Friday, July 23, 2010

pickled peppers

Ethan introduced me to eating ceviche. before we met, he was already practically a connoisseur, and had a ceviche cookbook. One of the things in the cookbook was home-made pickled jalapenos. The first time we made these we were converts- no more of those limp little store-bought pickled jalapenos for us! these are crunchy and just a tiny bit sweet and salty. here's how to make them:

get about 8 jalapenos and 2 shallots. if you don't have shallots, you can use a small white onion and a clove of garlic.
slice the jalapenos into thin slices (I added some banana peppers that needed to be used up in this batch)
The shallots or the onion+garlic need to be minced fine.
combine the shallots and jalapenos in a large jar. sprinkle over about 2 Tablespoons of salt and 2 of sugar. pour white vinegar over mixture to cover. let sit at least a day before eating.

And yes, I intentionally used the grocery bag as a backdrop so you would think we were fancy. our real relationship with Whole Foods is that we go and eat their samples and then I buy a few of their "under $10" section bottles of wine. so now you know.
most of our groceries really come from ALDI.

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