The pepper plants have been prolific this year! Far too many to eat at once. So I started making pickled jalapenos to preserve the harvest. Don’t be thrown off by the sugar in this recipe. It is just enough to cut through the bite of the vinegar and turn these jalapenos into an addictive condiment.
2 garlic cloves
1 cup white vinegar
1 cup water
2 tablespoons granulated sugar
1 tablespoon kosher salt
Thinly slice the jalapenos and garlic and place in a mason jar. You can also leave the garlic whole if you prefer.
Combine vinegar, water, sugar and salt in a small sauce pot. Bring to a boil and simmer until sugar and salt have dissolved.
Pour the brine into the mason jar with jalapenos and garlic.
Place lid on jar. Let pickles cool at room temperature and then store in the refrigerator.
Here is a fun twist on the classic basil pesto. Serve this spicy cilantro kale pesto as an accompaniment to grilled meats and vegetables or spread generously on warm crusty bread. I used cotija cheese, which is a salty dry cheese similar to parmesan. Feel free to use parmesan if you can’t find cotija.
1 bunch kale, stems removed & leaves chopped (about 4 cups, packed)
1 bunch cilantro, chopped (about 1 cup)
1/2 cup toasted pumpkin seeds
1/2 cup grated cotija cheese
2-3 cloves garlic
1 jalapeno, seeded
3/4 cup extra virgin olive oil
Place the kale, cilantro, seeds, cheese, garlic and jalapeno in a food processor.
Start processing the mixture. With the motor running, slowly drizzle in the olive oil until it has all been incorporated.
Continue processing until the pesto has reached the desired consistency.
Store in an airtight container in the fridge.