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?
Roasted and Pickled Jalapeños
Ingredients
- 10 fresh jalapeño peppers
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt Pickling salt if available
- 2 cloves garlic peeled and smashed
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 2 bay leaves
- Olive oil for roasting
Instructions
Roasting the Jalapeños:
- Preheat your oven to 400°F (200°C).
- Wash the jalapeños and pat them dry.
- Place the jalapeños on a baking sheet lined with aluminum foil.
- Lightly coat the jalapeños with olive oil.
- Roast in the preheated oven for about 15-20 minutes, turning them halfway through, until the skin is blistered and charred.
- Remove from the oven and let them cool. Once cooled, remove the skins if desired (they should peel off easily).
Preparing the Pickling Brine:
- In a medium saucepan, combine the white vinegar, water, sugar, and salt.
- Add the garlic, black peppercorns, mustard seeds, coriander seeds, and bay leaves.
- Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar and salt.
- Once it reaches a boil, reduce the heat and let it simmer for about 5 minutes.
- Remove from heat and let it cool slightly.
Pickling the Jalapeños:
- Slice the roasted jalapeños into rings or leave them whole, depending on your preference.
- Place the jalapeños in a clean, sterilized jar.
- Pour the warm brine over the jalapeños, making sure they are fully submerged.
- Allow the jar to cool to room temperature.
- Seal the jar with a lid and refrigerate for at least 24 hours before using to allow the flavors to develop.
Notes
Add them to charcuterie boards or serve as a spicy snack.
Incorporate them into salsas or dips for an extra kick.
Enjoy your flavorful pickled and roasted jalapeños!