Pickled Jalape\u00f1os are a very popular garnish, topping or side for plenty of Mexican foods like tortas, tacos, quesadillas, grilled meats, rice, beans, tostadas… just to name some. So much so, that in many Restaurants, they are placed in the center of\u00a0the table along the side of salt, pepper and a breadbasket. Many people\u00a0nibble on them right out of the bowl… They are popular in Mexican Pizzerias too!<\/p>\n
You can make your own or buy them already bottled or canned at the stores. They are so intensely used, that there are plenty of brands that carry them as a regular product. Taste does vary considerably from one brand to another, so try a couple, and see which ones you like more.<\/p>\n
There are many variations to homemade Pickled Jalape\u00f1os. Many cooks\u00a0macerate them first in coarse or kosher salt, which I also do. This\u00a0pumps down the heat from the chiles and liberates some of their liquid\u00a0to start the pickling process.<\/p>\n
The ones I tend to make at home the\u00a0most are the more traditional type<\/a>, in which the chiles, carrots, onion and\u00a0garlic are first fried in oil. Minutes later they are accompanied by a\u00a0combination of spices, and a mild home-style vinegar (or a combination\u00a0of rice vinegar with the stronger white distilled vinegar), salt and\u00a0sugar.<\/p>\n