Best 2 Canned Jalapenos Recipes
**Discover the Delightful World of Canned Jalapeños: A Culinary Journey Through Spicy Delicacies**
In the realm of culinary creations, few ingredients pack a punch quite like canned jalapeños. These fiery gems, preserved at the peak of their zesty flavor, offer a versatile addition to a wide range of dishes, adding a tantalizing kick to everything from tacos and nachos to pizzas and salads. Whether you crave a mild heat or a more intense burn, canned jalapeños come in various spice levels to suit every palate.
This comprehensive guide to canned jalapeños takes you on a culinary journey through a collection of mouthwatering recipes that showcase the diverse culinary applications of this spicy ingredient. From classic dishes like nachos and tacos to innovative creations like jalapeño poppers and spicy dips, this article provides a treasure trove of culinary inspiration.
**Savor the Zest: A Range of Delectable Recipes**
1. **Canned Jalapeño Nachos:** Experience the ultimate game-day indulgence with this classic dish featuring crispy tortilla chips, melted cheese, and a generous topping of canned jalapeños.
2. **Jalapeño Popper Bites:** Delight in these crispy and creamy bites filled with a savory mixture of cream cheese, bacon, and diced jalapeños.
3. **Loaded Baked Jalapeños:** Embark on a taste sensation with these stuffed jalapeños, brimming with a flavorful blend of ground beef, cheese, and spices.
4. **Spicy Jalapeño Dip:** Create a tantalizing dip that adds a zesty touch to your next party or gathering, perfect for pairing with crackers, chips, or vegetables.
5. **Jalapeño Jelly:** Elevate your sandwiches, burgers, and cheese platters with this sweet and spicy jelly, adding a unique flavor dimension to your meals.
6. **Jalapeño Salsa:** Discover the vibrant flavors of this classic salsa, featuring fresh tomatoes, onions, cilantro, and of course, canned jalapeños, adding a fiery kick to tacos, burritos, and more.
7. **Pickled Jalapeños:** Learn the art of pickling jalapeños, a simple yet effective method for preserving their spicy goodness and creating a tangy addition to salads, sandwiches, and relishes.
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
CANNED JALAPENOS RECIPE
Preserve your harvest of jalapenos so that you can add a little spice to your recipes throughout the year. Canning jalapenos is a great way to have plenty of jalapenos on hand to add to your nachos, tacos, and any other Mexican dishes to which you want to add a little heat.
Provided by RecipeTips
Number Of Ingredients 4
Steps:
- Wash canning jars and lids in hot soapy water or in the dishwasher before using. Wearing rubber gloves, clean the jalapenos by trimming off the stem end and cleaning out the seeds from the inside using a small paring knife. Insert the paring knife into the jalapeno and cut around the ribs so that the insides can be pulled out. Then tap the open end of the jalapeno on your work surface to remove the remaining seeds. You can leave some of the seeds in if you want hotter jalapenos but be careful because a few can make a big difference. Most of the heat is in the seeds. Once the seeds are removed, slice the jalapenos into rings and place in the jars; fill to about 1/2 inch of the top edge. Mix the brine solution in a saucepan and bring to a full boil. While the brine is cooking, place the lids into a small pan and cover completely with water. Heat until boiling and then turn down so they are just lightly boiling. Once the brine is boiling, pour over the jalapenos in the jars until they are completely covered. Do not fill more than 1/4 inch from the top edge of the jar. Immediately place the hot cover on the jar and seal firmly but not too tight. Allow jars to cool completely at room temperature and then store in a cool, dry and dark area. Make sure jars have sealed before storing. Store for up to a year. Note: You can use jars with screw on lids that have the rubber seal inside the lid or you can use actual canning lids and rings, both need to be boiled before using. Also, if you don't have 6 full pint jars of jalapenos to preserve at one time, you can adjust the brine amounts accordingly. I have made up quarter and half batches at times.
Tips:
- Choose fresh and firm jalapeños for canning.
- Wear gloves when handling jalapeños, as the oils can irritate your skin.
- Remove the seeds and ribs from the jalapeños if you prefer a milder flavor.
- Use a variety of canning jars, such as pint or quart jars, depending on the size of your jalapeños.
- Make sure to sterilize your canning jars and lids before use.
- Follow the canning recipe carefully, and process the jars for the recommended amount of time.
- Store the canned jalapeños in a cool, dark place.
Conclusion:
Canning jalapeños is a great way to preserve this spicy pepper and enjoy it all year long. With a little planning and preparation, you can easily can jalapeños at home. Whether you prefer mild or spicy jalapeños, there is a recipe in this article that will suit your taste. So, put on your gloves, gather your ingredients, and get ready to can some jalapeños!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
