Recipe - Pickled Jalapenos

Sauces

Pickled Jalapenos

You can use these as an ingredient in stews and braises; to garnish burgers, tacos or burritos, even a Martini. Chop up a few slices and stir into your favorite mac n’ cheese recipe. You’ll be delighted.

Ingredients:

8 jalapeño peppers, a mix of red and green
1 clove of garlic, crushed
2 slices of lime (optional)
juice of ½ a lime (optional)
3/4 cup L'Estornell "Garnacha" Red Wine Vinegar
3/4 cup water
2 tablespoons raw sugar, honey or agave syrup
1tablespoon ESPRIT DU SEL GREY SEA SALT 6/8.8 OZ
¼ teaspoon cumin, lightly crushed

Preparation:

Time: 30 minutes

Yield: 4

Make the Pickled Jalapeño

Slice the peppers and pack them into a ½ pint jar with the garlic and slices of lime.
Combine the lime juice, vinegar, water, sweetener of choice, salt, and cumin in a small saucepan and bring to a boil.
Pour the brine over the peppers.
Cover and refrigerate.
These will keep 2 weeks in the fridge.