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  1. 29 Aug

  2. 19 EDT

  3. From: dgarland

  4. Pickled Jalapenos

  5. In response to the question how to preserve Jalapenos (or any other chile). The following is the recipe I obtained originally from my cooking

  6. class in high school in Mexico, but I made some modifications because the chiles were allways too cooked. As to how tro dry chiles, that is a question

  7. that can be answered only by experimenting, since as a mexican I am use to

  8. find any kind of chiles any time in the market very cheap, and I would think most of the mexicans wouldn't know how to dry them... Any way, I have

  9. a very good recipe for chipotles (dry jalapenos) once I am able to understand how this system works... Please note that I don't give the exact amounts because they would vary depending on what you want to get, but keep in mind

  10. that the important thing always would be the spices.

  11. Fresh chiles (jalapenos or serranos)

  12. Carrots

  13. Coliflower (I use one head only)

  14. Onions

  15. Garlic (1/4 of a head per jar)

  16. The following spices on each jar:

  17. 1 or 2 Bay entire leaves

  18. 2 cloves

  19. 2 or 3 pepper corms

  20. 1 little piece of cinnamon

  21. 1/4 tsp of mustard seed

  22. salt

  23. 1/2 galon for eight

  24. 1 pint jars

  25. Slice the carrots in rounds. Brake the coliflower in small pieces and cut the onions in chunks. I cut garlics in such a way that the teeth? are in

  26. halfs. I like to use entire chiles but I always punch them with a toothpick, so

  27. 3 or 4 tablespoons

  28. until all the vegetables are covered with a thin layer of oil. Then I fill the

  29. jars with the vegetables (the jars by then already have the spices and salt). Apart, I heat the vinegar and when it is boiling I pour it over the vegetables.

  30. I close the jars (following the traditional preserving instructions) and let them boil closed for 15 minutes. I let stand the pickles for at least a week.

  31. Before coming to the states I preserved in this way like 5 jars with only fresh

  32. "piquin chiles" and I have been using them for the last year, by adding here

  33. the vegetables, this works wonderful, because we have had very flavorful picles

  34. for long time. I hope you enjoy this recipe.


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