So we've made it through the first week of school, save for a few hours. R is absolutely loving school, and despite coming home a bit cranky, is doing great. So far, so good...
Isn’t it amazing how two same gender children, from the same parents, can be worlds’ different? This blanket statement is amazingly accurate when it comes to the tastes and food preferences of our two boys. R has his dad’s iron stomach. I’ve never met a young child who gets such a thrill from spicy food. G, on the other hand, once tried a speck of soy sauce with wasabi in it (R was using it and G insisted on trying) and wailed about how “’picy!” it was.
To help encourage G to try certain foods that are mildly spicy, we use the term “zesty” to explain foods such as mild salsa, refried beans or other Mexican foods. In our home, it is almost as if we have our own scale of spiciness that ranges from “zesty” to “a little spicy” to “pretty spicy” to “very spicy” and then finally, “daddy-only spicy!”
These pickled jalapenos are somewhere between pretty spicy and very spicy, and yet, R tried some when I made them for SPH. They are a feature at our local favorite authentic Mexican restaurant, and all of us, save G, love them. If you want to try these for your own family, and aren’t sure if you want them quite as spicy, remove the seeds and veins within the jalapenos before serving.
We were inspired by a bumper crop of jalapenos from our CSA. I am betting that some of you may have more peppers than you know what to do with from your own garden. These whip up quickly and will keep in the fridge for 2-3 weeks, if they last that long.
Pickled Jalapenos and Carrots
10 jalapenos or other peppers, sliced*
1 small red onion, sliced
2 carrots, peeled and sliced
1 ½ cups white vinegar
1/3 cup white sugar
½ teaspoon dried oregano
½ teaspoon salt
*When slicing jalapenos, wear gloves or use baggies to cover your hands. The oils from the jalapenos can burn your skin if you have any small cuts or slices. Also, do this recipe when your children are not in the kitchen, as the oil can get in the air and cause coughing (temporary, but still, a good idea to do this recipe solo)
Combine the peppers, onions and carrots in a bowl and cover.
Bring the remaining ingredients (vinegar, sugar, oregano and salt) to a boil. Remove from heat.
Add the vegetables and cover immediately.
Let the pan cool until room temperature.
Transfer ingredients into a storage container and refrigerate.
Use as a condiment on any ole’ thing your heart desires, but great on top of tacos, enchiladas and other Mexican fare.