I’m a huge fan of Tex-Mex cuisine, and our friends from south of the border have some of the best food on earth. The local authentic taco trucks serve up some great food, but topping off a barbacoa taco with savory jalapeños can’t be beat. A basic Tex-Mex staple on every authentic restaurant table is pickled Jalapeño peppers, usually with carrots, onions and garlic. Here’s how to make this yourself, its better than vinegar-based pickling recipes, more healthy, and really easy once you have a few basics like some pickling weights, fermenting lids and a kitchen scale. The jalapeños I used are TAM Jalapeños sourced from Baker Creek Heirloom Seeds.
Here are the products I use in the video:
TAM (Texas A&M mild) Jalapeños
https://www.rareseeds.com/tam-jalapeno/
Fermentation lids:
https://smile.amazon.com/gp/product/B072N42T61/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1
Glass pickling weights:
https://smile.amazon.com/gp/product/B071G8VT3S/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1
Kitchen scale:
https://smile.amazon.com/gp/product/B000BH3PE0/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
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El Pescador by Cucalambé & Andrés Flores is licensed under a Attribution-NonCommercial-ShareAlike License. No changes were made. https://creativecommons.org/licenses/by-nc-sa/4.0/
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