Pickled Jalapenos with Onions and Garlic
Traditional Pickled Jalapenos
This is a simple yet classic condiment in Mexican cuisine. I like to make these and use them on top of tostadas, inside quesadillas, and are especially good inside tacos.
You’d think that these are hot and spicy, but in actuality these are sweet and tangy. The jalapeno is raw, so it has a bit of a bite and because of the vinegar a sour fling. Yum!
Pickeld Jalapenos in second part of post…
Fresh Jalapeno Chile Relish
Adapted from The Essential Cuisines of Mexico – Diana Kennedy
10 Jalapeno Chiles
1 Medium white onion, thinly sliced
4 garlic cloves, left whole
1 1/2 teaspoon salt
1/2 teaspoon oregano
3/4 cup champagne vinegar
1/4 cup vegetable oil
Remove the stems and cut in half lengthwise. Remove as many of the seeds as possible and cut each chile into four strips. Mix with the rest of the ingredients and set aside to marinate for at least 2 hours.