Pickled Jalapeno Salsa Recipes

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PICKLED JALAPENO PEPPERS



Pickled Jalapeno Peppers image

These are excellent. Canned tons of them and everyone keeps grabbing jars and running. Super hot!!!!

Provided by crazycookinmama

Categories     Peppers

Time 25m

Yield 2 Quarts

Number Of Ingredients 5

2 quarts jalapeno peppers
2 cups white wine vinegar
2 cups water
1/2 teaspoon pickling salt or 1/2 teaspoon pickling spices
4 cloves garlic

Steps:

  • Slice peppers or leave them whole.
  • (To prevent bursting, cut two small slits in whole peppers.).
  • Pack peppers tightly into clean, hot jars.
  • Combine vinegar and water; heat to a simmer.
  • Do not boil.
  • Pour hot vinegar over peppers, leaving 1/2 inch headspace.
  • Add pickling salt and a clove of garlic to each jar then seal.
  • Process in boiling water bath for 10 minutes.

DILL PICKLE SALSA



Dill Pickle Salsa image

Dill pickles are probably my greatest food vice, with a good salsa being a close second. Why not combine them?

Provided by duboo

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time P1DT20m

Yield 6

Number Of Ingredients 13

1 (28 ounce) can crushed tomatoes
1 cup diced dill pickles, or more to taste
½ cup finely chopped onion
¼ cup dill pickle juice
¼ cup chopped fresh cilantro
1 jalapeno pepper, finely chopped
1 lime, juiced
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon red pepper flakes
¼ teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon ground black pepper

Steps:

  • Mix crushed tomatoes, diced dill pickles, chopped onion, dill pickle juice, cilantro, jalapeno pepper, lime juice, sugar, salt, red pepper flakes, chili powder, cumin, and black pepper together in a bowl.
  • Cover bowl with plastic wrap and refrigerate 24 hours.

Nutrition Facts : Calories 60.5 calories, Carbohydrate 14.2 g, Fat 0.6 g, Fiber 3.6 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 674.9 mg, Sugar 1.9 g

PICKLED JALAPENO SALSA



Pickled Jalapeno Salsa image

I had so many tomatoes from my garden, I did not know what to do with them. I could make salsa but I have nothing to spice it up with. Found pickled jalapenos in my frig and decided to try it. It was delicious. You can use more pickled jalapenos if you want it hotter, but this is perty dern hot.

Provided by paula giles

Categories     Sauces

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

1 medium onion, cleaned and quartered
1/2-3/4 cup pickled jalapeno chili, reserve juice
8 medium tomatoes
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon sugar
1 teaspoon pepper

Steps:

  • I cut the tomatoes in half and gently squeeze to remove some of the seeds.
  • In a food processer, add onion, and jalapeno w/juice.
  • Process.
  • Add tomatoes.
  • Process.
  • Add all spices.
  • Process and refrigerate several hours.
  • This is the time where I taste and add what I think it might need.
  • But remember, flavors blend while in the frig.
  • so be careful.
  • You can also can this if you have many tomatoes in your garden as I did.
  • Process, then cook on stove 30-45 min and process in a water bath for 10 minute Follow directions for cleaning jars and lids.

Nutrition Facts : Calories 38.4, Fat 0.6, SaturatedFat 0.1, Sodium 449.8, Carbohydrate 8.2, Fiber 2.4, Sugar 4.7, Protein 1.6

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