Pickled jalapeno peppers - recipes at home: 3 options for making a delicious hot snack

Jalapeno is a favorite ingredient in Mexican cuisine. Moderately hot fresh peppers add spice to completely different dishes. In European countries and Russia, it is more common pickled pepper: it is added to meat and vegetables, pizza and burgers.

What is jalapeno pepper

This pepper is one of the most famous varieties of chili. Named after the Mexican settlement of Xalapa. It is actively grown in Mexico and South America. There are also small plantations in China, Thailand and Sri Lanka. One plant bears 30-35 fruits.

Jalapeno can be either red or dark green. The fruit reaches 9 cm in length, and does not exceed 45 g in weight. The most valuable are unripe peppers 5 cm long.

Depending on the place of growth, the variety is divided into sub-varieties:

• peludo - thick and long fruits;
• espinaltico - pointed;
• morita - rounded shape.

100 g of a vegetable contains only 27 kcal. Proteins in the composition - 0.92 g, fats - 0.94 g, carbohydrates - 4.74 g. Ash (4.51 g) and dietary fiber (2.6 g) are also present in the pulp.

By the content of vitamins and other elements, it can be argued that jalapenos are very useful. It contains vitamins A, B1, B2, B5, B6, B9, C, E, K, PP, alpha and beta carotenes, lutein, and beta cryptoxanthin.

Micro and macro elements in 100 g of product:

• sodium - 1671 mg;
• potassium - 193 mg;
• calcium - 23 mg;
• phosphorus - 18 mg;
• magnesium - 15 mg;
• iron - 1.88 mg;
• copper - 146 mcg;
• selenium - 0.4 mcg.

Essential and non-essential amino acids that make up pepper: tryptophan, lysine, arginine, alanine, glycine, tyrosine, glutamic and aspartic acids, and others.

Jalapeno also contains fatty acids that we usually get from fish: linoleic and oleic (omega-9) acids, omega-3 and omega-6.

Selection and preparation of the main ingredient

Green fruits should be taken for preservation - they are less pungent and more crunchy.

The peppers must be thoroughly washed, the stalk removed and cut into rings with a thickness of 1.5 to 3 mm (thicker is possible). Some recipes require the peppers to be left intact. In this case, in the fruits in 2-3 places, you need to make punctures with a toothpick.

Important! The hottest part of jalapeno peppers is the seeds and internal septa. If you want a sharper dish, then you do not need to clean the fruit from the inside.

What kind of seasoning is Sichuan pepper read here.

Homemade marinating jalapenos recipes

After the preparatory procedures, you can start the cooking process. We present you three recipes for the most delicious hot appetizer.

The classic marinade recipe

The absence of spices in the marinade allows you to reveal the original taste and aroma of the vegetable.

Ingredients:

• 15 jalapeno pods;
• 4 tbsp. l. Sahara;
• 2 tbsp. l. salt;
• 2 cloves garlic;
• 240 ml of water;
• 240 ml white wine vinegar.

Preparation:

1. Put the garlic in a saucepan and cover with water. Add sugar, salt and vinegar. Bring the liquid to a boil and cook over low heat until the salt and sugar are completely dissolved.
2. Add chopped pepper to the solution, mix.
3. Bring to a boil, remove from heat and leave for 20 minutes.
4. After this time, put the vegetables in a jar and pour the marinade on top.
5. Close the lid and let cool to room temperature.

Sweet and spicy marinade

Despite the use of whole and unseed fruits, the appetizer is less spicy.

Ingredients:

• 5 whole jalapeno pods;
• 0.5 tbsp. l. apple cider vinegar;
• 0.5 tbsp. l. purified water;
• 0.5 tsp salt;
• 0.5 tsp unmilled coriander;
• 0.5 tsp black peppercorns;
• 1 clove of garlic;
• 1 bay leaf;
• 1 tsp honey.

Preparation:

1. Mix all ingredients in a small saucepan. Bring to a boil and simmer over low heat for 5 minutes.
2. Put the peppers in a jar and cover with brine.
3. Close the bank.
4. Pour water into a large saucepan and bring to a boil.
5. Put a jar of jalapenos in it. Boil for 10 minutes.
6. Cool at room temperature.

Jalapenos marinated in Mexican style

Traditional Mexican combination: jalapeno, garlic and oregano. Sauces with these ingredients are prepared for meat, salads and nachos chips.

Ingredients:

• 10 large jalapeno pods;
• 180 ml of water;
• 150 ml white vinegar;
• 1 clove of garlic;
• 0.5 tsp chopped oregano;
• 25 g sugar;
• 25 g of salt.

Preparation:

1. In a saucepan, combine water, salt and sugar. Boil.
2. Add vinegar and oregano. Boil again.
3. Put pepper and garlic in a jar. Pour marinade over.
4. Cool to room temperature.

Storing cooked peppers

It is necessary to store canned peppers in a cool place: it can be a cellar or a refrigerator. To preserve the dish during the winter, the cans are rolled up with metal lids.

During storage, sudden changes in temperature should be avoided. In winter, it is strongly not recommended to put banks on the balcony. At sub-zero temperatures, the water expands - the brine can flow. Loss of tightness will ruin the dish.

After opening, it is advisable to eat the snack within two weeks.

Cooking tips and tricks

The jars in which you plan to store the snack must be sterilized first. There are different ways to do this: over steam, in the oven, in the microwave, or in a pot of boiling water.

The lids are also sterilizable.

Council. It is best to wear gloves when cleaning and slicing peppers to avoid irritation on your hands. Essential oils secreted together with juice from the pulp have a strong burning effect.

After rolling the cans, the snack should be given time to marinate. It will take five days.

Contraindications to the use of jalapenos

As with all hot foods, not everyone can eat pepper. List of contraindications:

• stomach ulcer;
• gastrointestinal diseases;
• liver and kidney disease;
• bladder problems;
• tendency to allergies.

Contraindications apply to peppers, raw and cooked.

Conclusion

Home-pickled jalapeno peppers taste just as good as store-bought ones. The main thing is to choose a high-quality and fresh vegetable. The rest of the ingredients can be easily found on the market, and the recipes themselves are very simple. But be careful: even healthy people should not get carried away with the use of spicy snacks.