These quick-pickled jalapeno peppers and onions are delicious on top of your favorite Mexican or Tex Mex dishes. They can also be enjoyed on their own, or in wraps, salads, or anywhere you want a little extra spice. For a nice twist, try the pickling liquid in place of plain vinegar in homemade vinaigrettes and marinades.
Prep time: 10 minutes + 1 hour rest time
Cook time: n/a
Safety Tip: Wear gloves when handling jalapeno peppers to prevent burning.
¾ c. white vinegar
2 T. kosher salt
2 T. maple syrup
3-4 cloves fresh garlic, minced
1 medium red onion, sliced thin
5-6 jalapeno peppers, sliced into rounds, seeds removed
- Combine vinegar, water, salt, maple syrup, and minced garlic in a saucepan over medium heat. Whisk to combine and heat until maple syrup is thoroughly dissolved. Remove from heat and set aside.
- Place the sliced onion and peppers in a glass jar with a tight-fitting lid. Pour pickling solution over the contents of the jar to cover completely.
- Let sit, uncovered, for at least one hour at room temperature. Enjoy immediately or cover and store in the refrigerator for up to one week.
- 2 garlic cloves
- 6 oz tomatillos
- 1 poblano pepper
- 1 lime
- ¼ oz parsley
- 1 apricot
- 1 red Fresno chile
- 1 plantain
- 1 red onion
- 2 oz curly kale
- 6 whole wheat tortillas
- 2 tbsp vegan sour cream
- 1 tbsp + 1 tsp (2 tbsp + 2 tsp) vegetable oil*
- Salt and pepper*
- *Not included
- Prepare the produce
Preheat the oven to 300°F for the tortillas. Peel the garlic. Remove husks from the tomatillos, and rinse and halve the fruit. Destem, deseed, and chop the poblano pepper(s). Halve and juice the lime(s). Roughly chop parsley leaves and stems. Remove pit from the apricot(s) and dice. Trim, deseed, and thinly slice the red Fresno chile(s). Peel plantain(s) and cut into ½ inch thick slices. Peel, halve, and thinly slice red onion(s). Destem curly kale and roughly chop the leaves.
- Blend the fiery green sauce
Add the peeled garlic, halved tomatillos, chopped poblano pepper, just half the lime juice, chopped parsley, and ½ tsp (1 tsp) salt to a blender. Blend the fiery green sauce until smooth. Taste, and add salt as necessary.
- Make the apricot salsa
Add the remaining lime juice, diced apricot, thinly sliced red Fresno chile, and a pinch of salt and pepper to a medium bowl. Stir the apricot salsa. Taste, and add salt and pepper as necessary.
- Crisp the plantains
Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add sliced plantain and a pinch of salt and pepper. Cook until lightly browned, 3 to 4 minutes per side. Transfer the crispy plantain to a large plate.
- Finish the filling
Wrap the whole wheat tortillas in foil and place in the oven until warmed through, 4 to 5 minutes. Return skillet to high heat with 1 tsp (2 tsp) vegetable oil. Add sliced red onion and a pinch of salt and cook until lightly charred, 3 to 5 minutes. Lower heat to medium-high and add chopped curly kale and a pinch of salt and pepper. Cook until kale is bright green, 3 to 5 minutes.
- Build and serve
Divide the warm whole wheat tortillas between plates. Add charred red onion and kale, crispy plantain, and apricot salsa. Top the crispy plantain tacos with fiery green sauce and a dollop of sour cream. Enjoy!
Prep: 5 mins
Cook: 20 mins
- 2 tsp. olive oil
- 2 shallots, diced
- 2 cloves garlic, minced
- ½ tsp. smoked paprika
- ½ tsp. sweet paprika
- ½ tsp. brown sugar
- 1 can (14oz./400g) chopped tomatoes
- 1 can (14oz./400g) chickpeas, drained
- 4 slices bread, toasted
- handful parsley, to garnish
- ⅓ cup (60g) olives, halved, to garnish
Heat the olive oil over medium-high heat on a medium pan. Add shallots and cook for 2-3 minutes, then add garlic and cook for another 1-2 minutes.
Add all the spices to the pan and mix well. Next add in the chopped tomatoes and 2 tbsp. of water. Simmer on low-medium heat until the sauce has reduced, around 10 minutes.
Mix in the drained chickpeas, season with salt, sugar and black pepper and cook for another 5 minutes until warmed through.
Serve on the toasted bread with parsley and black olives.
Prep time: 20 minutes
Cook time: 40-45 minutes
Tex-Mex Seasoning Mix Ingredients:
¼ c. chili powder
2 T. ground cumin
2 t. ground coriander
1 T. garlic powder
2 t. smoked paprika
1 t. fine sea salt
½ t. black pepper
2 T. extra virgin olive oil, divided
2-3 large cloves garlic, finely chopped
½ medium white onion, diced
1 medium red bell pepper, diced
Sea salt and black pepper, to taste
1 14-oz. can diced fire-roasted tomatoes with green chilies, with liquid
1 15-oz. can black beans, drained and rinsed
2 whole bay leaves
3½ c. chicken broth, preferably organic
1 lbs. boneless, skinless chicken breasts
1 c. sweet corn kernels
3 T. fresh lime juice
1 large avocado, diced
Fresh cilantro, chopped
1 large lime, cut into wedges
- To prepare the Tex-Mex seasoning mix, combine all ingredients in a medium-sized bowl and stir to combine. Transfer to an airtight storage container and store in a cool, dry place for up to 6 months.
- Add olive oil, garlic, onion, and red bell pepper to a large, high-sided skillet set over medium heat. Sprinkle two tablespoons of the Tex-Mex seasoning mix on top and stir to combine. Cook, stirring frequently, until vegetables are crisp-tender and start to develop some color, approximately 4-5 minutes.
- Add fire-roasted tomatoes, black beans, bay leaves, and chicken broth and stir to combine. Nestle the chicken breasts into the skillet so they are completely submerged in the liquid.
- Increase heat to medium-high and bring to a rapid boil, then immediately reduce heat to just below medium. Cover skillet loosely with a lid and simmer for 35-40 minutes, or until the chicken is cooked through and shreds easily with two forks.
- Stir in corn and fresh lime juice and simmer until heated through, approximately 5-10 minutes. Remove from heat and discard bay leaves. Taste and adjust seasonings, as desired, and serve immediately topped with diced avocado, fresh cilantro, and lime wedges for squeezing. Enjoy!