Best 3 Jalapeno Balsamic Vinegar Recipes

**Savor the Sweet Heat: A Culinary Journey with Jalapeño Balsamic Vinegar**

Embark on a tantalizing flavor adventure with our collection of jalapeño balsamic vinegar recipes. This unique condiment, crafted from the harmonious blend of fiery jalapeños and rich balsamic vinegar, adds a captivating sweet heat to your culinary creations. From savory marinades and dressings to delectable glazes and sauces, our recipes showcase the versatility of this extraordinary ingredient. Prepare to elevate your taste buds and create dishes that dance on your palate. Discover new culinary horizons as you explore the vibrant world of jalapeño balsamic vinegar.

**Recipes Included:**

1. **Jalapeño Balsamic Vinaigrette:** Elevate your salads with this tangy and refreshing vinaigrette. The harmonious balance of sweet, tangy, and spicy flavors will transform your greens into a gourmet experience.

2. **Jalapeño Balsamic Marinade:** Infuse your meats, poultry, or seafood with a burst of flavor using this marinade. The jalapeño balsamic vinegar lends a perfect balance of heat and tang, resulting in tender and succulent dishes.

3. **Jalapeño Balsamic Glaze:** Create a glossy and flavorful glaze to enhance the taste of roasted vegetables, grilled meats, and even desserts. The combination of sweet and spicy notes adds a touch of complexity that will impress your taste buds.

4. **Jalapeño Balsamic Sauce:** This versatile sauce is perfect for drizzling over pasta, pizza, or tacos. Its rich and slightly spicy flavor adds an extra layer of depth and excitement to your favorite dishes.

5. **Jalapeño Balsamic Compound Butter:** Elevate your bread, toast, or grilled vegetables with this flavorful compound butter. The combination of jalapeño balsamic vinegar and butter creates a creamy and tangy spread that will delight your senses.

Let's cook with our recipes!

MEXICAN PICKLED JALAPENOS

Mexican Pickled Jalapenos image

These taqueria-style pickled jalapenos are a great way to preserve jalapenos from your garden. This recipe is suitable for canning but make sure that the vinegar you use has 5% acidity. The pickled jalapenos go great with any Mexican dish.

Provided by nch

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P3DT35m

Yield 96

Number Of Ingredients 13

Ingredients

2 pounds fresh jalapeno peppers
½ cup thinly sliced white onion
1 large carrot, peeled and thinly sliced
2 cups distilled white vinegar (5% acidity)
2 cups water
4 teaspoons pickling salt
2 teaspoons white sugar
4 cloves garlic, crushed
2 teaspoons dried oregano
4 bay leaves
2 teaspoons black peppercorns, crushed
2 teaspoons cumin seeds
1/2 teaspoon calcium chloride (such as Pickle Crisp®)

Steps:

Remove the stems from jalapenos and slice into 1/4-inch thick slices. Remove some or all of the seeds, as desired, by rinsing jalapenos several times in a bowl with cold water and swirling until the seeds break off.
Inspect four 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapenos are ready. Wash new, unused lids and rings in warm soapy water.
Toss jalapenos, onion, and carrots together in a bowl.
Combine vinegar, water, pickling salt, and sugar in a saucepan and bring to a boil. Stir until sugar has dissolved.
Place 1 garlic clove, 1/2 teaspoon oregano, 1 bay leaf, 1/2 teaspoon crushed peppercorns, and 1/2 teaspoon cumin seeds in each jar. Distribute jalapeno mixture among the jars, packing jars tightly without crushing the vegetables.
Pour boiling pickling liquid over the vegetables, leaving 1/2 inch headspace. Remove any air bubbles and add 1/8 teaspoon calcium chloride to each jar.
Wipe jar rims clean and place lids on jars. Put on bands and close tightly.
Process jars in a boiling water bath for 10 minutes. Turn off the heat and remove the lid of the canning pot. Let the jars sit in the hot liquid for 5 minutes, then remove and let them cool for 24 hours. Wait at least 2 days before serving, or up to 1 to 2 weeks.

Nutrition Facts : Calories 105.9 calories, Carbohydrate 21.2 g, Fat 1.9 g, Fiber 7.5 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 2347.6 mg, Sugar 11 g

JALAPENO VINEGAR

Jalapeno Vinegar image

Finally, I found a recipe to post. I have wings posted on Zaar and it calls for vinegar with jalapenos & garlic, but could never find a recipe to make it. Use for salad dressings, dips, marinades, and sauces. So here goes, Enjoy! (*Note, I had to put something for the serving size, so disregard the amount.)

Provided by Bella Rachelle

Categories Sauces

Time 15m

Yield 5 serving(s)

Number Of Ingredients 5

Ingredients

7 large jalapenos
1 garlic clove, peeled
20 green peppercorns or 20 red peppercorns
1 pinch salt
1 1/2 cups white vinegar

Steps:

Make a one inch slice from the bottom up, into each jalapeno and place into a one pint jar with the garlic, peppercorns and the salt.
Bring the vinegar to a boil and pour into the jar, covering the peppers. Alow to cool for 1 hour. Cover and store in a cool place out of direct sunlight. The vinegar is ready for use in 24 hours, and will last and improve for about 8 months.

Nutrition Facts : Calories 21.8, Fat 0.1, Sodium 34.9, Carbohydrate 2, Fiber 0.6, Sugar 1, Protein 0.3

CHEF JOHN'S GAZPACHO

Chef John's Gazpacho image

Only try this recipe if you're going to use some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute, so happy hunting, and I hope you find some so you give this a try.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 2h45m

Yield 6

Number Of Ingredients 18

Ingredients

4 large fresh tomatoes, peeled and diced
½ English cucumber, peeled and finely diced
½ cup finely diced red bell pepper
¼ cup minced green onion
1 large jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground cumin
1 pinch dried oregano
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
1 pint cherry tomatoes
¼ cup extra-virgin olive oil
1 lime, juiced
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste
2 tablespoons thinly sliced fresh basil

Steps:

Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

Nutrition Facts : Calories 131.7 calories, Carbohydrate 10.5 g, Fat 9.9 g, Fiber 2.8 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 410.3 mg, Sugar 4.5 g

Tips:

Choose ripe and flavorful peppers. The riper the pepper, the sweeter and less spicy it will be.
Use a good quality balsamic vinegar. A high-quality vinegar will have a rich, complex flavor that will complement the peppers.
Use a variety of peppers. Different peppers will give your vinegar a different flavor profile. For example, serrano peppers are spicier than jalapeños, while poblano peppers are milder.
Experiment with different flavors. You can add other ingredients to your vinegar, such as garlic, herbs, or spices, to create a unique flavor profile.
Be patient. It takes time for the vinegar to infuse with the peppers. The longer you let it sit, the more flavorful it will be.

Conclusion:

Jalapeno balsamic vinegar is a delicious and versatile condiment that can be used in a variety of dishes. It is perfect for adding a sweet and spicy flavor to salads, grilled meats, and vegetables. It can also be used as a marinade or dipping sauce. If you are looking for a way to add some excitement to your meals, jalapeno balsamic vinegar is a great option.