Best 6 Pickled Jalapeno Salsa Recipes
Pickled jalapeno salsa is a spicy, tangy, and refreshing condiment that can be used to add flavor to a variety of dishes. This type of salsa is prepared using fresh jalapenos that have been pickled in a vinegar solution, along with other ingredients such as tomatoes, onions, cilantro, and spices. Pickled jalapeno salsa can be enjoyed as a dip for chips or vegetables, as a topping for tacos or burritos, or as a condiment for grilled meats or fish. It is a versatile and flavorful addition to any meal, and with a variety of recipes available, it is easy to find one that suits your taste preferences.
Here are our top 6 tried and tested recipes!
PICKLED JALAPENOS
Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.
Provided by Simply Sundays!
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h
Yield 48
Number Of Ingredients 6
Steps:
- Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
- Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
- Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.
Nutrition Facts : Calories 5.1 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 145.6 mg, Sugar 0.8 g
CAFE ANNIE'S PICKLED JALAPENO SALSA
This is one of my adopted recipes. I finally got around to making it. It will definately perk things up! I used 6 fresh jalapenos and 8 rather large tomatillos. My yield was 6 cups. The yield is being updated to reflect this. This is the intro by the original poster: "Serve cold or at room temperature. It's wonderful served with grilled meats. It's also very nice mixed with some yogurt to toss with hot pasta for a low-fat quick dinner. And stir some into some soup; it will perk up almost anything without being overwhelming."
Provided by PaulaG
Categories Southwestern U.S.
Time 20m
Yield 6 cups
Number Of Ingredients 9
Steps:
- Combine all the ingredients except cilantro in a pot and bring to a boil. Cover, lower the heat, and simmer for about 10 minutes or until the tomatillos are soft.
- Remove from the heat and allow to cool.
- Transfer the cooled ingredients to a blender container and add the cilantro; puree until smooth and uniformly green. Refrigerate.
Nutrition Facts : Calories 41.5, Fat 0.6, SaturatedFat 0.1, Sodium 585.2, Carbohydrate 9.1, Fiber 1.5, Sugar 6.9, Protein 0.9
PICKLED JALAPENO SALSA
I had so many tomatoes from my garden, I did not know what to do with them. I could make salsa but I have nothing to spice it up with. Found pickled jalapenos in my frig and decided to try it. It was delicious. You can use more pickled jalapenos if you want it hotter, but this is perty dern hot.
Provided by paula giles
Categories Sauces
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- I cut the tomatoes in half and gently squeeze to remove some of the seeds.
- In a food processer, add onion, and jalapeno w/juice.
- Process.
- Add tomatoes.
- Process.
- Add all spices.
- Process and refrigerate several hours.
- This is the time where I taste and add what I think it might need.
- But remember, flavors blend while in the frig.
- so be careful.
- You can also can this if you have many tomatoes in your garden as I did.
- Process, then cook on stove 30-45 min and process in a water bath for 10 minute Follow directions for cleaning jars and lids.
Nutrition Facts : Calories 38.4, Fat 0.6, SaturatedFat 0.1, Sodium 449.8, Carbohydrate 8.2, Fiber 2.4, Sugar 4.7, Protein 1.6
PICKLED PINEAPPLE SALSA
Provided by Marcela Valladolid
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the vinegar, oregano, sugar, jalapeno, red onion and pineapple in a medium mixing bowl. Season with additional salt and pepper if needed. Store in the refrigerator in an airtight container for 30 minutes before serving.
PICKLED JALAPENO RINGS
I started canning Hungarian hot and mild peppers with my dad every year, but they are hard to find in California, so I now make pickled jalapenos instead. They stay crunchy, unlike the mushy kind you find at the store. -Lou Kostura, Belmont, California
Provided by Taste of Home
Time 15m
Yield 32 servings.
Number Of Ingredients 7
Steps:
- In a clean 1 quart glass jar, layer a quarter each of the jalapenos, dill and garlic; repeat, filling the jar. In a saucepan, bring water, vinegar, salt and pickling spices to a simmer until salt dissolves. Pour into jar to cover peppers; seal. Let stand until cool. Refrigerate at least 7 days; store up to 1 month.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
EASY PICKLED JALAPENO PEPPERS
A quick and easy recipe for pickled jalapenos. These will keep for a few months in the refrigerator.
Provided by rayne drops
Categories Pickled Vegetables
Time P1DT15m
Yield 12
Number Of Ingredients 6
Steps:
- Inspect a 12-ounce jar for cracks. Immerse in simmering water until jalapenos are ready. Wash new, unused lid and ring in warm soapy water.
- Bring water, vinegar, garlic, sugar, and salt to a boil in a small saucepan. Stir until sugar is dissolved. Remove from the heat and let brine cool slightly.
- Place jalapenos in the sterilized jar. Poor cooled brine over top, leaving about 1/2 inch of head space at top of jar for expansion. Cover with the lid and place in the refrigerator for 24 hours before serving.
Nutrition Facts : Calories 13.2 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 194.5 mg, Sugar 2.5 g
Tips:
- Choose the Right Jalapeños: Select firm, deep green jalapeños that are free from blemishes and bruises. For a milder salsa, use less mature jalapeños; for a spicier salsa, use more mature ones.
- Prepare the Jalapeños Safely: Wear gloves when handling jalapeños to prevent skin irritation. Cut the jalapeños in half lengthwise and remove the seeds and ribs. This will reduce the spiciness of the salsa.
- Use Fresh Ingredients: Fresh ingredients yield the best flavor in salsa. Use ripe tomatoes, onions, cilantro, and garlic for the best results.
- Balance the Flavors: Taste the salsa as you make it and adjust the ingredients as needed. You may want to add more lime juice for brightness, sugar for sweetness, or salt for savoriness.
- Chill the Salsa Before Serving: Chilled salsa has a more refreshing flavor. Refrigerate the salsa for at least 30 minutes before serving.
Conclusion:
Pickled jalapeño salsa is an easy-to-make, flavorful condiment that can be used as a dip, a topping, or a sauce. It is a versatile salsa that pairs well with a variety of foods. With its spicy, tangy, and slightly sweet flavor, pickled jalapeño salsa is a delicious way to add some heat and excitement to your next meal.
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