Pickled Jalapeño Margarita Recipes

EASY PICKLED JALAPENOS

Easy Pickled Jalapenos image

Homemade pickled jalapenos are a treat to have on hand for chilis, tacos, salads and sandwiches. Pouring hot brine over them instead of boiling them gives them a pleasant fresh crispness instead of the soft texture of the store-bought variety.

Provided by Food Network Kitchen

Time 45m

Yield 1 pint

Number Of Ingredients 6

Ingredients

2/3 cup white wine vinegar
1/2 onion, sliced thinly (about 1/2 cup)
1 tablespoon Kosher salt
1 teaspoon black peppercorns
1 teaspoon coriander seeds
5 large jalapenos, cut into 1/8-inch rounds

Steps:

Combine the vinegar, 2/3 cup water, onions, salt, peppercorns and coriander in a small pot, bring to a boil, then reduce to a simmer and cook for 5 minutes.
Put the jalapenos in a heatproof 1-pint jar and pour the hot pickling mixture over them. Allow them to sit and soak up the flavor for 30 minutes up to overnight-the longer they sit, the more they will soften and absorb flavor. Stored in the refrigerator, they will keep for up to 1 month.

PICKLED JALAPENOS

Pickled Jalapenos image

Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.

Provided by Simply Sundays!

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 1h

Yield 48

Number Of Ingredients 6

Ingredients

1 cup vinegar
1 cup water
2 tablespoons white sugar
1 tablespoon salt
2 cloves garlic, smashed
1 pound jalapeno peppers, thinly sliced

Steps:

Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.

Nutrition Facts : Calories 5.1 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 145.6 mg, Sugar 0.8 g

ROASTED JALAPENO MARGARITA

Roasted Jalapeno Margarita image

Provided by Guy Fieri Bio & Top Recipes

Categories beverage

Time 25m

Yield 1 cocktail

Number Of Ingredients 9

Ingredients

1 jalapeno
Ice
3 ounces Homemade Sour Mix, recipe follows
2 ounces tequila reposado
1 lime, cut into wedges and wheels
Salt, for the rim if desired
1 1/2 cups sugar
1 cup fresh lemon juice
1 cup fresh lime juice

Steps:

Over a hot grill, toast the jalapeno until lightly blistered on the outside and fragrant. Slice into 1/4-inch-thick wheels.
In a cocktail shaker, add 2 slices roasted jalapeno, ice and the Homemade Sour Mix. Muddle, then add the tequila and the juice of 1 lime wedge. Shake. Rim a margarita glass with the wedge of a lime and salt, if using. Serve over ice. Garnish with a lime wheel.
Combine the sugar and 1 1/2 cups water in a saucepan. Bring to a simmer until the sugar dissolves. Remove from the heat and cool. Add the lemon and lime juice. Chill until ready to use.

PICKLED JALAPEñO MARGARITA

Pickled Jalapeño Margarita image

This is the easiest spicy margarita I've ever made. It doesn't require any muddling or infusing, just a splash of pickled jalapeño juice. It's spicy, so a little bit of juice goes a long way.

Provided by Bailey Fink

Categories Margaritas

Time 5m

Yield 1

Number Of Ingredients 5

Ingredients

½ cup ice
2 fluid ounces tequila blanco
1 ½ fluid ounces triple sec
1 fluid ounce freshly squeezed lime juice
1/2 fl ounce pickled jalapeño juice

Steps:

Fill a cocktail shaker with ice. Add tequila, triple sec, lime juice, and pickled jalapeño juice and shake to combine.
Strain into a glass filled with ice.

Nutrition Facts : Calories 298 calories, Carbohydrate 22.5 g, Fat 0.2 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 7.4 mg

ROSA'S PICKLED JALAPENOS

Rosa's Pickled Jalapenos image

This delicious recipe is courtesy of Roberto Santibanez's "Rosa's New Mexican Table."

Provided by Martha Stewart

Categories Snacks

Yield Makes about 8 cups

Number Of Ingredients 15

Ingredients

20 medium jalapenos (about 1 1/4 pounds)
1/2 cup olive oil
2 medium white onions, cut into 2-inch chunks
2 large carrots, cut into 1/2-inch rounds
24 cloves garlic, peeled
3 cups cider vinegar
3 tablespoons coarse salt
3 bay leaves
4 sprigs fresh thyme
4 sprigs fresh marjoram
1/2 lime, cut into 1/2-inch slices
1 1/2 tablespoons sugar
2 teaspoons yellow or Dijon mustard
12 allspice berries, crushed
1/2 teaspoon whole black peppercorns, coarsely crushed

Steps:

With a paring knife, cut two slits on opposite sides of each jalapeno, starting about 1/2 inch from the stem end and ending about 1 inch from the tapered end.
Heat oil in a deep nonreactive saucepan over medium-low heat. Add the jalapenos, onions, carrots, and garlic and cook, stirring often, until the vegetables are softened but not browned, about 10 minutes.
Add the vinegar, 1 cup water, salt, bay leaves, thyme, marjoram, lime, sugar, mustard, allspice, and peppercorns. Bring to a boil, then reduce heat to a simmer. Cook for 15 minutes. Remove pan from heat and cool to room temperature.
Transfer pickled jalapeno mixture to a clean glass jar and refrigerate. Pickled jalapenos will keep up to 6 weeks, refrigerated, as long as the vegetables are completely submerged in liquid.

PICKLED JALAPENOS

Pickled Jalapenos image

With a fiery bite and a crisp crunch, pickled jalapenos add texture and spice to any dish.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 2 cups

Number Of Ingredients 7

Ingredients

1/2 pound jalapenos (about 8), stems removed, cut into 1/4-inch slices
2 medium carrots, cut into 1/4-inch rounds
1 1/2 cups cider vinegar
2 bay leaves
2 teaspoons coarse salt
1 teaspoon sugar
1/4 teaspoon whole black peppercorns

Steps:

Place jalapenos in a large heatproof glass bowl. In a medium pot, bring carrots, cider vinegar, 2 cups water, bay leaves, salt, sugar, and peppercorns to a boil over medium-high. Reduce heat and simmer 2 minutes. Pour over jalapenos and let sit until cool, about 1 hour, using a small plate to keep jalapenos submerged if they float.

Nutrition Facts : Calories 13 g, Fiber 1 g

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