Marinated Jalapeño Chili Peppers

Name: Marinated Jalapeño Chili Peppers
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 1/2 cups (375 ml)
Ingredients: 4 jalapeño chili peppers, cut into rounds (see note); 1/2 cup (125 ml) rice vinegar; 1/2 cup (125 ml) water; 2 tsp sugar; 1/2 tsp salt

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Preparation 10 min
Cooking 5 min
Marinating 24 h
Makes 1 1/2 cups (375 ml)

These pickled jalapeños bring a touch of heat to any dish, like a sandwich, burger or meat of your choosing. Simply chop the hot peppers and mix them with vinegar and aromatics, for an easy recipe that’s bursting with flavour!

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 4 jalapeño chili peppers, cut into rounds (see note)
- 1/2 cup (125 ml) rice vinegar
- 1/2 cup (125 ml) water
- 2 tsp sugar
- 1/2 tsp salt

Preparation

- Place the jalapeños in a 1 1/2-cup (375 ml) glass jar.
- In a small pot, bring the remaining ingredients to a boil. Simmer for 1 minute. Pour the boiling liquid into the jar over the peppers. Seal the jar. Let cool, then refrigerate. Let marinate for at least 24 hours before serving to allow the flavours to develop. The marinated jalapeños will keep for 3 months in the refrigerator.

Note from Ricardo

To reduce the spiciness of the chili peppers, you can remove the seeds and even let them soak overnight in a bowl of water in the refrigerator.

Use these marinated jalapeños in our watermelon, lime and jalapeño salad recipe.

Personal Note

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Marinated Jalapeño Chili Peppers

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Ingredients

Preparation

Note from Ricardo

Personal Note