The Basics: Pickled Jalapeños


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Pickled Jalapeños

According to the Scoville Scale, a chart specifically designed to gauge the heat of peppers, jalapeños offer a mid-range level that can reach up to a 10,000 unit rating. Pickled jalapeños are a deliciously spicy & readily available condiment ideal for use on classic Mexican tortas, in appetizers served with tacos, quesadillas, burgers & so much more. Formulas are relatively straightforward including staples such as vinegar, water, sugar & spices but deliver a boost & twangy flavor to many ordinary foods. Lean how to navigate the many commercial varieties of pickled jalapeños.

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How To Navigate Pickled Jalapeños

There are many types of commercial, ready to use pickled jalapeños available from your local market. They are a mainstay for many classic sandwiches such as Mexican Beef Milanesa Tortas & Tortas Cubana. Unopened jars may be stored in a cool dry cupboard up to 2 years.

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Pickled jalapeños may be purchased in cans or jars & either sliced, minced or whole. Depending on the application for which they are to be used will best determine the style you should buy. Minced pickled jalapeños are great when heat & twang are desired throughout recipes & for consistent flavor. Try them in dips & quesadillas. Sliced pickled jalapeños are wonderful for use over tortas, hamburgers & pizza or may be served on the side. Whole pickled jalapeños are often used for daring individuals who desire bold heat throughout a dish or sandwich. If cans are selected, once open, transfer the remaining jalapeños to a container with a tight fitting lid & place in the refrigerator. Open jars should be refrigerated as well. Both types of pickled jalapeños may be used within 3 months. 

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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