Ginos Jalapeños Recipes
10 JALAPEñO RECIPES: PICKLED JALAPEñOS & MORE!
Add big flavor to your meals with these easy homemade pickled jalapeños! With only 10 minutes hands on time, they add a tangy kick to tacos and chili.
Provided by Sonja Overhiser
Categories Essentials
Time 10m
Number Of Ingredients 8
Steps:
- Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
- Thinly slice the jalapeño peppers. Fill the jar with the slices.
- Peel the garlic cloves, leaving them whole. In a small saucepan, combine the garlic, vinegar, water, sugar, kosher salt, peppercorns and bay leaf. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
- Once boiling, pour the brine into the jar (including the bay leaf). Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any peppers are exposed at the top.
- Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Eat immediately, or refrigerate until serving. Keeps up to 1 month refrigerated.
Nutrition Facts : Calories 5 calories, Sugar 0.8 g, Sodium 0.3 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 1 g, Fiber 0.1 g, Protein 0.1 g, Cholesterol 0 mg
QUICK-SEARED GARLIC-GINGER JALAPENOS
Threw this together with some leftover ingredients for my Korean bulgogi recipe. It made a great addition to the lettuce wraps and bowls we ate!
Provided by Jonathan
Categories Jalapeno Pepper Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Heat a small nonstick skillet over medium-high heat and pour in toasted sesame oil. Immediately add green onion, jalapeno, and ginger; be careful of the fumes. Stir-fry for 20 to 30 seconds. Add garlic and sesame seeds and stir-fry until there is some char and the jalapeno slices are slightly wilted, 20 to 30 seconds more. Transfer to a heat-safe serving dish.
Nutrition Facts : Calories 38.9 calories, Carbohydrate 1.6 g, Fat 3.6 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 1.2 mg, Sugar 0.2 g
PICKLED JALAPENO RINGS
I started canning Hungarian hot and mild peppers with my dad every year, but they are hard to find in California, so I now make pickled jalapenos instead. They stay crunchy, unlike the mushy kind you find at the store. -Lou Kostura, Belmont, California
Provided by Taste of Home
Time 15m
Yield 32 servings.
Number Of Ingredients 7
Steps:
- In a clean 1 quart glass jar, layer a quarter each of the jalapenos, dill and garlic; repeat, filling the jar. In a saucepan, bring water, vinegar, salt and pickling spices to a simmer until salt dissolves. Pour into jar to cover peppers; seal. Let stand until cool. Refrigerate at least 7 days; store up to 1 month.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
GINO'S JALAPEñOS
Fresh jalapenos are one of my favorite ingredients to cook with. I made up this stuffed jalapeno recipe with a different twist from the cream cheese or cheddar cheese poppers. Hope you like them!
Provided by ChefLee
Categories Lunch/Snacks
Time 40m
Yield 20 jalapeno halves, 20 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Cut your jalapenos in half lengthwise and remove seeds and white flesh. (use food handling gloves, if possible, to keep from getting the capsaicin in your eyes!).
- In a medium bowl; mix the antipasto, basil, parmesan cheese and panko crumbs.
- Stuff each jalapeno half with antipasto mixture.
- Bake for 20 minutes, uncovered, or until jalapenos are a soft texture.
Nutrition Facts : Calories 26.3, Fat 0.9, SaturatedFat 0.5, Cholesterol 2.2, Sodium 64.3, Carbohydrate 3.3, Fiber 1.2, Sugar 0.3, Protein 1.8
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