 1/2-inch head space.
- Add 2 cloves and 1 teaspoon salt to each of the jars.
- In a pan, combine the vinegar and water and bring to a boil.
- Pour over the chiles.
- Seal and process the jars in a boiling water bath for 15 minutes.
- Store for 4 weeks in cool, dark place.
- I always add more peppercorns and garlic to each jar.
Nutrition Facts : Calories 232, Fat 14.1, SaturatedFat 2, Sodium 7115.6, Carbohydrate 18.7, Fiber 4.8, Sugar 8.1, Protein 2.4
PICKLED JALAPEñOS
Ask any Mexican if they have pickled jalapeños in their pantry, and the answer is usually a resounding yes. More than a condiment, they are an absolute necessity. Incredibly versatile, they can be tucked into tacos, quesadillas and sandwiches, mixed into tuna salads or eggs for omelets, or served as garnishes, crowning nachos, hot dogs and pizzas. The tangy brine, which can be used to punch up any vinaigrette, tames the heat of the chiles. There are countless store-bought options - and people tend to be loyal to particular brands - but pickling your own is easy, and allows you to customize to taste, altering the vegetable ratios, herbs or sugar content. Inspired by fruit-based vinegars available in the Mexican countryside, this version combines white distilled vinegar with natural rice vinegar, adding a dose of sweetness.
Provided by Pati Jinich
Categories pickles, vegetables
Time 12h15m
Yield 6 to 7 cups
Number Of Ingredients 15
Steps:
- In a large (12-inch) skillet or a heavy pot, heat the oil over medium-high until hot but not smoking. Add the onions and cook for 1 minute, stirring occasionally, until their outer layer begins to soften. Stir in the garlic and cook for 1 minute, until it barely begins to turn golden. Incorporate the jalapeños and carrots, and cook for 3 to 4 minutes, stirring a couple times, until the jalapeño skins begin to slightly dull and wrinkle.
- Stir in all remaining ingredients and simmer briskly for about 7 minutes, until the liquid reduces and the vegetables soften. Turn off the heat and let cool.
- Transfer the pickled vegetables and their liquid into a container with a tight-fitting lid and refrigerate for at least 12 hours. (They will last for at least 1 month.)
JALAPENO EN ESCABECHE (PICKLED JALAPENO)
This is a recipe my brother submitted to our Family Cookbook. I'm posting it here for ZWT3 - Floozies. I have not tried this recipe. Not sure of preparation time or number of servings.
Provided by Toni in Colorado
Categories Fruit
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Roast, peel and seed jalapenos. (Might want to use gloves to prevent burning.).
- Saute onion and garlic in olive oil until clear.
- Add vinegar, water, salt, oregano and bay leaves.
- Bring to a boil.
- Add peppers and simmer 10 minutes.
- Store in covered jars in refrigerator.
Nutrition Facts : Calories 94.2, Fat 9.1, SaturatedFat 1.3, Sodium 389.6, Carbohydrate 2.5, Fiber 0.6, Sugar 1, Protein 0.4
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