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Posts Tagged ‘jalapeno’

Hot Stuff, Comin’ Through: Pickled Jalapenos

Guilty confession: Despite my nearly fanatical devotion to all things DIY food, there are a handful of store-bought canned goods that I have a soft spot for. I still occasionally enjoy those bland, waxy black olives, for example. You know, the kind you used to stick on your fingers when you were a kid. (Or maybe you still do that. Don’t let me cramp your style.)

I also love pickled jalapenos. They’re an absolute necessity for all things Mexican, most especially nachos, and I all too often find myself simply plucking them out of the jar and eating them right off the fork. I’m a glutton for punishment that way.

But, hey, when the peppers are popping, there’s no reason not to can a bunch of your own. It’s easy, they’re tasty, and you can tinker a bit with the seasoning to suit your tastes. For example, a touch of honey or sugar helps temper the natural fire of the chiles’ capsaicin while allowing the natural sweetness of the pepper to shine through. Or, leave it out for the full-force burn. (Again, don’t let me cramp your style.)

Pro tip: Be sure to wear latex or plastic gloves while handling hot peppers. If you don’t, there is approximately 100-percent chance you will promptly touch your eyes (or other mucous membranes, ahem). Trust me, it’s not a pleasant experience.

Pickled Jalapenos Recipe

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Matt’s Salsa Fresca

Salsa Fresca

My earliest food memories involve salsa in every form. Hot, not-so-hot, chunky, cooked, raw, you name it – if it could be made, we ate it. This version, usually called pico de gallo or salsa fresca, is a raw salsa made from ripe tomatoes, onions, garlic, jalapeños, lots of freshly chopped cilantro, a squeeze of lime juice and a dash of salt.

It is a versatile condiment, one I’m pretty sure I’ve eaten on just about every food imaginable during my lifetime. Nothing is as good as scooping a freshly fried and salted corn chip into pico de gallo, but this salsa isn’t just for snacking. I kick up the garlic and use it over grilled fish, sprinkle it over kebabs and tuck it inside tacos made with sizzling fajitas. It’s also a fantastic filling for the hollowed-out half of an avocado.

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It’s Friday! Hand Me a Drink.

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Darryl Robinson's Jalapeno Margarita

The weekend is here and a great way to begin unwinding is with a flavorful and refreshing cocktail. Darryl Robinson from Drink Up shared a secret for easily adding some punch to a margarita–with jalapeno-flavored tequila.

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