PICKLED JALAPEñOS
Pickled Jalapeños made from scratch. Spicy, tangy, and slightly sweet. They deliver FLAVOR to any dish. Makes a great topping to all your favorite Mexican foods.
Provided by Maggie Unzueta
Time 25m
Number Of Ingredients 13
Steps:
- Cut the jalapeños, carrots, onions.
- In a large stockpot, heat the oil.
- Add the carrots first.
- Cook for 3-4 minutes, stirring occasionally.
- Make sure the carrots don't burn.
- Add the jalapeños.
- Cook for 3-4 minutes, stirring occasionally.
- Add the onion.
- Cook for 1 minute, until the onion is translucent.
- Add the water, white distilled vinegar, bay leaves, oregano, peppercorn, cloves, sugar, salt.
- Cover and bring to a boil.
- minutes, or until the carrots are soft.
- Place in container.
- Lasts 1-2 months in the fridge.
- An unopened canned jar will last 3-5 years.
Nutrition Facts : Calories 358 kcal, Carbohydrate 44 g, Protein 5 g, Fat 15 g, SaturatedFat 2 g, Sodium 1297 mg, Fiber 12 g, Sugar 25 g, ServingSize 1 serving
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
HOMEMADE PICKLED JALAPEñOS
Quick, Easy, and ready to eat the same day! In Mexico, we also know these pickled jalapeño peppers as Chiles en Escabeche, Chiles en Vinagre, or Chiles Curtidos. And are a great companion in our sandwiches-tortas. Make a large batch to give away as a gift for your friends and relatives that enjoy some spiciness in their lives.
Provided by Mely Martínez
Categories Salsas
Time 25m
Number Of Ingredients 15
Steps:
- Gather all your ingredients as indicated in the list above since this is a quick process. Wash and sterilize the glass canning jars, dry completely, and have them ready.
- Heat the olive oil in a non-aluminum pot over a medium-high flame.
- Add the sliced carrots and stir, cook for about 4-5 minutes, we are cooking them first since they take longer to cook than peppers. Do not over-cook the vegetables, they have to have some crunchiness at the end.
- After that time, add the jalapeños, garlic, and onion. If you're adding other types of vegetables, add them at this time. Cook, stirring frequently for another 4-5 minutes.
- Add the rest of the ingredients, and bring to a boil, then reduce heat and gently simmer for 5 minutes. After that time, remove from heat, and allow to cool just for a few minutes.
- Divided the pickled jalapeños evenly between the jars. Let stand until cool. Close the lids tightly and refrigerate them.
- These pickled jalapeños can be kept in the refrigerator for up to a month.
Nutrition Facts : Calories 193 kcal, Carbohydrate 25 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Sodium 61 mg, Fiber 9 g, Sugar 14 g, ServingSize 1 serving
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