Spice Up Your Life: Delicious Recipes Featuring Homemade Mexican Pickled Jalapeños
Pickled jalapeños are a staple in Mexican cuisine, adding a tangy, spicy kick to everything from tacos and nachos to eggs and salads. While you can easily find jars of them at the grocery store, making your own homemade version is surprisingly simple and allows you to customize the flavor to your exact liking. This article will guide you through the process of making delicious Mexican pickled jalapeños and then explore a variety of exciting recipes that showcase their vibrant flavor.
## The Magic of Homemade Pickled Jalapeños
Why bother making your own pickled jalapeños when you can buy them pre-made? Here’s why:
* **Superior Flavor:** Homemade always tastes better! You have complete control over the ingredients and can adjust the spice level, sweetness, and tartness to your personal preference.
* **Freshness:** Homemade pickled jalapeños are made with fresh ingredients, resulting in a brighter, more vibrant flavor compared to store-bought versions that may have been sitting on the shelf for a while.
* **No Additives:** You know exactly what’s going into your jar. No artificial preservatives, colors, or flavors.
* **Customization:** Want a touch of garlic? A hint of oregano? The possibilities are endless when you’re making your own!
* **Cost-Effective:** Making your own pickled jalapeños is often cheaper than buying them, especially if you grow your own jalapeños.
## The Ultimate Mexican Pickled Jalapeños Recipe
This recipe provides a basic framework for making delicious pickled jalapeños. Feel free to experiment with the spices and herbs to create your own signature blend.
**Yields:** Approximately 2 pint jars
**Prep Time:** 15 minutes
**Cook Time:** 10 minutes
**Total Time:** 25 minutes (plus cooling time)
### Ingredients:
* 1 pound fresh jalapeño peppers, stemmed and sliced into 1/4-inch thick rounds
* 1 large carrot, peeled and sliced into 1/4-inch thick rounds
* 1 medium onion, sliced into thin half-moons
* 4 cloves garlic, peeled and smashed
* 2 cups white vinegar (5% acidity)
* 1 cup water
* 2 tablespoons granulated sugar
* 2 tablespoons kosher salt
* 1 tablespoon dried oregano
* 1 teaspoon dried thyme
* 1 teaspoon black peppercorns
* 1/2 teaspoon cumin seeds
* 2 bay leaves
* Optional: 1-2 dried árbol chilies (for extra heat)
### Equipment:
* 2 pint jars with lids and rings (sterilized)
* Large saucepan
* Slotted spoon
* Jar lifter (optional, but helpful)
### Instructions:
**1. Sterilize the Jars:**
* Wash the jars, lids, and rings in hot, soapy water. Rinse thoroughly.
* Place the jars in a large pot and cover them with water. Bring to a boil and boil for 10 minutes.
* Remove the jars carefully using a jar lifter (or tongs) and place them upside down on a clean towel to dry. Alternatively, you can sterilize them in a dishwasher on the sanitizing cycle.
* Place the lids and rings in a separate saucepan and simmer in hot water for 10 minutes. Do not boil.
**2. Prepare the Vegetables:**
* Wash and dry the jalapeños. Stem them and slice them into 1/4-inch thick rounds. Use gloves when handling jalapeños to avoid burning your skin.
* Peel and slice the carrot into 1/4-inch thick rounds.
* Peel and thinly slice the onion into half-moons.
* Peel and smash the garlic cloves.
**3. Make the Brine:**
* In a large saucepan, combine the white vinegar, water, sugar, salt, oregano, thyme, peppercorns, cumin seeds, and bay leaves. Add the optional dried árbol chilies if using.
* Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are dissolved.
**4. Add the Vegetables:**
* Carefully add the sliced jalapeños, carrots, onion, and garlic to the boiling brine. Stir to combine.
* Reduce the heat to medium and simmer for 5 minutes, or until the vegetables are slightly softened but still crisp.
**5. Pack the Jars:**
* Using a slotted spoon, pack the vegetables tightly into the sterilized jars, leaving about 1/2 inch of headspace (space between the vegetables and the top of the jar).
* Pour the hot brine over the vegetables, ensuring they are completely submerged. Leave about 1/2 inch of headspace.
* Remove any air bubbles by gently tapping the jars on the counter or by running a non-metallic spatula along the inside of the jar.
**6. Seal the Jars:**
* Wipe the rims of the jars clean with a damp cloth.
* Place the sterilized lids on the jars and screw the rings on fingertip tight (not too tight).
**7. Process the Jars (Optional, but Recommended for Long-Term Storage):**
* Place the filled jars in a boiling water bath canner. Make sure the jars are completely covered with water by at least 1 inch. Bring the water to a boil.
* Process pint jars for 10 minutes. Adjust processing time for altitude (add 5 minutes for every 1,000 feet above sea level).
* Turn off the heat and let the jars sit in the hot water for 5 minutes before removing them.
**8. Cool and Store:**
* Carefully remove the jars from the canner using a jar lifter and place them on a clean towel-lined surface to cool completely. Avoid tilting the jars.
* As the jars cool, you should hear a popping sound, indicating that the lids have sealed properly. If a lid doesn’t seal within 24 hours, refrigerate the jar and use it within a few weeks.
* Once the jars are completely cool, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s sealed. Store the sealed jars in a cool, dark place for at least 2 weeks before using to allow the flavors to develop.
* Refrigerate after opening.
### Notes:
* **Spice Level:** Adjust the amount of jalapeños based on your preference. For a milder flavor, remove the seeds and membranes from some of the jalapeños.
* **Vinegar:** You can use other types of vinegar, such as apple cider vinegar or white wine vinegar, but the flavor will be different.
* **Sugar:** You can substitute honey or maple syrup for the sugar, but it will also alter the flavor.
* **Storage:** Properly sealed and processed jars can be stored in a cool, dark place for up to a year. Refrigerate after opening.
* **Safety:** Always use proper canning techniques to ensure the safety of your pickled jalapeños. Improperly canned food can lead to botulism, a serious illness.
## Delicious Recipes Featuring Mexican Pickled Jalapeños
Now that you have a batch of homemade pickled jalapeños, it’s time to put them to good use! Here are some mouthwatering recipes that showcase their spicy, tangy flavor:
### 1. Pickled Jalapeño Salsa
This salsa is a quick and easy way to add a kick to your tacos, burritos, or chips.
**Ingredients:**
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1/2 cup chopped onion
* 1/4 cup chopped cilantro
* 2-3 pickled jalapeños, chopped (adjust to taste)
* 1 tablespoon lime juice
* 1/2 teaspoon garlic powder
* Salt and pepper to taste
**Instructions:**
1. Combine all ingredients in a food processor or blender. Pulse until desired consistency is reached.
2. Season with salt and pepper to taste.
3. Refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve with tortilla chips or your favorite Mexican dishes.
### 2. Pickled Jalapeño Grilled Cheese Sandwich
A grown-up grilled cheese with a spicy twist!
**Ingredients:**
* 2 slices of your favorite bread
* 2 tablespoons butter, softened
* 2-3 slices of cheddar cheese (or your favorite cheese)
* 2 tablespoons chopped pickled jalapeños
**Instructions:**
1. Spread butter on one side of each slice of bread.
2. Place one slice of bread, butter-side down, in a skillet over medium heat.
3. Top with cheddar cheese and pickled jalapeños.
4. Place the other slice of bread on top, butter-side up.
5. Cook for 3-4 minutes per side, or until golden brown and the cheese is melted.
6. Slice in half and serve immediately.
### 3. Pickled Jalapeño Deviled Eggs
Add a zesty kick to classic deviled eggs.
**Ingredients:**
* 6 hard-boiled eggs, peeled
* 1/4 cup mayonnaise
* 1 tablespoon Dijon mustard
* 2 tablespoons chopped pickled jalapeños
* 1 tablespoon pickled jalapeño brine
* Salt and pepper to taste
* Paprika for garnish (optional)
**Instructions:**
1. Cut the hard-boiled eggs in half lengthwise and remove the yolks.
2. In a medium bowl, mash the yolks with mayonnaise, Dijon mustard, chopped pickled jalapeños, and jalapeño brine.
3. Season with salt and pepper to taste.
4. Spoon the yolk mixture back into the egg whites.
5. Garnish with paprika, if desired.
6. Refrigerate for at least 30 minutes before serving.
### 4. Pickled Jalapeño Cornbread
A savory and spicy cornbread that’s perfect with chili or BBQ.
**Ingredients:**
* 1 cup all-purpose flour
* 1 cup yellow cornmeal
* 1/4 cup sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup buttermilk
* 1/4 cup melted butter
* 1 egg, lightly beaten
* 1/2 cup chopped pickled jalapeños
* 1/2 cup shredded cheddar cheese (optional)
**Instructions:**
1. Preheat oven to 400°F (200°C). Grease or spray an 8-inch square baking pan.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine the buttermilk, melted butter, and egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Stir in the chopped pickled jalapeños and cheddar cheese (if using).
6. Pour the batter into the prepared baking pan.
7. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let cool slightly before serving.
### 5. Pickled Jalapeño Mac and Cheese
Elevate your mac and cheese game with a spicy kick.
**Ingredients:**
* 1 pound elbow macaroni
* 1/4 cup butter
* 1/4 cup all-purpose flour
* 3 cups milk
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 4 cups shredded cheddar cheese
* 1/2 cup chopped pickled jalapeños
* 1/4 cup breadcrumbs (optional)
* 1 tablespoon melted butter (optional)
**Instructions:**
1. Cook macaroni according to package directions. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
3. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
4. Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened slightly.
5. Stir in salt and pepper.
6. Remove from heat and stir in cheddar cheese until melted and smooth.
7. Stir in the cooked macaroni and chopped pickled jalapeños.
8. Pour into a greased 9×13 inch baking dish.
9. If desired, combine breadcrumbs with melted butter and sprinkle over the top of the mac and cheese.
10. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly.
11. Let cool slightly before serving.
### 6. Pickled Jalapeño Guacamole
A spicy twist on a classic appetizer.
**Ingredients:**
* 3 ripe avocados
* 1/2 cup chopped onion
* 1/4 cup chopped cilantro
* 2-3 pickled jalapeños, chopped (adjust to taste)
* 1 tablespoon lime juice
* 1/2 teaspoon garlic powder
* Salt and pepper to taste
**Instructions:**
1. Cut avocados in half, remove the pit, and scoop out the flesh into a bowl.
2. Mash the avocados with a fork until desired consistency is reached.
3. Stir in the onion, cilantro, pickled jalapeños, lime juice, and garlic powder.
4. Season with salt and pepper to taste.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve with tortilla chips or your favorite Mexican dishes.
### 7. Pickled Jalapeño Pizza
Add some heat to your pizza night!
**Ingredients:**
* 1 pizza dough (homemade or store-bought)
* 1/2 cup pizza sauce
* 2 cups shredded mozzarella cheese
* 1/2 cup sliced pickled jalapeños
* 1/4 cup sliced pepperoni (optional)
**Instructions:**
1. Preheat oven to 450°F (232°C).
2. Roll out pizza dough to your desired thickness.
3. Spread pizza sauce evenly over the dough.
4. Sprinkle with mozzarella cheese.
5. Top with pickled jalapeños and pepperoni (if using).
6. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
7. Let cool slightly before slicing and serving.
### 8. Pickled Jalapeño Chicken Salad
Spice up your lunch with this flavorful chicken salad.
**Ingredients:**
* 2 cups cooked chicken, shredded
* 1/2 cup mayonnaise
* 1/4 cup chopped celery
* 1/4 cup chopped red onion
* 2-3 pickled jalapeños, chopped (adjust to taste)
* 1 tablespoon Dijon mustard
* Salt and pepper to taste
**Instructions:**
1. In a medium bowl, combine the shredded chicken, mayonnaise, celery, red onion, pickled jalapeños, and Dijon mustard.
2. Season with salt and pepper to taste.
3. Refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve on bread, crackers, or lettuce wraps.
### 9. Pickled Jalapeño Coleslaw
Add a tangy and spicy twist to your coleslaw.
**Ingredients:**
* 1 (16 ounce) bag coleslaw mix
* 1/2 cup mayonnaise
* 1/4 cup apple cider vinegar
* 2 tablespoons sugar
* 1 tablespoon Dijon mustard
* 2-3 pickled jalapeños, chopped (adjust to taste)
* Salt and pepper to taste
**Instructions:**
1. In a large bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, sugar, Dijon mustard, and chopped pickled jalapeños.
2. Season with salt and pepper to taste.
3. Refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve as a side dish with your favorite BBQ or grilled meats.
### 10. Pickled Jalapeño Quesadillas
A quick and easy meal with a spicy kick.
**Ingredients:**
* 4 flour tortillas
* 2 cups shredded cheddar cheese
* 1/2 cup chopped pickled jalapeños
**Instructions:**
1. Sprinkle half of each tortilla with cheddar cheese and pickled jalapeños.
2. Fold the tortillas in half.
3. Cook in a skillet over medium heat for 2-3 minutes per side, or until the tortillas are golden brown and the cheese is melted.
4. Slice into wedges and serve immediately.
## Conclusion
Homemade Mexican pickled jalapeños are a versatile and delicious ingredient that can add a spicy kick to a wide variety of dishes. From simple salsas and grilled cheese sandwiches to more elaborate cornbread and mac and cheese, the possibilities are endless. So, grab a pound of fresh jalapeños and get pickling! You’ll be amazed at the difference homemade makes.