Description
Spicy smoked pickled jalapeños elevate Mexican cuisine with bold, tangy flavors. Homemade preservation techniques combine smoky depth and zesty heat for pepper enthusiasts seeking authentic condiment experiences.
Ingredients
Scale
- 1 lb (454 g) fresh jalapenos
- 2 cloves garlic, smashed
- 1 cup (240 ml) white vinegar
- 1 cup (240 ml) water
- 2 tbsps (30 ml) sugar
- 1 tbsp (15 ml) kosher salt
- 1 tbsp (15 ml) olive oil
- 1 tsp black peppercorns
- ½ tsp mustard seeds (optional)
- ½ tsp coriander seeds (optional)
Instructions
- Smoke Preparation: Fire up the Traeger or smoker to 225F, selecting applewood or hickory pellets for a nuanced wood-fired flavor.
- Pepper Preparation: Rinse jalapenos, pat dry, and lightly coat with olive oil to enhance smoke absorption; arrange whole peppers directly on grill grates.
- Smoking Process: Allow peppers to transform over 45-60 minutes until softened and infused with rich, smoky character; remove and let cool briefly.
- Pepper Modification: Slice into elegant rings or maintain whole form; optionally remove seeds for a milder heat profile.
- Pickling Elixir: Combine vinegar, water, sugar, salt, crushed garlic, peppercorns, mustard seeds, and coriander seeds in a saucepan; bring to a gentle simmer, then immediately remove from heat.
- Jarring and Brining: Transfer smoked jalapeno rings into a sterilized glass container, cascading hot brine over peppers to ensure complete submersion and flavor penetration.
- Flavor Development: Allow jar to cool to room temperature, seal, and refrigerate; wait a minimum of 24 hours before consuming to allow flavor complexity to develop.
- Storage and Preservation: Refrigerate pickled jalapenos, which will maintain their vibrant character for up to three months.
Notes
- Select Wood Wisely: Choose applewood or hickory pellets for a nuanced, not overwhelming smoky flavor that complements the jalapenos’ natural heat.
- Control Pepper Heat: Remove seeds for a milder version or keep them intact for maximum spiciness, allowing customization based on personal heat tolerance.
- Optimize Smoking Process: Maintain a steady 225F temperature and smoke for 45-60 minutes to achieve perfect softness without burning the peppers.
- Pickle Perfection: Let the jalapenos rest in the brine for at least 24 hours to develop a deep, complex flavor profile that enhances their smoky character.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Snacks, Appetizer
- Method: Smoking
- Cuisine: Mexican
Nutrition
- Serving Size: 9
- Calories: 22
- Sugar: 2.2 g
- Sodium: 315 mg
- Fat: 1 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.9 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg