In an earlier post I wrote that there are several vegetable and veggie products I haven’t had to buy in a few years because I can and freeze from the garden. Another thing I’ve not had to buy that wasn’t mentioned in that post is diced green chilies. You know the kind that comes in a little can like this.
Several years ago I started canning pickled jalapeños and, since then, I’ve not purchased a single can of those green chilies. If you don’t like Mexican food you may not have ever purchased green chilies, but we use them in several different recipes. Nowadays, I replace that ingredient with a couple tablespoons of pickled jalapeños that I give a quick dice. They work perfectly to replace that little can of creepy gooey stuff. What is even IN there?
Here are the dishes we use them in:
- Hoagies and sandwiches
- On top of nachos
- In homemade nacho cheese sauce
- Chicken enchiladas
- Beef enchiladas
- Burritos, tacos and fajitas
- Pizza topping
We eat Mexican a couple times a month and, on average, we use 4 pints a year. Last year I canned 8 pints so I don’t need to can any this summer. I like being able to alternate years. It’s nice to have it in the pantry and not on my to-do list, you know?
Here is the recipe we use:
- 2 quarts jalapeño peppers
- 2 cups distilled white vinegar
- 2 cups water
- 4 cloves garlic
- pickling salt
- Using gloves to protect hands, slice peppers to desired width.
- Sterilize 4 pint canning jars and lids.
- Drop 1 garlic clove in the bottom of each jar.
- Pack sliced jalapeños in jars and top each jar with 1/2 tsp pickling salt.
- Bring water and white vinegar to a simmer and carefully fill jars, leaving 1/2" headspace.
- Place lids and rings on jars and process in boiling water bath for 10 minutes.
- Remove from canner and allow to cool for at least 12 hours before storing.