. Not only do they, like the Midas of peppers, flavor everything they touch with their characteristic floral, peppery heat, they also inject dishes—especially those that are fatty, cheesy, dairy-heavy, rich, and otherwise delicious—with a much-needed jolt of acidity. When jalapeños hang out in
for a while, they grow plump with salty vinegar, aromatic with herbs and spices, and a little less spicy . The eating experience also transforms: They’re less of aStore-bought jars of pickled jalapeños are perfectly delicious. But if you feel like doing more work than unscrewing a cap—or if you bought a glut of peppers at the farmers market—you can make quick-pickled jalapeños at home too. First, slice your peppers into rounds.
I discovered these during COVID and I put them on and in everything. Sooooo good.
Bread and butter Jalapeno's are my new condiment staple.
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