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Jalapeño Homemade Condiment

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!

Uses

  • soups
  • sauces
  • homemade condiments like Ethiopian Green Sauce
  • cabbage slaws that need a bit of bite,
  • burritos,
  • 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.

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