Try This Delicious Fermented Jalapeño Recipe
Fermented Jalapeños are my obsession! This easy and versatile fermented jalapeños recipe will make the perfect bite of crispy, spicy, and, quite honestly, the best topper ever to any dish!
Simply add a little onion, garlic, sliced lemon, coin-sliced carrots or whatever ingredient you can think of to make this tangy and spicy fermented condiment.
How to Use Fermented Jalapeños
Once you start making your fermented jalapeños, you won’t stop. They are so versatile you can put them on everything – hamburgers, chili, scrambled eggs, nacho supreme, breakfast burritos, you name it. Their tangy kick of spice makes them a great addition to any recipe.
Jalapeños Health Benefits
Jalapeños don’t just spice up your food; they are chock full of health benefits. Notably, Capsaicin, which is responsible for the pepper’s heat, and Vitamin C – this powerful antioxidant helps protect against heart disease. But that’s not all, these little peppers provide our bodies with so much more:
- Jalapeños have high levels of Vitamin C, which help prevent healthy cells from mutating into cancerous cells.
- Capsaicin also helps with weight loss, migraine relief, and can even help with nasal congestion by clearing the sinuses.
- They help boost the immune system.
- Jalapeños are high in Vitamin B-vitamin complex, such as folic acid, which is helpful to pregnant women. Just be sure to watch out for the heartburn!
First How to Cut a Jalapeño
Whatever you do, please remember to wear gloves when cutting jalapeños, and don’t touch your face and especially your eyes while you are handling them. Jalapeños have spicy-hot oils in them that can cause burns on your hands and whatever skin you touch.
I speak from experience, it’s excruciating.
The heat in jalapeños is found in the seeds and inner membranes. If you want to reduce the heat in this recipe, you can easily remove the seeds and membranes first by slicing the jalapeños in half lengthwise, and then use a small spoon to scoop out the seeds and membranes.
When I cut the jalapeños for this fermented recipe, I cut them horizontally into rounds and left in the membranes and seeds.
Yes, it was spicy, but oh so delicious too!