It started with this beautiful Weck canning jar and me wondered what to fill it with. Pickled jalapenos! Two years ago, I started cooking Rick Bayless’s Mexican dishes, and these pickeled jalapenos I had made several times, but I never wrote up the recipe. So, I watched his cooking DVD 1 again today, and a pickling reminder as well as a tasty tomato sauce were the outcomes tonight.
The pickled jalapenos are a great ingredient for anything escabeche, tacos, tortilla chicken soup. Anything really ;-)
Pickled Jalapenos a la Rick Bayless
- ca 20 fresh jalapenos
- 1/2 TB olive oil
- 1 white onion, thinly sliced
- 1 garlic clove, thinly sliced
- 1 large carrot, peeled and cut in thicker slices
- 1-2 TB whole peppercorns
- 2 fresh bay leaves
- 1 spring of fresh thyme
- 1/2 ts salt
- 1 cup water
- 1 cup cider vinegar (I had none and use rice vinegar)
- 1 pickling jar
In a large saute pan, heat the olive oil and add the onion, garlic, carrot and the jalapenos, and fry them until the onions are translucent on medium heat. Regularly stir, and saute jalapenos from all side.
Now, add the water and the vinegar, and all the other ingredients. Bring to a boil, reduce heat and simmer for ca. 10min.
Place the jalapenos in a large, heat-proof jar, arrange the jalapenos and pour the vinegar liquid over the jalapenos. Cool and place in fridge. They are ‘pickled’ sufficiently after a day, and can be eaten.