Heat Up Super Bowl Sunday With Pickled Peppers

| January 30, 2015

bloodyThere is nothing like red-hot chicken wings, spicy nachos or a tangy Bloody Mary to spice up the experience for football or commercial fans on Super Bowl Sunday.

If you are planning to get together with friends and family we have some recipes to spice it up. Our home-made pickled peppers, jalapeños and onions will add that extra heat and zest to your dishes and your fun. They are a breeze to make, long lasting and just what it takes to make all of your dishes and drinks special.

 

DFW Pickled Jalapeños and Carrots

A WORD OF CAUTION: WHEN HANDLING JALAPENOS, WEAR RUBBER GLOVES AND BE SURE NOT TO RUB YOUR EYES BEFORE WASHING YOUR HANDS THOROUGHLY. 

Supermodel Chrissy Teigan recently found out the hard way that jalapeño peppers are serious business and must be handled carefully. She shared a milk bath remedy on her Instagram. Here is the  video:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

THANK YOU

En video slået op af @chrissyteigen den

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


Ingredients:

  • 8 medium to large jalapeño peppers
  • 8 assorted red yellow and orange miniature bell peppers
  • 1  medium red onion
  • 1 cup of fruit flavored or unseasoned rice vinegar
  • 1 cup water
  • 1 minced clove of garlic
  • Juice of one fresh lime
  • 2 tablespoons kosher or sea salt
  • 2 tablespoons honey or agave nectar
  • 1/2 teaspoon dried thyme
  • 10 black peppercorns, crushed
  • 1 bay leaf

Directions:

1. Discard the stems of the jalapeños and slice into thin rounds. Peel the onion, cut it in half and slice thin. Discard the stems of the bell peppers, remove the seeds and slice thin. NOTE: The seeds of the jalapeños have a lot of HEAT.  Discard them if you want milder pickles.

2. Combine the vinegar, water, salt, garlic, peppercorns, honey or agave, thyme and bay leaf in a saucepan. Heat at a simmer until the salt and sweetener are dissolved.

3. Add the jalapeños, peppers, and onions and simmer for 2 minutes. Remove from the heat, cover and let cool for 15 minutes.

4. Ladle into canning jars, cover the mixture with the brine, cap the jars and refrigerate until ready to serve. For best results, make them a couple of days in advance.

Yields about 2-1/2 cups

Use these delicious pickled jalapeños, peppers and onions on your Super Bowl Sunday nachos as a substitute for plain jalapeños and serve them with red-hot chicken wings to add that extra kick.

They will keep their heat for at least a month, but they are so delicious they will be never last that long. If you have leftovers after Super Bowl Sunday, add them to salads and sandwiches to kick it up a notch.

 

Also try our Super Bowl Pickled Bloody Mary Recipe:

Ingredients:

 

  • 3 cups tomato juice
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 1 tablespoon chopped DFW Pickled Peppers
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups vodka
  • Celery stalks

Combine the tomato juice, lime juice, lemon juice, chopped peppers and ginger in a Vitamix or blender and blend until smooth. Add the Worcestershire sauce, salt and pepper to taste. Store in the refrigerator for 4 hours or up to three days before serving.

Makes 6 spicy, lip-smacking servings.

 

Enjoy the great commercials and the game along with our delicious pickles.

Charlotte Goldblatt

cgoldblatt@dailyfoodandwine.com

RAISE YOUR SPIRITS AND GET THE DISH!

 


 

 

 

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