The Sauce: Pepper Vinegar – Pickling juice that starts out as cider vinegar. It turns into a spicy hot vinegar after it melds with the jalapeños for at least one week.
‘Great Sauces Transform Good Food into Gourmet’
Peter Piper picked a peck of pickled peppers. Actually, Peter Piper picked a peck of peppers for pickled jalapeños peppers. Try to change that up. Or better yet, make a batch of pickled peppers with this two-ingredient recipe. It’s the kind of thing a scratch cook might make like baking bread, rolling and cutting noodles or making homemade sausage, except it’s so much easier.
The nice thing about it is pickled peppers are great in so many recipes; Rockamole, Fetamole, omelets, burritos, nachos, enchiladas, tacos and quesadillas. If a recipe calls for fresh jalapeños and you’re fresh out, pickled peppers are a good substitute.
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vinegar juice they’re pickled in is perfect in Gazpacho and barbecue sauce.
Add a splash to tomato juice for a spiced up beverage. Substitute it for the vinegar in a homemade vinaigrette for a little heat. Add it to potato or macaroni salad for a spicy twist. Once you see how easy it is to make, you won’t want to be without a jar on your fridge door. The peppers keep for four to six months. You can make a second batch with the same vinegar but I never have any juice left.
You might also enjoy Rockamole, Chicken Fajitas, Cantina Salsa, Jalapeño Bean Dip, Chicken Tortilla Soup, Mexican Hat Black Bean Soup, Baja Pico de Gallo, Lime and Tomato Tajicos, Black Bean Breakfast Burritos and Gazpacho.
Recipe: Pickled Jalapeños
Prep Time: 3 Minutes | Inactive Time: 7 Days | Cook Time: 0 Minutes | Yield: 1 Cup Peppers, 1 Cup Pickling Juice | Level: Easy
- 6-8 medium jalapeños
- 1-1/2 cups cider vinegar
Special Equipment – 1 pint glass jar
Try pickling other peppers such as Anaheim, Thai or Serrano.
- Exchange cider for white vinegar.