Tag Archives: coarse sea salt

Pickled Jalapeños

One of the best things about these jalapeños is that they will keep in the fridge for up to a year, but I made them about a month ago and we’ve burned through about half already.  I really had no idea pickling could be as easy as boiling a few ingredients together, throwing in some spices, slicing up some jalapeños and combining everything in a jar.  I predict that pickled jalapenos will become a staple condiment in my fridge for a long time!

Pickled Jalapeno Ingredients

Pickled Jalapeno Ingredients

Just throw some vinegar, water, salt, celery seed, coriander seeds and peppercorns together in a pot and bring to a boil.

IMG_6806

Pickling Mixture

Put the sliced jalapenos, garlic and bay leaf into a glass jar.

IMG_6807

Jalapenos and Garlic

Pour in the liquid, let it sit in the fridge for a week, and the before and after will look something like this:

Jalapeño Before & After Pickling

Jalapeño Before & After Pickling

Now just start throwing these spicy beauties on tacos, pizza, sandwiches, nachos, salads, etc., etc., etc!

Spicy Italian Sausage with Maple Baked Beans and Pickled Jalapeños

Spicy Italian Sausage with Maple Baked Beans and Pickled Jalapeños

Forgive the Iphone pictures…I don’t always take the time to take a decent shot.  Sometimes a girl just wants to eat!

Pizza topped with Pickled Jalapeños

Pizza topped with Pickled Jalapeños

Love these as part of an amazing taco spread!

Beef Tacos with Pickled Jalapeños

Beef Tacos Ingredients

Yum!

Beef Tacos with Pickled Jalapeños

Beef Tacos with Pickled Jalapeños

Pickled Jalpeño Recipe

3/4 cup white vinegar
3/4 cup water
1 tbsp coarse sea salt
Pinch celery seed
1 tsp coriander seeds
1 tsp black peppercorns
8 large jalapeños, thinly sliced
1 bay leaf
1 garlic clove, thinly sliced

  1. Combine the vinegar, water, salt, celery seed, coriander seeds, and peppercorns in a small saucepan over high heat, bring to a boil, and turn off the heat.  Meanwhile, pack an empty glass jar with the jalapeños and stuff the bay leaf and the garlic  slices in and among the peppers.
  2. Pour the vinegar mixture over the jalapeños, being sure to get all the seeds into the mix.  The liquid should completely cover the peppers.
  3. Let the jar cool to room temperature, then tightly screw the lid and stash the jar in the fridge.  The peppers are good to go after a week, but they keep up to a year in the refrigerator!

From:  It’s All Good

Advertisements

Leave a comment

Filed under Apps & Sides

Chimichurri

I believe this sauce has it’s roots in Argentina, but it doesn’t really matter where it comes from because I would eat this anywhere, anytime.  The combination of simple flavours is outstanding: the zipiness of the cilantro, fresh garlic, smokey cumin and red wine vinegar create such a delicious blend, this sauce could be used in many ways.  It keeps in the fridge up to a week or so, but I’m sure you could also freeze if it lasts that long!

Chimichurri Ingredients

Chimichurri Ingredients

Once you have all your ingredients, just throw everything into a food processor and blend until the mixture is smooth.  That’s it!

IMG_6796

It’s perfect with a nice grilled steak and homemade fries! I just love how vibrantly green it is.

IMG_6816

I also stirred some leftovers into a bit of  sautéed corn in my skillet and it was DYNAMITE.

photo-19

Chimichurri Recipe

1 cup packed Italian parsley
1/2 cup packed cilantro
2 garlic cloves
1 jalapeno, seeded and finely minced
1/2 cup extra virgin olive oil
3 tbsp red wine vinegar
1/2 tsp ground cumin
1 tsp coarse sea salt

Pulse everything together in a food processor.  Let it sit for at least 20 minutes before serving.

From: It’s All Good

2 Comments

Filed under Apps & Sides, Sauces