Mexican Pickle Jalapeños
The best way to add a kick of spicy to any meal!
Servings: 1 Jar
Calories:
Equipment
- 1 Medium mason jar or any other jar with a a lid
Ingredients
- 2 Limes just the juice
- ½ cup White onion Slice
- ½ cup soy sauce ( you can use low sodium fo less salt )
- 1 Tbsp Black pepper
- 8-10 Jalapeños wash and ready to use
- 2 Tbsp Chopped cilantro
- ½ cup Hot water
Instructions
- Preparation of Jalapeños:1. Begin by washing and drying the jalapeños before placing the jalapeños on the stove.Turn the heat up on the stove (no pan necessary) just place them over the heat until they roast, slowly turn them over until all sides are done.2. Once they are done on all sides, place them all in a plastic bag and let them rest for 10 minutes.3. After the jalapeños are done resting, place gloves on your hands and take the jalapeños one at a time.4. Clean the jalapeños slowly by pulling the roast skin until all are done “DO NOT WASH THEM”Pickle Juice for jalapeños:1. In the jar, add the soy sauce, onions, cilantro, and black pepper, mix all the ingredients and add the clean jalapeños to the jar. 2. Add the hot boiling water over the jalapeños until the jar is almost full. Close the lid and give it a little shake for all the ingredients to mix, let it rest 20 minutes in the refrigerator before using it.
Notes
- Depending on the jar you are using the water might be less, no need to worry the water is just the curation for the jalapeños to stay preserved.
- The last up to four weeks in the refrigerator without loosing it's flavor. Made this recipe! Tag me by using: #notyourglammom #sogoodcookingwithyunibe #chefyunibe