Cascading Kitchen Notes
Make a habit when dishing out of your ferments, refrigerator pickles, peppers in vinegar, etc of using a clean spoon as well as other protocols to keep from introducing bacteria into the jar.
Jalapeño Pepper Condiment
At the end of jalapeño pepper season I gather up 5-7 lbs (at least)
- Cut the tops off, cut in half and scoop out the white membrane and seeds with a grapefruit spoon.
If you want a really hot condiment leave the seeds. Wear gloves for this process...and don't wipe your eyes!
- Blend the halves in a food processor until a fine mince-don’t overdo it or you’ll end up with pepper liquid and no texture.
- Add ½ cup of apple cider vinegar to about a quart of pepper mince-pulse a few times in the processor.
- Store in a glass jar with a tight lid in the fridge.
I try to put up at least 3-4 quarts for each winter.
Keeps all year as long as you don’t put your fingers in it. I use it for cooking all winter and never have to buy out of season or out of region jalapenos. A nice, bright fresh jalapeno flavor in the middle of the winter when bright and fresh is what you need.
Store in the fridge!
- homemade condiments like Ethiopian Green Sauce
- cabbage slaws that need a bit of bite,
- home-cooked beans,
- Mexican rice.
You get the idea.
When a recipe calls for jalapeños or a sauce or soup or salad dressing needs a bit of pepping up, reach for your jar of jalapeño mince.Print This Post