Try this Pickled Jalapenos recipe, or contribute your own.
Suggest a better descriptionhowdy all chile aficionados. Remember that notice about the feb. 15 hotluck chez michele in San Francisco? It actually happened and i am still here to tell you all about it, oh, one and a half months or so after all the fanfare. Michele Anderson INGREDIENTS: one pound red or green jalapenos/1 cup water/one and one half cups white vinegar/one half cup mild oil (like olive oil_/3 mashed garlic cloves/ 2 carrots, sliced/ one onion, sliced/ 2 bay leaves/one to two teaspoons salt. Instructions: char the chiles and place them ina plastic bag to steam for 10 minutes. remove the charred skins under cold water, leaving the chiles intact. do not cut open. combine all the ingredients except the chiles and simmer for 5 minutes. place the chiles in a quart jar and pour in the hot brine. you will have to sppon the sliced carrots and onions into the jar. the chiles will keep in the brine, refrigerated for a couple of months. p.s. I added about 10 dried scotch bonnet peppers to the batch. they lent the mix a smoky-sweet nuance. Posted to CHILE-HEADS DIGEST V3 #307 by tony.lima@toadhall.com (Tony Lima) on Apr 27, 1997
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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