One of the best things about chili is the fact that it is host for so many great toppings – cheese, onions of all varietals, fresh chopped tomatoes or avocados, Fritos, sour cream (or Greek yogurt if you’re feeling fancy/healthy)…and of course pickled jalapeños.
Not sure if I’ll be making last week’s recipe again anytime soon but it’s a fact that these pickled jalapeños are good. Jazz up a grilled cheese, throw atop nachos for that professional sporting event feel or add some extra spice to chili. And of course you an use them for any and all Mexican dishes – tortilla soup, tacos, etc. So many options for these little flavor boosters.
They also couldn’t be easier to make and require so few ingredients that you could probably go pickle some right now! The recipe below makes about 2 full pint jars of pickled jalapeños, which is a lot for something you’re probably not planning to grub on super regularly. But you should probably make the full amount to avoid jealous, hungry friends you don’t want getting jalapeño business. Heh heh.