I’ve written before about my love for a huge salad. To bring the heat, I add some jalapenos. For an added flavor pop, I dig’em pickled.
I’m no stranger to the Whole Foods’ salad bar. I never like being dependent on a big box store, but they make it so damn convenient to grab and go. I always snatch a bunch of the pickled jalapenos to mix into my giant creations. The vinegar and spice act as a dressing. When I add the peppers, I use less balsamic and the flavor profile of the sour, spicy and salty mixes nicely with hummus and blue cheese. Boom, my veggies are well dressed and I look forward to downing the enormous box like you might a burger.
I often find myself craving these spicy gems at home. No greens, just the peppers. I can snack on these bad boys sans accompaniment. I’m not getting in the car to go to Whole Foods just for a few peppers though. I decided I would learn to make them and teach you how.
Here you are, my lovelies. You’ll need:
- A pinch or two of sea salt
- Enough jalapenos to stuff a large jar
- 2 cups white wine vinegar
- 2 cloves garlic
- 2 cups water
- 1 canning jar with lid
Here’s what to do with those ingredients:
- Slice the peppers and stuff them in your jar.
- Combine vinegar and water; heat just to a simmer, no need to bring to a boil.
- Pour mixture over peppers, leaving roughly ½ inch of room at the top of the jar.
- Add salt and garlic to your jar and seal.
- Drop the jar (Yes, the whole jar) in boiling water for 10 minutes. Allow to cool. Shake the jar. Refrigerate.
My jar of jalapenos is getting better daily and calls my name every time I walk by the fridge. I answer every call. Why? Because they’re healthy, and I like my tongue to burn. From SFGate:
The Scoville scale measures the capsaicin in various peppers. Jalapenos rank as medium on the scale, with 2,500 to 8,000 Scoville heat units per pepper, according to Rebecca Wood, author of “The New Whole Foods Encyclopedia.” Capsaicin has impressive health benefits, particularly as an anti-inflammatory and vasodilator that promotes healthy blood flow. In addition, a study in the journal “Cell Signal” in 2003 concluded that capsaicin is “promising” for treatment of cancer because it appears to turn off NF-kB, a protein that promotes tumor growth. Capsaicin has also shown promise for weight loss, especially of hard-to-lose belly fat, by increasing energy expenditure after consumption.
I love the science of food.