We have been eating these jalapeños, with crunchy baguette and hunks of hard cheese, cheddar or manchego or parmesan, bitey cheeses for the bitey jalapeños. We have been putting them on a bastardised version of Chicago dogs: hot dogs topped with pickles, mustard, chopped onion, and of course jalapeños. They’re piquant and so good.
On Wednesday I took a little jar of jalapeños over to Sarah’s house and she made the most incredible Mexican feast. We were supposed to be talking baptism – we are going to be godparents to the sweetest little boy Murray, so excited we might just burst – but I can’t even remember what we all chatted about instead? Maybe just how good those tacos were, filled with deep fried vegetables in a light tempura style batter (recipe for this soon), which is a good vegetarian replacement for the fish in a taco, it’s got the same vibe. With a chipotle mayo, spicy corn, coleslaw, salsa verde. Alongside the usual black bean tacos that are a staple at both Sarah and my house. I get anxious if there aren’t beans in the house, either soaking, or on the stovetop, in the freezer, or all three at once. My new anxiety, that we’ll run out of jalapeños.
(This is Sean’s recipe, and I had to press for ratios, he normally just pours in the vinegar and doesn’t measure the sugar, but these ratios will work well.)
500g green or red jalapeños
600 ml white vinegar
1 cup white sugar
2 tbsp brown mustard seeds
3 star anise
1 cinnamon stick
Slice the jalapeños into thin rounds. Use gloves, or be very careful to wash your hands repeatedly once you’ve finished chopping, and do not rub your eyes.
Heat the vinegar, sugar and spices until the sugar has dissolved. Then allow to cool. Place sliced jalapeños into sterilised jars. Strain the spices from the pickling liquid and pour the pickling liquid over the jalapeños until they’re covered. The pickling liquid should taste sweet and tangy. You can eat jalapeños straight away but they will improve a little in flavour as they pickle.
This should make about three small jars.