Pickled Jalapenos: Better than Salt

While choosing a favorite flavor strikes me as a pretty stupid endeavor, for rhetorical purposes, I’ll go ahead and say “salty” is my favorite flavor. (That requires some qualification, as there are few things as gross to me as over-salted eggs.) I like food well-salted, yes, but I also love foods that contain lots of salt (anchovies, olives and capers).

And that’s where the pickled jalapenos come into play. Pickled jalapenos (I’ve been getting them in a jar) have what you might think–jalapenos and vinegar–but they also have a little salt. So, when you add them to anything you’re adding salt, but you’re also adding [good for you] flavor. So, I’ve just been putting them in what-ever. Anywhere I’d put salt, I slice or dice some pickled jalapenos.

Delicious. Some of my current favorites:

• Diced, sauted for a minute, scrambled with eggs
• Use the vinegar in Bloody Mary mix, use the pepper as a garnish
• Slice and add as a topping to any sandwich
• Dice and use as marinade component for meat, fish or vegetables
• Julienne and saut with string beans
• Chopped as a topping on nachos with cheese, beans and whatever else I’ve got

The possibilities are limitless, but these are some I’ve been playing around with. I’ll definitely keep a jar in my fridge from now on as a quick burst of mild heat and salt to add to any dish.

Erin Hollingsworth

(photo credit: mortonfox)

April 10th, 2009 by Food Guy | Posted in Tips | (0)