Oh boy have we got a treat for you today!
I’m always amazed at the impact that our surroundings and local culture have on us. From the accent or way that we talk to the foods that we love and can’t do without. Even the way that the foods are prepared are different if you go to different parts of the country. If you ask someone from Texas the best way to prepare a brisket, you’ll get a different answer than if you asked that same question in Georgia.
I grew up in California near Pasadena. The culture in the area has a strong hispanic influence. One of the things that I learned was that I absolutely love the taste that roasting gives vegetables.
We enjoy a good salsa in our home and what better way to prepare than to pickle some roasted jalapeños?
To make these, I heated the oven to 400 degrees and lined a baking sheet with parchment paper(to make clean up easy).
I put about 10 jalapeños on the baking sheet and coated lightly with olive oil and put them in the oven for about 15 minutes and turning them about halfway through the cook.
Once they were lightly charred, I took them out and let them cool for about 5 minutes.
While the jalapeños were cooking, I started making the brine. I added the vinegar, water, sugar and salt to a small saucepan and heated it until the salt and sugar were dissolved.
I peeled and crushed four garlic cloves with the side of my knife.
Once the salt and sugar were dissolved, I added the remaining ingredients to the brine. I didn’t have the coriander seeds, so I substituted some cilantro stems that were going to seed (the cilantro seed is known as coriander).
I let the brine simmer for about 5 minutes to blend all of the flavors and took it off of the heat.
Alright, we’re almost finished.
I prefer the sliced jalapeños, but it would be perfectly okay to leave them whole and stuff them into a clean quart jar. Pour the brine over your jalapeños, making sure to get the seeds that settle to the bottom of the pan.
After the jar cools for a while, place it in the refrigerator for at least a day to let the flavors get all the way through the jalapenos.
These make a great topping for burgers, adding to salsa, toppings for your salad, etc…
What’s your favorite food to top with the mild kick of jalapeños?