Best Jalapeno Balsamic Vinegar Recipes

JALAPENO BALSAMIC VINEGAR

Jalapeno Balsamic Vinegar image

Provided by sandyu42

Time 5h

Yield 1 quart

Number Of Ingredients 2

Ingredients

10 jalapeno chilies, cut into 1/2-inch slices, or more to taste
2 cups balsamic vinegar

Steps:

Place the jalapeno slices in a wide-mouthed jar and cover with the vinegar. Seal and let sit for one week, then serve as a table condiment, pouring it on whatever you choose. For more bite, add the pickled jalapenos to the dish.

JALAPENO BALSAMIC VINEGAR

Jalapeno Balsamic Vinegar image

Make and share this Jalapeno Balsamic Vinegar recipe from Food.com.

Provided by Abe ray

Categories Sauces

Time P7DT10m

Yield 2 cups, 12 serving(s)

Number Of Ingredients 2

Ingredients

10 jalapeno chilies, cut into 1/2 inch slices
2 cups balsamic vinegar

Steps:

place the jalapeno slices into a wide mouthed jar and cover with the vinegar.
seal and allow to sit for 1 week then serve as a table condiment.

Nutrition Facts : Calories 15, Fat 0.1, Sodium 2.6, Carbohydrate 3.5, Fiber 0.6, Sugar 1.9, Protein 0.8

CHEF JOHN'S GAZPACHO

Chef John's Gazpacho image

Only try this recipe if you're going to use some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute, so happy hunting, and I hope you find some so you give this a try.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 2h45m

Yield 6

Number Of Ingredients 18

Ingredients

4 large fresh tomatoes, peeled and diced
½ English cucumber, peeled and finely diced
½ cup finely diced red bell pepper
¼ cup minced green onion
1 large jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground cumin
1 pinch dried oregano
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
1 pint cherry tomatoes
¼ cup extra-virgin olive oil
1 lime, juiced
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste
2 tablespoons thinly sliced fresh basil

Steps:

Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

Nutrition Facts : Calories 131.7 calories, Carbohydrate 10.5 g, Fat 9.9 g, Fiber 2.8 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 410.3 mg, Sugar 4.5 g

JALAPENO VINEGAR

Jalapeno Vinegar image

Finally, I found a recipe to post. I have wings posted on Zaar and it calls for vinegar with jalapenos & garlic, but could never find a recipe to make it. Use for salad dressings, dips, marinades, and sauces. So here goes, Enjoy! (*Note, I had to put something for the serving size, so disregard the amount.)

Provided by Bella Rachelle

Categories Sauces

Time 15m

Yield 5 serving(s)

Number Of Ingredients 5

Ingredients

7 large jalapenos
1 garlic clove, peeled
20 green peppercorns or 20 red peppercorns
1 pinch salt
1 1/2 cups white vinegar

Steps:

Make a one inch slice from the bottom up, into each jalapeno and place into a one pint jar with the garlic, peppercorns and the salt.
Bring the vinegar to a boil and pour into the jar, covering the peppers. Alow to cool for 1 hour. Cover and store in a cool place out of direct sunlight. The vinegar is ready for use in 24 hours, and will last and improve for about 8 months.

Nutrition Facts : Calories 21.8, Fat 0.1, Sodium 34.9, Carbohydrate 2, Fiber 0.6, Sugar 1, Protein 0.3