Ingredients

The following ingredients have 16 Servings
  • 4 medium (green or red) jalapeños, stems removed, thinly sliced into rings ((4 medium jalapeños yield ~2 cups or 200 g))
  • 2 tsp olive or avocado oil ((if oil-free, use water and add more as needed))
  • 1/2 small white or yellow onion, peeled and diced ((1/2 small onion yields ~2/3 cup or 90 g))
  • 3 cloves garlic, minced
  • 3/4 tsp cumin seeds ((optional))
  • 3/4 cup water
  • 3/4 cup distilled white vinegar
  • 1 tsp sea salt

Instruction

  • Add the thinly sliced jalapeños to a mason jar or glass container (we recommend a quart-sized jar). Set aside. After touching jalapeños, avoid touching your face and wash your hands thoroughly (or use kitchen gloves, if desired).
  • Heat a small saucepan over medium heat. Once hot, add oil (or water) and diced onion and sauté for 2-3 minutes or until the onion begins to soften. Add the garlic and cumin seeds (optional) and continue sautéing for 1 minute or until fragrant — avoid burning the garlic as it can become bitter.
  • Add the water, vinegar, and salt and bring to a simmer, stirring to dissolve the salt. Then pour the mixture into the jar of sliced jalapeños and stir. If the jalapeños aren’t fully covered, you can add a bit more water and vinegar.
  • Let cool slightly then seal and refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
  • Enjoy in quesadillas, tacos, bowls, sandwiches, and salads, or grab some straight from the jar before a meal to kick-start digestion! Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.