MEXICAN PICKLED CARROTS AND JALAPENOS RECIPES

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TAQUERIA STYLE PICKLED JALAPENOS AND CARROTS | MEXIC…



Taqueria Style Pickled Jalapenos and Carrots | Mexic… image

This recipe will result in two pint-sized jars of pure zip. They'll keep in the fridge for at least a month. (Note: these instructions are not designed for long-term canning.)

Provided by Patrick Calhoun | Mexican Please

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 8 (2 pints)

Number Of Ingredients 12

8-10 jalapenos
2 carrots
1 small onion
4-6 cloves of garlic
olive oil
1.5 cups white vinegar
1 cup water
1 tablespoon salt (Kosher or sea salt)
1/2 teaspoon Mexican oregano
1/2 teaspoon cumin seeds
8-10 black peppercorns
1 bay leaf (optional)

Steps:

  • Give the jalapenos a rinse and then cut into 1/4 inch slices.  Peel the carrots and cut into 1/4 inch slices.
  • Peel and quarter the onion, chopping into thin slices.  Peel and roughly chop the garlic.
  • Heat a glug of oil in a medium sized sauce pan over medium heat.  Saute the onion and garlic for a few minutes.
  • Add the spices:  1/2 teaspoon cumin seeds, 1/2 teaspoon Mexican oregano, 8-10 black peppercorns.  I usually give the spices a quick crush in the molcajete but this is optional.  And feel free to use powdered spices if you don't have seeds or peppercorns on hand. 
  • Add the jalapenos and carrots.  Briefly saute and then add 1.5 cups white vinegar, 1 cup water, 1 tablespoon kosher or sea salt, and 1 bay leaf (optional).  Simmer until the jalapenos are just turning army green in color.
  • Fill two pint-sized Mason jars with the veggies and fill to the brim with the vinegar mixture.  You can also use a single quart-sized Mason jar.  You can give them a taste test now for a preview, but they won't have full flavor until they rest overnight in the brine.
  • I usually let the jars cool on the counter for a bit, then cap and store in the fridge where they will keep for weeks at a time. 

Nutrition Facts : Calories 27 kcal, CarbohydrateContent 4 g, SodiumContent 14 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

JALAPENO POPPER DIP RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Jalapeno Popper Dip Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Total Time 35 minutes

Cook Time 10 minutes

Yield 8 to 12 servings

Number Of Ingredients 13

1 1/4 cups red and green sliced pickled jalapenos
Two 8-ounce blocks cream cheese, at room temperature 
2 cups shredded rotisserie chicken 
1 cup shredded Mexican blend cheese 
1/2 cup sour cream 
1 teaspoon dried minced garlic 
1/2 teaspoon kosher salt 
4 dashes hot sauce 
1 1/2 cups crispy jalapenos, such as French's
One 8-ounce bag crispy corn chips, such as Fritos Scoops
2 cups baby carrots 
2 cups celery sticks 
2 red bell peppers, cut into thick strips 

Steps:

  • Preheat the oven to 350 degrees F.
  • Set aside 1/4 cup of the pickled jalapenos. Chop the remaining pickled jalapenos and place in a mixing bowl. Add the cream cheese, chicken, cheese, sour cream, garlic, salt and hot sauce. Stir until thoroughly combined. Scrape into a small baking dish. Place the reserved pickled jalapenos in the center of the dip.
  • Bake until warmed through and bubbly around the edges, about 25 minutes. Sprinkle the crispy jalapenos around the edge of the dip.
  • Serve warm with the corn chips, carrots, celery and peppers for dipping.

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