Description
Fiery Mexican Smoked Pickled Jalapeños elevate ordinary meals with bold, tangy heat. Crisp peppers marinated in zesty vinegar and smoke create a condiment you’ll crave on tacos, sandwiches, and countless dishes.
Ingredients
Scale
Main Ingredients:
- 1 lb (454 grams) fresh jalapenos
- 2 cloves garlic, smashed
Pickling Liquid:
- 1 cup (240 milliliters) white vinegar
- 1 cup (240 milliliters) water
- 2 tablespoons (30 milliliters) sugar
- 1 tablespoon (15 milliliters) kosher salt
- 1 tablespoon (15 milliliters) olive oil
Spices and Seasonings:
- 1 teaspoon black peppercorns
- ½ teaspoon mustard seeds (optional)
- ½ teaspoon coriander seeds (optional)
Instructions
- Infuse smoky essence into fresh jalapenos by firing up the Traeger or smoker to a gentle 225F, utilizing applewood or hickory pellets for a nuanced wood-fired undertone.
- Rinse the peppers thoroughly, pat them dry, and delicately coat with a light sheen of olive oil to enhance smoke absorption.
- Carefully arrange whole jalapenos directly on the grill grates, allowing them to transform over 45-60 minutes until they soften and develop a rich, smoky character.
- After removing peppers from the smoker, permit them a brief cooling period before slicing into elegant rings or maintaining their whole form for maximum heat intensity.
- For those preferring a milder experience, meticulously remove seeds during the preparation process.
- Craft the pickling elixir by combining vinegar, water, sugar, salt, crushed garlic, peppercorns, mustard seeds, and coriander seeds in a compact saucepan.
- Bring the aromatic mixture to a gentle simmer, then immediately extract from heat to preserve the delicate flavor profile.
- Transfer the smoked jalapeno rings into a pristine, sterilized glass container, ensuring each pepper is nestled securely.
- Cascade the hot brine over the peppers, guaranteeing complete submersion and flavor penetration.
- Allow the jar to gradually cool to ambient temperature before sealing and transferring to the refrigerator.
- Exercise patience by waiting a minimum of 24 hours before indulging, recognizing that the flavor complexity deepens with time.
- Refrigerate your culinary creation, knowing these smoked pickled jalapenos will maintain their vibrant character for up to three months.
Notes
- Control the heat by removing seeds for a milder flavor, keeping them intact for maximum spiciness.
- Experiment with different wood pellets like pecan or mesquite to create unique smoky undertones that complement the jalapenos.
- Customize the pickling brine by adding fresh herbs like thyme or oregano for an extra layer of complexity and aromatic depth.
- Use these smoked pickled jalapenos as a versatile condiment in tacos, sandwiches, charcuterie boards, or as a zesty topping for grilled meats and vegetables.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Snacks, Appetizer
- Method: Smoking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 30
- Sugar: 1.5 g
- Sodium: 300 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg